Description and advantages of a farming of edible crickets
Advantages of a farming of edible crickets for humans
Insects are interesting in research of new sources of proteins and offer alternatives to our traditional and non sustainable way of consumption . The cricket's energy intake is 120 kcal/ 100g ( weight when it is fresh) and its average protein content is 8-25g/100g ( weight when it is fresh). The cricket appears to be a really good source of proteins, omega 3 and 6 fatty acids, and minerals: iron, zinc, magnesium, copper,...
Insect farming asks less water and feed than bovine, sheep and pig farming: their feed conversion capacity (the ability of an animal to convert a given weight of feed to body weight, represented in kg feed per kg of weight gain of the animal) is higher than those of the farming mentioned above. For example, it takes 10 kg of feed to produce 1 kg of beef while it takes 1.7 kg of feed to produce 1 kg of crickets.
The amount of greenhouse gases produced by insect farming is significantly less than that of livestock. From a logistical point of view, cricket farming has many advantages over large livestock farming: the area of land occupied is smaller, possible in urban areas. The low need for investment in infrastructure can enable poorer populations to start micro-farming, they can be raised on substrates made up of agricultural waste and fed with organic by-products.
Please note :
L'élevage qui est réalisé dans ce tutoriel est actuellement en cours de test dans le cadre de l’expédition Nomade des Mers
1) In our case, the farming box is 1m * 0.5m by 0.5m high.
2) The box must not be airtight for oxygen to circulate.
Feed the crickets with crushed wheat or any other cereal powder as well as vegetable waste (peelings, etc).
Place the nest in the waterproof box, moistening the fibre slightly.
Leave the nest for 3 days with the adults, the females will come to lay as long as the coconut fibre is wet.
Remove adult crickets after 3 days.
There are different ways to eat crickets, (more to come)
1) It is possible to eat them as they are.
2) A drying allows a conservation of several weeks / month.
3) A powder reduction, incorporated into conventional flour avoids the blocking linked to cultural codes.
4) More information on farming and consumption coming soon.