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Difference between revisions of "Insect farming"
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=== Pre-treatment === | === Pre-treatment === | ||
The feedstock can be untreated by- or co-products from the agri-food industries or food wastes. Possible pre-treatments include, among others, | The feedstock can be untreated by- or co-products from the agri-food industries or food wastes. Possible pre-treatments include, among others, pasteurisation, [[Enzymatic processes|enzymatic digestion]], addition of nutrients or dry yeast<ref name=":0" />, pre-[[Industrial fermentation|fermentation]], [[drying]] and shredding. Microbial pre-[[Industrial fermentation|fermentation]] can be used to stabilise the feedstock and increase food safety. It can also enhance the digestibility and bioavailability of nutrients to the insect larvae as most nutrients present in agricultural residue or byproducts are found in insoluble form.<ref name=":1" /> Vassileios Varelas describes possible pre-treatments in relation to the texture of the feed and the feeding habits of the farmed insects: "Liquid diets can be used after encapsulation using different materials (paraffin, PVC, polyethylene, polypropylene) to mimic artificial eggs, a treatment step needed for their containment and presentation, while liquids and slurries can be [[Drying|dried]] and concentrated so that [they] can be dissolved in water or mixed with other ingredients. Semi-liquids are used in pellet or extruded form which can be ingested by insects with biting mouthparts and also by insects with sucking mouthparts. Solids are presented as a feed mash with [[Sizing#Grinding|grinding]] and mixing of all raw materials, after pelleting of various raw materials or by extrusion. Solids can also be encapsulated with complex coacervation technology using proteins and polysaccharides."<ref name=":1" /> | ||
== Process and technologies == | == Process and technologies == | ||
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=== Post-treatment === | === Post-treatment === | ||
As post-treatments of edible insects, Vassileios Varelas mentions fermentation, "Fermentation of the produced edible insect orders to increase the product’s shelf-life and minimize the microbial risks for the consumers associated with edible insect consumption. Successful acidification and effectiveness in product’s safeguarding shelf-life and safety was achieved by the control of Enterobacteria and bacterial spores after lactic fermentation of flour/water mixtures with 10% or 20% powdered roasted mealworm larvae. Techniques such as drying, acidifying, and lactic fermentation can preserve edible insects and insect products without the use of a refrigerator."<ref name=":1" /> | |||
== Technology providers == | == Technology providers == | ||