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#224356 14-Nov-2017 16:32
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According to this article NZ has a whole lot to worry about the pace of development in 'lab' meat & dairy products.

 

https://thespinoff.co.nz/business/24-10-2017/synthetic-meats-are-on-their-way-and-our-farmers-are-going-to-be-left-behind/

 

Dr Rosie Bosworth is an future of foods strategist and communications specialist, with an appetite for finding ways to improve sustainability and resilience for agricultural and food systems. 

 

Maybe the Japanese do not care a lot about meat and dairy any more because in a few years or fifteen years, they think lab meat will be cheaper to produce than anything NZ could export to them.

 

If NZ does not wake up, two of our major export earners could become as relevant as cheap compact digital cameras!

 

 


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  #1900755 14-Nov-2017 16:53
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http://www.ruralnewsgroup.co.nz/item/12366-lab-grown-food-a-major-threat

 

 

 

This guy's response is like the Canon & Nikon strategists saying we need to build a more expensive and better compact camera - we all know how that turned out!


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  #1900893 14-Nov-2017 19:02
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$9.20 for organic milk solid recently vs $3.60 for standard:

http://i.stuff.co.nz/business/farming/79699575/fonterra-announces-920-price-for-organic-farmers

Not easy and the market is still developing but that's one way ahead..

 
 
 
 


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  #1903967 19-Nov-2017 11:13

Raw ingredients are still going to be needed to create lab grown milk and meat. What are those ingredients and what is the ratio of raw inputs Vs finished outputs? And how much energy is used in the process?

Claims of being able to produce lab grown milk for just 3c per Litre, or other crazy low prices. Should be put in the same category as the old claim that nuclear power plants would generate electricity so cheaply that there would be no point in metering it.





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  #1904018 19-Nov-2017 13:43
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You can forget about me eating lab-grown meat or drinking lab-grown milk - I find the concept quite disgusting despite being prepared to accept the fact that testing should identify any health risks before it was allowed to hit the market.

 

I expect lab-grown meat to have about the same level of consumer acceptance as long shelf-life without refrigeration irradiated aseptic packed steaks - which were perfectly technically feasible at least 3 decades ago, and generally safe (with a few issues) and GM produce which - regardless of safety (with some exceptions) - is mainly a commercial fail except in low cost commodity food extract production (ie "Roundup-Ready" rapeseed for canola oil production.

 

NZ isn't ever going to be a high-tech mecca (IMO) and we'd be best to stay in the market for "natural" food product exports, and do whatever is possible to preserve and restore NZ's reputation for "clean and green" and ethical production of foodstuffs for export, despite that being partly myth based.

 

I kind of doubt the premium price end of the Japanese meat market will be switching from US$200/kg wagyu beef to synthetic meat.

 

There's probably a good market for synthetic milk - as already seen in the premium markets for soy/almond/coconut "milk" etc, but I doubt it's going to have much impact of overall dairy product consumption, cheeses, butter etc.


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  #1904635 20-Nov-2017 14:22
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gzt: $9.20 for organic milk solid recently vs $3.60 for standard:

http://i.stuff.co.nz/business/farming/79699575/fonterra-announces-920-price-for-organic-farmers

Not easy and the market is still developing but that's one way ahead..

 

 

 

The market is not really "still developing" in many places.

 

 

 

The UK - which, post-Brexit, should become a significant market for NZ, has a huge organic food market. This from the Soil Association (principle certifying body for organic status there)

 

 

 

"The 2017 Organic Market Report launched today, 21 February and reveals the UK organic market is now in its fifth year of strong growth and worth £2.09 billion. Total sales of organic increased by 7.1% in 2016 while non-organic sales continued to decline. Organic represents around 1.5% of the total UK food and drink market.  "

 

 

 

So that is NZ$4 billion or more. And only at 1.5% of the total market!!

 

 

 

If NZ really wanted to capture the world's attention and a place at the top of the export league, it should move ALL NZ agriculture to organic and charge a massive premium for produce from the world's first 100% organic country...






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  #1904665 20-Nov-2017 15:12
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Fred99:

 

You can forget about me eating lab-grown meat or drinking lab-grown milk - I find the concept quite disgusting despite being prepared to accept the fact that testing should identify any health risks before it was allowed to hit the market.

 

I expect lab-grown meat to have about the same level of consumer acceptance as long shelf-life without refrigeration irradiated aseptic packed steaks - which were perfectly technically feasible at least 3 decades ago, and generally safe (with a few issues) and GM produce which - regardless of safety (with some exceptions) - is mainly a commercial fail except in low cost commodity food extract production (ie "Roundup-Ready" rapeseed for canola oil production.

 

NZ isn't ever going to be a high-tech mecca (IMO) and we'd be best to stay in the market for "natural" food product exports, and do whatever is possible to preserve and restore NZ's reputation for "clean and green" and ethical production of foodstuffs for export, despite that being partly myth based.

 

I kind of doubt the premium price end of the Japanese meat market will be switching from US$200/kg wagyu beef to synthetic meat.

 

There's probably a good market for synthetic milk - as already seen in the premium markets for soy/almond/coconut "milk" etc, but I doubt it's going to have much impact of overall dairy product consumption, cheeses, butter etc.

 

 

 

 

Eating animal flesh is far more appetising to most people. In any case if this new lab meat takes off, NZ will be so poor we wont be able to afford it.


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  #1905151 21-Nov-2017 11:21
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Was an interview on National Radio this morning on this subject.  The interviewee (and proponent) refers to production of meat in vitro as "cellular agriculture" which I thought was very cute double-speak.


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