Joint research begins on locust-farming as alternative food

A Tokyo-based edible-insect company has begun joint research with a university expert aimed at expanding bug dining choices by optimizing techniques to mass produce edible locusts. Not only tasty, locusts are an even more environmentally friendly source of protein than the market’s current mainstay, crickets.

Takeo LLC has begun joint research into the farming of migratory locusts for food, together with Ryohei Sugahara of the environmental entomology laboratory in the faculty of Agricultural and Life Science at Hirosaki University, Aomori Prefecture.

(Image: takeo.tokyo)

Locusts have a similarly high protein content to crickets. But whereas crickets are omnivorous and when farmed are fed a high-nutrition mix of grains and fishmeal, locusts eat the low-nutrient leaves of various grasses. That means, Takeo says, that as well as producing much less greenhouse gas compared with cows and pigs, locusts are also a more resource-efficient food than crickets.

Although commercial mass production of locusts is being attempted in various places around the world, there have so far been few stories of success beyond the laboratory level, the company says.

Developing farming techniques for locusts as an alternative food source

In 2019, Takeo began the first commercial farming of locusts in Japan. Having now finished test breeding, it is at the stage of identifying technical issues. With the specialist knowledge of Sugahara, it aims to hasten the technical development and release edible locust products into the market by 2021.

(Image: takeo.tokyo)

Takeo believes the research with Sugahara will find a way to make it as easy to breed locusts as it is crickets, which are favored commercially due to their fast growth.

Some of the specific tasks facing Sugahara include collecting data on locust breeding, optimization of breeding conditions, development of dried feed and selective breeding of edible varieties. Takeo anticipates that a shift to the use of dried feed, instead of raw leaves, could greatly reduce the labor required to farm the bugs.

Creating a market for insect as food

(Image: takeo.tokyo)

Takeo will work to develop a market for edible locusts through product development and publicity. It currently develops and manufactures original edible-insect products, sells them online and in stores, and operates specialty restaurants. Its aim is for insects to become a mainstream dining choice just like vegetables, meat or fish.

Importantly, locusts taste good, Takeo shares. They have the fresh scent of grass and a rich flavor. When deep-fried they are crunchy like freshwater prawns and their refreshing aroma makes them good for use in cookies and other sweets.

Bugs? Don’t mind if I do

Apart from greenhouse gas emissions, mainstream farming techniques around the world are also causing deforestation, pollution, destruction of biodiversity and other problems. To feed all people worldwide, we need farming methods that are more efficient. Although insect-eating is garnering attention in first-world countries for its novelty (yeew!) value, a shift to full farming of bugs and an equal place for them on the dinner table is needed, so this research work is important.

Ideally, a little application of the magic of Japanese cuisine will also help cut the yuck factor, so that one day soon, locust pie will be a hands-down winner over a steak dinner.

(This article was originally published on Zenbird Media.)

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