In some countries, grasshoppers are consumed as a source of nutrition. For example in the southern Mexsico, chapulines are preferred because of their high protein, mineral, and vitamin content. Grasshoppers are usually collected at dusk, with the help of lights or flashlights, using a broom net. Then the grasshopper is put in water for 24 hours, then can be eaten raw or boiled, dried in the sun, fried, seasoned like garlic, onion, chili, lime juice, and used for soup or as a variety of dishes. The grasshopper menu is quite abundant in food and street markets in Central and South Mexico.

In the Chinese food market, for example, grasshopper dishes are served using skewers.

In some countries in Africa, grasshoppers are an important food source besides several other types of insects. Grasshoppers are a source of protein and fat for the daily diet, especially when there is a food crisis. Usually grasshoppers are cooked soup. Grasshoppers are consumed in Uganda and several neighboring regions are called NSENENE.

In some countries in the Middle East, grasshoppers are boiled with salt, dried in the sun, then eaten as snacks.

Many insects are predators for grasshoppers, for example various types of ants such as the genus

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