Table 6.

Harvesting techniques and processing methods for various consumed edible insects in selected territories

Insect species	Harvesting techniques	Harvesting period	Processing methods	Preservation techniques
Kalehe
I. oyemensis	Direct handpicking or after shaking trees and branches.	Any time, morning and evening hours preferably	Boiled, fried, and stewed sometimes	Drying
L. migratoria	Handpicking	Morning time	De-winged, roasted, or dry-fried	Drying
A. mellifera	Harvesting honeycomb from the hive followed by honey extraction	Preferably at night	Boiled	None
M. subhyalinus	Handpicking and Light trapping near a container.	During and after the first rains	De-winged, dry-fried, and eaten raw sometimes	Drying
R. differens	The light trapping technique and handpicking during the swarming season	In the dark for light trapping and morning for handpicking	De-winged, dry-fried, or roasted	Dry-fried
G. africana	Handpicking after digging	After the dark preferably, following their small holes	De-winged, roasted, and fried	Drying
Idjwi
I. oyemensis	Direct handpicking after their signs of presence are detected.	Any time, preferably morning and evening hours	Boiled, roasted, and stewed	Drying
L. migratoria	Handpicking	Morning time	De-winged, roasted, or dry-fried	Drying
A. mellifera	Harvesting honeycomb from the hive followed by honey extraction	At night preferably	Boiled	None
M. subhyalinus	Light trapping near a container filled with water	During and after the first rains	De-winged, roasted, and dry-fried	Drying
R. differens	Light trapping and handpicking during the swarming season.	Soon after the dark (light trapping) and morning (handpicking)	De-winged, dry-fried	Dry-fried
R. phoenicis	Handpicking after signs of their presence are detected.	Any time	Boiled, dry-fried, fried, or stewed sometimes	Drying
Vespula spp.	Harvesting	Any time	Boiled	None