Edible insects are an important source of food to many African populations. The longhorn grasshopper, Ruspolia differens (Serville 1838), commonly known as senene in Tanzania is one of the most appreciated edible insects by societies around Lake Victoria crescent. Senene is primarily an essential treat for the tribes around the lake, e.g., the Haya of Tanzania, Luo of Kenya and Baganda of Uganda. Despite its importance as a food item and appreciation as a delicacy, there are few studies dealing with culture, beliefs and indigenous technology in connection with the senene. The main objective of this study was to survey indigenous technologies, processing methods and traditions in relation to senene consumption among the Haya tribe in Kagera region of Tanzania. Our ethnographic study was conducted through semi-structured interviews. A total of 51 locals, 26 females and 25 males aged 21 to 60 years were interviewed (with 3 female and 7 male key informants among them). Questions focused on cultures, beliefs and traditions towards senene consumption. Processing, preservation and shelf-life as well as nutritional knowledge were also investigated. Harvesting for household consumption was mainly done through wild collection. Traditionally made traps were mostly used for commercial harvesting. Deep frying was the most preferred processing method while smoking was the most preferred preservation method, with shelf-life of up to 12 months. Interesting traditions and taboos associated with senene consumption were identified, with men monopolising the insects as food by declaring the insects taboo for women and children. Deep fried senene in locally packed containers were mostly sold by street vendors, but also available from a variety of stores and supermarkets. Beyond being just an important traditional delicacy, senene is becoming increasingly popular, providing opportunity for local businesses. Indigenous technologies for harvesting, processing and preserving senene exist, but must be improved to meet food processing standards, thereby promoting commercialization. This carries economic potential essential for improving incomes and livelihoods of women and smallholder farmers, improving household level food security.

Located in the Eastern Democratic Republic of Congo (South-Kivu), Kalehe and Idjwi are two relatively unexplored territories with little to no research on edible insects even though anthropo-entomophagy practice is widespread. This study therefore aimed at exploring the biodiversity, perception, consumption, availability, host plants, harvesting techniques, and processing techniques of edible insects. Data were collected through a field survey using three techniques, namely structured interviews, direct observations, and insect collection and taxonomy. A total of 260 respondents, 130 in each territory, were interviewed. The field survey focused on inventorying commonly edible insects as well as recording consumer preferences, preference factors, seasonal availability, host plants, harvesting techniques, and processing and preservation methods. Samples for taxonomic characterization were preserved in 70% alcohol. Nine edible insects, namely Ruspolia differens Serville 1838, Gryllotalpa Africana Palisot de Beauvois 1805, Locusta migratoria Linnaeus 1758, Macrotermes subhyalinus Rambur 1842, Gnathocera trivittata Swederus 1787, Rhynchophorus phoenicis Fabricius 1801, Vespula spp. Linnaeus 1758, Apis mellifera Linnaeus 1758, and Imbrasia oyemensis Rougeot 1955, were recorded as being consumed either as larvae, pupae, and adults. Ruspolia differens and M. subhyalinus were reported as the most preferred by consumers in the studied territories. A scatter plot of matrices and Pearson's correlations showed a negative correlation between preference based on taste, size, and shape, as well as perceived nutritional value. Their seasonal availability differs from one species to another and correlated with host plants availability. Harvesting techniques and processing and preservation methods depend on species, local knowledge, and practices. The huge edible insect diversity observed in Kalehe and Idjwi is evidence of anthropo-entomophagy practices in the area. In addition to being an important delicacy and traditional foods, edible insects can contribute to food, environmental, and financial security through local business opportunities. Households can rely on edible insects to meet their nutritional needs instead of conventional livestock. Indigenous practices and technologies used for harvesting, processing, and preserving edible insects must be improved to meet international standards to increase the market and capitalize on the economic potential of edible insects.

Edible insects can be consumed whole or processed for easier integration into food systems. While Africa has a long tradition of entomophagy, its edible insect industry remains underdeveloped, with limited commercial production or formal processing. This study evaluated the willingness of African food industry to use edible insects as raw materials in food processing. It also explored the factors influencing adoption readiness addressing the research gap in industry’s perspectives and preparedness. An online survey of 194 food companies from 15 African countries revealed diverse adoption patterns. While 84% of respondents knew about edible insects, adoption remains low among medium and large companies, suggesting institutional resistance or regulatory barriers. Logistic regression and structural equation modelling show that perceived benefits, awareness, and company type are associated with edible insect use while firm size, business duration, and management systems have minor effects. Key challenges include food safety, formulation issues, and local factors, emphasising the need for regulation, consumer education, and processing innovation. Companies prefer insect products over whole insects, reflecting consumer aversion to visible insect content. Only 33% were willing to use edible insects in existing products, but interest in protein extracts was higher at 47%. Social pressure and attitudes are weak predictors of adoption. Findings reveal both structural flexibility and psychological barriers in adopting edible insects in Africa, providing a solid basis for policy, investment, and innovation toward sustainable protein and food security. Findings suggest region-specific regulatory and processing support is essential to drive integration, and boost investments in processing technologies

Edible insects are increasingly recognized as a sustainable protein source, yet systematic evidence on the safety and efficiency of indigenous processing practices remains limited. This study combines ethnographic surveys with microbiological analysis to document traditional harvesting, processing, and preservation methods for edible insects across nine ecological zones in Tanzania. Findings reveal edible insect harvesting practices through wild harvesting, which varied by insect type, habitat, and seasonal availability. Unexpectedly, 30.9% of respondents reported raw consumption of edible insects. A wide diversity of insect specific processing methods was observed, including dry toasting, frying, boiling, sun drying, and smoke drying, reflecting adaptations to insect morphology, perishability, and intended use. While thermal processing practices were generally effective in elimination of major pathogens ( Salmonella spp., Escherichia coli and Listeria monocytogenes ), preservation challenges related to drying efficiency, post-processing handling, and storage were evident. Although most samples complied with East African Standards (EAS 1186:2023), sun-dried and toasted products exhibited high total viable counts and yeast and mold levels. No formal training to handlers was recorded, and processing practices were primarily transmitted orally and experientially through storytelling and observation. These findings demonstrate the potential of indigenous knowledge as a foundation for safe insect food systems, while identifying priority interventions such as improved drying infrastructure, hygienic handling, and Hazard Analysis Critical Control Point (HACCP) aligned protocols to support commercialization and regional trade without eroding cultural integrity.