Edible insects as sustainable protein in Sub-Saharan Africa: a review of consumption, preferences and expansion opportunities

Purpose This review synthesises evidence on the consumption of edible insects in Sub-Saharan Africa, demographic, cultural and social influences, policy and regulatory frameworks and the barriers and opportunities for market expansion. It also identifies interventions that can promote insect-based foods as a sustainable protein source. Design/methodology/approach A narrative, nonsystematic literature review was conducted by integrating findings from peer-reviewed publications, grey literature and reports. Studies were selected based on their relevance to the objectives of the review and the extracted information was organised thematically. Findings The review finds edible insects are widely consumed in Sub-Saharan Africa, but they remain underutilised in formal food systems. Consumption is influenced mostly by age, gender, cultural norms, education and income. Rural populations have a higher acceptance and consumption of insects due to familiarity, tradition and economic incentives, whereas urban consumers show more varied behaviour influenced by social perception, exposure and product form. Value chains remain largely informal, constrained by weak regulation, seasonality and quality concerns. Adoption and scale-up require coordinated interventions in production, processing, regulatory standards, market development and consumer engagement to embed edible insects as a reliable, nutritious food source. Practical implications Findings inform strategies for market engagement and educational campaigns to broaden consumer acceptance, particularly in urban settings. Promoting insect-based foods can support food security and environmentally sustainable protein alternatives across Sub-Saharan Africa. Originality/value This study is original in synthesising multidisciplinary evidence to inform how edible insects can evolve from being less prominent to contributing more broadly to food security and sustainable protein.