The book has a total of twenty two chapters covering 
commonly consumed African edible insects and their 
nutritional composition, history and economic importance.The author further discusses edible insects' economic 
importance, their contribution to food security, insects as 
feed ingredient, farming systems, nutritional components, 
processing (largely by drying, frying, smoking, boiling) 
and marketing.The 
author indicates that 472 insect species are consumed in 
Africa with caterpillars, locust, grasshoppers and crickets 
leading in consumption, while termites are largest in 
diversity.This chapter delineates major 
insects harvested for food in Africa and the opportunities 
for semi-domestication and full domestication of edible 
insects such as palm weevil and crickets, respectively.The authors define insect 
consumption as the business of promoting, producing, 
buying and selling edible insects and their products and 
other beneficial services obtained from insects.The authors conclude 
by noting that the supply of insects is low compared to the 
high demand and thus an equilibrium needs to be reached 
through increased production awareness creation and 
marketing The author, however, notes that several locusts 
and grasshopper species and the fall armyworm being 
consumed as food are equally very destructive pests.The second chapter focuses on African edible insect 
consumption market.