An Austrian designer has created a table-top insect breeding kitchen appliance that can produce 2.4 kg of larvae protein and serve as an alternative “grow-your-own” source of protein for families.
Industrial designer Katharina Unger’s Farm 432 has been getting a lot of media buzz for turning a UN recommendation -- “eat insects” -- into a household appliance which she hopes will one day become as useful and banal in kitchens as food processors and blenders.
Here’s how it works: after 432 hours, one gram of black soldier fly eggs will multiply into 2.4 kg of larvae protein. The organic, self-harvest larvae drop into a small container and are ready to eat, be it as a crunchy topping on risotto or pan-fried as a meat substitute for stir-fries or snacks.
One week’s worth of harvest (500 g) produces enough larvae for about two meals.
For years, meanwhile, the UN’s Food and Agriculture Organization has been touting edible insects like beetles, caterpillars and wasps as alternative sources of protein to meat in light of current consumption rates around the world. A burgeoning middle class in China and an overall global population growth, for instance, are driving meat consumption to unsustainable rates. Full story...
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Industrial designer Katharina Unger’s Farm 432 has been getting a lot of media buzz for turning a UN recommendation -- “eat insects” -- into a household appliance which she hopes will one day become as useful and banal in kitchens as food processors and blenders.
Here’s how it works: after 432 hours, one gram of black soldier fly eggs will multiply into 2.4 kg of larvae protein. The organic, self-harvest larvae drop into a small container and are ready to eat, be it as a crunchy topping on risotto or pan-fried as a meat substitute for stir-fries or snacks.
One week’s worth of harvest (500 g) produces enough larvae for about two meals.
For years, meanwhile, the UN’s Food and Agriculture Organization has been touting edible insects like beetles, caterpillars and wasps as alternative sources of protein to meat in light of current consumption rates around the world. A burgeoning middle class in China and an overall global population growth, for instance, are driving meat consumption to unsustainable rates. Full story...
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