The Sakondry (Zanna tenebrosa), is a small jumping insect, that has been a beloved snack in the rural areas of Madagascar’s east coast for centuries. The consumers attest to its savored taste that when fried, tastes somewhat like bacon. Sakondry has been proven a meal that is both affordable and protein-rich by local communities who revel in its significant nutritional values.

Beyond being a tasty treat, the Sakondry- being an insect plays a vital role in food security and wildlife conservation.

According to the Sustainable Wildlife Management (SWM) Programme, Sakondry farming is a solution to reducing the hunting pressure on Madagascar’s endangered lemurs. Through this initiative, spearheaded by the Food and Agriculture Organization of the United Nations (FAO), the Center for International Forestry Research and World Agroforestry (CIFOR-ICRAF), the French Agricultural Centre for International Development (CIRAD), and the Wildlife Conservation Society (WCS), the aim is to balance food security with wildlife conservation in Madagascar’s unique ecosystems.

It is evidenced that Lemurs, which enjoy protected status under Madagascar’s wildlife laws, are still hunted for meat in the remote villages around Makira Natural Park in the Analanjirofo region. Wild meat, including lemurs, can make up to 75% of local protein intake and 14% of people’s iron consumption in this region. Therefore, by adopting Sakondry as an alternative protein source, the SWM Programme helps safeguard lemur populations while providing local communities with a sustainable food option.

However, the Sakondry populations have also declined due to climate change, forest degradation, and reduced rainfall, all of which have made their natural habitats drier. The only aggravation of this issue is the unsustainable harvesting of Sakondry, as communities often collect the insects without considering their reproductive cycle. Harvesting adult, winged insects interrupt their reproduction cycles and capabilities further depleting their numbers.

To address these challenges, the SWM Programme, with support from the European Union, has introduced a community-based Sakondry farming initiative. Guided by the research of anthropologist and conservation biologist Cortni Borgerson, the initiative encourages communities to farm Sakondry rather than depend on wild harvests.

Central to this effort is the cultivation of lima beans (Phaseolus lunatus), locally known as tsidimy. These beans are a preferred food source for Sakondry, which feeds on the sap of the bean plants. Tsidimy farming provides multiple benefits.

Since Tsidimy is a legume, it enriches the soil with nitrogen and reduces erosion, supporting sustainable agriculture. The symbiotic relationship between tsidimy and Sakondry ensures a continuous supply of both beans and insects for local communities.

Notably, nutritionally the Sakondry rivals traditional protein sources like chicken, pork, and beef. Per 100 grams, Sakondry provides 20.1 grams of protein along with higher levels of potassium, calcium, and iron than conventional meats. Combined with the protein and nutrients from tsidimy beans, Sakondry farming contributes significantly to community nutrition.

Environmentally, Sakondry farming offers a low-impact alternative to traditional livestock since it generates fewer greenhouse gas emissions, requires less water, and occupies less space. Unlike crickets and other farmed insects, Sakondry does not require additional feeding or intensive care. In addition to the merit they have which is they do not feed on other crops, making them an ideal, low-maintenance option for farmers.

This initiative has been instrumental for the local communities having created economic opportunities, especially for rural women on the frontline leading production efforts. Considering the minimal investment and resources required, Sakondry farming is more suitable as it provides an accessible source of income for communities. Additionally, as the production scales up, families can potentially sell excess insects locally, generating additional revenue.

The success of this project highlights how nature-based solutions and the revival of local traditions can address both human needs and conservation goals. By integrating sustainable farming practices with environmental stewardship, Madagascar’s communities improve food security, support local livelihoods, and preserve the island’s unique biodiversity.