Crickets, by Jiminy

Flour ground from dried crickets and crickets in jars, for the first mass-delivered bread made from insects, at the Finnish food company Fazer bakery in Helsinki on Thursday. Photograph: Attila Cser/Reuters

Flour ground from dried crickets and crickets in jars, for the first mass-delivered bread made from insects, at the Finnish food company Fazer bakery in Helsinki on Thursday. Photograph: Attila Cser/Reuters

 

Sir, – News that the first loaf of bread baked from crickets has been marketed is hardly surprising (“Finland baker launches bread made from crushed insects”, November 24th).

I recently visited a restaurant in St Davids in west Wales that sells insect-based food. I had a coffee with a cricket cookie and it was delicious. Once we get over the initial shock of eating insects, followed by the inevitable gags (“Waiter, there’s a fly in my soup!”), we will accept insects as a wonderful source of protein that is more environmentally friendly than animal meat. – Yours, etc,

AOIFE LORD,

Tankardstown,

Co Meath.