The project is still
underway by Memphis Meats Inc., a San Francisco company founded by three
scientists, and the goal is to “remake modern animal agriculture” (Bunge). The
company is aiming to enter their lab-grown meat to the market in three to four
years. According to Mer. Valetti, “Memphis Meats grows meat by isolating
cow and pig cells that have the capacity to renew themselves, and providing the
cells with oxygen and nutrients such as sugars and minerals. These cells
develop inside bioreactor tanks into skeletal muscle that can be harvested in
between nine and 21 days.” Companies that are developing lab-grown meat claim
that this method will “creates less waste and avoids the need for antibiotics
and additives that are commonly used in meat production.” The quality of
lab-grown meat will be as good as farm grown meat. The main challenge is that
the production of lab-grown meats is very costly; thus, it is difficult to keep
the price as low as meat sliced from animals. It was revealed that Memphis
Meats officials are discussing with the U.S. Department of Agriculture and the
Food and Drug Administration about their food regulation. In additions, the
company also plans to unveil its meats at restaurants and retailers, especially
in Memphis area.
In my opinion,
I find this article quite interesting and well relevant to our marketing class.
The lab-grown meat innovation will be a big hit to the meat market if it succeeds.
In the long run, I think this innovation will meet the meat consuming market
demand much faster and more efficient, and cost the same as farm-grown meat.
However, it can also be very controversial to many consumers. Personally, I
would be skeptical buying lab-grown meat because it is still artificial made regardless. What is your thought on this innovation?
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