METHOD FOR WATER SUPPLY IN INSECT BREEDING

Description

[0001] The present invention relates to a method of supplying water to an insect farm.

[0002] It applies to insect farming.

[0003] The insects targeted by the invention are, for example, Coleoptera, Diptera, Lepidoptera, Isoptera, Orthoptera, Hymenoptera, Blattoptera, Hemiptera, Heteroptera, Ephemeroptera and Mecoptera, preferably Coleoptera, Diptera, Orthoptera, Lepidoptera.

[0004] The term insect is used to designate any stage of development from the egg or ootheca to the adult insect, and the invention relates more particularly to the breeding of insects from the larval stage to the adult insect.

[0005] Insect farming requires a supply of water and nutrients necessary for the survival of insects as well as their growth and proper development. It is known to provide all or part of the food and water in the form of a gelled aqueous compound.

[0006] For example, US 6,293,223 discloses a gelled nutrient medium for rearing larvae.

[0007] In known examples, nutrients, for example solids, are mixed with water and a gelling agent such as agar at a suitable temperature. The resulting compound is gelled by bringing it back to a lower temperature.

[0008] The resulting gelled compound is then cut into blocks of suitable size. The blocks are packaged for shipment to a larval farm.

[0009] According to another known embodiment, the liquid compound is poured into a tank comprising cells of a size corresponding to the desired blocks, where it is cooled and gelled before demolding the cells from the tank.

[0010] Such a gelled aqueous compound constitutes an easy-to-use source of food and water, which does not require a particular distribution structure in the breeding containers or cages, and allows a supply of water while limiting the risks of drowning of the insects. Nevertheless, if the use of a gelled compound has many advantages in the context of insect breeding, it has disadvantages or risks linked in particular to the transport, handling, and storage of the compound which is likely in each of these operations to be contaminated, or to develop mold.

[0011] US 2009 / 0285937 discloses an insect feed supplement and a method for producing an insect water gel pellet. To retard bacterial growth during storage, a waterproof coating is provided.

[0012] The invention aims to propose a method making it possible to resolve at least one of the aforementioned drawbacks.

[0013] Thus, the invention relates to a method for supplying water to an insect farm, comprising: a step of forming a compound by mixing: i. an aqueous substrate, liquid at room temperature, brought to a temperature allowing the dissolution of a gelling agent; and ii. the gelling agent, a step of withdrawing the compound; a step of in-line cooling of the compound so as to bring it below a second temperature, at which it is gelled; a step of transferring it into a distribution line; a step of cutting the gelled compound into blocks, at the outlet of the distribution line; and a step of distributing the gel blocks into an insect breeding container at a temperature compatible with feeding and providing water to insects, immediately following the cutting of the gel into blocks.

[0014] By gelling the compound in-line, after drawing it off in liquid form, and delivering it in blocks directly from a distribution line, the gel is produced as needed and continuously. Handling the gel and storing it (in gel form) are eliminated, thereby eliminating the associated problems. The risks of contamination or bacterial growth are greatly reduced, as the gel is distributed immediately from the distribution line (which is essentially closed), shortly after the compound has been formed at a high temperature. Furthermore, in the context of insect farming, the size of the output blocks can be finely and continuously adapted to the needs.

[0015] In one embodiment of the invention, the method comprises, before the step of withdrawing the compound, cooling said compound and maintaining it in a temperature range, lower than the temperature allowing the dissolution of the gelling agent but sufficient to maintain the compound in the liquid state, said temperature range allowing the addition without degradation of supplements likely to be degraded at said temperature allowing the dispersion of the gelling agent.

[0016] Cooling includes, for example, adding water or aqueous substrate at room temperature or below room temperature to bring the compound into the temperature range, and maintaining the temperature of the compound includes regulating the temperature by switching on and off a means for heating the compound.

[0017] The heating means used may be of the steam type circulating in a double wall of a tank used for the dissolution step and for the temperature maintenance step, the activation of the heating means comprising the sending of steam into the double wall.

