An innovative solution is turning one of agriculture's oldest enemies into a sustainable nutritional powerhouse.
For thousands of years, the appearance of locust swarms has signaled imminent catastrophe—black clouds of insects capable of devouring entire fields in hours, leaving food scarcity and economic ruin in their wake. A single square kilometer swarm can consume enough food to feed 35,000 people in a single day 2 . Yet today, a revolutionary approach is flipping this narrative, viewing these destructive swarms not as a problem to be eradicated, but as a valuable resource to be harvested.
People whose daily food could be consumed by a 1km² locust swarm 2
Protein digestibility of locust flour, making nutrients highly available 4
As the global population continues to grow, traditional protein sources for animal feed—soybean meal and fishmeal—are becoming increasingly unsustainable. Their production places tremendous pressure on agricultural land, contributes to deforestation, and faces supply chain uncertainties 2 6 . Meanwhile, the search for sustainable alternatives has led scientists and entrepreneurs to an unexpected solution: transforming locusts from agricultural pests into nutrient-rich flour for the feed industry.
"I don't want to call this an 'invasion,' because it might provide opportunity, depending on how we look at it." 2
What Makes Locusts Special?
Locusts aren't just another protein source—they represent a nutritional profile that competes with, and often surpasses, traditional feed ingredients. The secret lies in their biological composition, developed over millions of years of evolution.
When analyzed scientifically, locust flour reveals an impressive nutritional portfolio. Research shows that desert locust (Schistocerca gregaria) powder contains between 40-56% protein 8 , while the migratory locust (Locusta migratoria) can reach even higher levels of 58-66% protein 7 . This protein isn't just abundant—it's high quality, containing all essential amino acids necessary for animal growth and health 1 8 .
Beyond protein, locust flour delivers valuable fats, minerals, and other beneficial compounds. The fat content ranges from 12-32%, rich in beneficial unsaturated fatty acids like oleic acid and linoleic acid 1 7 . Perhaps most impressive is the mineral content, with locust flour serving as an excellent source of calcium, iron, and zinc—often at levels significantly higher than traditional feed ingredients 8 .
| Component | Locust Flour | Soybean Meal | Fishmeal |
|---|---|---|---|
| Crude Protein | 40-66% | 44-48% | 60-72% |
| Fat Content | 12-32% | 1-2% | 8-12% |
| Calcium | High (2-2.5x wheat flour) | Moderate | High |
| Iron | 1.1-1.3x wheat flour | Moderate | High |
| Sustainability | Very High | Low | Low |
Scientists have identified 19 different fatty acids in locust flour, with oleic acid, palmitic acid, and linoleic acid being the most abundant 1 .
The ratio of omega-6 to omega-3 fatty acids falls between 1.7-2.1, considered favorable for animal health 1 .
Some locust flours contain noteworthy amounts of gamma-aminobutyric acid (GABA), a valuable compound with various physiological benefits 1 .
While laboratory analyses provide crucial data, the true test comes in practical application. One of the most compelling experiments in locust utilization emerged not from a traditional research institution, but from the front lines of a locust invasion in Kenya.
In 2020, while the world grappled with the COVID-19 pandemic, East Africa faced another crisis—the worst desert locust infestation in decades 2 . In response, the Kenya-based company The Bug Picture launched a revolutionary project that would demonstrate the feasibility of large-scale locust harvesting for animal feed.
Harvesters received 50 Kenyan shillings per kilogram of collected locusts, providing crucial income in regions where crops had been destroyed 6 . This model injected economic resources into affected communities while addressing the locust threat.
The resulting locust powder was then incorporated into animal feed formulations at varying inclusion levels to assess effectiveness 2 .
The pilot project employed 180 harvesters who collected 4.3 tons of locusts over just two months 2 , developing a working model that transformed an agricultural disaster into an economic opportunity.
The critical question remains: how does locust flour actually perform as an animal feed ingredient? Research findings from both field trials and controlled studies provide compelling evidence.
In Kenya, researchers working with The Bug Picture conducted feeding trials with poultry. The results were promising—chickens fed with feeds containing 50% and 75% locust protein showed superior weight gain compared to control groups fed conventional feeds 2 . These findings align with previous trials conducted with black soldier fly larvae, another insect-based protein source gaining traction in the feed industry.
