Billions of people worldwide include insects in their diets. Our southern neighbor, Mexico, enjoy nearly two hundred different edible insects. Worldwide, there have been nearly two thousand insects identified as edible.
The most famous of which, here in the states, are Chapulines. These spiced grasshoppers gained acclaim when they were served at Safeco Field in Seattle during their 2017 season.
Here in Maine, there are stories about woodsman, trappers and loggers that would eat Black Ants to ward off scurvy since Black Ants are rich in vitamin C. Today, we eat insects here in Maine because they taste great and they are good for us.
Cricket protein is similar to beef and salmon when it comes to quality protein. It has all of the essential amino acids and is packed with B vitamins with a perfect balance of an Omega 6:3 ratio of 3:1. In addition, crickets have more calcium than milk and more iron than spinach. The cricket’s chitin (exoskeleton) is a prebiotic just to top it off. ×
Crickets can be grown using less than 1% of the water needed for an equivalent amount of beef. Insects produce virtually no greenhouse gas when compared to beef and can be grown on bio-waste reducing the need to use land to grow their feed. Bugs are an environmentally friendly food source. ×
Insects need substantially less land than other livestock and can be grown vertically in an urban environment. They are grown humanely and can be grown just about anyplace in the world by households, small farmers and large commercial interests. Insects for food is trend whose time has come... again. ×
Current meat production is unsustainable and the more insects people eat, the less meat they will consume. If we make edible insects a trend in North America and Europe, the rest of the world will follow. ×