Those who read our last newsletter will be aware that we are reviewing the nature and operation of Woven Network, triggered by my co-founder, Matt Anderson, taking on another company that will demand all of his time. We are also aware that the landscape has changed for those in the insect protein sector following Brexit.
I am very grateful that we have been able to find volunteers willing to fill Matt's very large shoes! Chris Bear (current director) will take on the website management and Jo Wise at Monkfield Nutrition is going to join us as another director and his team will handle our finances. The membership currently does not require much management as it is largely automated.
We will work through the handovers and hopefully all will continue seamlessly. Our more fundamental review of the purpose and focus of the Woven Network is on-going. There is still time to add your views through our survey: Link to survey
I attach a report of the responses so far. Link to responses (pdf file)
I also attach a description of what we propose as the way forward which invites you all to get involved and offer your contributions and suggestions. Proposition to read on Google Docs
If you would like to attend a zoom meeting to discuss next steps, please notify me at nick.rousseau@woven-network.co.uk. I will circulate an agenda and papers in advance to those who respond.
Nick Rousseau
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From 21 to 27 June 2021, the Royal Entomological Society will stage insect week. Details are at insectweek.co.uk.
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Vietnam can export insects to the EU
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On 12 February 2021, the EU issued regulation No 2021/171 allowing Vietnam to export products from insects for foodstuff into the EU market. The regulation was effective from 15 February 2021.
Vietnam is the fifth country to be able to export insects to the EU following Canada, Switzerland, the Republic of Korea, and Thailand.
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In Canada, a pair of microbreweries, La Baleine Endiablée in Rivière-Ouelle, Que., and the Lion Bleu microbrewery in Alma have developed with a cricket farm "Stout Aux Grillons," or cricket stout.
Jérémie Tremblay was approached by cricket farmer Maxime Dionne to produce the beer. Using cricket flour the beer turned out "gooey." Whole crickets were better, but when roasted the beer had a more malty flavour. The protein from the insects allows the beer to foam and it keeps a better head. It is described as having chocolate and coffee tones, and pairs well with oysters, spare ribs and, fittingly, chocolate-covered crickets
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Investment for Burgs Foods
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Burgs Foods in the Netherlands has raised money from Unknown Group to increase cricket production at their factory in Rotterdam.
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Farming today this week 27 Feb 21 locusts: from 22:30 min to 27 min.
There have been the worst swarms of locusts for 70 years in East Africa. In Kenya, farmers have been unable to prevent damage by locusts but are generating some income but harvesting locusts for animal feed. The locusts roost at night in trees. The trees are shaken to dislodge the locusts onto sheets and the locusts are crushed, dried, and combined into feed for fish, poultry, and pigs.
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The Daily Telegraph on 26 February 2021 ran a feature on insects for food and feed by Garry White, chief investment commentator for Charles Stanley. The article is behind a paywall. It summarised the need for increased production of protein produced sustainably, then described some recent investments and areas for growth.
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New and emerging novel foods - the UK regulatory system, market development, safety, and innovation in the food sector. Programme, pdf file.
9am - 1pm (registration from 8.30am), Tuesday, 27th April 2021, £190 + VAT for each participant
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Orinda M, Magara H, Ayieko M, Ekesi S, Roos N. (2021). Cricket rearing handbook services for science and education, United Kingdom.
doi: 10.14738/eb.86.2020 https://scholarpublishing.org/sse/eb86/
This manual provides a clear and elaborate guide on how to rear three species of crickets; Acheta domesticus, Gryllus bimaculatus and Scapsipedus icipe. It focusses on modern rearing or domestication of crickets particularly for food and targets trainers, field workers and farmers. Further, it attempts to upgrade and refine the knowledge of trainers such that the appropriate know-how is transferred to farmers. It is our hope that the manual will improve cricket rearing and spur interest in its farming in Kenya. The organization of the material in this manual is in the chapter format.
In chapter one, the view of a cricket as a delicacy and one with the potential to address the chronic food insecurity experienced in Kenya and beyond, is explored. Further, the chapter also highlights the behaviour and life cycle of crickets.
Chapter two and three give insights into cricket housing and rearing equipment. Different aspects of feeding and laying substrates are explored.
Chapter four deals with farm set up, taking into account the rearing systems and production methods.
Chapter five focuses on crickets as a living organism that are prone to threats like diseases and predators. It also explores the possible management or prevention measures.
Chapter six explores the innovative edible cricket products and business enterprises that can be developed from the cricket value chain. While implementing suggestions contained in this manual, we encourage trainers and farmers to also be creative and use locally available materials to cut down on rearing costs. We are also open to new ideas which can be used to improve the manual in future.
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