Since the 4th century B.C.—and perhaps even earlier—people have relied on insects as a dietary protein source. With no Piggly Wiggly down the street, early Greeks and Romans turned to cicadas, locusts and grasshoppers for dinner. Today, many Asian, African, and Central and South American cultures still feature insects on their menus. More Western culinarians are even turning their attention to edible insects, as well, as both a foodie trend and a more sustainable protein source for a growing world population.
With insects being put on the table—plus a market for research, agricultural and recreational purposes—farmers are looking to bugs to bring home the bacon for the small-scale farm. You can now find books, Internet discussion groups, cooperative-extension publications and more to support your bug-farming dreams. Here you’ll find some details and statistics to back up the current growing insect interests.
If you like what you see here, Open Bug Farm lets you learn from, share ideas with and ask questions of other insect-farming pioneers.
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