The commercial nsenene production includes wholesale trade in sacks of nsenene, transported over distances as long as 150km to the city in order to get the best price. At the market places like Nakasero in Kampala, vendors use ash to dewing the insects and set about selling them raw, fried or preserving them. To preserve nsenene, they are boiled briefly in water then sun dried to a crispsness. With the preservation, nsenene can be available all year round, rather than in the month of Musenene. While this makes it possible to preserve till market and even export the delicacy, the natural balance has been upset. Commercially harvested nsenene usually starts to smell as the live insects interact with dead ones in sacks loaded on cramped vehicles. This smell lingers on to the last. The quality deteriorates significantly with the passing of time. Sometimes at the onset of the season traders are not ashamed to sell last season’s nsenene as if it were fresh. Many people cannot afford a dessertspoonful of fried nsenene – barely enough to satisfy a craving - at between shs500. and shs 1000. . The social activity and norms around the collection, preparation and feasting of the grasshoppers is no more and the researcher fears that a strong part of the Banyankole culture is dead with it. There are old songs about grasshopper gathering, which no doubt, are not being sung by the commercial harvesters.