Farmers Group Introduces Innovative Cricket Products to the Lao Market

Farmers Group Introduces Innovative Cricket Products to the Lao Market

By Thomas Weigel

Together with the Food Processing Unit of the Faculty of Agriculture, our 16 cricket farmers have gone a long way to develop and refine cricket-based products. It all started with the idea to process frozen crickets into value-added products and generate some income during the cold season when the cricket production usually slows down or stops. An additional consideration was to make use of crickets which are of too small to be sold raw at the markets.

During initial workshops, which took place in the village, the farmers learned how to produce cricket chips and cricket chili paste with simple means locally available.

Pounding crickets & other ingredients               Making the dough for chips

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Steaming the dough           Slicing the dough               Drying the chips slices in the sun

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In order to sell the products, the farmers then decided to develop labels for the chips and the chili paste, use proper packaging, and do some product promotion.

Label for chili paste              Label for cricket chip                      Producer group label

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Product promotion poster (English version)

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As the raining season approached, which made the drying of the chips more difficult, the production was shifted to the faculty’s food laboratory.

Production of chips and chili paste in the food laboratory

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To assess the market potential, the products were then introduced to and promoted at markets and restaurants in Vientiane.

Products displayed at market stalls in Vientiane

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Through the feedback of the market sellers and restaurants, the cricket farmers learned that they had to adjust the recipes of the products more to the tastebuds of their potential customers: they reduced the spiciness of the chili paste and increased the salt content of both products. In addition to this, the producer group has to work with the faculty’s Food Processing Unit to increase the shelf life of the chili paste.

In order to ensure product quality and safety, the cricket farmers participated in a workshop on hygiene and food safety measures.

Workshop on Hygiene & Food Safety Measures

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The product promotion and the customer feedback showed that there is a demand for these cricket-based products. Since then, a larger restaurant has placed a substantial order for crickets and cricket chips, and is willing to introduce the cricket farmers and their products to a wider network of restaurants in Vientiane. However, challenges remain. To fully tap into the market potential, the producer group will have to develop further and also ensure a continuous supply of the products. In addition to further support from VWB and faculty, the Agriculture Extension and Cooperative Section under the Provincial Agriculture and Forestry Office has agreed to assist the cricket farmers in the developing their business. We hope that in the near future, consumers in Laos will have access to their novel and nutritious cricket products.