[0018] For example, the temperature range in which the compound is maintained may be defined so as to maintain the compound at a viscosity of less than 10,000 cPo. The temperature range for the temperature maintenance step may be defined by two limits respectively chosen between 45°C and said temperature allowing the dissolution of the gelling agent.

[0019] In a possible variant of the process, the compound is in a gel state below 40°C.

[0020] The temperature allowing the dissolution of a gelling agent to which the aqueous substrate is brought may be between 60°C and 100°C, in particular between 60°C and 95°C, for example of the order of 95°C or of the order of 75°C.

[0021] The gelling agent used may include one or more elements chosen from: agar-agar, carrageenan, guar gum, calcium alginate, chitosan, pectin, xanthan gum, locust bean gum, gellan gum.

[0022] The method may also include the addition of at least one supplement among vitamins, a probiotic, a preservative, minerals.

[0023] The aqueous substrate used may be water or may comprise a liquid agro-industrial co-product and have a water content greater than 35% by weight, in particular a water content greater than 50% by weight, based on the total weight of gel.

[0024] The aqueous substrate may include at least one of the following agricultural or agri-food industry co-products: a soluble of corn, wheat, peas, cassava, sugar beet, sugar cane; a distillery soluble, in particular from the distillery of wheat, corn, peas, cassava; a vinasse; a molasses; a yeast cream; whey.

[0025] Also described herein is a device for supplying water to an insect farm, comprising a device for producing an aqueous gel in blocks for supplying water to the insects comprising: a tank comprising one or more dispersers; an inlet of a liquid aqueous substrate at ambient temperature, opening into the tank; means for controlling and managing the temperature in the tank; means for withdrawing liquid contents from the tank; a dosing system; an exchanger for cooling the liquid contents withdrawn from the tank; at least one distribution line at the outlet of the exchanger; a gel distributor arranged at the end of each distribution line and comprising a cutting device adapted to cut a gel into blocks; and means for bringing an insect breeding container below the distributor.

[0026] In such a device, the metering system may comprise a volumetric pump, for example a piston metering pump. The device may, for example, comprise a volumetric pump for each distribution line.

[0027] The distribution device may include an automated cutting system (for example a solenoid valve) adapted to cut the gel at the outlet of the distribution line.

[0028] The distribution line and the cutting device can be configured for the production of gel blocks with a volume between 30 and 1500 cm 3< .

[0029] The means of controlling and monitoring the temperature in the tank may include a temperature sensor in the tank.

[0030] The tank may have a double wall with a steam inlet between the two walls and a controlled valve on the steam inlet.

[0031] The device may also include: a first aqueous substrate inlet at a first temperature comprising a pilot-controlled valve and a flow meter; and a second aqueous substrate inlet at a second temperature comprising a pilot-controlled valve and a flow meter.

[0032] Other features and advantages of the invention will become apparent in the description below.

[0033] In the attached drawings, given as non-limiting examples: there figure 1 schematically represents by a flowchart a method in accordance with an embodiment of the invention; the figure 2 schematically represents a device allowing the implementation of a method in accordance with an embodiment of the invention.

[0034] There figure 1 represents a flowchart detailing the sequence of steps implemented in the production of gel blocks. The embodiment shown includes the essential steps as well as a certain number of steps specific to the embodiment shown.

[0035] An aqueous substrate, i.e. a product containing water, liquid at room temperature, is provided. The notion of room temperature designates a temperature typically encountered in a preparation workshop in the absence of heating or cooling of the environment. “Room temperature” can in particular designate a temperature between 5°C and 35°C. The notion of liquid includes fluid products with a viscosity typically up to 10,000 cPo.

[0036] The aqueous substrate may be water. The aqueous substrate used may be a liquid containing at least 35% water by weight, and preferably between 55% and 98.2%. For example, the aqueous substrate used may be a liquid containing between 60% and 95%, and preferably between 70% and 90% water by weight of the total weight of aqueous substrate.

[0037] In particular, many agro-industrial co-products can be used. The aqueous substrate can, for example, consist of a mixture of water and an agro-industrial co-product. For example, the aqueous substrate can consist of water and at least 25% by weight, for example at least 50% by weight, for example 75% by weight, of agro-industrial co-product.

