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Why Crickets?

They're really nutritious.

By dry weight, they have:

2x more
PROTEIN
vs. beef

7x more
VITAMIN B12
vs. salmon

2x more
IRON
vs. spinach

2x more
CALCIUM
vs. milk

3x more
POTASSIUM  vs. bananas

Complete Protein

The protein in crickets is complete, meaning it’s made up of all 9 essential amino acids, like other animal proteins. These amino acids must be consumed through diet because they can’t be produced by the body and they’re necessary to all metabolic processes. In case you were wondering, they are: histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, and valine. Crickets have you covered.

Vitamin B12

Crickets are an amazing source of B12, also called cobalamin, a vitamin that is not found in plants. It’s critical to brain and nervous system health, to the conversion of food into energy, and to DNA synthesis and red blood cell formation among other things. In the foods most people are used to eating, B12 is the highest in fish and seafood. The fact that crickets contain 7x more B12 than salmon is hard to believe, but it’s true (50x more than chicken, FYI!).

Chitin

It’s pronounced kītin and it’s what the exoskeleton of arthropods like insects and crustaceans is made of. In crustaceans like lobster it’s too hard to eat, but in crickets it’s soft, like in soft-shell crab. It turns out chitin is an amazing prebiotic fibre, which feeds the good bacteria in your gut. Chitin is even sold as a (pricy) supplement in powder form.

They’re super sustainable.

Per gram of protein produced, vs. cattle, they:

require
2,000x less
WATER

require
12x less
FEED

emit
80x less
METHANE

No Waste

Crickets are used in their entirety with zero waste, unlike in traditional livestock farming and meat processing. For instance, it’s estimated that only 60% of a cow is used for food.

Space

Crickets require very little space to be farmed. Not only can they be farmed vertically, but crickets are also naturally a swarming species and like living in large numbers together in tight quarters. Traditional livestock animals get sick in these conditions but crickets don’t - they thrive. This means that the use of land is minimal in cricket farming and that the protein output per land unit is very high.

Frass

It turns out that cricket poop, called frass, is a very clean dry organic powder that makes for an incredible plant fertilizer. It’s approved for certified organic agriculture programs, it’s environmentally safe for use near ponds and waterways, and safe for people and pets. It also presents no risk of over- or under-fertilizing. This means that the zero-waste concept extends beyond the food component to the whole farming process.

Farm to Food.

We source our organic crickets from a Canadian farm. The crickets (and the farm) are certified organic under the USDA and Canada Organic regimes, which means that the cricket feed is also organic (no pesticides, no GMOs, no artificial fertilizers, no hormones, etc.). We figured that if we’re trying to convince people to eat bugs, we should go the whole nine yards with responsible, health-conscious, and environmentally-conscious sourcing.

At the farm, there are millions of crickets at different stages of maturation. The farm developed an innovative system called cricket condos that allows the crickets to live in a way as close as possible to how they would in nature. They are free to hop from one feed station to another, and burrow deep into the condos if they choose so until it’s harvesting time, near the end of their natural life cycle (6-8 weeks). They are then roasted in ovens at 225℉ and ground into a fine powder. That powder is the foundation of our delicious recipes and the secret to incredible, sustainable nutrition.

Real Food.

Crickets have been eaten around the world for thousands of years. Just like shrimp or lobster, still considered strange by many, crickets are real wholesome food. It’s estimated that some 2 billion people in 80 countries eat insects as part of their diet.

According to a report by the Food and Agriculture Organization of the UN, several Native Americans, tribes were accustomed to eating grasshoppers, locusts and crickets. On their first tasting of shrimp, the Goshutes, who lived in present day Utah, were reported to have named them “sea crickets”. We like to call crickets “prairie shrimp”, and if you look at their origin and composition, that’s pretty much what they are.

Global Food Security

In 2012, the Food and Agriculture Organization of the United Nations (FAO) released a landmark book entitled "Edible insects: Future Prospects for Food and Feed Security". The report found that the consumption of insects like crickets could play a critical role in alleviating the rising cost of animal protein, global food insecurity and environmental pressures.

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