ZAMBIA PARTICIPATES IN INTERNATIONAL FOOD AND CULTURE BAZAAR IN BRASILIA
The third International Food and Culture Bazaar, organized by the Mission Spouses Group (GCCM) was held successfully in the Brazilian capital of Brasilia.
The food and culture festival held at the Brasilia Art Museum was attended by 62 diplomatic missions accredited in Brazil amongst them Zambia.
The participating embassies had their own stand where they displayed handicrafts and cuisines indigenous to their respective countries.
For Zambia, the most popular and sought after dish was the Mopani worms better known as Vinkubala, mahungu or ifishimu.
Surprisingly enough, everyone visiting the Zambian space wanted to have a taste of the crunch vinkubala and within a short period of time, Zambia stand ran out of the exotic edible insect.
Each time there is a gathering of such nature, Brazilians and members of the international community look forward to eating Mopani worms and they appreciate its nutritional values.
Edible insects have important nutritional value and can be healthy additions to our diets.
They offer energy, fat, protein and fibre and depending on the insect, can be good sources of micronutrients such as zinc, calcium and iron.
According to Food and Agriculture Organisation of the United Nations, the consumption of edible insects, also referred to as entomophagy, is viewed as a potential part of the solution to the growing need of animal-based protein.
The FAO identified edible insects as a sustainable alternative to close this anticipated food deficit, particularly protein, because insects are highly nutritious and have a low carbon footprint.
Ambassador of the Republic of Zambia to the Federative of the Republic of Brazil Glyne Michelo spoke of the need to diversify in mopane worm-based products.
Mr. Michelo said with the growth in popularity, vinkubala have a strong potential to become a highly sought after protein source.
“What we need to focus on right now is to have diversity in mopane based products, enhance packaging, branding, marketing and value addition while optimising nutrient bio-accessibility,” Said Mr. Michelo.