More on Eating Bugs
At the London restaurant Archipelago, diners can order the $11 Baby Bee Brulee: a creamy custard topped with a crunchy little bee. In New York, the Mexican restaurant Toloache offers $11 chapulines tacos: two tacos stuffed with Oaxacan-style dried grasshoppers.
Could beetles, dragonfly larvae and water bug caviar be the meat of the future? As the global population booms and demand strains the world’s supply of meat, there’s a growing need for alternate animal proteins. Insects are high in protein, B vitamins and minerals like iron and zinc, and they’re low in fat. Insects are easier to raise than livestock, and they produce less waste. Insects are abundant. Of all the known animal species, 80% walk on six legs; over 1,000 edible species have been identified. And the taste? It’s often described as “nutty.”
Full article on the insect-eating trend. See previous post here.
If the market for grasshoppers ever matures, I’m going to be a billionaire.
I’ve watched Rick Bayless tour the Oaxaca food market with all the dried grasshoppers and other bugs on his show, Mexico One Plate at a Time.
I’ve seen a research report from India touting the potential of various insects for chicken feed. If grasshoppers are so cheap to raise, why not feed them to chickens? I don’t think I want to eat bug protein any time soon. I’ll eat the chickens.
Yuck!
Sounds like great diet food. If all I had to eat were bugs, I would lose a lot of weight in a hurry.