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A new plan would let people grow their own crickets, which they would then sell to be dried, ground up, and turned into protein-rich flour to enrich baked goods.
We're proposing a factory to grind cricket-flour. "We're proposing a factory to grind cricket-flour with corn, wheat or rice, whatever is local, and then creating very normal looking food that has an additional boost to it," says Zev Thompson, one the students. "The flour is where we see most of our profitability." The cricket-enriched flour could help people lacking protein and iron.
The McGill team is one of five finalists for the 2013 Hult Prize, a global student start-up contest that's focusing on urban food security this year. The winning entry, which is announced this September, will $1 million in funding.