We often hear or see television or cinema, people eating insects, especially worms, as harmless insects and useful food that contains lots of protein and little cholesterol.
Eating insects, which people generally complain about, is common in East and South-East Asian countries, such as China and Thailand.
But the unusual idea has now become a reality in Hong Kong thanks to Catharina Unger, where it is possible to raise worms at home and use them to prepare a "delicious and wonderful" pasta dish, perhaps with tomatoes and onions.
Unger, 28, and a company specializing in insect breeding in vessels since 2016, are working on the production of an integrated model of deworming at home or in classes in biology classes.
These bowls may be tempting for insects and worms to eat, whether they are cooked or in the form of a tasty pasta. Their housekeeping does not require space. They can be raised in bowls with little soil and water.
Unger believes that because of the large population over the next two decades, people will have to look for alternative sources of meat. In their view, insects are the easy and easy alternative to meat. They can be grown on soil, with limited space and with little water.
"It's rich in protein and low in cholesterol," said Li Hong, a Hong Kong restaurant owner in Hong Kong. He said roasted grasshoppers and worms were good for his health.
However, nutritionist Mills Price says that the production of protein substitutes, such as insects, remains subject to legislation and laws, and may have negative implications for food safety and consumer taste.
Levine Farm Chief Operating Officer Clayton Wong says that unlike meat, she can prepare worms in two different ways, "delicious and sweet."
Meanwhile, Wong prepared a meal of worms cooked with tomatoes, peppers and onions with a pasta sauce.
