Earthtime liberia12/3/2023 ![]() We have researchers producing real meat from tissue culture who could charge $100,000 for a steak. We pay a lot for traditional Quorn or tofu, but the question is how much did it cost to produce? Perhaps not that much. ![]() True farmers could maintain their animals in the manner to which they became accustomed before factory farming.Ĭost is probably the issue here. But organic chemistry has easily advanced to fungal and plant replacements for the protein, so how far do we have to travel before artificial meat flavours advance beyond the various abysmal contents of crisp packets? Living conditions for animals would no longer concern us. Keeping rare breeds has become a hobby for farmers who research flavours. The need is for a meat that can be justified from an ethical viewpoint, be cheaply produced and, here's the crunch, how about animal free. While chicken can be excused as a relatively non-carbon-intensive source, beef can be hugely carbon-intensive, depending on origin. The loss of chicken or beef from our kitchens would be tragic. However we are rarely tribal, except in our sporting team support. We always have, to some extent, and tribal people will insist on traditional diet, just as we would want them to carry on their other traditional ways. This one is quietly working on the cruel factory-like conditions that some animals, large and small, suffer. In fact the ingredients in this cutlet are 100 percent vegetable Credit: © Fraunhofer IVV
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