The edible insect market has been evolving in recent years. In May 2013, The FAO issued a report named ‘Edible Insects: Future Prospects for Food and Feed Security’ that addressed the growing demand for proteins and the declining availability of resources. One proposed solution is to focus on under-utilized or under-appreciated food sources, such as edible insects, which could help us meet the future global demand for food. After all, edible insects are already used as a common source of food in many countries in the world. After reading the FAO’s report, French entrepreneur Raphael Samozino felt the immediate need to be involved in this race to promote new protein sources. He has been in the niche edible insect market since 2014 when he launched his startup EIF Thailand in the northern city of Chiang Mai.
Thailand has a long history and tradition of consuming insects as food and is one of the few countries which have developed a viable insect farming sector. EIF Thailand has followed the trend and is now offering cricket flour, to use in your baked goods in addition to regular flour. Crickets are collected in a commercial farm and are then brought to the processing facility to be cleaned, dried and crushed into powder. This cricket flour offers an incredible source of proteins, iron, vitamins and minerals that requires a fraction of the land, water, and feed as livestock. EIF Thailand’s next step is to build a farm that will produce about 4 tons of crickets per month. Breeding techniques are improving and industrial scale farms are on the rise, but the market demand is growing fast and producers are currently having a hard time to keep up with orders. Cricket flour will be one of the hottest food trends in 2016.
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