El chapulín
  • Contiene 53.17 por ciento de proteína, 4.13 de grasa, 2.31 de carbohidratos y 19.5 de fibra

  • En México hay 1.5 millones de niños con desnutrición crónica, afirmó

Por ser una fuente de proteína sana, sustentable, barata y no contaminante, el chapulín de milpa (Sphenarium purpurascens) podría ayudar a combatir la desnutrición y obesidad en el país, a reducir el consumo de carne convencional y a bajar la emisión de gases de efecto invernadero generados por las actividades ganaderas, señaló René Cerritos Flores, investigador de la Facultad de Medicina (FM) de la UNAM.

Contiene 53.17 por ciento de proteína, 4.13 de grasa, 2.31 de carbohidratos y 19.5 de fibra. Un kilo puede tener el doble de proteína que un kilo de carne convencional (res, cerdo y pollo), y su valor proteico es similar al atún u otro pescado. Tiene una gran cantidad de minerales y vitaminas, y es más bajo en grasas que la carne magra. Su exoesqueleto, formado por quitina, funciona como fibra y es benéfico para la microbiota del ser humano.

Aunque es una de las plagas más devastadoras en el centro y sur de México, si se recolecta como recurso alimentario se le puede dar una utilidad. Cada año, en el Valle de Puebla-Tlaxcala, entre 40 mil y 50 mil hectáreas de cultivos de maíz, alfalfa y frijol son infestadas por esta especie endémica de México.

“Es tan destructiva que si en un metro cuadrado de parcela hay unos 100 chapulines, se comerán casi toda la planta, que al carecer de áreas fotosintéticas, muere o no da frutos (mazorca o vainas)”, explicó Cerritos, adscrito al Centro de Investigación en Políticas, Población y Salud de esta casa de estudios.

Tiene una gran cantidad de minerales y vitaminas, y es más bajo en grasas que la carne magra. Su exoesqueleto, formado por quitina, funciona como fibra y es benéfico para la microbiota del ser humano

Según el universitario, si normalmente se cosechan cuatro toneladas de cultivo por hectárea, con la infestación es posible que sólo se obtenga una. Pero, subrayó, basándose en políticas públicas puede extraerse la mitad de los chapulines de las áreas de cultivo, y así se obtendría un doble beneficio: liberarlos de plagas, y combatir la desnutrición.

“En la región en donde es considerado una plaga (Puebla, Tlaxcala, Oaxaca, Hidalgo, Estado de México, Querétaro, Michoacán y Guanajuato) pueden extraerse 350 mil toneladas, con las que podrían alimentarse nueve millones de personas durante un año, con una ración de 25 gramos al día”.

Extracción sustentable

Tras recordar que en México hay 1.5 millones de niños con desnutrición crónica, Cerritos Flores indicó que en nuestro país el chapulín de milpa invade cerca de un millón de hectáreas. Con la distribución actual, sólo de esta especie se podrían extraer de 200 mil a 500 mil toneladas.

México se ha tardado mucho en desarrollar una industria de insectos comestibles, debido a la informalidad de la captura del chapulín de milpa, remarcó.

Desde hace más de 30 años, los chapulineros los extraen clandestinamente de cultivos, sobre todo de alfalfa. En un día recolectan de 10 a 15 kilos, pero se corre el riesgo de que en la colecta vayan algunos especímenes sobrevivientes de insecticidas (malatión, principalmente).

Para su industrialización y comercialización formal, es necesario que sea un producto inocuo, libre de contaminantes, bacterias entéricas y de otros componentes que puedan ser dañinos para la salud de las personas.

La cantidad de estos insectos comestibles ayudaría a aminorar la desnutrición infantil en México; incluso, con una buena promoción, podría sustituir productos elaborados con harinas refinadas y azúcares, como la fructuosa y la sacarosa, cuyo alto consumo es causa de sobrepeso y obesidad.

Propuesta

En un estudio comparativo, el universitario comprobó que si se quiere que una vaca produzca (aumente de peso) un kilo de carne, debe comer 13 kilos de alfalfa; en cambio, el chapulín de milpa sólo necesita 1.7 kilos para producir un kilo de biomasa.

“Una de las industrias que emite más gases de efecto invernadero es la ganadera. Millones de cabezas de rumiantes emiten dióxido de carbono (a través de la respiración) y metano (por su sistema digestivo y en el excremento). Por si fuera poco, la cantidad de agua y suelo necesario para producir carne de vaca es insostenible”, detalló.

Además, la cadena de producción de carne de res es ineficiente. En el mundo, más de la mitad de lo que produce la agroindustria del maíz se destina a alimentar reses, que luego consumimos. Para alimentar 100 cabezas de ganado, se necesitan más de 100 toneladas de maíz, en cuya producción también está inmiscuido el petróleo como combustible para que la maquinaria relacionada y transporte funcionen.

“Lo ideal es que el maíz se use para alimentar a las poblaciones humanas y que con insectos comestibles sustituyan en una proporción significativa el consumo de carne convencional”, concluyó.

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