We spend a lot of time boasting about the long list of benefits that come with adding crickets to our diet. However, we don't really discuss where the crickets we use come from and how they are farmed. For that reason, we have decided to dedicate this entire blog post to cricket farming!
This is the first time you see the word entomophagy in your life? You heard people talking about entomophagy on the bus yesterday, but you're not quite sure you understand what it is? You already have an interest for entomophagy, and you want to know more about it? In this blog post, we will talk about why insects are the food of the future, who currently eats insects, and the origin of entomophagy.
Due to its many health and environmental benefits, insect consumption, called entomophagy, is becoming more and more mainstream. Cricket is rich in protein, calcium, iron, vitamin B12 and many other nutrients, which makes it an interesting alternative for animal protein. However, this new trend also brings new questions. There is a debate about whether crickets can feel pain and therefore suffer from their harvesting. Several studies have been led to try and tackle this issue.
The sun rises over the still meadows that surround Entomo Farms in the quiet farming town of Norwood, Ontario. If you listen closely, you will hear the faint chirping of crickets. The sound is soothing, reminding us of the slumber that just was. At first it seems like the chirping is coming from the fields of dense grass, but it is actually coming from behind the walls of Entomo Farms’ three barns.
Passionate about insects from a young age, Georges Brossard is an Indiana Jones of modern times. In 40 years, he has travelled to more than 100 countries equipped with his net, in order to collect insects and supply insectariums around the world. He is the founder of the Montreal Insectarium, and the founder of 10 other insectariums around the world. His personal insect collection includes more than 500,000 specimens. He also created and hosted the Insectia series for Discovery Chanel. We loved doing this interview with Georges Brossard, who is 76 years old and full of energy, passion, and humour. Topics for this interview included entrepreneurship, his love for insects, and his struggle to promote insect-based food. This interview was an extraordinary encounter with this committed entomologist who has so much to teach the younger generations.