(a) Biological Characteristics of Grasshoppers

Grasshoppers are versatile insects, serving both as a food source and a medicinal ingredient. They are oviparous and belong to the order Orthoptera. According to research, there are approximately 859 species of grasshoppers worldwide, but only two are commonly used in traditional medicine for feeding purposes: the East Asian locust and the rice hopper. These insects are rich in protein, carbohydrates, and various bioactive compounds such as insect hormones. They also contain essential vitamins like A, B, and C, along with minerals including phosphorus, calcium, iron, zinc, and manganese. Not only are they a nutritious and delicious food, but they are also valued for their therapeutic properties. When used alone or combined with other ingredients, grasshoppers can help treat conditions such as tetanus, childhood convulsions, fever, and asthma. Grasshoppers are dioecious, meaning they have separate male and female individuals, and they reproduce naturally through mating. Under natural conditions, they complete two generations per year, typically during the summer and autumn seasons.

(b) Construction of a Grasshopper Breeding Shed

A suitable breeding shed should be constructed in an area with good ventilation and drainage. The floor of the shed should be raised about 10 cm above the surrounding ground to prevent waterlogging. The soil should ideally be sandy loam, which is ideal for egg-laying. It's recommended to plant monocot crops like wheat or corn on the ground inside the shed to provide food for the grasshoppers. The size of the shed should be determined based on the number of grasshoppers being raised. For every 10,000 grasshoppers, approximately 15 square meters of space is required. Wooden frames or angle iron structures can be used to build shelves, and gauze can be used as a cover. The shed should be partially buried underground with a doorway that has a zip or mesh to prevent grasshoppers from escaping and to keep people safe. The height of the shed should be between 1.5 to 2 meters, providing insulation against cold and protection from rain. Plastic sheets can be used to cover the structure. In natural breeding conditions, the construction of the shed must be completed by the end of April to ensure optimal growth conditions.

(III) Feeding and Management of Grasshoppers

Grasshoppers thrive in temperatures ranging from 25°C to 32°C, with a relative humidity of 85% to 92%. The ideal soil moisture content is between 15% and 18%. If the temperature drops below 14°C or rises above 40°C, grasshoppers will gradually stop feeding and eventually die. At around 28°C to 30°C, grasshopper eggs begin to hatch. To prepare for this, non-toxic soil mixed with sawdust in a 1:2 ratio is used, with a moisture content of 20% to 30%. A layer of 3 to 5 cm of this mixture is placed in containers, followed by the grasshopper eggs, which are then covered with a thin layer of the same mix. The container is sealed with a plastic film and checked every half day. Once small grasshoppers emerge, they are carefully transferred using a soft brush to the food in the shed. Hatching usually takes 10 to 15 days. Newly emerged grasshoppers feed on fresh wheat or corn seedlings and weeds, though their food intake is very low. As they grow, from 1 to 3 years old, they undergo molting every 5 to 7 days, a total of five times, until they reach adulthood. After reaching maturity, grasshoppers begin to mate and lay eggs, with each individual laying about 70 to 100 eggs. To promote healthy reproduction, grasshoppers tend to live in groups and migrate. Therefore, it’s important to gently disturb them before spawning to encourage migration, which helps increase both the quantity and quality of eggs. Eggs laid before winter should be covered with wheat bran or weeds to insulate and retain moisture, preventing freezing. Adult grasshoppers should be sold promptly if they are not intended for further breeding.

Puffed Corn Flour

Puffed corn flour is a type of flour made from corn that has been puffed or expanded through a process of heat and pressure. The process involves heating the corn kernels until they become soft and moist, and then rapidly releasing the pressure, causing the kernels to puff up. The puffed corn is then ground into a fine flour that can be used in a variety of recipes. Puffed corn flour is often used as a gluten-free alternative to wheat flour in baking and cooking, and is also used in snack foods such as popcorn and corn chips. It is high in fiber and protein, and has a light, airy texture that makes it ideal for use in baked goods.

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