Insect farming, such as grasshoppers, is increasingly gaining attention as a viable industry. Advances in farming techniques have reduced the time required to farm grasshoppers—from 40 weeks to just 2 weeks. Furthermore, vertical farming methods can increase biomass production by up to 10 times per square foot, making it a sustainable agricultural practice.

To thrive, grasshoppers require an environment with temperatures ranging from 25°C to 30°C and relative humidity between 50% and 70%. Grasshoppers typically feed on plant leaves and agricultural waste as their primary diet. Depending on their intended use, grasshoppers can be harvested at different stages of their lifecycle—whether as a protein source for humans, animal feed, or for research purposes. The harvesting process typically involves chilling, where the grasshoppers are cooled to slow down their metabolism. This is done to ensure the grasshoppers are easier to handle and process, whether for food or other products. With this method, the grasshoppers remain fresh, and the quality of the final product is preserved.

Despite its many benefits, grasshopper farming is not without challenges. Disease management is crucial, as fungal, bacterial, viral, and protozoan infections can significantly affect grasshopper populations. Good hygiene practices, the use of disease-resistant varieties, and the implementation of strict biosecurity protocols are essential to prevent disease outbreaks.

The independence of grasshoppers is influenced by factors such as developmental rate, breeding sustainability, and behavior. Intraspecific and interspecific competition, food scarcity, and environmental changes can all contribute to the independence of grasshoppers. Effective management practices are required to ensure the survival of grasshopper populations and the sustainability of farming operations.

For the Muslim community, it's not just about sustainability; insect-based food, such as grasshoppers, must also meet the requirements of Shariah and be halal. Halal certification involves key criteria such as: the food must be free from prohibited animals, prepared with clean equipment, not contaminated with any dirty substances during processing or storage, and safe for consumption. In Saudi Arabia, for example, authorities have warned against consuming grasshoppers due to the potential contamination from pesticides. This highlights the need for controlled, large-scale insect farming to ensure quality and compliance with halal standards. This can reduce food safety concerns and encourage Muslim consumers to accept insect-based food.

To enhance acceptance, grasshoppers can be processed into powder or fine flour, which can be used as an additive in various food products such as bread, biscuits, or cakes. This process involves drying the grasshoppers using methods like freeze-drying or hot air drying, followed by grinding to produce flour that can be mixed into food dough. Grasshopper flour or protein can be added to foods like chips, cereals, and biscuits to boost their nutritional value. The production of such snacks involves drying, mixing, and extraction processes, significantly increasing the protein content and digestibility of the final product, making it a nutritious and widely accepted food choice. Additionally, grasshoppers are rich in lipids, making them suitable for oil extraction. This oil can be used in cooking or as an ingredient in other food products like jams, mayonnaise, or sauces, providing a healthier and more sustainable alternative in the food industry.

Traditionally, grasshoppers in Muslim countries are prepared by roasting, frying, steaming, boiling, and preserving. In Malaysia, paddy grasshoppers are fried with turmeric and salt, while in Indonesia, grasshoppers are served as a side dish. However, in majority-Muslim countries, the commercial availability of insect products remains limited. For instance, Indonesia has commercialized mealworm oil, but this product may only meet the needs of non-Muslim consumers or those following the Maliki school of thought, which permits the consumption of harmless insects. There is growing interest in products such as insect-based instant noodles, which align with local dietary preferences.

In the excitement of exploring new food sources, the concept of sustainability must always be emphasized. In Hidalgo, Mexico, overharvesting has led to 18 species of edible insects being at risk of extinction. Ensuring sustainable farming practices is crucial for both the environment and the future of insect-based food. Roughly speaking, despite facing various challenges, the potential of insects in the food industry is vast, offering a sustainable, nutritious, and economically viable food source. For the Muslim community, ensuring that these foods meet halal standards will be key to their acceptance.

Figure: Processes involved in the production of insect-derived products, including grasshoppers (Mohd Zaini et al., 2023)

References

1. Suresh, Suganisha, Nurul Solehah Mohd Zaini, Muhamad Hafiz Abd Rahim, and Nurul Hawa Ahmad (2023). Insects and worms as an alternative protein source in the halal food industry. In Innovation of Food Products in Halal Supply Chain Worldwide, pp. 127-148. Academic Press, 2023.

Date of Input: 28/03/2025 | Updated: 28/03/2025 | nur_jasni