When i ate my first silkworm pupae strifried with soy sauce and ginger in Dandong (PRC)

The silk industry worldwide has an important by-product of silkworm pupae, after the cocoons are boiled and unravelled. The pupae are, like many insect larvae, very rich in animal protein and nutritious. They are also used in many societies as food, albeit with a strong connotation to cultural and geographic use, or negatively identified as "famine food" or simply unfit to be eaten by humans (eating insects carries a strong cultural prejudice).

I believe that silkworm pupae could be processed into a form of canned/preserved foodstuff, not unlike Spam or corned beef, of a whitish ivory colour, much like beancurd/tofu. This texturised insect protein is neutral in taste and could be accommodated to suit many different diets and tastes. Insects are also exempt from most religious or ethical dietary restrictions (acceptable to Muslims and Jews, for instance, but not vegetarians). Silkworm pupae produce very little methane and the carbon footprint for this product would be very low since it is a by-product of an already established industry.

I propose that this product could be named TIP-FU (Texturised Insect Protein, with FU as a reference to tofu)...