The insect industry is booming, but finding correct information on how to breed and rear insects is hard to come by. In this 1-day course the researchers of the insect research center of Inagro (Belgium) in collaboration with the Faculté des sciences de l’Agriculture et de l’alimentation at Université Laval will explain the do’s and don’ts in a pilot rearing facility. The day will start with a general introduction in the insect industry with an overview of an insect production facility, possible health hazards, key points of interest. In the afternoon we will zoom in on the two important species: the mealworm (Tenebrio molitor) and black soldier fly (Hermetia illucens). The lifecycle will be discussed and how to rear these species on a larger scale. The day will end with product processing after harvest.
The aim of this course is that the participants will acquire the basic knowledge to start rearing insects on a small to medium scale and also have a good idea of the potential pitfalls, problems and uncertainties.
Who: This course is intended for (starting) insect breeders, students and researchers that want to know how to rear insects on a small to medium scale. Material will be offered by staff from InAgro (Belgium) with the participation of experts from the Québec insect sector.
Where: Pavillon Paul-Comtois, Faculté des sciences de l’agriculture et de l’alimentation, Université Laval. 2425 rue de l’agriculture, Québec, QC, G0V1A6 (details to follow).
When: Sunday June 7th 2020, the day following Insects to Feed the World 2020 Conference (www.IFW2020.org).
Cost: CAD $200; Registration and payment on the IFW2020 website
(minimum 20 registrations)
- 8:30 Doors open
- 9:00 Introduction to instructors & participants, review of agenda
- 9:30 Practical set-up of a rearing facility
- 11:00 Coffee break
- 11:30 Do’s, don’ts and risks of a rearing facility
- 12:30 Lunch break (Reservation restaurant: Pub U Laval)
- 13:30 Rearing mealworms: production details
- 14:30 Rearing Black soldier flies: production details
- 15:15 Coffee break 15:45 Processing and potential markets
- 16:45 Q and A
- 17:30 Networking opportunities (Happy hour at Pub)
*Note this material will be given in English, however provisions for some translating to French will be available if required.