[0038] The gel produced may typically include: from 90% to 99.6% by weight of an aqueous substrate comprising at least 25% by weight of the total weight of aqueous substrate of a liquid co-product of the agro-industry, from 0.3 to 2% by weight of a gelling agent, and from 0.1 to 5% by weight of a preservative, the percentages by weight of aqueous substrate, gelling agent and preservative being expressed on the total weight of the gel.

[0039] A co-product is an unavoidable material created during a manufacturing process of a product of interest.

[0040] In particular, the co-product targeted by the invention is liquid. By "liquid" is meant that the co-product is in liquid form at room temperature under normal atmospheric pressure conditions. In particular, this means that it is a co-product obtained directly from an industrial process without any drying step having been carried out.

[0041] More particularly, the liquid co-product is an aqueous co-product comprising soluble materials. Preferably, the soluble materials present in the liquid co-product are proteins and / or carbohydrates such as sucrose and / or lactose, more preferably, proteins and carbohydrates. The soluble materials may also comprise soluble fibers.

[0042] Advantageously, the liquid co-product comprises at least 90% by weight of soluble matter on the total weight of dry matter.

[0043] Agro-industry refers more specifically to the starch, starch-making, malting, bioethanol production, sugar, fermentation, brewing, distillation and dairy industries.

[0044] More particularly, the co-product is an aqueous co-product comprising soluble materials. Preferably, the soluble materials present in the co-product are proteins and / or carbohydrates such as sucrose and / or lactose, more preferably, proteins and carbohydrates. The soluble materials may also comprise soluble fibers.

[0045] The co-product may also be or include yeast cream, typically resulting from a bioethanol manufacturing process, or more generally from fermentation industries. Yeast creams correspond to co-products resulting from the separation of a must such as by filtration or centrifugation after fermentation. Fermentation industries also produce, as a usable co-product, vinasses, which are liquid co-products resulting from the fermentation of the must after extraction of the compounds of interest.

[0046] The sugar industry produces several types of liquid by-products that can be used, including sugar mill drippings and molasses. Sugar mill drippings and molasses are the syrupy residues obtained after crystallization of the liquor formed during sugar production.

[0047] As a result, the liquid co-product may be chosen in particular from the list comprising: cereal solubles, corn solubles, wheat solubles, pea solubles, cassava solubles, sugar beet solubles, sugar cane solubles, cereal distillery solubles, wheat distillery solubles, corn distillery solubles, pea distillery solubles, cassava distillery solubles, vinasses, molasses, yeast creams, whey and their concentrated derivatives, in particular permeate, or mixtures thereof.

[0048] The gel may contain yeast. The yeast may come from the liquid co-product of the agro-industry. The agro-industry co-product may in fact be a distillery soluble that already contains yeast or a mixture of at least two liquid co-products of the agro-industry, one of which is a yeast cream.

[0049] Alternatively, the yeasts may be added in solid form, for example, in the form of dry yeasts or as indicated below as probiotics. In the form of dry yeasts, they are introduced at a content of between 0.1 and 6% by weight, preferably between 1 and 5% by weight of the total weight of the gel.

[0050] The aqueous substrate is brought to a desired temperature, with a view to dissolving a gelling agent in the aqueous substrate. The desired temperature may typically be between 60°C and 100°C, in particular of the order of 95°C, or of the order of 75°C, depending on the gelling agent used. The aqueous substrate is supplied at this temperature before introduction into a tank, or brought to this temperature once in said tank.

[0051] In a dissolution step E1, a gelling agent is added to the aqueous substrate. The gelling agent may be, or may comprise, for example: agar-agar, carrageenan, guar gum, calcium alginate, chitosan, pectin, xanthan gum, locust bean gum, gellan gum or mixtures thereof.

[0052] Due to the sufficient temperature of the aqueous substrate, the gelling agent is dissolved in the aqueous substrate. At the temperature (which remains almost invariant because the quantity of gelling agent added to the substrate is low in proportion to said substrate) the compound thus formed is liquid.

