Silkworm are easy to digest and make a very meaty and nutritious meal. The various sizes of the worms will offer a wide variety of prey size to offer to all your reptiles & amphibians. They are arguably one of the best staple feeders available, low in Fat & Phosphorus while high in Calcium, Protein, Iron and various vitamins.
We supply our Silkworm in various sizes with medium from 2-4cm in length, large 4-5cm, XL 5-6cm. Our Silkworm are shipped in loose in cardboard boxes as we have found that not only does it help prevent that inevitable stockpile of livefood tubs, but also results in the lowest chance of fatalities.
Silkworm Eggs will be supplied with full hatching instructions. Eggs are supplied by weight, actual number of eggs is approximate.
Silkworm will only eat either Mulberry Leaves or Mulberry Chow, so it is advised that unless being fed off on day of delivery that chow is also purchased.
MULBERRY CHOW COOKING INSTRUCTIONS
Use at least a 1-½ litre microwave safe container for each 250 g of chow to avoid overflowing.
1) Add 250 g of chow to 675 ml of hot tap water and mix fully, until all traces of powder are mixed in.
2) Pour the mixture in the container so that the layer to be around 1.5 – 2 cm.
3) Cover container with clingfilm and make small holes (about 10) in the clingfilm.
4) Cook on 800 – 850 Watt for 8 – 10 minutes.
5) Remove from microwave and place the same sheet of clingfilm over the container and press down so that wrap directly contacts the surface of the hot chow. This will prevent excessive moisture from forming and help keep the chow sterile. Be careful of the hot steam.
6) Allow to cool, put lid on the container, and store in the refrigerator.
7) Peel back the clingfilm, slice and serve when firm.
Do not handle the cooked chow unless your hands have been thoroughly washed. Silkworms are very sensitive and susceptible to bacterial problems if their food is not kept sterile.
The cooked chow will keep for a month or two in the refrigerator if kept airtight. The powder can be stored for up to 3 months if kept in a cool, dark place or up to a year in the refrigerator. Each 250 g makes approx. 1 kg when cooked.