TY - JOUR KW - entomophagy KW - neophobia KW - food choice KW - disgust AU - N Grabowski AU - R Mengden AU - S v. Brethorst AU - G Klein AB - Edible insects are a novelty on Western tables, and their acceptance varies strongly due to a complex interaction of psychological and social mechanisms. The success of awareness campaigns has been limited. Rational arguments by themselves do not seem to be enough to overcome the sense of disgust that many Westerners express. Instead, a combination of information and personal experiences is the minimum set of actions. Focussing on the latter, deep-fried insects (various species of locusts, crickets, and mealworms) were offered at five different public events in Northern Germany. The reactions of the stand attendants were recorded via voluntary answering a short questionnaire regarding motivation and sensory properties (n = 187 in total). Curiosity was the most frequent reason to approach the stands, showing a high level of interest in trying insects. Rather than subsuming all insects in one group, the sensory analysis showed differences among species and different patterns regarding the combination of smell, mouthfeel, and taste. In general however, the sensory quality of the offered species in the offered way was regarded as tasty, creating a positive experience. BT - Berliner und Münchener Tierärztliche Wochenschrift C1 - {"oldId":100351,"title":"Consumer preferences regarding edible, deep-fried insects in Northern Germany","topline":"","teaserText":"Verbraucherpr\u00e4ferenzen bez\u00fcglich essbarer, frittierter Insekten in Norddeutschland","content":"

Summary<\/span>
Edible insects are a novelty on Western tables, and their acceptance varies strongly due to a complex interaction of psychological and social mechanisms. The success of awareness campaigns has been limited. Rational arguments by themselves do not seem to be enough to overcome the sense of disgust that many Westerners express. Instead, a combination of information and personal experiences is the minimum set of actions. Focussing on the latter, deep-fried insects (various species of locusts, crickets, and mealworms) were offered at five different public events in Northern Germany. The reactions of the stand attendants were recorded via voluntary answering a short questionnaire regarding motivation and sensory properties (n = 187 in total). Curiosity was the most frequent reason to approach the stands, showing a high level of interest in trying insects. Rather than subsuming all insects in one group, the sensory analysis showed differences among species and different patterns regarding the combination of smell, mouthfeel, and taste. In general however, the sensory quality of the offered species in the offered way was regarded as tasty, creating a positive experience. <\/p>

Keywords<\/span>
entomophagy, neophobia, food choice, disgust<\/p>

Zusammenfassung<\/span>
Essbare Insekten sind ein Novum auf westlichen Tellern, und ihre Akzeptanz schwankt stark aufgrund eines komplexen Zusammenwirkens psychologischer und sozialer Mechanismen. Der Erfolg von Medienkampagnen war bislang begrenzt. Rationale Argumente allein scheinen nicht auszureichen, um dem Ekelgef\u00fchl vieler Weststaatler entgegenzuwirken. Anstelle dessen ist mindestens eine Kombination aus Information und Eigenerfahrung n\u00f6tig. Daran ankn\u00fcpfend wurden frittierte Insekten (mehrere Heuschrecken-, Grillen- und Mehlwurmarten) bei f\u00fcnf \u00f6ffentlichen, norddeutschen Veranstaltungen angeboten. Die Reaktionen der Standbesucher wurden mit einem freiwilligen, kurzen Fragebogen \u00fcber Motivation und Eindr\u00fccke (insges. n = 187) ermittelt. Neugierde war der Grund zum Standbesuch, Zeichen f\u00fcr ein hochgradiges Interesse an der Verk\u00f6stigung von Insekten. Die Sensorikauswertung zeigte artbezogene Unterschiede und arteigene Geschmacksmuster bzgl. Geruch, Textur und Geschmack anstelle der Subsummierung aller Arten in einer Gruppe. Allerdings wurden die zubereiteten Arten allgemein als wohlschmeckend bewertet, wobei eine positive Erfahrung entstand. <\/p>