[0053] In the dissolution step E1, a mixture is carried out in order to obtain a liquid compound in which the gelling agent is distributed homogeneously. The mixture is carried out in a suitable enclosure, typically a tank.

[0054] A preservative may also be added, for example at a content of between 0.1% and 5% by weight of the gel obtained at the end of the process, preferably between 0.15% and 0.5%, for example 0.3%. The preservative may be chosen from the group consisting of acetic acid, sodium acetate, formic acid, sodium lactate, fumaric acid, sorbic acid, propionic acid, citric acid, potassium sorbate, calcium sorbate, sodium propionate, calcium propionate, sodium benzoate, benzoic acid, calcium benzoate, potassium benzoate, butyric acid, as well as the salts and acids corresponding to these molecules.

[0055] Preferably, the preservative is not a paraben.

[0056] The process example shown here includes a cooling step E2 in a tank during which the compound is brought to a temperature lower than the dissolution temperature of the gelling agent, but higher than the gelling temperature of the compound. Cooling can be achieved by adding a quantity of cold aqueous substrate allowing the desired temperature to be reached. A cold aqueous substrate corresponds to the aqueous substrate at room temperature or at a lower temperature. The cold aqueous substrate is preferably in the liquid state. The added aqueous substrate is preferably the same, i.e. of the same composition, as the substrate already present in the compound. It can be water.

[0057] Mixing of the compound to ensure its homogeneity (in its composition and in its temperature) is continued throughout the cooling stage E2 in the tank.

[0058] The amount of cold aqueous substrate added for tank cooling is pre-evaluated or pre-established, so that it is taken into account when adding gelling agent for dissolution step E1, so that the compound contains a proportion of gelling agent within a predetermined range, after cooling step E2.

[0059] Typically, the final compound (after addition of any supplements as detailed in step E3 described below) may comprise between 0.3% and 2% by weight of gelling agent. For example, a water-based gel gelled with a xanthan-carob gelling agent in equal parts may advantageously comprise between 0.3% and 0.8% by weight of gelling agent.

[0060] The gelling agent content of the compound will influence the strength of the final gel obtained. Also, in the context of insect breeding, and depending on the stage of development of the insects for which the gel is intended, a gel with a strength of at least 30g / cm 2< , in particular between 30g / cm 2< and 150g / cm 2< , for example of the order of 50g / cm 2< or of the order of 80g / cm 2< (at room temperature, for example at 20°C) can be advantageously used. Thus, the gel is not sticky or tacky. The insects can therefore move above the gel without being stuck. This therefore reduces insect mortality, as the insects are less trapped in the gel. In addition, the syneresis of the gel can advantageously be between 0.1 and 5% in order to avoid excessive water release and wetting the insects' environment. Gel syneresis can be determined, for example, as indicated in G. BLANCHER (2009), Sciences du Vivant, ENSIA (AgroParisTech).The measurement is carried out on products stored at 4°C for 24 hours, by differential weighing with an analytical balance. Briefly, the product contained in a cup is weighed, then the liquid contained on the surface is removed by tilting the cup and then with absorbent paper lightly pressed on the surface of the product. A second weighing is then carried out. Syneresis is expressed as a % loss between the two weighings.

[0061] After the cooling step E2, the liquid compound is maintained at a set temperature, or within a desired temperature range, in a temperature maintenance step E3.

[0062] This temperature regulation can be achieved by activating (i.e. starting up) heating means when the compound cools and could leave the regulation temperature range, and stopping said heating means when the compound heats up and could leave the regulation temperature range.

[0063] Mixing of the compound to ensure its homogeneity (both in terms of composition and temperature) is continued throughout the temperature maintenance step E3.

