In the heart of Nepal’s Chitwan district, a humble yet formidable creature, the giant African land snail (Achatina fulica), is making waves in the world of nutrition and sustainable food sources. A recent study led by Chet Raj Pathak from the Faculty of Animal Science, Veterinary Science and Fisheries at Agriculture and Forestry University, Nepal, has unveiled the remarkable nutritional potential of these snails, positioning them as a viable alternative protein source for both human consumption and animal feed.
The study, published in the Journal of Agriculture and Food Research (translated to English as ‘Journal of Agriculture and Food Research’), meticulously analyzed the nutritional composition of Achatina fulica collected from nine sites in the Chitwan district. The findings were striking. The soft body, or flesh, of the snails boasted a crude protein content of over 50% on a dry matter basis, a figure that significantly outstrips many conventional protein sources. “The protein content in the snail’s flesh is remarkably high,” Pathak noted, “making it a promising candidate for future food and feed applications.”
The research delved deeper, comparing the amino acid profiles of the snails with those of soybean meal, a staple in animal feed. While most amino acids were comparable, two essential amino acids, threonine and isoleucine, stood out. Threonine levels were significantly higher in the snails, while isoleucine was lower. Non-essential amino acids like glycine, cysteine, and alanine were also found in abundance, surpassing those in soybean meal.
The implications of these findings are profound. Achatina fulica meat not only matches but in some cases surpasses the protein and amino acid content of conventional food sources like beef, mutton, pork, chicken, fish, and eggs. It even holds its own against novel protein sources like insects and macroalgae. “This research opens up new avenues for sustainable protein production,” Pathak explained, “especially in regions where traditional protein sources are scarce or expensive.”
The study also highlighted the nutritional value of the snail’s shell, which is rich in calcium. This could be particularly beneficial for laying hens, offering a natural and sustainable source of this essential mineral. However, Pathak cautioned that further research is needed to fully understand the species-specific nutritional properties of snails and the long-term health and safety implications of snail-based diets.
The commercial potential of Achatina fulica as a protein source is immense. In a world grappling with food security and the environmental impact of traditional livestock farming, the giant African land snail could emerge as a sustainable and nutritious alternative. The energy sector, too, could benefit from this shift. The production of snails requires significantly less land, water, and feed compared to traditional livestock, potentially leading to a reduction in the overall energy footprint of protein production.
As the world continues to seek sustainable solutions to meet the growing demand for protein, the humble giant African land snail might just take center stage. The research led by Pathak is a significant step in this direction, offering a glimpse into a future where snails could play a pivotal role in global food security and sustainable agriculture.