Percepción de la entomofagia como alternativa proteica vía snack en poblaciones objetivos del Gran Concepción.
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Date
2026
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Publisher
Universidad de Concepción
Abstract
La creciente demanda mundial por alimentos sostenibles ha impulsado la búsqueda de nuevas fuentes proteicas. En este contexto, la entomofagia se plantea como una alternativa viable, al ofrecer insectos con alto valor nutricional, bajo requerimiento de recursos y menor impacto ambiental en comparación con la producción pecuaria tradicional. El presente estudio evaluó la percepción de la entomofagia en la población del Gran Concepción, enfocándose en la aceptación de un snack proteico a base de insectos. La investigación se desarrolló mediante encuestas aplicadas a 300 personas ligadas al deporte, analizando variables sociodemográficas, hábitos alimenticios y disposición a pagar por el producto. Los resultados muestran que un 77,7 % de los encuestados está dispuesto a consumir insectos, identificándose una mayor aceptación en jóvenes adultos con educación superior y hábitos saludables. El rango de precio más valorado se situó entre $1.000 y $2.000, lo que permite establecer un nicho de mercado atractivo y viable para distintos niveles de ingreso. Desde el punto de vista técnico-económico, se determinó que la producción de un snack con estas características resulta factible, alcanzando márgenes que permiten su inserción en el mercado nacional. En consecuencia, se concluye que existe un potencial real para el desarrollo de alimentos innovadores a base de insectos en Chile, siempre que se implementen estrategias de educación y marketing que contribuyan a superar las barreras culturales asociadas a su consumo.
The growing global demand for sustainable food has driven the search for alternative protein sources. In this context, entomophagy emerges as a viable option, offering insects with high nutritional value, low resource requirements, and a significantly smaller environmental footprint compared to traditional livestock production. This study evaluated the perception of entomophagy within the population of Greater Concepción, focusing on the acceptance of a protein snack made from insects. The research was conducted through surveys applied to 300 individuals engaged in sports, analyzing sociodemographic variables, dietary habits, and willingness to pay for the product. Results show that 77,7 % of respondents are willing to consume insects, with higher acceptance identified among young adults with higher education and healthy lifestyles. The preferred price range was between 1,000 and 2,000 CLP, indicating an attractive market niche that cuts across different income levels. From a technical and economic perspective, the production of a snack with these characteristics is feasible, achieving margins that support its introduction into the national market. Consequently, the study concludes that there is real potential for the development of innovative insect-based foods in Chile, provided that educational and marketing strategies are implemented to overcome cultural barriers related to consumption.
The growing global demand for sustainable food has driven the search for alternative protein sources. In this context, entomophagy emerges as a viable option, offering insects with high nutritional value, low resource requirements, and a significantly smaller environmental footprint compared to traditional livestock production. This study evaluated the perception of entomophagy within the population of Greater Concepción, focusing on the acceptance of a protein snack made from insects. The research was conducted through surveys applied to 300 individuals engaged in sports, analyzing sociodemographic variables, dietary habits, and willingness to pay for the product. Results show that 77,7 % of respondents are willing to consume insects, with higher acceptance identified among young adults with higher education and healthy lifestyles. The preferred price range was between 1,000 and 2,000 CLP, indicating an attractive market niche that cuts across different income levels. From a technical and economic perspective, the production of a snack with these characteristics is feasible, achieving margins that support its introduction into the national market. Consequently, the study concludes that there is real potential for the development of innovative insect-based foods in Chile, provided that educational and marketing strategies are implemented to overcome cultural barriers related to consumption.
Description
Tesis presentada para optar al título de Ingeniero/a Agrónomo/a.
Keywords
Entomología, Snacks, Proteínas, Sustentabilidad