(Bangkok) Energy bar, biscuit or sausage: in Bangkok, insects, in particular crickets, are found in a number of dishes, a sign of ever-growing interest in this source of protein that is more respectful of the planet.
Posted at 7:00 a.m.
The global market for edible insects, well-known alternatives to meat, is expected to be worth $1 billion in the coming years, and Thailand is a major producer.
On the menu of an ephemeral restaurant in the capital, a cricket-flavored burger is served to customers looking for originality.
“Crickets should not be limited to street food, served just grilled with soy sauce on them,” explains Poopipat Thiapairat, co-owner of the Bounce Burger restaurant.
“You can make hamburgers, pastries, cookies or even with paprika to flavor fries… all of this is possible. »
Crickets are a source of protein, but also of iron and vitamins, and are among the most consumed insects in the world.
Still, their appearance can be off-putting, according to Poopipat, who hopes to attract customers by serving “cricket food that doesn’t look like a cricket.”
His company removes the “hard” parts of the insect, such as the wings and legs, which are unpleasant in the mouth, to keep only the fleshy part. “It’s the same concept as with beef or pork, where we don’t eat the bones,” he adds.
In markets, insect stalls are very common in Thailand, where they nibble like candy.
Less carbon emissions
But while Thais have a long history of consuming insects as a tasty snack, Pawan Thedthong, who nibbles on one at a fries stand in Bangkok, acknowledges others might be put off.
“We come across a lot of foreigners who wouldn’t dare to try the insects,” says Pawan, a 24-year-old, tasting a cricket.
“If they’re made into something more appealing, people might eat more of them.”
One of the biggest draws of cricket farming is its reduced environmental impact: almost half the carbon emissions of raising chickens, according to a 2017 study in Thailand.
And the kingdom already has a head start with around 20,000 insect farms, according to a 2013 UN report.
While many of these farms cater to animal feed needs, some now focus on edible insects for humans, such as the Bricket R&D Cricket Farm, established in 2019.
In the suburbs of Bangkok, the farm supplies 160 kg of crickets per month directly to the kitchens of Bounce Burger.
The process is carefully controlled. The insects are killed by falling asleep, washed, and then harvested for food preparation, said general manager Thanaphum Muang-ieam.
For burgers, crickets are layered on top, while for sweeter products, Bounce’s chefs use a powder extracted from the insects and incorporated into products from energy bars to cookies.
“The taste is good. The sauce masks the smell of crickets,” comments Anut Sottthibandhu, a 53-year-old customer, savoring his meat.
“I don’t feel like there are bugs in my burger,” he adds with a smile.