Introduction of Edible Bamboo Insect Food Culture and Its Background in the Mountain Area of Yunnan, China and Mainland Southeast Asia

Entomophagy, the practice of eating insects, has received significant attention in recent years. Edible bamboo insects, including the bamboo worm (Omphisa fuscidentalis) and bamboo weevil (Cyrtotrachelus spp.), are unique resources that are widespread in Yunnan, China and mainland Southeast Asia. These insects are commonly harvested by certain ethnic groups from bamboo forests on the basis of traditional ecological knowledge (TEK), and their preparation methods vary across cultures. While bamboo worms are certainly a minor resource, they are part of the diverse uses of bamboo in the region. Understanding the dynamics of bamboo use may provide valuable insights into the distinctive culture that the region has to offer. However, information from research on these insects is still limited. This paper discusses and summarizes current research on edible bamboo insects, including their distribution, ecology, the local communities harvesting bamboo insects, harvesting processes, cooking methods, market sales, nutrient composition, medicinal value, and their role in local livelihoods. Bamboo insects enrich local dishes and represent an important aspect of the region’s food culture. They provide valuable sources of protein, minerals, and healthy fats and are also used in traditional medicine. Furthermore, the collection of bamboo insects provides a source of income for local residents. In addition, this study provides a slight discussion on why minor resource use, the use of bamboo insects, remains and points to the need for a multifaceted value assessment. This paper seeks to integrate current research findings on bamboo insects from multiple perspectives to enhance our understanding of bamboo insect food culture in Yunnan and Southeast Asia, which will provide a foundation for future studies for the conservation of minor resources and local culture.