Utilization grasshopper (Schistocerca piceifrons piceifrons) for purposes of use as dietary supplement (nutraceutical) for human and animal consumption

In this paper we work in the development of nutritional supplements based on proteins obtained from the treatment of grasshopper (Schistocerca piceifrons), these supplements are used in human and animal consumption.

The purpose of the use of grasshopper is to offer an alternative to the consumption of dietary protein for human and animal, from a natural resource that has not been exploited and that given to their nutritional value and their high protein content up 81.7%is considered potentially attractive use. In addition to offering innovative products, this research contributes to the reduction of economic losses in agriculture and environmental damage that are caused  from flying Grasshopper pests present in Southeast Mexico (Yucatan).

The utilization of grasshopper S. piceiforns piceifronssupplement for use as human and animal food, was divided into the following activities:

1. Capture grasshopper in adult stage (males and females):The method of capture was with entomological net where people came in the early morning to detect points or presence of grasshoppers, this points were detected in the region of Tzimin, Yucatan.

2. Pilot unit for the production of grasshopper:We use a greenhouse where the life cycle of development grasshopper to get at different stage.

3. Grasshopper Drying:We sacrifice the grasshopper by the method of suffocation as adults and subsequently dried by natural method (the sun between 30-35 ° C for 10 hrs) and oven (60 ° C for 10 hours) removed moisture up to 98%.

4. Getting grasshopper fine powder (flour):It went through hammer mill grasshoppers until a fine powder (flour), subsequently was analyzed and characterized obtaining the amount of 52% crude fiber (digestion method), 40% protein (Kjeldahl method) and humidity 1 % (loss on drying).

5. Getting grasshopper protein concentrates:Protein extract was obtained flour grasshoppers through an alkaline method (digestion)-acid (precipitate), centrifuged, filtered and dried. Protein in the extract was quantified and the protein content 20% (Kjeldahl method).

6. Incorporation of flour and protein concentrates grasshopper on food:Food formulations were developed as jam, mayonnaise and sauces (Chipotle and Habanera) containing flour or protein extrac of grasshoppers S. piceifrons piceiforns.

This research in conclusion offers the following benefits:
Environmental: Reduced consumption of pesticides to control grasshoppers is now considered a pest in southeastern Mexico.
Economic: Not many crops would be lost by the devastation created by this plague, on the other hand with flour and protein grasshopper develops marketable products (mayonnaise, jam and sauces).
Social: In developing human foods with high protein content grasshopper we help populations with malnutrition