Thailand’s Insect Industry Sets Global Sustainability Standard

Thailand’s edible insect industry has emerged as a global leader, seamlessly blending tradition with modern sustainability practices. This sector not only offers a rich source of nutrition but also presents environmentally friendly alternatives to conventional protein sources.

In Thailand, consuming insects is deeply rooted in cultural traditions, especially in regions like Isan and the north. Markets frequently display an array of fried insects, including grasshoppers, crickets, silkworm pupae, bamboo worms, locusts, beetles, and crickets, often seasoned with soy sauce and other flavorings. This longstanding practice has evolved into a thriving industry, with over 20,000 insect farms producing more than 7,000 tons of insects annually. Crickets, in particular, have gained prominence due to their high protein content and minimal environmental footprint.

The global edible insects market was valued at approximately USD 1.35 billion in 2024 and is projected to grow at a compound annual growth rate of 25.1% from 2025 to 2030. This surge is driven by a rising demand for high-protein, low-fat foods, as consumers increasingly seek healthier and more sustainable alternatives to traditional protein sources. Edible insects are rich in protein, vitamins, and minerals, and their cultivation requires significantly fewer resources compared to conventional livestock.

Thailand’s dominance in the edible insect sector is further underscored by its status as the world’s largest producer, catering to both domestic and regional markets. The expanding global market for edible insects presents significant growth opportunities, particularly in regions like the European Union and the United Kingdom, which offer higher value propositions for Thai exporters.

The Thai food industry has adeptly integrated edible insects into various culinary applications. Traditional processing techniques, such as refrigeration and freezing, are employed to incorporate insects into products like flour, protein isolates, oils, and canned goods. This versatility not only enhances the nutritional profile of food products but also aligns with global sustainability goals by offering eco-friendly protein alternatives.

Despite the industry’s growth, challenges persist, particularly in changing consumer perceptions and overcoming psychological barriers associated with insect consumption. Educational initiatives and awareness campaigns are crucial in dispelling myths and highlighting the benefits of entomophagy. For instance, the Thai government has been proactive in promoting edible insects as a sustainable food source, emphasizing their nutritional value and environmental benefits.

The economic impact of the edible insect industry in Thailand is substantial. Farmers generate over 7,000 million Baht annually through insect farming. Advancements in supporting technologies have improved production efficiency, and official registration systems enable the government to maintain accurate databases for strategic planning in production and marketing.

Globally, the edible insects market is on an upward trajectory. The market size is expected to reach USD 4.38 billion by 2030, expanding at a CAGR of 25.1% over the forecast period. This growth is attributed to increasing consumer awareness regarding health, a shift towards protein-rich diets, and the convenience of ready-to-eat insect-based meals.

In Thailand, the integration of insects into cuisine varies regionally, adding depth to the nation’s gastronomy. Insect ingredients are utilized in various dishes, reflecting the country’s culinary diversity. For example, ant eggs are incorporated into spicy salads, showcasing the innovative use of insects in traditional recipes.