You want f lies with that...?
Scotland set to get f irst insect farm...to provide protein-packed, tasty treats for all the family
THEY sound more like something from a Bushtucker Trial than a tasty treat – but munching on crickets could soon be commonplace thanks to Scotland’s first insect farm.
Millions of the inch-long creatures are set to be reared and harvested for human consumption at a farm in Aberdeenshire, which has lodged an application to become the country’s only commercial producer of edible crickets.
Contestants on the TV show I’m A Celebrity, Get Me Out Of Here! are made to eat insects in gruesome challenges.
But the couple behind the new farm say that crickets – with their distinctive ‘nutty and earthy’ taste – should instead be regarded as a wholesome and environmentally friendly source of protein, to be enjoyed like salmon, beef or lamb.
Peter Oag, 37, and his wife Jennifer, 38, have converted buildings on their farm near Mintlaw into a hatchery, where they hope to rear around seven million crickets each month.
As well as selling the insects as a raw ingredient for adventurous foodies, they are also considering a range of products such as cricket pastries.
However, they believe that the biggest market will be for ground-up insects, which will be sold as a powder to be used in baking and cooking.
Mr Oag said: ‘More than two billion people in over 80 per cent of the countries around the globe already consume insects as part of their daily diet.
‘But there is no doubt it will be challenging to change people’s initial perception.
‘When people realise that there won’t be enough protein available by 2050, and
‘They actually taste good, they have a nutty flavour’
you explain how sustainable crickets are in terms of how little water and land they use per kilogram of protein, as well as extremely low levels of greenhouse gases produced, it all makes sense.
‘Even if you take away the sustainable and nutritional arguments, they actually do taste really good. They have a nutty flavour.’
With an expanding global population putting pressure on the world’s resources, families may have to radically change their eating habits in the future.
In 2016, Food Standards Scotland said dietary changes which are currently deemed ‘unpalatable’, such as eating insects, could become the norm.
Planning documents submitted to Aberdeenshire Council by Mr Oag’s firm, Prosects, describe the project as ‘an insect farm to produce high-protein ingredients for human consumption’, adding: ‘This project is paving the way for producing protein in a more sustainable manner than that of large intensive livestock units.’
Crickets can produce edible protein far more quickly and less wastefully than traditional farm animals such as cows or pigs.
Reared in plastic tanks and fed on a gluten-free mix of different cereals and additives, the insects grow to become full size within just 35 days.
They are culled by freezing, then dried out ready for use. They can be ground up to make a proteinrich powder sold as cricket flour.
Mr Oag said the powder contains essential amino acids and is a rich source of fibre and antioxidants, as well as having high levels of vitamin B12, iron and calcium.
He added: ‘Cricket powder is a superfood additive. It’s about giving a boost to everyday foods. We want to add another type of protein to the market and teach people how to mix that protein into their diets.’
As well as the nutritional and environmental benefits, the couple are keen to stress that the crickets are delicious.
Mr Oag said: ‘Like most things, crickets are a great base food that can have a whole range of lovely flavours added in the roasting and cooking process.
‘Believe us when we tell you that roasted salt and pepper crickets and a cold beer is a winning combo.’