D3024: Optimizing the methods of rearing edible insects and Increasing their nutritional values

As the human population grows, it is very important to sustain rather than increase the levels of consumption. Scientists are struggling to find alternative ways to feed the ever-increasing population. Current sources of protein are not sustainable. Approximately 70% of the land on our planet is used for agriculture and 30% of this is used for livestock production. Insects require 10 to 50% less of the amount of water than other animals use, for food and land per pound of protein. Insects utilize less energy, feed, land and water than livestock; therefore, contributing less to climate change and pollution. Developing and evaluating protein extract made from mealworms and crickets will aid food companies in their goal to add higher levels of insect protein to products without adding fat, calories or negatively affecting product quality. Our objectives are: 1. Determine the optimum space, density and temperature for rearing edible insects, 2. To study feed optimization and food waste viability for edible insects 3. Add nutritional value to the edible insect products. The insects had a choice of an artificial diet with 2 different preservatives and a control. The preference was given to the apple cider vinegar preservative. The ideal cricket temperature is 85 degrees F and density at 166. The crickets preferred the diet with 500 mg of CBD. This research could provide consumers with a protein alternative, with the benefit of increased nutritional values.