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Edible insects are a sustainable food source to help feed the growing population. Mealworms (Tenebrio molitor) can survive on a variety of food wastes and alter their composition based on the feed source. Commercial carrot production produces an abundance of carotenoid-rich carrot pomace, which may be beneficial for mealworm larvae growth. This study uses an I-optimal response surface design to assess the effect of dehydrated carrot pomace concentrations (made up with wheat bran as the control) in the substrate and wet carrot pomace as the moisture source (potato and carrot as control moisture sources) in a mealworm-larvae-growing system. Using this design, statistical models were fit to determine the relationship between the substrate and moisture and dependent variables, which include mealworm larvae mortality, days to maturity, weight, protein content, fat content, moisture content, ash content, and total carotenoid content. An optimum diet was proposed, in which the best diet for improving commercial mealworm growth was found to contain 36% dehydrated carrot pomace in the substrate, with wet carrot pomace as the moisture source. This research provides an application for a commercial waste stream and provides insight to help improve the growth of a sustainable protein source.
Dominic Rovai; Maxwell Ortgies; Samir Amin; Sara Kuwahara; Gregory Schwartz; Ruta Lesniauskas; Jeff Garza; Amy Lammert. Utilization of Carrot Pomace to Grow Mealworm Larvae (Tenebrio molitor). Sustainability 2021, 13, 9341 .
AMA StyleDominic Rovai, Maxwell Ortgies, Samir Amin, Sara Kuwahara, Gregory Schwartz, Ruta Lesniauskas, Jeff Garza, Amy Lammert. Utilization of Carrot Pomace to Grow Mealworm Larvae (Tenebrio molitor). Sustainability. 2021; 13 (16):9341.
Chicago/Turabian StyleDominic Rovai; Maxwell Ortgies; Samir Amin; Sara Kuwahara; Gregory Schwartz; Ruta Lesniauskas; Jeff Garza; Amy Lammert. 2021. "Utilization of Carrot Pomace to Grow Mealworm Larvae (Tenebrio molitor)." Sustainability 13, no. 16: 9341.
This study identifies early adopters of insects as a food ingredient. An online questionnaire was created using Red Jade software, and distributed through social media (Facebook, Instagram, and Reddit), email, and personal communication. Participants (n = 462) were segmented based on responses to six questions about willingness to consume insects. Responses were standardized within participants to account for differences in scale usage and participants were segmented using a partitioning around medoids (PAM) clustering algorithm in R Studio. Segmentation identified four clusters of participants: No-thank-you's (n = 130), Hideaways (n = 169), Daredevils (n = 59), and Peekaboo's (n = 104). For products containing whole insects (roasted or in a dish), Daredevils and Peekaboo's are early adopters. For products containing nonvisible insects, Daredevils, Peekaboo's, and Hideaways are early adopters. No trends were observed between traditional demographics (age and gender) and willingness to try insects, but willingness to try insects appeared to be related to familiarity with insect consumption, and lack of dietary restrictions. Practical Applications Despite the sustainability benefits of insects as a food source, they have yet to achieve widespread adoption in developed countries. This may be due to the lack of exposure in developed cultures, and the hesitation to try foods that are new and unfamiliar. Identifying early adopters of insects as a food source will allow for product development and marketing opportunities toward groups willing to try insects. Increasing familiarity and exposure to insects will allow for easier penetration of insects into the market. The current study identified potential marketing strategies based on the target early adopter group. Daredevils are experience seekers who enjoy trying new things. Thus, marketing a product as a novel experience may be successful for this group. Peekaboo's and Hideaways are more health and sustainability conscious, so product development and marketing of insect products as sustainable meat alternatives may be successful in targeting these groups.
Dominic Rovai; Elizabeth Michniuk; Elizabeth Roseman; Samir Amin; Ruta Lesniauskas; Kristine Wilke; Jeff Garza; Amy Lammert. Insects as a sustainable food ingredient: Identifying and classifying early adopters of edible insects based on eating behavior, familiarity, and hesitation. Journal of Sensory Studies 2021, e12681 .
AMA StyleDominic Rovai, Elizabeth Michniuk, Elizabeth Roseman, Samir Amin, Ruta Lesniauskas, Kristine Wilke, Jeff Garza, Amy Lammert. Insects as a sustainable food ingredient: Identifying and classifying early adopters of edible insects based on eating behavior, familiarity, and hesitation. Journal of Sensory Studies. 2021; ():e12681.
Chicago/Turabian StyleDominic Rovai; Elizabeth Michniuk; Elizabeth Roseman; Samir Amin; Ruta Lesniauskas; Kristine Wilke; Jeff Garza; Amy Lammert. 2021. "Insects as a sustainable food ingredient: Identifying and classifying early adopters of edible insects based on eating behavior, familiarity, and hesitation." Journal of Sensory Studies , no. : e12681.