Meat & Tissue Cultivation

Meat Cultivation

Future Meat Technologies says its plan to sell grow-your-own cell-based meat to food companies will make cultured meat accessible and affordable at both the retail and consumer level. HTTPS://WWW.FOODNAVIGATOR.COM/ARTICLE/2020/05/18/START-UP-OFFERS-DIY-SOLUTION-TO-CUT-COST-OF-LAB-GROWN-MEAT

Meat Cultivation

Problems According to data from the Food and Agriculture Organization of the United Nations, the emissions of livestock production is part of approximately 14.5% of the total global greenhouse gas emissionsincluding feed production and processing and intestinal fermentation of ruminants, which accounted for estimated 45% and 39% of total gas emissions.

Current In order to accurately compare the production process of laboratory-grown meat with traditional farming , it’s necessary to know the utilization of land, energy, and water necessary for production of cellbased meat. We aren’t yet-but the simple fact that there is no requirement of raising, feeding, and slaughtering animals leads scientists to believe that large-scale consumption of laboratory meat is the most environmental friendly way to feed future growing population.

Benefits This new meat production method can realize the natural process of cell growth, but it’s more environmentally efficient. The result is rich cultivated meat more than just same as cellular level of conventional meat, but also free from pathogens and other contaminants. The cultivated meat has the similar appearance, taste and cooking method.

Meanwhile, traditional meat production, has more resource-intensive, reducing methane emissions, deforestation, biodiversity impact, water use, pollution, antibiotic resistance and food-borne diseases.

Innovators all over the world are striving to introduce cultivated meat to the market at competitive prices. The FDA and USDA will monitor this new method of manufacturing meat in the United States.

tMeat cultivation will expand the range of protein options available to consumers, thereby producing the meat many people want in many new and sustainable ways.

03

Meat Cultivation

The exact environmental reduction metrics are still undetermined as there are currently no cultured meat manufacturing facilities operating at scale.

Cells are given nutrient rich cell culture medium (aka food), which enables cells to grow and form into meat.

Cells are harvested in a bioreactor until they grow enough to form a suitable amount of meat

Cells are sourced from a tissue biopsy or in select cases may be sourced from a specific animal cell samples

Cells are placed in a controlled and sterile environment beginning in a small flask and scaling up to a bioreactor.

Meat Cultivation

Meat cultivation Now, it is possible to diversify and increase protein supply by producing meat in a new and more efficient way. Without slaughtering animals, we can also grow meat directly. This begins with the basic building blocks of all living cells. From a minimal amount of animal cell samples, we can grow the same beef, pork, poultry and seafood that we like to eat today. In conventional animal feeding, cells grow in the animal’s body. But we can grow the same cells in so-called field cultivators.

How it works? Cell-based or “cultured” meat, as a proposed solution for food safety, provides safe and affordable protein, and as a solution for the unsustainable impact of animal production on the environment, has recently attracted widespread media attention The field cultivator promotes the same biological processes that occur in animals by providing the basic nutritions required to warm and build muscle: water, protein, carbohydrates, fats, vitamins and minerals. Growing meat is same as to plants grown from seedlings in a greenhouse, providing warm, fertile soil, water and nutrients.

03

Tissue Cultivation

Tissue Cultivation

According to the “Sustainable Agriculture towards Food Security” (pp.231-262) Journal by Ragavendran, Chinnasamy and Natarajan, (November 2017) Chapter 13: Role of Plant Tissue Culture for Improving the Food Security in India: A Review Update

Plant tissue culture provides great opportunities for in vitro propagation, improving plant quality and producing plants of the required agronomic quality and quantity. Now it is possible to develop virus-free plant regeneration, herbicide re-sistance, salt and alkali tolerance, disease resistance, and incorporate high protein content and genetically engineered plants to obtain ideal traits.

Crop plants play an important role in hu-man nutrition and health by providing carbohydrates, proteins, fats, minerals, antioxidants, vitamins, plant ingredients and dietary fiber. Plants can be used to produce pharmaceutically important proteins for immunity, enzyme therapy or pharmaceutical products. Genetically modified plants are mainly used as biological factories to produce pharmaceutical and industrial chemicals and raw materials. This article mainly reviews the role of plant tissue culture in crop improvement and food security in the context of India.

18m x15m - Large Tissue Culture Lab (270m2) - 20-30 person (10-15 floors)

Varieties of cultivation lab 1. Food Grain (Wheat, Rice, cereal) 2. Fruit Varieties (banana, guava, mango, apple, papaya, waterelon) 3. Vegetable (brinjal, tomato, potato, carrot) 4. Nut (groundnut, cashew nut)