Published on Sep 29, 2016 insect as food, insect as feed,eating insects, raising insects as food, raising insects, insects will save the world, insect protein, insect streetfood,Insect ,entomology ,entomophagy hunger food feed renewable energy pest control organic fertilizer soil conditioning soil rejuvenation tackle poverty malnutrition medicine medical healthcare new materials food waste treatment SHRILK chitin protein amino acids energy bar,YCERA, supercast, superworm, zophobas morio, black soldier fly, pest control, Koppert, Ynsect , kenchong, insect save the world, china, Shenzhen, 2018 insect conference
"It got really weird at one point", Jakub Dzamba admits. "When I was sort of... herding them."
Dzamba, a Canadian researcher, is describing the point at which he realised the crickets in his experimental farm had personalities. Observing his bugs intensely and making notes on their preferences, the cricket farmer and PhD student noticed that some preferred their own space, while others would follow the herd. He figured out how to encourage the crickets to move somewhere, rather than manually picking them up to transfer. The realisation translates into significantly lower labour costs when farming on a big scale.
It's these ingenious tweaks and ideas that give Dzamba's Cricket Reactor impressive results. While standard cricket farms (yes, there are a growing number in this booming industry) have a typical monthly yield of 1 pound of edible cricket per square foot, Dzamba says his model can produce 5 pounds. The initial countertop prototype has been developed into a much larger version, which can come pre-fabricated in a cargo container, or be modified to fit into whatever space you have free.
When the much-loved NOMA decided to ‘pop up’ in Sydney, food innovation was expected and Rene Redzepi and his team did not disappoint. The NOMA team scoured the Australian flora and fauna for unique scents and flavours to infuse into their Australian menu. One (of many) stand out dishes was a dessert simply titled ‘Mango and Green Ants’. This caused the most attention since it used an insect that many of us have cursed at some time in the heat of an Australian summer when a green ant bite has left a lingering aching sting.
Redzepi’s warm embrace of Australian insects was not an innovation by any means; it was simply the world’s top chef bringing attention to the incredible unlocked edible bugs of Australia and putting them squarely on the global dining table.
October 23 is ‘World Edible Insect Day’ but is a sign of the changing palettes in the western world? To be fair, other countries and cultures are way ahead in using the unique flavours of bugs in daily cuisine.
They’re high in protein, low in fat and they’re good for the environment. They’re eaten by 70 per cent of countries worldwide - and yet many of us Brits would run a mile at the thought of crunching on one at our desks. But a new generation of brands, farmers and sustainability experts are kick-starting the trend for chowing down on insects in the UK.
Many diners have no problem with liver mousse, beef heart or head cheese, but the moment you suggest eating bugs, the food conversation comes to a halt.
That isn’t stopping some people from putting crickets on the menu.
Before getting squeamish at the thought of your food jumping off the plate, know that crickets, just like any produce or protein, are farmed and prepared by knowledgeable experts. And while entomophagy — the practice of eating insects — has its shock value, eating crickets has nutritional and sustainability value as well.
Moose Jaw filmmaker has ideas about adding insects to your diet Mark Bradley was well into producing a documentary about eating bugs by the time he first added them to his own diet.
Ana C. Day's insight:
"He was at a six-course bug banquet in Montreal when someone presented him with a bowl full of mealworms. The wriggly brown insect had been sautéed in garlic with butter, mixed with nuts, and presented as hors d’oeuvres alongside the cocktails.
Bradley stared at the concoction – the insect concoction – and then just decided to go for it."
Having been consumed in other parts of the world for centuries, bugs have the potential to meet future protein demands for a growing population. Extensive analysis of insect species (including one 1997 study of 78 species from Oaxaca state, Mexico, alone) has been undertaken to determine the dietary energy of edible bugs. “Edible Insects: Future Prospects for Food and Feed Security,” a 2013 book released by the Food and Agricultural Organization (FAO) stressed that farming insects could have huge global potential, due to both the nutritional value as well as the minimal environmental impact.
Northern farmers have found a way to earn some extra cash on the side while they wait for their rice to grow — they collect crickets! Crickets have turned into a great source of extra income for those working in the fields in the Northern province of Phayao, they can collect as much as THB300 - THB400 a day when they sell the live insects that they collect from the crops. Edible crickets, called jing reed in Thai, are a much-loved snack that are, apparently, delicious as well as high in protein. The biggest crickets can be sold live to food vendors for THB2 each. In turn, those vendors can sell the cooked crickets to customers for as much as THB6 each.