[0064] The control temperature range is chosen so as to maintain the compound in a liquid state, for example at a viscosity of less than 10,000 cPo. The temperature range is also chosen, where appropriate, to allow the introduction into the compound of supplements that can be degraded by excessive temperature, without degrading said supplements. The supplements added during the temperature maintenance step E3 are, for example, vitamins, a probiotic, a preservative, or a mixture of such supplements, or any other heat-sensitive compound of interest for the nutritional formulation.For example, a probiotic may be added at a content of between 0.1% and 8% by weight (e.g. between 1% and 5%) of the gel obtained at the end of the process, and / or vitamins added in the form of a “premix” (which may also contain minerals and trace elements) with a “premix” content of between 0.1% and 5% by weight of the gel obtained at the end of the process. The minerals and / or trace elements may alternatively be added independently of a premix or in addition to a premix. In particular, the added vitamins can be chosen from vitamin A, vitamin B1 (thiamine), vitamin B2 (riboflavin), vitamin B3 (nicotinamide), vitamin B5 (pantothenic acid), vitamin B6 (pyridoxine), vitamin B8 (biotin), vitamin B9 (folic acid), vitamin B12 (cobalamin), vitamin PP (Niacin), vitamin D3 (cholecalciferol), Vitamin E, vitamin K3 (menadione), their precursors, their derivatives.

[0065] For example, a temperature range between 45°C and 65°C is generally suitable. Any range within these limits, for example, 50°C to 60°C, can be considered. The narrower the range, the finer the temperature control must be.

[0066] The liquid compound at the maintenance (or regulation) temperature is then withdrawn from the tank (or other enclosure) in which it was formed, and is distributed and pumped using one or more metering pumps in one or more lines, in an E4 withdrawal and metering step.

[0067] The liquid compound is then gelled by cooling in an in-line cooling step E5. The in-line cooling step brings the compound to a temperature below its gelling temperature, which may be, for example, of the order of 40°C. More generally, the compound thus gelled is brought to a temperature compatible with the use for which it is intended. For example, for feeding and providing water to insects, the compound, which will be distributed at a temperature close to its temperature after cooling in-line E5, is brought to a maximum temperature of 25°C at the outlet of the in-line cooling E5.

[0068] E5 in-line cooling can be carried out in one go, or via several cooling stages, by gradual and successive coolings.

[0069] The gel thus obtained is transferred, in a transfer step E6, to a gel distribution line. The distribution line carries the gel to its point of use. For the distribution of gel for feeding or providing water to insects, the distribution line opens into or above breeding containers, which are successively brought to the outlet of the distribution line.

[0070] At the outlet or shortly before the outlet of a distribution line, the gel conveyed in the distribution line is sectioned in order to be delivered into blocks, in a cutting step E7. The gel is thus distributed in the form of gel blocks. The distributed gel is used immediately.

[0071] The volume of the blocks depends on their intended use. For example, in insect farming, gel blocks with a volume of between 30 cm3 and 1500 cm3 can be produced. The blocks can be parallelepiped-shaped (e.g., a cube or a parallelepiped with a square base), or a cylinder, with a length of around 0.5 to 15 cm, preferably 0.8 to 12 cm.

[0072] There figure 2 schematically presents an industrial device allowing the implementation of the process described above.

[0073] The device comprises a tank 1.

[0074] Tank 1 is supplied by: a cold aqueous substrate inlet 21, for example water, at room temperature or lower. The cold aqueous substrate inlet 21 is provided with a cold aqueous substrate inlet valve 31, which may be a pilot-controlled valve; and a hot aqueous substrate inlet 22, for example water. The hot aqueous substrate inlet 22 is provided with a cold aqueous substrate inlet valve 32, which may be a pilot-controlled valve. The hot aqueous substrate is at a temperature allowing the dissolution of a gelling agent, for example of the order of 75°C.

[0075] The tank also has an inlet 23 allowing the introduction of additional products into tank 1. Inlet 23 can be used, for example, for adding a gelling agent or supplements.

[0076] The tank 1 is of the double-walled type, providing a space 11 between the walls of the tank 1. A steam inlet 24 opens into the space 11. The steam inlet 24 is provided with a number of regulating devices 33, in particular for regulating the steam pressure. The steam inlet 24 is provided with a steam inlet valve 34, which may be a pilot-controlled valve. The steam inlet 24 is also provided with a pilot-controlled valve 35, the opening of which is controlled as a function of the temperature of the compound in the tank. For this purpose, and if necessary for the control of other functions, a temperature sensor in the tank 40 allows the temperature of the compound in the tank to be measured. Several temperature sensors in the tank may be provided and distributed spatially in the tank, to avoid dispersion of measurements and also to ensure good homogeneity of the temperature of the compound in the tank.

