In the last decade, increasing attention has been focused on entomophagy in Europe. However, Western societies rarely experience insects as a food source. Depending on the country, the approach to entomophagy is variables. This study was performed to assess the perception of entomophagy in the Polish population and comparison with other European societies. An online survey was conducted with a final sample of 419 participants. Several variables were established, and their influence on the acceptance of insect was analysed by applying the Chi-square test of independence. We found that the respondents had limited knowledge about entomophagy; hence, willingness to eat insects is limited by unawareness and neophobia. The attitude towards insects is a strong predictor of the readiness to eat insects and buy insect-based products. The results have shown that processed insect products can increase consumers’ willingness to buy insect-based products. It should be noted that almost 60% of the 15.51% of the respondents who had eaten insects previously rated the insect taste as good and very good. We conclude that higher awareness of entomophagy is required to accept insects as food besides the willingness to try. Moreover, the future of insect consumption depends on the sensory characteristics (appearance, smell, taste) of insect-based products; hence, food industry should focus on processed foods with insect based food ingredients to make them familiar to consumers.

中文翻译：

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探索波兰消费者对昆虫作为食物的接受程度

在过去的十年中，越来越多的注意力集中在欧洲的噬菌体上。但是，西方社会很少将昆虫作为食物来源。视国家而定，食虫的方法是可变的。进行这项研究的目的是评估波兰人对吞噬的认识，并与其他欧洲社会进行比较。进行了在线调查，最终样本为419名参与者。建立了几个变量，并通过独立性卡方检验分析了它们对昆虫接受性的影响。我们发现，受访者对昆虫的吞噬知之甚少。因此，不知情和新恐惧症限制了人们吃昆虫的意愿。对待昆虫的态度强烈预示着他们已经准备好吃昆虫和购买基于昆虫的产品。结果表明，加工过的昆虫产品可以提高消费者购买昆虫产品的意愿。应该注意的是，在以前吃过昆虫的15.51％的受访者中，有近60％的人以前认为昆虫的味道很好。我们得出的结论是，除了愿意尝试将昆虫作为食物外，还需要对昆虫的昆虫有更高的认识。此外，昆虫消费的未来取决于昆虫产品的感官特性（外观，气味，味道）。因此，食品工业应将重点放在含有昆虫食品成分的加工食品上，以使消费者熟悉它们。以前有51％的食用昆虫的受访者认为昆虫的味道好极了。我们得出的结论是，除了愿意尝试将昆虫作为食物外，还需要对昆虫的昆虫有更高的认识。此外，昆虫消费的未来取决于昆虫产品的感官特性（外观，气味，味道）。因此，食品工业应将重点放在含有昆虫食品成分的加工食品上，以使消费者熟悉它们。以前有51％的食用昆虫的受访者认为昆虫的味道好极了。我们得出的结论是，除了愿意尝试将昆虫作为食物外，还需要对昆虫具有更高的意识。此外，昆虫消费的未来取决于昆虫产品的感官特性（外观，气味，味道）。因此，食品工业应将重点放在含有昆虫食品成分的加工食品上，以使消费者熟悉它们。