Current Affair 1:

State-wise export data: NIRYAT portal

 

The State-wise export data is collated from the Government of India’s NIRYAT (National Import Export Record for Yearly Analysis of Trade) portal. Data for the three-year period 2020-21 to 2022-23 is analyzed here. It must be noted that the data on the NIRYAT portal pertains only to merchandise (goods) and does not include services.

Gujarat, Maharashtra & Tamil Nadu are the highest merchandise exporting states in India. Check all three fiscal years.

 

Gujarat is the largest exporter for Petroleum products, Chemicals among others.

Engineering Goods – Maharashtra & Tamil Nadu have the major share:

Organic & Inorganic chemicals – Gujarat has the major share, followed by Maharashtra

 

Drugs & Pharmaceuticals – Gujarat, Maharashtra & Telangana account for 56% of the total exports

 

From today, if you want to search for any product to NIRYAT portal.

Current Affair 2:

Indian scientists refute earlier find of fossil of earliest animal in Bhimbetka

 

News:

Indian scientists have proved that the Indian Dickinsonia fossil that had been originally reported from UNESCO World Heritage Site Bhimbetka Cave Shelter in earlier research in 2021, was actually a left-over impression of a fallen beehive, not a true fossil.

The group from Birbal Sahni Institute of Palaeosciences (BSIP), an autonomous institute of Department of Science and Technology, travelled to the spot of the discovery and scrutinized the fossil Dickinsonia tenuis, an important Ediacaran fossil (the earliest animal), reported from the UNESCO World Heritage Site Bhimbetka Cave Shelter in 2021. The fossil was re-examined on the field to ascertain the biogenicity (chemical and/or morphological signature preserved over a range of spatial scales in rocks, minerals, ice, or dust particles that are uniquely produced by past or present organisms).

India did not support the biogenicity and syngenecity (formed at the same times as the enclosing rock) of fossil and it was inferred as a left-over impression of a fallen beehive. The study refutes the interpretation given by renowned American researchers. 

Current Affair 3:

Artemis Accords

 

Artemis Accords are a non-binding set of principles designed to guide civil space exploration and use in the 21st century. Co-led for the United States by the Department of State and the National Aeronautics and Space Administration (NASA), the Artemis Accords were launched on October 13, 2020 with Australia, Canada, Italy, Japan, Luxembourg, the United Arab Emirates, the United Kingdom and the United States.

Countries signed Accord: As of May 2023, there are 25 signatories, and we continue bring together nations with a common vision for peaceful, sustainable, and transparent cooperation in space.

Current Affair 4:

Cell-cultivated Meat

 

The United States government has approved the production and sale of laboratory-grown meat for the first time in the country.

With this, the US has become the second country, after Singapore, to allow the commercial sale of lab-grown chicken.

How it is done?

It is considered safer since it involves no animal slaughter and has a lesser impact on the environment during production.

To make cell-cultivated meat, isolate the cells that make up this meat (the meat that we consume), and put them in a setting where they have all the resources they need to grow and make more copies of themselves. These resources are typically nutrients, fats, carbohydrates, amino acids, the right temperature, etc.

The ‘setting’ in which this process transpires is often a bioreactor (also known as a ‘cultivator’), a sensor-fit device – like a container – that has been designed to support a particular biological environment. (Because of the techniques involved, producing meat in this way is also called cellular agriculture.)

Once these cells have become sufficiently large in number, which takes around two to three weeks, they resemble a mass of minced meat. They are collected and then processed, with additives to improve their texture and/or appearance, and are destined for various recipes.

What are the challenges?

Consumer acceptance – Perfectly substituting animal meat with alternative meat requires the latter to match the former’s taste, texture, and appearance, and cost. Researchers have achieved some success on these counts but it remains a work in progress, especially as more meats acquire alternative counterparts.

Cost – The cost of cell-cultivated meat is expected to remain high in the near future. One 2020 analysis even concluded that it may never be cost-competitive, while reports have also expressed concerns about the costs imposed by quality control, especially at scale.

Resources – For the cellular cultivation process, researchers require high quality cells to begin with (plus information about how different cell types contribute to the ‘meat’), a suitable growth-medium in which the cells can be cultured, plus other resources required to maintain the quality of the final product.

Criticism – A recent study by researchers at the University of California, Davis, found that if cell cultivation requires a “highly refined growth medium”, akin to that used in in the pharmaceutical industry, then the “environmental impact of near-term [cell-cultivated meat] production is likely to be orders of magnitude higher than median beef production.”

