Eri silkworm pupa is a new interesting creature for silk production and is developed as a sustainable high protein food source. It is a safe food with diverse cooking preparations and is ideal as high-protein food for school children
Afterwards, High in calcium and Omega-3.
Attathom et al. (1992) cooperated with The Thailand Research Fund (TRF) to developed Eri silkworm
breeding rearingand egg production and established the knowledge of Eri silkworm on the development
to the industry. Sirimungkararat et al. (2004) has developed the recipes for cooking of the Eri silkworm and
pupae into many products and filed a patent. These recipes used larvae, pre-pupae or pupae for cooking.
Microbiological tests
The finial products were sent to The Institute of Food Research and Product Development
(IFRPD) of Kasetsart University to investigate microorganisms including total plate count, yeast
and mold, Staphylococcus aureus, flat sour (mesophile & thermophile), mesophilic anaerobes, thermophilic anaerobes, sulfide spoilage and Clostridium botulinum using accelerated shelf life testing conditions at 37 and 55 oC respectively for 2 weeks.