Symbi Biological

Dehydrating Crickets

It’s finally time to start drying crickets and grind them up! I could not be more excited about this. I am using an Excalibur brand food dehydrator because it provides a lot of flexibility when it comes to drying temperatures and times. We’ll start with a drying temp of 165F and dry them for 12 hours.

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I can definitely say that drying crickets smell pretty good. I was prepared for a funky smelling lab upon my return in the morning, but it turns out, crickets smell kind of like brownies. I am not kidding here. They really smell good.

The temp and drying time worked well. The crickets are sufficiently dried to grind into a flour. Next, we will try some different grinders and see if we can make some flour!

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Dried Crickets

Measure to Manage-Aquaponics Nutrient Analysis #4

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Every quarter or so, I share the nutrient analysis of the aquaponics system water. I try to test the system water every two weeks or so. This is the 4th report. Using a photometer, I can get a handle on what is going on in our water and that’s been amazingly helpful. It’s true, you really do have to measure in order to manage. As I mentioned in my last report, sharing this information helps us all to see how one system is performing. It is my hope that this will inspire others to share system info so that we can compare notes and contribute to a healthy aquaponics industry.

So what’s been going on since March? Well, let’s dive into the numbers and see. Read More

Yield’s Up!

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Two crickets get a drink together

Last winter, I posted about how my pitiful cricket yields were starting to climb. I went from 4 ounces to 8 ounces and it was rather encouraging. Then, my yields tapered off and I was back to getting 4 ounces. Absolutely devastating to be going backwards. Well, the yields have finally jumped back up to 11 ounces per bin the last 15 or so harvests. It seems to be getting better because my last 6 harvests have averaged 21 ounces per bin! Read More

Eating Insects for Dinner

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I went to the Eating Insects Conference in Detroit and had the privilege of joining the fantastic folks at Detroit Ento for an amazing meal full of delicious insects.

Upon walking in the door, we were greeted with a meal worm infused cocktail that had me and my dinner mates buzzing about its silky sweetness as we gathered for the big meal. Apparently, when you grind up meal worms and then strain out the chitin-y bits, it adds a silky smooth texture to the simple syrup to which it is added. Yum. Had me wondering…if it’s so good in a cocktail, the home brewer in me is thinking a larval lager might be worth a try.

After the drink gave us some wings, a good look at the menu had us chirping like crickets. We could all sense the dinner was about to jumpstart our hedonistic plunge into entomophagy. Everyone was anticipating the delicious 5 course dinner we were about to share with 30 strangers that you just knew would instantly become friends after this. It felt like good ol’ family fun sitting around the table sharing stories and not one person was grossed out as far as I could tell. I guess if you come to a dinner showcasing insects as food, you kind of have the gross thing already dealt with in your mind. Read More

Eating Insects Conference

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Recently, I had the privilege of making a trip out to one of the coolest conferences I’ve ever attended, Eating Insects: Exploring the culture of insects as food and feed. Entomophagy, the technical term for eating insects, is an emerging industry in the United States. Even in a wealthy country like the US, hunger is still a huge problem. Economical and environmentally friendly alternative proteins are being looked at with great hope. To meet the needs of an expanding population, we need to consider all of the protein options we have available. This includes eating insects.

Before you squirm in your seat, eating insects has been around for a very long time in other cultures. And while it may not be for everyone, insect protein can be a viable option for feeding fish, poultry, and other omnivorous livestock with a much lower carbon footprint than traditional proteins like soy and fishmeal.

What set this conference apart from others was the overwhelming sense of self awareness this burgeoning industry has. It was very clear to me by lunch time on the first day that everyone in the room, while entomophagy enthusiasts, understood that we are not going to convince everyone we know to try, and dare I say, enjoy, insects as food. Heck, even I was a little concerned about the idea and I flew 2000 miles to be there! My trepidation was alleviated in short work when I attended the dinner hosted by Detroit Ento later in the evening as detailed in another blog post.

One non profit organization called Little Herds was there to present some of the incredible edible insect work they’ve been doing with kids. I like their educational model. You may not be able to convince adults to eat insects, but kids love them. And kids who eat insects will be adults who eat insects!

