> > Meat producers should replace cattle with insects, scientists say > > The rearing of cattle and pigs for meat production results in an estimated > 18 percent of global greenhouse gas emissions. With worldwide consumption > of beef and pork expected to double by 2020, alternatives are being > investigated. Of these, perhaps the most notable has been the development > of > "in-vitro meat" which is lab-grown tissue not requiring the production of a > > whole organism. Initiated by NASA as a form of astronaut food, in-vitro > meat > production took its first steps in 2000 when scientists used goldfish cells > > to grow edible protein resembling fish fillets. Since then, turkey and pig > cells have been used to create spam-like substances, and Time Magazine has > included in-vitro meat in its list of the top 50 breakthrough ideas of > 2009. > > In addition to the environmental impact of current meat production > techniques, scientists believe that the inevitable increase in price as > population-driven demand grows will ultimately result in traditional meat > products > becoming unavailable to many people around the world. > > However, if the idea of eating meat grown in a lab doesn't appeal to you, > there is another option. > > Researchers at Wageningen University in the Netherlands looked at > mealworms, house crickets, migratory locusts, sun beetles, and Dubia > cockroaches, > and for the first time quantified the amounts of methane (CH4) and nitrous > oxide (N2O) released per kilogram of insect meat. They found that the > amounts of gases released by insects to be much smaller than those released > by > cattle and pigs. For instance, mealworms produce between ten and a hundred > times less greenhouse gas emissions per kilogram than do pigs. Ammonia > levels > also declined significantly. > > Article continues: > http://news.mongabay.com/2011/0109-morgan_insect_meat.html > > HR > > . > >
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