Mexico
Chapulines & Grillos, Grasshoppers and Crickets
Mexico is an insect-eating hub of the world. A large variety of edible insects are consumed by Mexicans. The most popular of these is the Sphenarium purpurascens grasshopper, otherwise known as the chapulin (or chapulín). Chapulines are seasonal and thousands of kilos are harvested for consumption every year during a three-month period. They are nutrient-dense sources of lean protein; however, current harvesting practices pose health risks as the alfalfa fields that serve to feed them are often laced with pesticides. Moreover, the cost of grasshoppers is much higher than that of meat, making them inaccessible to those who need them most. Crickets, known as grillos, also have great potential in Mexico. People enjoy the taste and cook with them in a variety of ways.
Many Mexicans bear the "double burden" of food insecurity: under the same roof there are people who suffer from both undernourishment and obesity due to the poor availability of quality food options. Providing low cost sources of lean protein that contain high levels of essential nutrients such as iron is key to improving people’s diets. Providing these foods at accessible prices and in a variety of delicious formats is our target.
Current Projects in Mexico
Breeding & Product Development
Based in Oaxaca, Mexico, grasshopper breeding is one of our main projects in Mexico. We aim to increase the supply of chapulines in the Mexican market and make them more accessible to those who desire them and could benefit from their nutrition profile the most.
We are also conducting research on other types of insects in order to evaluate the nutritional profile, diets, cost and ease of breeding to eventually broaden our portfolio of insects and select the most suitable for producing highly nutritional and cost effective products.
Over the last few months, we have initiated projects with various stakeholders in the area. We are working on a project with the Universidad Tecnológica de los Valles Centrales de Oaxaca (UTVCO) that seeks to use traditional cooking methods to develop novel foods containing chapulines.
Exploring Nutritional Impact
We are also working with Fundación Ayu, the Universidad Autónoma de Querétaro (UAQ) and McGill University in remote farming communities to explore the impact of a year-round chapulin-containing diet. In these communities many women suffer from iron-deficiency anemia for most of the year. We will supply chapulines to them on the off season and compare the benefits to a supplement.
Empowering Local Farmers
Also with Fundación Ayú, we are starting a small pilot to train small hold farmers to breed Chapulines as a source of nutritious food and a potential year round income.
State Support
The Government of Oaxaca and the Secretaria de Turismo y Desarrollo Económico (STyDE) of Oaxaca has been enthusiastically supportive of our work, and has helped us establish the first facility in Mexico for the mass-production of insects for human consumption.