The conference was well attended, I’m guessing 300 people or so. That’s quite a few folks for a bug eating meeting. The presentations included topics like the perceptions of edible insects, the environmentally friendly benefits of raising insects as compared to other proteins, edible insects in other countries, and successes and failures of raising insects. Each of the three days was filled with intriguing presentations with a fancy dinner Thursday night and a vendor expo on Friday night. The vendor expo was a thrill because we got to try just about every insect product on the market, it seemed.

I happened to miss my shuttle to the expo and the guys from Entomo Farms were kind enough to give me a ride there. Great guys and amazing insect farmers. The pictures they shared from the Entomo Farms facility and their tasty products were top notch. And I’m not saying that because of the free ride! They are the real deal when it comes to large scale insect farming and were very open and informed. I enjoyed our conversations about production and I even got to share some of the work we are doing at TomKat Ranch growing soil with grass fed/ grass finished cattle. It’s something I spoke to a lot of people at the conference about because insect farmers often times compare inefficient conventional beef production to the amazing efficiencies of insect farming. My point is that, yes, insect farming is probably always going to be more efficient from an input perspective, but the benefits of soil restoration, carbon sequestration, and increased soil water holding capacity gained from grassfed/grass finished production should also be considered in the full life cycle analysis when breaking things out.

Amongst the vendors was a very special man from Missouri named Paul Landkamer sharing his favorite bugs on a platter (pictured above) and he was there only for the love of entomophagy. Nothing to sell, but enthusiasm, and it was highly contagious. As he described his entomological offerings, he mentioned his entomophagy club back home. Figuring it probably consisted of just Paul, I asked how many in the show-me-state were in his club? He answered 30 people! Well, after trying the different insects he had to offer, I can definitely understand why he has so many members. Paul had a platter of differently prepared insects that were roasted or sweet pickled. The roasted ones were decent, but the sweet pickled bugs will knock your socks off they are so delightful. He was a real highlight of the trip.

Eating Insects was hosted by Wayne State University and organized by anthropologist Julie Lesnik. This inaugural conference was an immediate success. I look forward to where we go from here and can’t wait until next year! Read More

Hopper Hopper 2.0

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Extra space on left side catches frass and molts

The original Hopper Hopper I made has worked out pretty well. It is a bin, some duct tape, and a modified 5 gallon water bottle to act as a funnel. The whole idea reminds me of that scene in Return of the Jedi, where they’re outside Jabba the Hut’s lair in the sand above that thing called a sarlacc and people are falling in it’s toothy mouth. Recently, I made one adjustment in using a larger bin and moving the funnel to one side. Having the extra space on one side of the bin now allows me to tap the egg cartons full of crickets on one side of the bin so that frass and molts can easily drop and be vacuumed up after herding the crickets toward the funnel. This change has helped with the time it takes to harvest. Before, I was taking too much time trying to keep the frass out of the funnel. Now, it’s much simpler. There are still some stragglers that I have to hand pick and that’s always fun, but this system works for small producers as far as I can tell. I should add that I’m working on another way to harvest crickets and will be posting about our trials soon so you can see how that develops from the beginning.

White Worms Culture

The white worm culture is thriving. It’s interesting how big they actually get when you purposefully feed them. As I mentioned in my previous white worms post, we already have enchytraeids in the Vermiculture system. They are much skinnier when you see them in the worm castings. When I first heard of culturing white worms for fish food I was dubious since my experience was they were these thin little hair-like worms. Not so. They plump up quite nice as you can see. I’ve been feeding them chicken scratch paste. I mix a little water with chicken scratch and stir into a paste. The culture medium is worm castings. When I want to feed them, I make a small row in the middle of the bin and put the food paste in there and cover it up to prevent flies.

Honestly, even in their current plump state I’m still wondering how in the world these tiny things translate to serious useable protein. It’s crazy how the Soviets used them as feed for white sturgeon production. I’m inspired by their huge system of bins and look forward to cracking the production code. White worms like a temperature range of 59-77F and seem to prefer a neutral pH. They are euryhaline which means you can use fresh or saltwater for moisture and use them as a live feed in either. They are pretty easy to raise and I look forward to seeing if they translate into something we can really use. A huge thanks to Elizabeth Fairchild, PhD from University of New Hampshire for sending me the culture.

White worms profile:

75.9% protein
15% lipid
2.89% fiber
6.12% ash