This high concentration of nutrients is due to the fact that crickets are typically enjoyed whole—exoskeleton, organs, and all—but if you must know, they also pack more protein per pound than beef, chicken, and pork, according to a 2013 study by the Food and Agriculture Organization of the United Nations. In fact, Jones relays that a single bug is 65 percent pure protein, which is double the amount in many edible plants.
These proteins are considered “complete”, to boot, meaning they contain all nine essential amino acids required by the human body to build and repair muscle. In addition to aiding your health, reaching for crickets—or insects in general—over other meats and seafood is pretty damn good for the environment, too.
Published on Oct 6, 2016 Proti-Farm produces large quantities of sustainable, high quality insect ingredients for the food and pharmaceutical industry. End products are whole insects, protein powders (isolated, concentrated, hydrolysed) and (refined) lipids under the name of EntoPure.
The International Platform of Insects for Food and Feed (IPIFF) has set up a task force to help its members get novel foods clearance for insects when the new regulation takes effect on 1 January 2018.
The idea of large-scale insect breeding is nearly as old as human civilization. Silkworms have been utilized in silk production for nearly 5,000 years in China. Aztecs and Incas cultivated cochineals as a source of carmine, a red dye used to color wool and even lipstick. But apart from these, most contemporary industrial applications of insects are basically just add-ons for existing infrastructure: a farm recycling module that uses worms to digest manure or a biowaste disposal system for a household with fly larvae feeding on septic tank sludge, to name two examples. Most importantly, all of them utilize one or two species of insects—not elaborate systems involving dozens of them.
Today it is the 23rd of October. It’s World Edible Insect Day, and entopreneurs around the world promote eating insects by organizing tastings, seminars and dinners. Not here in Sweden. It’s not because we lack companies or enthusiasts promoting edible insects. Hakuna Mat, Qvicket, eat:em, Tebrito and Nutrient are some of the Swedish startups that would love to show off their products to the public. But there is a problem. The Swedish National Food Agency, Livsmedelsverket, have decided to play by the EU regulations in a most orthodox way.
The Novel Foods Act (Regulation (EC) 258/97), that was created during the Mad cow disease epidemic in the 90:s, stated that all food that wasn’t consumed to a significant degree in the European Union before 15 May 1997 was “Novel food”, and as such had to go through an application test to be authorized, normal food. No company has made an application to grant an insect product this status.
The sound of crickets isn’t always a good thing, but to the entrepreneurs of Entomo Farms, it’s the sound of their rapidly growing business. The Goldin brothers raise cricket protein for human consumption, and they’ve seen their farm grow tenfold in 24 months. The surge of interest has been sparked by a 200 page UN report outlining the health and environmental benefits of insect protein -- that has been downloaded 7 million times. While an estimated 2 billion people eat bugs worldwide, it’s still not an accepted food in the west. With the population projected to surpass 9 billion by 2050, the time to consider alternate proteins is now.
Since there are both climate and environmental benefits of eating insects, we believe the habit will become more common, even in western countries. Anna Jansson, professor of animal science, Swedish University of Agricultural Sciences Now researchers led by Anna Jansson, professor of animal science at the Swedish University of Agricultural Sciences, have identified various weeds and agricultural by-products that can also function as feed for crickets.
Join the Moore Branch of Tacoma Public Library for Adventures in Entomophagy: Waiter, there’s NO Fly in My Soup! Have you ever swallowed a bug? More than 80 percent of the world's cultures eat insects, why don't we? Join David Gordon, the author of The Eat-a-bug Cookbook for an adventure in entomophagy (eating bugs), and prepare yourself for the next big revolution in food production – using crickets, mealworms, and other eco-friendly alternatives to meat.
In recent times, insects have become an interesting ingredient for chefs to explore as food alternatives. Today’s 101 recipe is brought to you by bachelor of culinary art student Finn Boyle, who wants to challenge our cultural views of eating insects.
For Boyle, by using insects in our food we can overcome the cultural programming which tells us not to eat bugs and we can begin to embrace a sustainable alternative to conventional animal proteins.
It also turns out insects provide us with a range of previously unknown flavours.
Les insectes ont beaucoup de choses à nous offrir. Alors que le monde fait face au défi énergétique, l'alimentation insectivore se présente comme une alternative sérieuse au gourmand élevage animal, occupant 30% du territoire mondial (dépourvu de glace), responsable de 15% des gaz à effet de serre d'origine humaine, et consommant 8% de notre eau potable.
