Grasshopper Farming!

Grasshopper Farming Startup Announces $5 Million in Orders

The Israeli startup, Hargol, is looking to revolutionize the commercial farming of the Grasshopper for food! Their idea is so brilliant that it has already attracted the attention of companies like Whole Foods, Ikea, and Guinness Brewery.

Calcalist highlights how Hargol developed a new technology that makes the
farming of Grasshoppers so efficient, that it has the potential to feed countless
people around the world.

The insects are farmed and then turned into a protein rich powder, which can
then be used as an additive in a variety of foods. Grasshoppers also happen to
be the only bug that is both Kosher and Halal.

With the U.N predicting that the global demand for meat to double by the year
2050, along with the fact that the production of meat takes a high toll on our
environment, it is imperative that we as a society find an alternative source of

The farming of Grasshoppers is an attractive alternative as they have a very
low water footprint, low greenhouse gas emissions, and they create nearly zero
waste. According to the Hargol C.E.O, the bug is also one of the most efficient
sources of protein created by nature, with each containing up to 70% protein!
It is no wonder why the startup has already received $5 million worth of order
from clients in both the U.S and Europe.

(For the full story click here)

iAID Perspective

The second item in the list of the UN’s global sustainability goals is the end of
hunger, achieve food security, improved nutrition, and promote sustainable
agriculture. As global demand for meat and protein is expected to double by
2050, the strain on known protein production will be overwhelming. At iAID
we look at the entire spectrum, from projects aimed at improving production
and delivery to projects aimed at lowering the environmental footprint of
production and reinventing the paradigm. While there are many initiatives
aimed at achieving these goals, Hargol, is a great example of a company which
has taken a seemingly small protein source and transformed it to a possibly
large scale, neutral tasting, and efficient protein source. We look forward to
further developments in this field.

-Nir Tenenbaum, iAID C.I.O and CoFounder 

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