As part of the classroom projects of the Animal Husbandry program at the Industrial University of Santander-Málaga Campus, three students have developed an innovative functional and sustainable food product: Chocolombriz, cookies made from Californian red worm flour (Eisenia Foetida).
The students, Karen Tatiana Alonso, Briceida Barón Flórez, and Jhojanna Rojas Reyes, identified worm farming as a business opportunity with social, environmental, and nutritional impact. The project was born in response to high rates of malnutrition and protein deficiency in the population, particularly in rural communities.
“The nutritional potential of worms is high, but little explored in functional gastronomy. We set out to transform them into a tasty, ecological, and accessible food, and that’s how Chocolombriz was born,” say the students.
Chocolombriz production is based on a responsible, artisanal system that includes feeding and breeding worms, transforming them into protein flour, and the final formulation of the cookies. As a by-product, solid organic fertilizer and liquid humus are also obtained, promoting the comprehensive use of the resource in a circular economy model.
In addition to its high protein value and low environmental impact, the proposal has been well received: according to surveys, 63.5% of participants would be willing to consume cookies made with worm flour. The price is affordable for the market: $1,700 per unit or $3,000 per package.
With this venture, the students seek to position themselves as a leading brand in alternative and sustainable nutrition. In the medium term, they plan to expand the line of worm-based products (such as snacks and dehydrated meat), obtain health certifications, and promote a distribution network that will have a positive impact on vulnerable communities.
According to Professor Laura Álvarez, who guides this type of classroom project from a technical and professional standpoint, this project demonstrated a deep understanding of the nutritional potential of worms, highlighting their high protein content and essential amino acid profile.
“The proposal to incorporate worm flour into cookies represents an innovation in line with global trends in functional foods and alternative protein sources. As a teacher, I value the agro-industrial approach applied in its transformation and packaging, demonstrating strategic thinking in the development of value-added products.
With these types of projects, students reaffirm the academy’s commitment to innovation, sustainability, and transformation in the agricultural sector.