Schl\u00fcsselw\u00f6rter<\/span>
Entomophagie, Neophobie, Nahrungsmittelauswahl, Ekel<\/p>","categories":["Tier\u00e4rztliche Wochenschrift","Abostufe BMTW","Fachartikel"],"fromDate":"Jan 31, 2017 11:00:00 PM","oldUrls":["http:\/\/vetline.de\/consumer-preferences-regarding-edible-deep-fried-insects-in-northern-germany\/150\/3130\/100351"],"doiLanguage":"englisch","doiProductFormat":"online","doiPublisher":"Schl\u00fctersche Verlagsgesellschaft mbH & Co. KG","doiSerialWorkTitle":"Berliner und M\u00fcnchener Tier\u00e4rztliche Wochenschrift","doiDocumentUri":"http:\/\/www.vetline.de\/consumer-preferences-regarding-edible-deep-fried-insects-in-northern-germany\/150\/3130\/100351\/","doiSource":"Berliner und M\u00fcnchener Tier\u00e4rztliche Wochenschrift 2017","doiissn":"0005-9366","doiNr":"10.2376\/0005-9366-16057","doiFirstPage":".","doiLastPage":"..","doiTransmitted":true,"doiAuthor":"Grabowski N, Mengden R, von Brethorst S, Klein\u2020 G","pdf":{"path":"http:\/\/data\/BUM_AOP_16057.pdf","title":"BUM_AOP_16057.pdf","description":"Consumer preferences regarding edible, deep-fried insects in Northern Germany"},"authors":[{"firstName":"N","middleName":"","lastName":"Grabowski"},{"firstName":"R","middleName":"","lastName":"Mengden"},{"firstName":"S","middleName":"","lastName":"von Brethorst"},{"firstName":"G","middleName":"","lastName":"Klein\u2020"}],"contentOptimised":"

Summary<\/strong>
Edible insects are a novelty on Western tables, and their acceptance varies strongly due to a complex interaction of psychological and social mechanisms. The success of awareness campaigns has been limited. Rational arguments by themselves do not seem to be enough to overcome the sense of disgust that many Westerners express. Instead, a combination of information and personal experiences is the minimum set of actions. Focussing on the latter, deep-fried insects (various species of locusts, crickets, and mealworms) were offered at five different public events in Northern Germany. The reactions of the stand attendants were recorded via voluntary answering a short questionnaire regarding motivation and sensory properties (n = 187 in total). Curiosity was the most frequent reason to approach the stands, showing a high level of interest in trying insects. Rather than subsuming all insects in one group, the sensory analysis showed differences among species and different patterns regarding the combination of smell, mouthfeel, and taste. In general however, the sensory quality of the offered species in the offered way was regarded as tasty, creating a positive experience. <\/p>

Keywords:<\/strong>
entomophagy, neophobia, food choice, disgust<\/p>

Zusammenfassung<\/strong>
Essbare Insekten sind ein Novum auf westlichen Tellern, und ihre Akzeptanz schwankt stark aufgrund eines komplexen Zusammenwirkens psychologischer und sozialer Mechanismen. Der Erfolg von Medienkampagnen war bislang begrenzt. Rationale Argumente allein scheinen nicht auszureichen, um dem Ekelgef\u00fchl vieler Weststaatler entgegenzuwirken. Anstelle dessen ist mindestens eine Kombination aus Information und Eigenerfahrung n\u00f6tig. Daran ankn\u00fcpfend wurden frittierte Insekten (mehrere Heuschrecken-, Grillen- und Mehlwurmarten) bei f\u00fcnf \u00f6ffentlichen, norddeutschen Veranstaltungen angeboten. Die Reaktionen der Standbesucher wurden mit einem freiwilligen, kurzen Fragebogen \u00fcber Motivation und Eindr\u00fccke (insges. n = 187) ermittelt. Neugierde war der Grund zum Standbesuch, Zeichen f\u00fcr ein hochgradiges Interesse an der Verk\u00f6stigung von Insekten. Die Sensorikauswertung zeigte artbezogene Unterschiede und arteigene Geschmacksmuster bzgl. Geruch, Textur und Geschmack anstelle der Subsummierung aller Arten in einer Gruppe. Allerdings wurden die zubereiteten Arten allgemein als wohlschmeckend bewertet, wobei eine positive Erfahrung entstand. <\/p>

Schl\u00fcsselw\u00f6rter:<\/strong>
Entomophagie, Neophobie, Nahrungsmittelauswahl, Ekel<\/p>","primaryLanguage":"englisch","summary":"Edible insects are a novelty on Western tables, and their acceptance varies strongly due to a complex interaction of psychological and social mechanisms. The success of awareness campaigns has been limited. Rational arguments by themselves do not seem to be enough to overcome the sense of disgust that many Westerners express. Instead, a combination of information and personal experiences is the minimum set of actions. Focussing on the latter, deep-fried insects (various species of locusts, crickets, and mealworms) were offered at five different public events in Northern Germany. The reactions of the stand attendants were recorded via voluntary answering a short questionnaire regarding motivation and sensory properties (n = 187 in total). Curiosity was the most frequent reason to approach the stands, showing a high level of interest in trying insects. Rather than subsuming all insects in one group, the sensory analysis showed differences among species and different patterns regarding the combination of smell, mouthfeel, and taste. In general however, the sensory quality of the offered species in the offered way was regarded as tasty, creating a positive experience. <\/p>