Let see in near future.

Cell-cultivated Meat

The United States government has approved the production and sale of laboratory-grown meat for the first time in the country.

With this, the US has become the second country, after Singapore, to allow the commercial sale of lab-grown chicken.

How it is done?

It is considered safer since it involves no animal slaughter and has a lesser impact on the environment during production.

To make cell-cultivated meat, isolate the cells that make up this meat (the meat that we consume), and put them in a setting where they have all the resources they need to grow and make more copies of themselves. These resources are typically nutrients, fats, carbohydrates, amino acids, the right temperature, etc.

The ‘setting’ in which this process transpires is often a bioreactor (also known as a ‘cultivator’), a sensor-fit device – like a container – that has been designed to support a particular biological environment. (Because of the techniques involved, producing meat in this way is also called cellular agriculture.)

Once these cells have become sufficiently large in number, which takes around two to three weeks, they resemble a mass of minced meat. They are collected and then processed, with additives to improve their texture and/or appearance, and are destined for various recipes.

What are the challenges?

Consumer acceptance – Perfectly substituting animal meat with alternative meat requires the latter to match the former’s taste, texture, and appearance, and cost. Researchers have achieved some success on these counts but it remains a work in progress, especially as more meats acquire alternative counterparts.

Cost – The cost of cell-cultivated meat is expected to remain high in the near future. One 2020 analysis even concluded that it may never be cost-competitive, while reports have also expressed concerns about the costs imposed by quality control, especially at scale.

Resources – For the cellular cultivation process, researchers require high quality cells to begin with (plus information about how different cell types contribute to the ‘meat’), a suitable growth-medium in which the cells can be cultured, plus other resources required to maintain the quality of the final product.

Criticism – A recent study by researchers at the University of California, Davis, found that if cell cultivation requires a “highly refined growth medium”, akin to that used in in the pharmaceutical industry, then the “environmental impact of near-term [cell-cultivated meat] production is likely to be orders of magnitude higher than median beef production.”

Let see in near future.

Cell-cultivated Meat

The United States government has approved the production and sale of laboratory-grown meat for the first time in the country.

With this, the US has become the second country, after Singapore, to allow the commercial sale of lab-grown chicken.

How it is done?

It is considered safer since it involves no animal slaughter and has a lesser impact on the environment during production.

To make cell-cultivated meat, isolate the cells that make up this meat (the meat that we consume), and put them in a setting where they have all the resources they need to grow and make more copies of themselves. These resources are typically nutrients, fats, carbohydrates, amino acids, the right temperature, etc.

The ‘setting’ in which this process transpires is often a bioreactor (also known as a ‘cultivator’), a sensor-fit device – like a container – that has been designed to support a particular biological environment. (Because of the techniques involved, producing meat in this way is also called cellular agriculture.)

Once these cells have become sufficiently large in number, which takes around two to three weeks, they resemble a mass of minced meat. They are collected and then processed, with additives to improve their texture and/or appearance, and are destined for various recipes.

What are the challenges?

Consumer acceptance – Perfectly substituting animal meat with alternative meat requires the latter to match the former’s taste, texture, and appearance, and cost. Researchers have achieved some success on these counts but it remains a work in progress, especially as more meats acquire alternative counterparts.

Cost – The cost of cell-cultivated meat is expected to remain high in the near future. One 2020 analysis even concluded that it may never be cost-competitive, while reports have also expressed concerns about the costs imposed by quality control, especially at scale.

Resources – For the cellular cultivation process, researchers require high quality cells to begin with (plus information about how different cell types contribute to the ‘meat’), a suitable growth-medium in which the cells can be cultured, plus other resources required to maintain the quality of the final product.

Criticism – A recent study by researchers at the University of California, Davis, found that if cell cultivation requires a “highly refined growth medium”, akin to that used in in the pharmaceutical industry, then the “environmental impact of near-term [cell-cultivated meat] production is likely to be orders of magnitude higher than median beef production.”

Let see in near future.

Cell-cultivated Meat

The United States government has approved the production and sale of laboratory-grown meat for the first time in the country.

With this, the US has become the second country, after Singapore, to allow the commercial sale of lab-grown chicken.

How it is done?

It is considered safer since it involves no animal slaughter and has a lesser impact on the environment during production.

To make cell-cultivated meat, isolate the cells that make up this meat (the meat that we consume), and put them in a setting where they have all the resources they need to grow and make more copies of themselves. These resources are typically nutrients, fats, carbohydrates, amino acids, the right temperature, etc.

