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Start with crickets and a beer – part 2

Types of crickets

In the second part of our series we look at the types of crickets commonly used in Entomophagy.

There are 2 types of crickets most commonly used in the food industry, The House Cricket Acheta Domesticus from the order Orthoptera & the Banded Cricket Gryllodes sigillatus from the family Gryllidae.

The House Cricket

Lets cover the House Cricket Acheta Domesticus from the order Orthoptera derives its name from two Greek words Ortho meaning straight and ptera meaning wing and covers more than 25,000 species around the world although the majority can be found around the tropics and included Locust, grasshoppers and crickets. The House cricket is around 15-21 millimetres in length brownish in colour.

 

The Banded Cricket

Second is the Banded Cricket Gryllodes sigillatus also known as Tropical house cricket, Indian house cricket from the family Gryllidae.

The Tropical house cricket being slightly small at around 13-18 millimetres in length and a light yellowy brown. They get their name from the 2 black bands that they have on their bodies, One through their thorax and another across their abdomen.
It is the males in the species that make the chirping or stridulation sounds by rubbing the upper part of one wing against the lower part of the other or by rubbing the hind leg against the front wing that the males are able to call out to the females.
They are both farmed in in southern Asia as food for both Human and and animal although due to its flavour profile the House cricket is the preferred choice for protein powders and snacks with the Banded cricket coming a close second due to its longer life span, it’s resiliency to certain diseases make them hardier than the House cricket and easier to farm.

In the next post we will talk about the protein content in crickets