Kenyan livestock farmers are increasingly turning to insect rearing as a cost-effective solution to the rising expense of animal feed, which accounts for up to 60% of production costs. Scientists at the International Centre of Insect Physiology and Ecology (Icipe) are promoting the cultivation of crickets and black soldier flies as sustainable protein sources for livestock and human consumption.
Dr. Sevgan Subramanian, a principal scientist at Icipe, highlighted that crickets (Scapsipedus icipe) contain 62.3-67% protein, comparable to fish and significantly higher than chicken. These insects can be reared in simple plastic containers with moist cotton balls, used grains, and egg trays. A single box of 5,000 eggs can yield 3-4 kilograms of mature crickets within 34 days under optimal temperatures of 25-30°C.
Black soldier flies (Hermetia illucens) offer additional benefits, with each female laying 500-900 eggs. Farmers use carton boxes and organic waste to rear larvae, which mature in 12-21 days. The resulting protein-rich powder, when dried and ground, provides a cost-effective feed alternative. Dr. Chrysantus Mbi Tanga noted that insect-based feeds reduce production costs by over 50%, as they require less water and generate fewer greenhouse gases than traditional livestock.
Researchers emphasize the cultural relevance of insect consumption in Africa, with crickets and locusts historically serving as protein sources. Dr. Jemimah Njuki of the International Development Research Centre (IDRC) warned that Kenya’s population is projected to reach 96 million by 2050, necessitating innovative solutions to meet rising demand for animal products. Insect rearing, she argued, could bridge the gap while addressing food security challenges.
Over 600 farmers in Bondo are already participating in cricket farming through the Ndori Cricket Farmers Association. Experts stress that insects require minimal labor and resources, making them ideal for small-scale operations. The technology also aligns with Kenya’s policy framework supporting alternative protein sources.
