Jaywa Beetles
Jaywa beetles are insect species on the Jhatee homeworld that is domesticated for food and early domestic goods.
They are 15 cms long beetles with a dull brown shell and large pincers. In the wild, they are solitary fruit eaters. But in domestication, they can live in giant pits where food waste from Tulin Fruit is thrown. Generally each farm has a several pits 5 cubic meters where hundred of thousands of individuals may live. They are kept in place with fine nets.
Every three months or so, they mature and mate leaving larva on the lower sections of the pit. They are then herded into collections vats where they are later processed into food. Jaywe beetles can be eat raw, if you are careful of the pincers. However, most Jhatee preferred it cooked and seasoned. Whole roasted Jaywa is often served on skewers from street vendors. Most of the stock is pressed and processed into loaves of chewy meat that is then prepared in various dishes. The carapaces can be removed through a shaker processes and then futher refined into ceramics for pottery or early armor. Humans that are brave enough to try it describe the taste as very mild and nutty, which is why the Jhatee uses alot of exotic spices on their dishes.
Basic Information
Anatomy
Six limbed bettle with a molted brown and grey shell and large pincers
Genetics and Reproduction
clutches of hundreds of eggs.
Growth Rate & Stages
mature and reproduce every 3 months
Ecology and Habitats
Dark and Dense temerment rain forest
Dietary Needs and Habits
Tulin_Fruit and byproducts thereof. Leafy greens.
Additional Information
Uses, Products & Exploitation
Food and ceramics source for the Jhatee
Lifespan
4 months
Conservation Status
Domesticated
Average Length
15 cms
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