In the bamboo-rich landscapes of Mizoram, northern India, a remarkable transformation occurs whenever nature delivers what many would consider an agricultural disaster. Rather than reaching for chemical solutions, the Mizo community welcomes the arrival of Udonga montana - the bamboo-feeding stink bug - as an opportunity for harvest and nourishment.
Generations of Traditional Wisdom
For more than a century, the Mizo people have developed an intricate system of harvesting, processing and consuming these small brown insects known locally as thangnang. While outsiders might view the swarming bugs as an infestation, the community sees them as a valuable nutritional resource woven deeply into their food culture.
"We have been eating thangnang for more than 100 years," says elder Salemkulhthangi from Serhmun village, recalling how her father shared stories of traditional harvesting methods. This practice represents a sophisticated form of traditional ecological knowledge that provides high-protein nutrition while naturally controlling pest populations without resorting to forest-harming pesticides.
The Harvesting Process
The main harvesting opportunity arises during mautam, the rare mass flowering of bamboo (Melocanna baccifera) that triggers stink bug outbreaks. Lalvohbika, a conservationist at Dampa tiger reserve in Mizoram, notes that while these events typically occur around September-October, changing weather patterns have recently caused earlier appearances, with sightings reported as early as May in 2022.
Instead of using simple collection methods, the Mizo have designed specialised tools resembling fishing nets with long bamboo handles and conical plastic pockets held open by circular metal wires. Villagers shake the branches during flowering periods, causing the bugs to tumble into waiting nets. The captured insects are then transferred to gunny sacks for processing.
The preparation involves pouring hot water over the insects to kill them, followed by meticulous cleaning to remove debris. The cleaned bugs are soaked in warm water before being ground into a thick paste that forms the basis for two valuable products.
From Pest to Protein-Rich Products
The ground bug paste yields two distinct commodities: a fragrant cooking oil used both as food and traditional medicine, and a protein-rich paste that serves as nutritious animal feed. The oil, carefully skimmed during boiling, sells for approximately 100 rupees (about £1) per litre in local markets and is reputed to have anti-ageing properties.
Nothing goes to waste in this efficient process. The remaining pulp becomes hmun hlui, a tangy condiment eaten with rice, while the final residue is sun-dried and fed to pigs. This comprehensive utilisation demonstrates the community's commitment to sustainable resource management.
The flavour represents an acquired taste, as the insects' defensive scent glands produce pungent chemicals that create their characteristic odour. While Mizo people appreciate the strong flavour, it may challenge unfamiliar palates.
This innovative approach to pest management and nutrition offers valuable insights as global demand for protein increases and climate change threatens food security. The Mizo tradition of transforming sporadic pest outbreaks into sustainable nutrition reminds us that future food solutions might be found not only in modern laboratories but in the ancient wisdom of communities who long ago recognized that so-called "creepy crawlies" can nourish and sustain human life.
As entomologist Victor Meyer-Rochow once questioned: "Why kill insects when they per se are nutritious?" This philosophy resonates throughout several villages in north-east India, where crop pests become part of a sustainable, seasonal diet that values what the land provides, demonstrating that coexistence and resourcefulness can transform potential problems into nutritional opportunities.
