Alternative meats and protein sources have been surfacing on the market at a greater rate over the last decade. Even Burger King and Del Taco have introduced plant-based meat options. Are you ready for the next protein?
A recent Fortune magazine article reports that the global industry for edible insects, sold whole or in a smoothie-ready powder will grow from of sales of $1 billion to $8 billion, according to a study from Barclays and Meticulous Research. That eight-times growth will have to come from somewhere and American protein producers might want to add this to their current protein production. They will also need the facilities to carefully control and manage the production.
Although the growth is not expected to reach the $8 billion mark for another 10-12 years, it can make interesting conversation around the local coffee shop on a sunny morning. What would the building look like to hold and cultivate the insects? What regulations will government create to monitor the market? What kind of insects will be grown?
Compared gram to gram with conventional beef, raising insect protein requires 8 to 14 times less land, five times less water and emits 6 to 13 times fewer greenhouse gasses.
It’s a future worth taking into account and considering how Summit Livestock Facilities has been innovative in their engineering designs for swine, poultry and beef, it’s not hard to imagine that they will be around to design those facilities to help insect farmers and ranchers be profitable.
Raised on a corn and soybean farm in central Illinois, Mary Auth understands farmers and farming. She has long been directly involved with production agriculture. Mary has been a marketing and communications consultant to various sectors in the agricultural industry for more than 40 years. She has served as a consultant for ag commodity groups, farming operations, seed organizations and agricultural legal services. When she’s not providing critical insights and perspectives to any number of ag initiatives, she enjoys traveling the globe, meeting friends old and new, and continuing learning about how people communicate. Mary is a graduate of the University of Illinois and the Illinois Ag Leadership Program. Supporting the innovative work of Summit Livestock Facilities is a natural fit for her.