Why Crickets?

Touch the Soil News #329

Three years ago, a couple of entrepreneurs ordered two shoebox-size containers of loud and noisy crickets. Co-founders Greg Sewitz and Gabi Lewis wanted to find out if they could make food using insects. Now, three years later, their company – EXO – just surprised the world by attracting $4 million in funding.

The company’s protein bars (main ingredient cricket flour) could now appear in more supermarkets nationwide.


The practice of eating crickets is called “entomophagy” and EXO wants to get folks excited about eating bugs. Globally, over 1,000 insect species are known to be eaten in 80 percent of the world’s nations.

Mainstream adoption of cricket protein may come down to affordability and necessity.

To promote the consumption of cricket protein – in the form of cricket flour – Sewitz and Lewis have researched the numbers and put forth the following:

  1. In each EXO protein bar there are 40 crickets – five crickets per bite.
  2. Crickets produce 100 times less greenhouse gases than cows.
  3. Crickets require 1 gallon of water to produce 1 lb. of protein – cows require 2,000 gallons of water for 1 lb. of protein.
  4. Crickets are a complete protein source containing all essential amino acids.
  5. Crickets contain 2.2 times more iron than spinach.
  6. Cricket flour is 65 percent protein. Beef Jerky is 33 percent protein. Chicken is 23 percent protein. Salmon is 22 percent protein and eggs are 12 percent protein.
  7. For every 100 lbs. of feed crickets produce 60 lbs. of cricket protein (see Info Graphic #1)

The high feed-to-edible protein conversion ratio of crickets may drive its adoption more rapidly

Would you eat an EXO cricket bar? Following is video promotion of cricket protein:

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