The ‘setting’ in which this process transpires is often a bioreactor (also known as a ‘cultivator’), a sensor-fit device – like a container – that has been designed to support a particular biological environment. (Because of the techniques involved, producing meat in this way is also called cellular agriculture.)

Once these cells have become sufficiently large in number, which takes around two to three weeks, they resemble a mass of minced meat. They are collected and then processed, with additives to improve their texture and/or appearance, and are destined for various recipes.

What are the challenges?

Consumer acceptance – Perfectly substituting animal meat with alternative meat requires the latter to match the former’s taste, texture, and appearance, and cost. Researchers have achieved some success on these counts but it remains a work in progress, especially as more meats acquire alternative counterparts.

Cost – The cost of cell-cultivated meat is expected to remain high in the near future. One 2020 analysis even concluded that it may never be cost-competitive, while reports have also expressed concerns about the costs imposed by quality control, especially at scale.

Resources – For the cellular cultivation process, researchers require high quality cells to begin with (plus information about how different cell types contribute to the ‘meat’), a suitable growth-medium in which the cells can be cultured, plus other resources required to maintain the quality of the final product.

Criticism – A recent study by researchers at the University of California, Davis, found that if cell cultivation requires a “highly refined growth medium”, akin to that used in in the pharmaceutical industry, then the “environmental impact of near-term [cell-cultivated meat] production is likely to be orders of magnitude higher than median beef production.”

Let see in near future.

Cell-cultivated Meat

The United States government has approved the production and sale of laboratory-grown meat for the first time in the country.

With this, the US has become the second country, after Singapore, to allow the commercial sale of lab-grown chicken.

How it is done?

It is considered safer since it involves no animal slaughter and has a lesser impact on the environment during production.

To make cell-cultivated meat, isolate the cells that make up this meat (the meat that we consume), and put them in a setting where they have all the resources they need to grow and make more copies of themselves. These resources are typically nutrients, fats, carbohydrates, amino acids, the right temperature, etc.

The ‘setting’ in which this process transpires is often a bioreactor (also known as a ‘cultivator’), a sensor-fit device – like a container – that has been designed to support a particular biological environment. (Because of the techniques involved, producing meat in this way is also called cellular agriculture.)

Once these cells have become sufficiently large in number, which takes around two to three weeks, they resemble a mass of minced meat. They are collected and then processed, with additives to improve their texture and/or appearance, and are destined for various recipes.

What are the challenges?

Consumer acceptance – Perfectly substituting animal meat with alternative meat requires the latter to match the former’s taste, texture, and appearance, and cost. Researchers have achieved some success on these counts but it remains a work in progress, especially as more meats acquire alternative counterparts.

Cost – The cost of cell-cultivated meat is expected to remain high in the near future. One 2020 analysis even concluded that it may never be cost-competitive, while reports have also expressed concerns about the costs imposed by quality control, especially at scale.

Resources – For the cellular cultivation process, researchers require high quality cells to begin with (plus information about how different cell types contribute to the ‘meat’), a suitable growth-medium in which the cells can be cultured, plus other resources required to maintain the quality of the final product.

Criticism – A recent study by researchers at the University of California, Davis, found that if cell cultivation requires a “highly refined growth medium”, akin to that used in in the pharmaceutical industry, then the “environmental impact of near-term [cell-cultivated meat] production is likely to be orders of magnitude higher than median beef production.”

Let see in near future.

Cell-cultivated Meat

The United States government has approved the production and sale of laboratory-grown meat for the first time in the country.

With this, the US has become the second country, after Singapore, to allow the commercial sale of lab-grown chicken.

How it is done?

It is considered safer since it involves no animal slaughter and has a lesser impact on the environment during production.

To make cell-cultivated meat, isolate the cells that make up this meat (the meat that we consume), and put them in a setting where they have all the resources they need to grow and make more copies of themselves. These resources are typically nutrients, fats, carbohydrates, amino acids, the right temperature, etc.

The ‘setting’ in which this process transpires is often a bioreactor (also known as a ‘cultivator’), a sensor-fit device – like a container – that has been designed to support a particular biological environment. (Because of the techniques involved, producing meat in this way is also called cellular agriculture.)

Once these cells have become sufficiently large in number, which takes around two to three weeks, they resemble a mass of minced meat. They are collected and then processed, with additives to improve their texture and/or appearance, and are destined for various recipes.

What are the challenges?