[0077] The control of the pilot valve 35 thus allows, for example, the temperature regulation of the compound present in the tank, i.e. its maintenance at a set temperature or within a predefined temperature range.

[0078] The steam inlet 24 is advantageously located at the top of the tank.

[0079] Tank 1 is also provided with a condensate outlet 25 from the cooled and condensed steam following the transfer of heat to the internal wall of tank 1 and the compound it contains.

[0080] In an embodiment not shown, the double jacket of the tank 1 can be configured to receive, in the same space as the steam or in a dedicated volume, cold water allowing the contents of the tank 1 to be cooled.

[0081] The tank 1 is equipped with at least one disperser 5. In the example shown here, the tank 1 is equipped with two dispersers 5. The dispersers 5 allow the mixing of the compound present in the tank 1, and the rapid and homogeneous dispersion of any product, liquid or powder, added to the compound.

[0082] A withdrawal valve 36, located on an outlet line at the bottom of the tank 1, allows the withdrawal of the compound present in the tank 1. A hopper 6 is configured to distribute the withdrawn compound into several lines. Obviously, the number of lines depends on the variant of the invention considered, and the invention also relates to a device comprising only one line.

[0083] Each line is equipped with a positive displacement pump, or metering pump. The metering pump used must allow the compound to be pumped into the line first in liquid form, then in gel form. A piston pump is particularly well suited for this purpose.

[0084] In the example shown here, the device comprises four lines after the hopper 6: a first line is equipped with a first dosing pump 71, a second line is equipped with a second dosing pump 72, a third line is equipped with a third dosing pump 73, and a fourth line is equipped with a fourth dosing pump 74.

[0085] The compound, still liquid in each of the lines, then passes through an exchanger 8.

[0086] The exchanger 8 is of the liquid / liquid type. It cools the compound by circulating a cold liquid, typically water, around a bundle of tubes in which the compound is conveyed. The exchanger 8 has a cooling water inlet 81 and a water outlet 82.

[0087] The exchanger 8 allows the compound to be brought below its gelling temperature. Thus, the compound leaves the exchanger 8 in the form of a gel, at the temperature desired for its distribution (or close to the desired temperature). A cooling water outlet valve 83 can stop the flow of water in the exchanger 8. In a variant of the invention, the water outlet valve 83 can be a controlled valve, allowing regulation of the temperature of the gel at the outlet of the exchanger 8 by controlling the flow of water passing through the exchanger 8.

[0088] The cooling water can circulate in a closed loop and be cooled before being returned to the water inlet 81.

[0089] In variants of the invention not shown, the exchanger 8 can be replaced by a succession of exchangers in series. In addition, each line could be equipped with its own exchanger.

[0090] In order to control the temperature of the gel at the outlet of the exchanger 8, each line is equipped with a temperature sensor in the line. The device thus comprises a temperature sensor in the first line 41, a temperature sensor in the second line 42, a temperature sensor in the third line 43, and a temperature sensor in the fourth line 44.

[0091] The compound in gel form is then transferred into a distribution line, or into a return line to the tank. The device shown here comprises four distribution lines: a first distribution line 91, a second distribution line 92, a third distribution line 93 and a fourth distribution line 94. The device shown here comprises four return lines to the corresponding tank: a first return line 101, a second return line 102, a third return line 103 and a fourth return line 104.

[0092] Each distribution line is equipped with a gel dispenser arranged at the end of the line. The gel dispenser comprises in particular a cutting device adapted to cut a gel into blocks. The cutting device may comprise a valve, in particular of the “stop-drip” type, allowing the gel to be cut cleanly. The cutting device may in particular be an automated cutting system. The automated cutting system may typically be pneumatic or electric. For example, the first distribution line 91 comprises a first solenoid valve 95, the second distribution line 92 comprises a second solenoid valve 96, the third distribution valve 93 comprises a third solenoid valve 97 and the fourth distribution line 94 comprises a fourth solenoid valve 98.At the outlet of the distribution line, the distributor thus supplies blocks of gel, of fixed or variable volume, the volume being determined by the length of gel delivered by a line before section.

