RnD-Africa: Processing Palm Weevil Larvae (Akokono) into edibles

Welcome to R&D Africa on AAU TV.

In this episode, we are featuring the
Akokono House located inside the campus

of the Kwame Nkrumah University
of Science and Technology.

The Akokono House uses akokono known

as the palm weevil labai to make shetor,
to also make biscuits, among other produce.

Follow us as we take you through the
process of making all these products.

(upbeat music)

Insects are a popular source of food.

in many cultures around the world
as either an occasional delicacy.

or as a replacement
food in times of shortages.

They provide a good
source of proteins, vitamins,

minerals, and energy, and they cost less

than animal protein for
poor and rural communities.

My name is Shobhita and
I'm the CEO and founder of

Legendary Foods, the company
behind Akwakuno house.

Akokono House is on a
mission to deliver the nutrition of

meat at the price point and
the sustainability of plants.

And so we have been researching
and building the technology

to farm akokono at a large scale
at an extremely affordable price

so that everybody has
access to the nutrition of meat

and the benefits that
animal protein provides.

And so in order to also make our
product widely accessible to the masses,

we also wanna come up
with innovative and shelf-stable

forms of ways to process
the akokono product

so that even if you don't have a fridge,
you don't have a freezer, you're on the go,

you want a convenient
food, you can still have access

to all the nutritional
benefits of akokono.

The palm weevil larvae
perceived by many as inedible

is now being used to
make nutritious products

such as the Akokono Biscuits, Akokono
Shito, Akokono Kebab, and many more.

This is where we make our
Akokono Cookies, Akokono Shito.

Then we have the low-fat
powder, full-fat powder,

which is used for the
production of Akokono Shito.

First of all, you need a
freshly farmed akokono,

which is the palm weevil
larvae that we all know about.

Then we also have margarine.

We need margarine,
wheat flour to be precise.

Then also you have sugar, baking powder,

and then essence, vanilla essence.

Any essence you want to
add is to your preference.

You can add that.

So first of all, what we
do is with the process,

you first mix your margarine, your
oil, and your sugar together in one bowl.

So after that mixture is
done, then you also mix your

dry ingredients, which is
your wheat flour, the salt,

and then the baking
powder in also one container.

And then you mix the egg.

You can add your essence
at that point to the egg.

Then after you are done,
you gently add the mixed

egg to your mixed margarine,
the sugar, and the oil.

Then after you are done, you have to
make sure that they are thoroughly mixed

and they are even before
you add your dry ingredients,

which is what I said, the wheat
flour, the salt, and the baking powder.

So you mix it gently to form a
dough, and then you knead it.

Then afterwards, you use your rolling pin

to roll out your dough.

Very little is known
about the full potential.

of the palm weevil larvae, scientifically
known as Erychophorus finnicides,

and locally known as aqua
cuno in the Ghanaian dialect.

They emanate from dead palm trees.

They are a nutritional powerhouse.

They have protein,
zinc, iron, magnesium,

calcium, and rich in
vitamin B and good fat.

Yet, this local delicacy
has never been farmed

on a large scale until now
at the Akokono House

at the Kwame Nkrumah University
of Science and Technology.

- And we came across
this really interesting idea

that a lot of people actually
eat insects in the world,

but the supply chain is
fragmented, seasonal,

expensive, often food
unsafe, and very unsustainable.

And so we thought, why don't
we disrupt that supply chain

by farming insects instead of people
going out to the wild to forage them?

And then we became enamored
with the nutritional benefits,

the sustainability benefits,
and so we really thought,

okay, how can we push this forward
as a mainstream source of protein?

Our main value proposition
is to supply the market

with farmed akokono and
farmed akokono products

in lieu of having to
go to the wild or to the

bush to forage them
and to hand harvest them.

This has many benefits.

First of all, it is done
in a food safe manner,

so you don't have any risk of toxins,
insecticides, pesticides on your akokono.

The akokono drink water as
clean as you and I would drink.

But second of all, it now
guarantees that it could be

available year round, so
it's not seasonal anymore,

and also allows us to innovate
and create the technology

to produce it in a very
cost-effective manner.

And so we do not go to
the wild to get akokono,

we farm it in-house.

And so we are really democratizing
access to an indigenous protein source.

- Traditionally, farmers
depend on harvesting palm

weevil from the trunks of
palm and coconut trees.