Et d'autant plus quand les scientifiques estiment que la consommation de viande devrait augmenter de 60% d'ici 2050. Mieux encore : ce régime à base de vers, de sauterelles et autres criquets pourrait se révéler particulièrement adapté dans le cadre d'une installation humaine sur Mars.
Elsewhere in the world, bugs may not be the first thing on your mind when you order at a restaurant. However in Mexico, during the pre-Hispanic times, insects were the country’s source of protein as they did not have meat back then. Today, they continue to be delicacies, popularly had around the country– and they don’t come cheap. At the city’s famous market, Mercado San Juan, they can be bought by the kilo and sampled on the spot.
They can also be found on the menus of some of Mexico City’s most popular upscale restaurants (most of which sit on the Latin America’s 50 Best Restaurants list). From maguey worms to grasshoppers to ant larvae, here are some places to feed your adventurous palate:
Entomophagy is not only an opportunity to expand our diets and find delicious food. In fact, it is essential for our society’s sustainability.
Ana C. Day's insight:
But eating bugs is disgusting, right?
"So, why wouldn’t you eat bugs? Because it’s gross, you’re probably saying.
I don’t disagree with you. Eating bugs is pretty gross.
Or more accurately, I believe eating bugs is gross. I’ve been raised that way. I believe eating is gross because I’ve grown up in a culture that believes eating bugs is gross. I’ve been told eating bugs is gross since I was born. I’ve had no reason to question this.
But if eating bugs was inherently gross, why would it be so common around the world? We (i.e., Westerners in wealthy countries) believe it’s gross. But the truth for most of us is we haven’t even really thought about it. We certainly haven’t actually tried eating bugs."
FILMGOERS will get more than they bargain for when they are served choc tops with a special ingredient to give it that extra pop — ants.
Finding a creepy-crawly in your choc top in a dim-lit cinema could only be a person’s worst nightmare but for the brave-at-heart it will be a sensory experience with a pop of acidity with each mouthful.
Gelato makers Cow and the Moon at Enmore will be serving the unusual enticement at the Antenna Documentary Film Festival at Glebe on Saturday to coincide with the screening of the film, Bugs.
The documentary explores culinary value and environmental benefits of eating insects.
Cow and the Moon owner Sam Crowl said the complementary guava-flavoured sorbet choc tops filled with black tyrant ants could open filmgoers’ minds to the tastes of edible bugs.
Freelancing and managing my teenage son’s schedule is exhausting but I am never to far away, and always committed to Edible Insects!
I have continued to share with you over the social channels every piece of news or events (within my reach) in the past 3 quarters of 2016. I won’t be doing a summary of them as I fear it will take the “new” out of the newsletter. Instead, let’s focus on what is new.
Is has been and exiting 2016 so far for our sector.
Bitwater Farms, a leading developer of insect farming equipment, has launched www.opencricketfarm.com to accelerate the global insect farming industry. Do you want a free Bitwater Farms M1 Cricket Farming System? Please go to twitter and post to @bitwaterfarms with #freeM1. We’re giving one away by Nov 1, 2016. When we started Bitwater Farms, the intention was always clear: retrofit at least 1,000 farms to grow insects for food and feed. That was step 1 to us, not victory. Production volumes in global agriculture are so big that, for insects to be a viable alternative to commodities, it will take at least 1,000 farms. Otherwise, contracts are too small and the impact in reducing carbon emissions, water consumption and post-industrial food waste are, also, just too small.
Meeru Dhalwala pulls a tray of roasted crickets from the oven as a camera zooms in on the toasty mound of browned bellies, papery wings and floss-thin legs.
“Just like nuts, they get crispier when they cool down,” Ms. Dhalwala, executive chef and co-owner of Vancouver’s Vij’s and Rangoli restaurants, tells film director Ian Toews, before roughly grinding the edible bugs and mixing them into dough with chapati flour, jalapeno pepper, cumin, ginger and buttermilk.
Sharing your scoops to your social media accounts is a must to distribute your curated content. Not only will it drive traffic and leads through your content, but it will help show your expertise with your followers.
How to integrate my topics' content to my website?
Integrating your curated content to your website or blog will allow you to increase your website visitors’ engagement, boost SEO and acquire new visitors. By redirecting your social media traffic to your website, Scoop.it will also help you generate more qualified traffic and leads from your curation work.
Distributing your curated content through a newsletter is a great way to nurture and engage your email subscribers will developing your traffic and visibility.
Creating engaging newsletters with your curated content is really easy.