The nutritional benefits of locust flour extend beyond simple weight metrics. When used as a feed ingredient, locust flour provides:
The functional properties of locust flour also make it suitable for industrial feed production. Techno-functional analyses reveal that locust powder has respectable water holding capacity (2.1-3.3 g water/g) and oil holding capacity, which can affect feed pellet formation and digestion 7 .
| Feed Formula | Weight Gain | Feed Conversion Ratio | Protein Digestibility |
|---|---|---|---|
| Control (Standard Feed) | Baseline | Baseline | ~71.5% |
| 50% Locust Protein | Superior to control | Improved | ~90% |
| 75% Locust Protein | Superior to control | Improved | ~90% |
Interestingly, the developmental stage of harvested locusts affects their nutritional profile. Adult locust flour contains approximately twice the fat content of fourth instar nymphs, though with similar protein levels 1 . This variability allows feed producers to select for specific nutritional profiles based on their requirements.
Essentials for Locust Flour Production and Research
Transitioning from concept to commercialization requires specific tools, technologies, and methodologies. For researchers and entrepreneurs looking to explore locust flour production, several key components form the essential toolkit:
| Item | Function/Description | Application in Locust Flour Production |
|---|---|---|
| Live Locusts | Primary raw material | Sourced from controlled rearing or ethical wild harvesting 5 |
| Drying Equipment | Moisture removal | Oven drying (50°C for 48h) 4 or infrared drying (60-80°C) 7 |
| Laboratory Mill | Particle size reduction | Milling to 0.4mm particle size 4 |
| Analytical Reagents | Nutritional analysis | Proximate analysis for protein, fat, ash content 1 4 |
| Microbiological Media | Safety testing | Total viable counts, coliforms, yeast and mold analysis 4 |
| Feed Formulation Software | Diet optimization | Creating balanced rations with locust flour inclusion |
The drying method deserves particular attention, as it significantly affects the final product quality. While traditional oven drying remains common, research indicates that infrared drying at temperatures between 60-80°C reduces processing time by 2.8 times without significantly compromising product quality 7 . This efficiency gain presents substantial advantages for commercial-scale operations.
Despite its promise, the widespread adoption of locust flour in the feed industry faces several hurdles that must be addressed:
Wild-harvested locusts may contain pesticide residues from government control programs 2 6 . The Bug Picture worked closely with the FAO field team to avoid previously sprayed swarms 2 , but this approach isn't foolproof. The development of controlled rearing facilities represents the most promising solution, ensuring a safe, consistent product free from contaminants 5 8 .
While harvesting wild swarms addresses immediate infestations, reliable commercial supply requires established farming practices. Research is ongoing to determine optimal conditions for mass rearing, including dietary requirements that affect locust growth and nutritional quality 5 .
The business case for locust flour must compete with established protein sources. As fertilizer and feed prices continue to rise—seeing increases of nearly 30% in Zimbabwe and even doubling in Malawi—locust-based alternatives become increasingly economically attractive 6 .
Though less relevant for animal feed than human consumption, the "yuck factor" surrounding insects may indirectly affect market development. Education highlighting the environmental benefits remains crucial for widespread adoption.
Projects like the partnership between TomorrowNow.org and ICARDA are developing early warning systems that use weather intelligence to predict swarm movements, potentially enabling more efficient harvesting 9 .
Advanced drying technologies and processing methods continue to improve efficiency and product quality 7 .
The global insect protein market is projected to reach $8 billion by 2030, up from just $112 million in 2019 2 , indicating significant growth potential.
The transformation of locusts from agricultural pests to valuable feed ingredients represents more than just a novel scientific achievement—it exemplifies a fundamental shift in how we approach global sustainability challenges.
By viewing waste streams as resources and problems as opportunities, we can develop solutions that address multiple issues simultaneously. Locust flour offers a compelling alternative to traditional protein sources at a critical juncture.
The road ahead will require continued research, investment, and collaboration between scientists, entrepreneurs, farmers, and policymakers. But the foundation has been laid, and the potential is too significant to ignore. As climate change intensifies and traditional agricultural systems face increasing pressure, solutions like locust flour may well become essential components of a resilient, sustainable food future.
What begins as a plague ends as a promise—not just for better animal feed, but for a more thoughtful relationship with our natural world.