","keywords":["entomophagy","neophobia","food choice","disgust"],"zusammenfassung":"Essbare Insekten sind ein Novum auf westlichen Tellern, und ihre Akzeptanz schwankt stark aufgrund eines komplexen Zusammenwirkens psychologischer und sozialer Mechanismen. Der Erfolg von Medienkampagnen war bislang begrenzt. Rationale Argumente allein scheinen nicht auszureichen, um dem Ekelgef\u00fchl vieler Weststaatler entgegenzuwirken. Anstelle dessen ist mindestens eine Kombination aus Information und Eigenerfahrung n\u00f6tig. Daran ankn\u00fcpfend wurden frittierte Insekten (mehrere Heuschrecken-, Grillen- und Mehlwurmarten) bei f\u00fcnf \u00f6ffentlichen, norddeutschen Veranstaltungen angeboten. Die Reaktionen der Standbesucher wurden mit einem freiwilligen, kurzen Fragebogen \u00fcber Motivation und Eindr\u00fccke (insges. n = 187) ermittelt. Neugierde war der Grund zum Standbesuch, Zeichen f\u00fcr ein hochgradiges Interesse an der Verk\u00f6stigung von Insekten. Die Sensorikauswertung zeigte artbezogene Unterschiede und arteigene Geschmacksmuster bzgl. Geruch, Textur und Geschmack anstelle der Subsummierung aller Arten in einer Gruppe. Allerdings wurden die zubereiteten Arten allgemein als wohlschmeckend bewertet, wobei eine positive Erfahrung entstand. <\/p>

","schluesselwoerter":["Entomophagie","Neophobie","Nahrungsmittelauswahl","Ekel"],"translatedTitle":"Verbraucherpr\u00e4ferenzen bez\u00fcglich essbarer, frittierter Insekten in Norddeutschland","abstractE":"Edible insects are a novelty on Western tables, and their acceptance varies strongly due to a complex interaction of psychological and social mechanisms. The success of awareness campaigns has been limited. Rational arguments by themselves do not seem to be enough to overcome the sense of disgust that many Westerners express. Instead, a combination of information and personal experiences is the minimum set of actions. Focussing on the latter, deep-fried insects (various species of locusts, crickets, and mealworms) were offered at five different public events in Northern Germany. The reactions of the stand attendants were recorded via voluntary answering a short questionnaire regarding motivation and sensory properties (n = 187 in total). Curiosity was the most frequent reason to approach the stands, showing a high level of interest in trying insects. Rather than subsuming all insects in one group, the sensory analysis showed differences among species and different patterns regarding the combination of smell, mouthfeel, and taste. In general however, the sensory quality of the offered species in the offered way was regarded as tasty, creating a positive experience. ","date":{"year":2017,"date":"01\/2017","accepted":"2017-01-31"},"volume":"2017","openAccess":false,"journal":"Berliner und M\u00fcnchener Tier\u00e4rztliche Wochenschrift","titleImageId":944,"pages":"","redirects":["consumer-preferences-regarding-edible-deep-fried-insects-in-northern-germany\/150\/3130\/100351"],"tierartCategories":[],"artikelartCategories":["Tier\u00e4rztliche Wochenschrift","Abostufe BMTW","Fachartikel"]} CY - Hannover DA - 01/2017 DO - 10.2376/0005-9366-16057 LA - English N2 - Edible insects are a novelty on Western tables, and their acceptance varies strongly due to a complex interaction of psychological and social mechanisms. The success of awareness campaigns has been limited. Rational arguments by themselves do not seem to be enough to overcome the sense of disgust that many Westerners express. Instead, a combination of information and personal experiences is the minimum set of actions. Focussing on the latter, deep-fried insects (various species of locusts, crickets, and mealworms) were offered at five different public events in Northern Germany. The reactions of the stand attendants were recorded via voluntary answering a short questionnaire regarding motivation and sensory properties (n = 187 in total). Curiosity was the most frequent reason to approach the stands, showing a high level of interest in trying insects. Rather than subsuming all insects in one group, the sensory analysis showed differences among species and different patterns regarding the combination of smell, mouthfeel, and taste. In general however, the sensory quality of the offered species in the offered way was regarded as tasty, creating a positive experience. PB - Schlütersche Verlagsgesellschaft mbH & Co. KG PP - Hannover PY - 2017 T1 - Consumer preferences regarding edible, deep-fried insects in Northern Germany T2 - Berliner und Münchener Tierärztliche Wochenschrift TI - Consumer preferences regarding edible, deep-fried insects in Northern Germany TT - Verbraucherpräferenzen bezüglich essbarer, frittierter Insekten in Norddeutschland VL - 130 SN - 0005-9366 ER -