Liciane Oliveira da Rosa, Samuel Machado Abreu, Alvaro Renato Guerra Dias<\/p>\n
Earthworms stand out as a sustainable protein alternative amid growing environmental pressures and population increases. This 25-year systematic review of 43 studies reveals a post-2015 surge in research, mainly from Europe, South America, and Asia. The most studied species,\u00a0Eisenia fetida<\/em>,\u00a0Eudrilus eugeniae<\/em>, and\u00a0Eisenia andrei<\/em>, are valued for nutritional quality and ease of cultivation. Earthworms provide 50\u201370\u00a0% crude protein (dry basis), key amino acids, unsaturated fats, minerals, and vitamins, and can be processed into flour for foods like bread or supplements. Their efficient, low-cost rearing reduces water use, land use, and emissions, contributing to the circular economy by recycling organic waste. While human consumption is traditional in parts of Asia, Africa, and South America, cultural and regulatory challenges elsewhere require communication and technological innovations. Standardizing management, ensuring safety, and addressing consumer acceptance are significant challenges, with research gaps in digestibility and nutrient bioavailability. In summary, earthworms are a significant, sustainable, and nutritious protein source with high potential to support resilient food systems when backed by integrated safety, quality, and acceptance strategies.<\/p>\n