I came across a twitter on 8-25-22,
of someone saying that a pound of dried grosshoppers contained more protein than a pound of beef.
Well, that simple statement that may be true in and of itself, but at the same time, it is a one-sided manipulation of numbers with the intention of misleading others for the sake of propaganda.
What moisture level are the grosshoppers dried to?
This matters, because water contains no protein.
Here is a chart from: Water in Meat & Poultry | Food Safety and Inspection Service (usda.gov)
Product Name Percentage Water cooked Percentage Water Raw
Chicken fryer, whole 66% 60%
White meat chicken, with skin 69% 61%
Dark meat chicken, with skin 66% 59%
Ground beef, 85% lean 64% 60%
Ground beef, 73% lean 56% 55%
Beef, eye of round 73% 65%
Beef, whole brisket 71% 56%
A few questions to help square the protein-equation:
1) What is the protein value of a pound of fresh grosshoppers?
2) What is the protein value of a pound of dried beef jerky? (meat that has been dehydrated)
3) How much energy does it take to raise, process and deliver a pound of dried grosshoppers.
4) What carbon footprint does grosshopper production entail?
5) Where are grosshoppers produced, would it put American out of work?
Here is a website that advertises grosshoppers (chapulines) for baby food as babies learn to eat solids,
but the site warns that they can be a choking hazard,
and anyone who is allergic to shellfish, etc, might be allergic to grosshoppers.
Chapulines (Grasshoppers) for Babies - First Foods for Baby - Solid Starts