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Lab grown burger, would you eat it, if you could afford it?
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How do you possibly know it won't ever match the quality and flavour of Irish meat?
You're only making an assumption based on nothing. The technology is yet to evolve and we may come to a point where it matches Irish meat.
Right now it's the texture of the meat that they're trying to work out, but the technology is young and they could develop ways to get the meat to grow in a more natural way in order to get that texture found in non-synthetic meat now.
To be honest you only sound extremely closed minded and only want to believe what you want. There's a viable market for this because with a growing population which is hungry for meat we can't keep going clearing land for cattle and investing huge amounts of water and other resources into them. It's just not sustainable long-term.
If they want to match the flavour and quality then stick four legs under it, put a mouth and an arse on either end and graze it on grass
Anything else will remain a second class product.
I'm not bothered who wants to eat it or not, read the main points I was making earlier and you'll see that.0 -
Well, that's mainly because people before you have put in the time and effort (in the case of beers, immense time and effort) to cultivate to right bacteria and yeast that will allow you to make both beer and yoghurt in your own home and end up with something palatable.
Frankly, I wouldn't be surprised if some 50 years from now you would be able to buy meat-making kits on ebay, complete with started culture, vat and nutrient fluid, same as you can get home brewing kits now.
I don't use a kit 0 -
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Conmaicne Mara wrote: »You can take the dictionary.com meaning as mine.
Then you're hopelessly arrogant.Conmaicne Mara wrote: »Brewing and yoghurt making are easy, I can make both in my home. I don't need to pay over the odds to support a multinational.
Standing on the shoulders of giants. Maybe your grandchildren will make meat the same way.Conmaicne Mara wrote: »The point you agreed with is stem cell meat won't ever match properly raised Irish meat for quality and flavour.
Show me where I said this, and don't forget to include the qualifiers I included. Probably, possibly, unlikely. Nowhere have I said "it won't ever". Nowhere have I displayed the arrogant certainty you're so comfortable with.Conmaicne Mara wrote: »You're leaving skid marks on the forum now trying to backtrack, too late, it's above there somewhere in black and white
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It is, but you've only read the parts that agreed with what you believed before you even opened this thread.0 -
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Conmaicne Mara wrote: »I don't use a kit
But you do use cultures developed by scientists in labs and a methodology that was developed over thousands of years. You also ignored my actual point- being easy or hard is not the thing the decides between "synthetic" and "cultured". Nor is lab-based or factory-based or cottaged based the determining factor.0 -
AtomicHorror wrote: »Show me where I said this, and don't forget to include the qualifiers I included. Probably, possibly, unlikely. Nowhere have I said "it won't ever". Nowhere have I displayed the arrogant certainty you're so comfortable with.
Read back, it's just before I thanked you for agreeing with the point I was making.AtomicHorror wrote: »But you do use cultures developed by scientists in labs and a methodology that was developed over thousands of years. You also ignored my actual point- being easy or hard is not the thing the decides between "synthetic" and "cultured". Nor is lab-based or factory-based or cottaged based the determining factor.
No, I don't, no need when you know how.
And I'm the one who needs to branch out 0 -
Conmaicne Mara wrote: »If they want to match the flavour and quality then stick four legs under it, put a mouth and an arse on either end and graze it on grass Anything else will remain a second class product.
I'm not bothered who wants to eat it or not, read the main points I was making earlier and you'll see that.
Do you have any proof of that, or are you just using your gut feeling as fact?
If that's that's what you're doing then technology will soon bite you in the ass. GMOs and technologies like this are the future in an ever overpopulated world where resources are becoming harder to obtain.
Gut feelings and hunches to back up factless notions that 'natural must automatically be best' is nothing but shortsighted and ignorant.0 -
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Do you have any proof of that, or are you just using your gut feeling as fact?
If that's that's what you're doing then technology will soon bite you in the ass. GMOs and technologies like this are the future in an ever overpopulated world where resources are becoming harder to obtain.
Gut feelings and hunches to back up factless notions that 'natural must automatically be best' is nothing but shortsighted and ignorant.
I feel very reassured on this forum seeing the concern for the traditional farmer. I'm not a bit worried but it seems a lot of people are worried for me, great to see
There will always be demand for "the best", it's human nature.0 -
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Conmaicne Mara wrote: »I feel very reassured on this forum seeing the concern for the traditional farmer. I'm not a bit worried but it seems a lot of people are worried for me, great to see
There will always be demand for "the best", it's human nature.
"Concern" is cheap - as soon as the lab meat can be produced and sold cheaper, the "concern" for the traditional farmer will reach its limits.
Oh, sure, there will always be demand for "the best". That's why most supermarkets sell "the best" meat rather than "the cheapest", right? That's why the fridges in Tesco are packed with free-range, organic, locally farmed, low-impact high-quality meat, while the cheap, mass-produced meat is in its own special little corner... oh, wait!0 -
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"Concern" is cheap - as soon as the lab meat can be produced and sold cheaper, the "concern" for the traditional farmer will reach its limits.
Oh, sure, there will always be demand for "the best". That's why most supermarkets sell "the best" meat rather than "the cheapest", right? That's why the fridges in Tesco are packed with free-range, organic, locally farmed, low-impact high-quality meat, while the cheap, mass-produced meat is in its own special little corner... oh, wait!
Supermarkets are part of the problem, not the solution. They squeeze producers and consumers in different ways.
Like I said, I'm not one bit worried, lots of others seem to be positively frantic though 0 -
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Conmaicne Mara wrote: »Read back, it's just before I thanked you for agreeing with the point I was making.
You make a claim, back it up. Show me where I said, for definite, that this stuff will never be like real meat. Besides which, the point I've made over and again is that it doesn't need to be.Conmaicne Mara wrote: »No, I don't, no need when you know how.
And I'm the one who needs to branch out
Enlighten me. Where do you get your cultures?0 -
Conmaicne Mara wrote: »Supermarkets are part of the problem, not the solution. They squeeze producers and consumers in different ways.
Like I said, I'm not one bit worried, lots of others seem to be positively frantic though
Personally, it won't affect me as I don't eat meat anyway.
However, if all the cheap meat in the supermarkets can finally get replaced with something that doesn't require breeding chickens with deformities in painfully small quarters and stuffing pigs full of anitbiotics to make sure they don't die before they reach the ripe old age of 4 months and can be slaughtered, I would regard this as a step in the right direction.
As I said, the vast majority of humans doesn't seem to care about the quality of meat, as long as they've got a 2kg slab of it on their plate and pay next to nothing for it.0 -
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Most people buy cheap though. Which given point above about intensive farming is probably a good thing for the animals and farmers that are left.
I've always thought it would be pretty easy for Ireland to go very high quality on our food and make it so Irish food is known for being organic, we're pretty much there with cattle and sheep.
This might force us too, there would be no chance of a farm competing with lab meat for price once the process is industrialised. If the majority of meat came from labs it would leave more space and opportunity for high quality meat (which I'm absolutely certain will always taste better than anything grown in a lab) growers to flourish.
I don't think Ireland can afford to wait around for that to happen though. We're either ahead of the game or left behind.
If organic was all it's said to be by it's fans every one would be at it. There's a reason for the differential in size between organic and conventional. Organic are allowed to use medicines too.
Confused on your first paragraph
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