Alternatif Besin Kaynağı Olarak Çekirge: Nitel Bir Uygulama (Grasshopper as an Alternative Food Source: A Qualitative Application)
DOI:
https://doi.org/10.21325/jotags.2019.436Keywords:
Food sourches, Grasshopper, ProteinAbstract
In this study, it is aimed to understand how locusts consumption is created by the related literature review and how people will behave after consumption and and an application on a small sample to provide an idea of the tendency to consume grasshoppers in the future as an alternative food source. This application was carried out in Balikesir University Gastronomy and Culinary Arts Department. Semi-structured interview technique was used in the study. 22 students who were able to answer the open-ended questions were included in the study. According to the results of the study, the 22 of the participants exhibited positive thoughts and behavior about grasshopper consumption. In the future, it has been observed that grasshopper can be consumed as an alternative food source and taste is better than expected. In general, the participants were eager in this regard and they expressed opinions about the widespread use of grasshoppers at the end of the implementation.
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