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      Economic and ecological values of frass fertiliser from black soldier fly agro-industrial waste processing

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          Abstract

          The sustainable utilisation of black soldier fly (BSF) for recycling organic waste into high-quality protein feed and organic fertiliser with a low environmental footprint is gaining momentum worldwide. Although BSF farming is becoming a rapidly growing agribusiness, studies on the BSF farming’s economic aspects are limited. This study analysed the economic benefits of farming BSF for animal feeds and composted frass, called frass fertiliser (FF) production using experimental data. The BSF larvae were fed on brewery spent grain amended with sawdust, biochar, and gypsum to determine the cost-effective feed and other by-products production. The agronomic performance of FF on the maize crop was assessed using field experiments. Our results demonstrated that sourcing and preparing the waste substrate for rearing the BSF larvae accounts for 81-90% of the total BSF production cost. The utilisation of FF as an additional value-added product would increase farmer’s net income by 5-15 folds compared to BSF farming alone. Feedstock amended with 20% biochar increased net income by 10-64% for BSF larvae and FF production than other feedstocks. Production of one megagram (Mg) of dried BSF larvae (USD 900) would generate 10-34 Mg of FF worth USD 3,000-10,200. Maize grown on plots treated with FF yielded 29-44% higher net income than maize harvested from plots amended with commercial organic fertiliser. Furthermore, smallholder insect farmers’ direct use of FF for maize production would generate 30-232% higher net income than farmers purchasing similar FF. Our results demonstrate for the first time the role of insect farming in circular economy and justify the opportunities for future investments that would lead to enhanced sustainability for agricultural and food systems, especially for smallholder farmers in low- and middle-income countries.

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          Potential of insects as food and feed in assuring food security.

          With a growing world population and increasingly demanding consumers, the production of sufficient protein from livestock, poultry, and fish represents a serious challenge for the future. Approximately 1,900 insect species are eaten worldwide, mainly in developing countries. They constitute quality food and feed, have high feed conversion ratios, and emit low levels of greenhouse gases. Some insect species can be grown on organic side streams, reducing environmental contamination and transforming waste into high-protein feed that can replace increasingly more expensive compound feed ingredients, such as fish meal. This requires the development of cost-effective, automated mass-rearing facilities that provide a reliable, stable, and safe product. In the tropics, sustainable harvesting needs to be assured and rearing practices promoted, and in general, the food resource needs to be revalorized. In the Western world, consumer acceptability will relate to pricing, perceived environmental benefits, and the development of tasty insect-derived protein products.
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            State-of-the-art on use of insects as animal feed

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              The environmental sustainability of insects as food and feed. A review

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                Author and article information

                Contributors
                Journal
                Journal of Insects as Food and Feed
                Journal of Insects as Food and Feed
                Wageningen Academic Publishers
                2352-4588
                March 22 2022
                March 22 2022
                : 8
                : 3
                : 245-254
                Affiliations
                [1 ]International Centre of Insect Physiology and Ecology, P.O. Box 30772-00100, Nairobi, Kenya.
                [2 ]Department of Agricultural Science and Technology, Kenyatta University, P.O. Box 43844-00100, Nairobi, Kenya.
                [3 ]Department of Crop Production and Management, Busitema University, P.O. Box 236, Tororo, Uganda.
                [4 ]Centre for African Bio-Entrepreneurship (CABE), P.O. Box 25535-00603, Lavington, Nairobi, Kenya.
                [5 ]Department of Food Technology and Nutrition, School of Food Technology, Nutrition & Bioengineering, Makerere University, P.O. Box 7062, Kampala, Uganda.
                Article
                10.3920/JIFF2021.0013
                137d1cf8-d70a-4c1a-8244-5f0659495600
                © 2022
                History

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