[0093] The return lines allow the compound to return to tank 1. Such a return may be necessary when initiating the withdrawal. Indeed, during priming, this closed-loop circulation can eliminate the air present in the lines of the device. In addition, during priming, the gel may have too high a temperature at the outlet of the exchanger 8. A return of compound to tank 1 may also be necessary when, for whatever reason, the quantity of compound dosed in a line exceeds the quantity to be dispensed. A return of compound to tank 1 may also be necessary when circulation of the compound is desired in a line, while its distribution is not desired. This may, for example, be the case if distribution of gel is desired at a given temperature, higher than ambient temperature, and if the compound remains too long in the lines would bring it to a temperature too low for its distribution.Finally, the return to the tank can be used, outside of the gel production phases, for cleaning the device. The return can be regulated by, respectively: a first return valve 105, a second return valve 106, a third return valve 107, and a fourth return valve 108.

[0094] In the context of insect breeding, the device is supplemented by means for bringing an insect breeding container below the dispenser. Thus, the dispenser allows one or more gel blocks, of predefined volume or adapted for each container, to be placed directly after production in the container, without additional handling of the gel.

[0095] The invention thus provides the formation of a gel of an aqueous substrate, for example a water gel, produced in situand distributed in the form of blocks on demand, continuously. Handling and storage of the gel are eliminated, which in turn eliminates associated problems, particularly contamination or rotting. Furthermore, in the context of insect farming, the size of the output blocks can be adapted to requirements, and continuously.

Claims

1. Method for providing water in an insect farm, comprising: - a step of forming a compound by mixing: i. an aqueous substrate, liquid at room temperature, brought to a temperature allowing the dissolution (E1) of a gelling agent; and ii. the gelling agent, - a step of dispensing (E4) the compound; - a step of in-line cooling (E5) of the compound so as to bring it below a second temperature, at which it is gelled; - a step of transfer (E6) in a distribution line; - a step of dispensing (E7) the gelled compound into blocks, at the outlet of the distribution line; and - a step of dispensing the gel blocks, into an insect breeding container, at a compatible temperature for feeding and providing water to insects, immediately following block dispensing of the gel.

2. Method according to claim 1, comprising, before the step of dispensing (E4) the compound, cooling (E2) said compound and maintaining it in a temperature range (E3), lower than the temperature allowing the dissolution of the gelling agent but sufficient to maintain the compound in the liquid state, said temperature range allowing the addition without degradation of supplements likely to be degraded at said temperature allowing the dispersion of the gelling agent.

3. Method according to claim 2, wherein cooling comprises adding water or aqueous substrate at room temperature or at a temperature below room temperature, in order to bring the compound into the temperature range, and maintaining the temperature of the compound comprises regulating the temperature by activating and stopping a means of heating the compound.

4. Method according to claim 2 or claim 3, wherein the temperature range for the temperature maintenance step (E3) is defined by two bounds respectively selected between 45°C and said temperature allowing the gelling agent to dissolve.

5. Method according to any one of the preceding claims, wherein the temperature allowing the dissolution of a gelling agent to which the aqueous substrate is brought is between 60°C and 100°C.

6. Method according to one of the preceding claims, wherein the gelling agent comprises one or more elements selected from: agar-agar, carrageenan, guar gum, calcium alginate, chitosan, pectin, xanthan gum, carob gum, gellan gum.

7. Method according to one of the preceding claims, comprising the addition of at least one supplement among vitamins, a probiotic, a preservative agent, minerals.

8. Method according to one of the preceding claims, wherein the aqueous substrate is water, or includes a liquid agro-industry coproduct and has a water content greater than 35% by weight.

9. Method according to one of the preceding claims, wherein the aqueous substrate includes at least one of the following coproducts of the agricultural or agro-food industry: - a soluble of maize, wheat, peas, cassava, sugar beet, sugar cane; - distillery solubles, in particular wheat, maize, peas or cassava distillery; - a vinasse; - molasses; - cream of yeast; - whey.