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A healthy and nutritious snack. Over 1900 species of insects are consumed globally. Over 2 billion people enjoy edible bugs as part of their diet. Entomophagy, the practice of eating insects, is common throughout South East Asia and Central America, yet in the west it is viewed as a primitive practice - perfect.
Growing crickets uses resources a magnitude in scale smaller than what is required for what we have come to know as our 'traditional' protein sources:
6 weeks to harvest
|2 years until culled||6 months until culled|
|10ml of water||2000L of water||They live there|
|90g of feed||1000g of feed|
To produce 1kg of beef 10kg of feed is needed, whereas 1kg of crickets requires just 1.7kg. (FAO, 2013). Farmers lay waste to tropical rain-forests in order to clear the land just so they can produce animal feed.
By eating crickets and other insect foods, you're supporting the foundation and growth of a sustainable local industry that makes sense. More meat and milk demand means greater demand for animal feed too. (Soybean is the primary source of protein in the feedlot agricultural feed sector.)
We get a high quality source of nutrition and over time, we can drive prices down as we start to increase the size of our farms.
Each pack contains approximately 200 crickets (20g)
Ingredients : Cricket (shellfish) (99%), Garlic (acidity regulator (330)), chilli, salt
People with an allergy to shellfish should not consume insect products due to the similarity of the chitin protein structure.
A number of high profile Australian chefs have been behind the trend for some time including Kylie Kwong and Matt Stone.
“Once people try insects, they’ll often order them again because that psychological barrier has essentially been overcome. They realise that the bugs don’t actually have a bad flavour, often people don’t even notice the flavour of the bugs at all.” - Serving up edible insects – the pros of adding bugs to your menu
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