VOICED : Nutritivas galletas de harina de lombriz en Bolivia

In Bolivia, worms are consumed as a nutritious food source. They are fattened with flour and processed into protein-rich cookies. The Centro Agropecuario Jesua in Cochabamba produces 120 kilos of cookies monthly, using 3.5 tons of worms. Research from the Universidad Estatal San Simón shows that worm flour contains 44.7% protein. While other countries use worms differently, Bolivia uniquely transforms them into crunchy cookies. More information is available at www.alimmenta.com.

What is the initial step in preparing worms for consumption in Bolivia?

• Fattening them with flour

• Boiling them in water

• Drying them in the sun

• Freezing them

What is the purpose of soaking worms in saltwater during the production process?

• To clean their intestines

• To preserve them

• To enhance their flavor

• To make them softer

How much worm flour is produced by the factory in Cochabamba each month?

• 100 grams

• 44.7 kilos

• 3.5 tons

• 120 kilos

What percentage of protein is found in 100 grams of worm flour?

• 50.1%

• 44.7%

• 35.2%

• 20.5%

How does Bolivia's use of worms differ from other countries?

• They use worms as fishing bait

• They transform worms into cookies

• They use worms for composting

• They use worms in traditional medicine