Culinary mealworms
Delicacy Meets Sustainability
Experience the delicious harmony of taste and sustainability with Culinary Mealworms, meticulously raised on local byproducts for a conscientious culinary adventure.
Live Larvae
Shipped live with a recipe and preparation instructions, this package is the ideal introduction to entomophagy.
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recipes
why eat bugs?
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[[ p1 ]]Mealworm larvae offer a culinary experience that is relatively unexplored in western society. Through the practice of entomophagy – human consumption of insects – insect proteins foster the sustainable growth of human populations all over the world. Globally around 2 billion people eat insects regularly (Van Huis, et al. 2013).
[[ p1 ]]With a natural base umami flavor reminiscent of almonds or buttered bread, our larvae provide ideal potential as a protein-packed addition to any of your favorite dishes.
[[ p1 ]]One fascinating characteristic of edible insects is how their taste profiles are profoundly shaped by the nuances of their diet. We take advantage of this by curating several different dietary blends using produce and grains from local farmers. Resulting in a rich variety of uniquely flavored mealworm larvae, each with its own distinct, naturally derived taste. Which is your favorite?
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[[ p1 ]]Entomophagy, the practice of eating insects, is a daily routine for two billion people globally (van Huis et al., 2013). The acceptance of insects in the Western food system would catalyze a significant transformation in the protein supply chain, shifting its scale from international to predominantly local.
[[ p1 ]]The current food systems place emphasis on the large terrestrial animals to supply the majority of protein. These animals are inefficient in their use of land, water, and feed. Chickens, pigs, and cattle have feed conversion ratios ranging from 2-2.5, 5-5.5, and 8-10 respectively (Smil, 2002). Feed conversion ratio refers to the quantity of feed required to produce 1 kg of livestock. The feed conversion ratio of mealworms (Tenebrio molitor) ranges from 1.5-2 (Bordiean et al., 2020).
[[ p1 ]]With minimal infrastructure, Invertebration’s innovative mealworm production and processing system turns locally sourced grain and produce byproducts into valuable protein.
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[[ p1 ]]The production of insect proteins has the potential to produce fewer greenhouse gas emissions than any meat product and many plant based proteins. Insect protein production also demands far less water and land use than plant and animal proteins.
[[ image ]] Global Warming Potential
[[ image ]] Land Use
[[p4]]non-mealworm data source: de Vries & de Boer, 2018
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[[ p1 ]]Our mealworm larvae are nourished with a diet of wheat middlings and organic produce seconds. ‘Middlings’ refers to the product of the wheat milling process which is not flour. We procure our wheat middlings directly from Maine Grains, a gristmill located in Skowhegan, known for sourcing all their grains exclusively from certified organic Maine farmers. Our organic produce seconds are generously donated by our friends at Moodytown Gardens in Palmyra, Maine.
Who We Are
Shawn Duffy
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[[p1]]Shawn Duffy brings 15 years of experience in managing and scaling artisan food companies. This experience includes 12 years at the helm of an artisan cheese company, which was recognized for winning 17 national and international awards under Duffy’s leadership. Currently, Shawn serves as the Operations Manager of The Good Crust, a rapidly growing pizza dough manufacturer in Canaan, ME focusing on using freshly-milled and locally grown flour.
[[p1]]As a world traveler with a BA in Human Ecology from College of the Atlantic, Duffy has a “think globally, act locally” approach to his passions. Originally from Oklahoma, he and his family settled in central Maine in 2020. Shawn has been an entomophagy hobbyist for over 20 years and hosts the Invertebration Pilot Farm on his family’s one acre farm in Athens, ME.
Ethan Nurick
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[[ p1 ]]Born and raised in Maine, the grandson of a 3rd-generation dairy farmer, Ethan developed an early interest in local food systems. While pursuing a Bachelor's degree at Vassar College, he conducted research on the viability of mealworm protein in aquaculture feeds. Upon completing his degree, Ethan returned to Maine and dedicated himself to promoting edible insects and innovating their sustainable production.
[[ p1 ]]Ethan recently relocated to Portland, Maine, where he has begun working at North Spore, a mushroom cultivation startup. There, he is gaining expertise in pasteurization and sterilization techniques. He is actively applying these methods to the processing of mealworms, to maximize safety and shelf life.
At Invertebration our mission is to promote the use of insects in local food systems. We celebrate the flavor, nutrition, and environmental benefits of insect consumption. Our aim is to supply people with a high-quality culinary insect, raised on local organic grain and produce.
