Palm worm: (Rhynchophorus palmarum) traditional food in Amazonas, Venezuela—nutritional composition, small scale production and tourist palatability

We describe the use of alerito, the larva of the Rhynchophorus palmarum (Coleoptera: Curculionidae), by the Jivi (Guajibo) community of Alcabala de Guajibo, Amazonas, Venezuela. The Indians gather the palm worms from damaged or fallen palm stems and eat them raw or roasted. We analysed the nutrient composition of the palm worm and found that it is an excellent source of protein, vitamins A and E, and minerals. We further describe the development of a local, controlled small‐scale palm worm production system for use by the Indians in the Amazon. Larvae are bred using wild palm materials and traditional Indian plants. The larval survival and density in each palm substrate is analysed together with the larvae's nutritional composition, and comparison with the mother palms cucurito (Maximiliana maripa), seje (Jessenia bataua) and moriche (Mauritia flexuosa) is made. Finally, the palatability of the palm worm to non‐Amerindian tourists is assessed. The nutrient composition of the palm worm, the simplicity of a more controlled local production system and the acceptability of the palm worm to tourists make this non‐conventional resource promising both as a nutritional food and as a source of cash income for the Indians.

Key words:

• Rhynchophorus palmarum
• edible insects
• Jivi
• Guajibo
• Amazon Indians
• nutritional composition
• palms
• minilivestock
• local production system

Notes

Current address: Department of Biology at Silwood Park, Imperial College, Ascot SL5 7PY, U.K.

Corresponding author.