Fish meat made from ... grass

In a few dozen years, the beef you eat in breakfast can be made from . grass. Many other foods you eat can also be made from petroleum or microorganisms.

Protein is the most important nutrient for human life. The main source of protein supply is products of cultivation and livestock. However, the population boom with the rapid development of industry has made land and human resources for agriculture narrow. Humanity is in serious shortage of animal protein. Every year, the deficit is about 80 million tons.

In the future, this delicious breakfast can be created from the laboratory.(Photo: Johnnyjet)

The time has come for human beings to not solve this problem with traditional sources of rich protein such as beans, meat, fish, eggs, milk . but have to look for new sources. However, it is not easy to synthesize protein from chemical components. Amino acids are 'solid bricks ' that make up protein molecules. When combining 20 amino acids, more than 2.5 billion billion molecules can be generated; each form has a separate spatial structure, such as a localized twisted circuit. Determining how complex the twisted circuit is, recreating is much more difficult.

Scientists have turned to protein biosynthesis pathways by microorganisms, because they grow fast and the amino acid composition of cells is abundant. To have 1 ton of protein, 4 hectares of soybean must be planted in 3 months; or raising 40 cows in 15-18 months, but with microorganisms, only a 300 m3 tank is needed, for 24 hours. With ingredients of 10 kg of barley, it is possible to produce protein equivalent to 2,000 cows (each weighs 500 kg).

In 1962, scientists also invented a method for producing petroleum proteins . For the past 20 years, the world has been particularly active in the use of petroleum products to cultivate microorganisms to collect protein. Some countries have built factories producing microbial biomass whose products account for 60-70% of protein.

Proteins obtained through petroleum-based microorganisms are of very good quality, can be considered a protein - a concentrated vitamin. They are rich in vitamin B and ecgosterin (pre-vitamin D2), especially without the taste of ingredients, without toxins.

Since more than 100 years ago, chemist Alexander Butlerov (Russia) made artificial sugar. 30 years later, the scientist Emil Fischer (Germany) synthesized glucose. In the late 19th century, on the basis of glycerin and fatty acids, French chemist Marcellin Berthelot made artificial fat.

The perfect artificial food was born

Chemist Alexander Butlerov (Russia) - (Photo: Euchems)

In 1954, fibers were made from plant proteins. The fiber is kneaded with adhesive, then dipped in melted fat and then stained. The final product looks like a piece of meat. This can be considered the first artificial meat.

Vegetable protein fibers can be stored for a long time, even without a refrigerator. It can be processed into a variety of beef, lamb or chicken, even salmon and crab meat by changing the physicochemical parameters of the yarn and the extent to which they are stretched.

What about the taste? The taste of artificial food can be solved by using spaghetti and some nucleotides. The smell is more complicated, it must analyze the volatile aromatic compounds of natural food, then through that "golden mold, jade" that create incense. With scientific and technological advances, then artificial fish meat not only has the same shape but the taste is also very delicious.

There is also another way to make the meat blocks: First, cultivating genetically modified grass so that they contain all the necessary protein, trace minerals and vitamins. This grass is crushed, soaked, incubated with some chemicals that are effective in digesting cellulose to form a nutrient-rich ' porridge '. Next, the cells of each type of meat are inoculated into this porridge stimulants so they can freely grow. The final product is fresh, clean pieces of beef or lamb.

Over a long period of experimentation, some artificial foods have begun to be received. In the early 1970s, Kurto (England) held an experiment, in which many people were asked to taste to distinguish artificial chicken and natural chicken. Most cannot recognize its " fake ", made from ' kesp ' protein products (made with beans).

In some countries, people sell kesp in semi-finished form, with flavoring spices. People who buy options and make their own dishes, like chicken, are made into chicken, then they are made into pork, beef at will.

By the mid-1970s, Nordington of the US launched 30 kinds of artificial foods including bird box, fish, smoked sausage . In Japan, there are also over 30 research companies of artificial food. Many research institutes in Moscow, St. Russia's St. Petersburg has also had great success on the way to find this food source, including the world famous artificial fish eggs.

Now, although the habits and the whole body still do not fully accept artificial food, but with the current population growth, the source of synthetic food from the laboratory may be the savior of the human race. .