But the Akokono House
applies innovative ways

of farming the palm weevil using technology
and farming systems built in Ghana.

- Akokono can be processed very
effectively just as meat or fish or eggs,

or even when we're
looking at certain powders,

such as groundnut powder
that goes into Tom brown mixes,

or milk protein powder that
goes into porridge mixes.

So when you are dealing with fresh
akokono, you can steam it and then cook it,

use it as you would meat
or fish, but you can also

then blend it up and use
it in your baked goods.

And what you're doing there
is you're adding an emulsifier,

you're adding a binding agent
and also a fat and a protein additive.

So you don't need to use as much margarine,
eggs, or all of these other ingredients,

and you're also getting
a lot more nutrition.

So it actually doesn't take that long.

You just steam it and then
blend it if you wanna use it

in your baked goods, such
as the biscuit that you'll see.

But we also are testing out now
the application of Akokono Powder.

So one such application
is in Shito, which is very

tasty and a ubiquitous
product across the country.

But the powder can also go
into so many other products

as well, really as this high nutrient,
locally made protein additive.

So the innovation opportunities
are really boundless

when it comes to akokono and
products made with akokono.

- The palm weevil is cultivated in
containers and the entire life cycle is bred

in a domesticated fashion using
vertical farming at the Akokono House.

This method used in cultivating the
akokono undoubtedly avoids deforestation.

The palm weevil larvae produced at the
Akokono House is farmed on a large scale,

therefore making it
beneficial to not only them.

Their innovation has created job avenues
for some students within the KNUST campus.

- The focus in producing Pau Iwi fingers

was to bring something
convenient and nutritious

using palm weevil larvae
found in our local industry.

But then this is very, very nutritious.

And in today's current generation,

pitching palm weevil
larvae as a protein source is

like, I thought of a way
to change the appearance

of the palm weevil larvae
such that it is more attractive.

We just mix it up.

We mash this, mix this up
with some other ingredients

and put this in a form like
nuggets, like chicken nuggets.

So it is pre-processed,
semi-fried, so very, very convenient.

Right after buying it from the shop, you
can just fry it for two or three minutes,

and then you have your
protein source ready to go.

I decided to use palm weevil larvae
because it is indigenous to Ghana.

It is one of our own, yes.

Chicken, with chicken you have to import.

It's also very expensive, but palm weevil
larvae is more affordable and convenient.

And it's also an innovative
product on the market.

No one is doing nuggets
with palm weevil larvae.

So that's why it's also very nutritious.

It has a high level of
protein, high level of fat.

And so it's a very good source
of protein compared to chicken.

And it's comparable to
chicken and even other

high-protein sources that
we are currently aware of.

So that's why I chose palm weevil larvae.

Sales at Akokono House
wasn't so smooth in the beginning.

We had a few challenges from the start
because having to let people try things

they were not so familiar
with was a bit of a task.

So it wasn't easy, honestly.

But as time went on, we
were able to educate people.

There were people who
already knew about the

product and people who
knew nothing about it.

So it was all about education.

We have people buying from us
through our social media channels.

We're on Facebook, Instagram, on TikTok.

And we also have commercial
ads that's on TV and on radio.

So we're actually able to reach
the masses through this media.

And so that's how we came
up with multiple products

where we have akokono
inside as an ingredient.

And one such product is Akokono Biscuit.

But really, the possibilities are endless.

We can have Akokono
Shito, which we do have.

We can have Akokono Bread,
fortified ground nut paste with akokono.

So many different things.

You are assured of
massive nutritional benefits

with just a little taste
of the Akokono Biscuit,

Akokono Shito, and other
produce from the Akokono House.

This is Akokono Biscuit,
produced by Akwakuno House.

I'm super excited to try Akokono Biscuit

any time I visit Akokono House.

Today is no exception.

I decided to pass by and try it again.

Very crispy, very
delicious, has a milky taste.

This is the only biscuit
that has extra protein.

I will tell every potential
buyer that it is highly nutritious.

Very, very, very delicious.

So therefore, everyone
should come to

Akokono House and then
patronize Akokono Biscuit.

This has been an interesting episode
with the Akokono House inside KNUS.

My name is Maame Ekua Otuakoa Nyame
and this is where we end today's episode.

Follow AAU TV for more content
on all our social media platforms.

Let's meet inside the Akwakuno House.

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