Consumer acceptance – Perfectly substituting animal meat with alternative meat requires the latter to match the former’s taste, texture, and appearance, and cost. Researchers have achieved some success on these counts but it remains a work in progress, especially as more meats acquire alternative counterparts.

Cost – The cost of cell-cultivated meat is expected to remain high in the near future. One 2020 analysis even concluded that it may never be cost-competitive, while reports have also expressed concerns about the costs imposed by quality control, especially at scale.

Resources – For the cellular cultivation process, researchers require high quality cells to begin with (plus information about how different cell types contribute to the ‘meat’), a suitable growth-medium in which the cells can be cultured, plus other resources required to maintain the quality of the final product.

Criticism – A recent study by researchers at the University of California, Davis, found that if cell cultivation requires a “highly refined growth medium”, akin to that used in in the pharmaceutical industry, then the “environmental impact of near-term [cell-cultivated meat] production is likely to be orders of magnitude higher than median beef production.”

Let see in near future.

Cell-cultivated Meat

The United States government has approved the production and sale of laboratory-grown meat for the first time in the country.

With this, the US has become the second country, after Singapore, to allow the commercial sale of lab-grown chicken.

How it is done?

It is considered safer since it involves no animal slaughter and has a lesser impact on the environment during production.

To make cell-cultivated meat, isolate the cells that make up this meat (the meat that we consume), and put them in a setting where they have all the resources they need to grow and make more copies of themselves. These resources are typically nutrients, fats, carbohydrates, amino acids, the right temperature, etc.

The ‘setting’ in which this process transpires is often a bioreactor (also known as a ‘cultivator’), a sensor-fit device – like a container – that has been designed to support a particular biological environment. (Because of the techniques involved, producing meat in this way is also called cellular agriculture.)

Once these cells have become sufficiently large in number, which takes around two to three weeks, they resemble a mass of minced meat. They are collected and then processed, with additives to improve their texture and/or appearance, and are destined for various recipes.

What are the challenges?

Consumer acceptance – Perfectly substituting animal meat with alternative meat requires the latter to match the former’s taste, texture, and appearance, and cost. Researchers have achieved some success on these counts but it remains a work in progress, especially as more meats acquire alternative counterparts.

Cost – The cost of cell-cultivated meat is expected to remain high in the near future. One 2020 analysis even concluded that it may never be cost-competitive, while reports have also expressed concerns about the costs imposed by quality control, especially at scale.

Resources – For the cellular cultivation process, researchers require high quality cells to begin with (plus information about how different cell types contribute to the ‘meat’), a suitable growth-medium in which the cells can be cultured, plus other resources required to maintain the quality of the final product.

Criticism – A recent study by researchers at the University of California, Davis, found that if cell cultivation requires a “highly refined growth medium”, akin to that used in in the pharmaceutical industry, then the “environmental impact of near-term [cell-cultivated meat] production is likely to be orders of magnitude higher than median beef production.”

Let see in near future.

Cell-cultivated Meat

The United States government has approved the production and sale of laboratory-grown meat for the first time in the country.

With this, the US has become the second country, after Singapore, to allow the commercial sale of lab-grown chicken.

How it is done?

It is considered safer since it involves no animal slaughter and has a lesser impact on the environment during production.

To make cell-cultivated meat, isolate the cells that make up this meat (the meat that we consume), and put them in a setting where they have all the resources they need to grow and make more copies of themselves. These resources are typically nutrients, fats, carbohydrates, amino acids, the right temperature, etc.

The ‘setting’ in which this process transpires is often a bioreactor (also known as a ‘cultivator’), a sensor-fit device – like a container – that has been designed to support a particular biological environment. (Because of the techniques involved, producing meat in this way is also called cellular agriculture.)

Once these cells have become sufficiently large in number, which takes around two to three weeks, they resemble a mass of minced meat. They are collected and then processed, with additives to improve their texture and/or appearance, and are destined for various recipes.

What are the challenges?

Consumer acceptance – Perfectly substituting animal meat with alternative meat requires the latter to match the former’s taste, texture, and appearance, and cost. Researchers have achieved some success on these counts but it remains a work in progress, especially as more meats acquire alternative counterparts.

Cost – The cost of cell-cultivated meat is expected to remain high in the near future. One 2020 analysis even concluded that it may never be cost-competitive, while reports have also expressed concerns about the costs imposed by quality control, especially at scale.

Resources – For the cellular cultivation process, researchers require high quality cells to begin with (plus information about how different cell types contribute to the ‘meat’), a suitable growth-medium in which the cells can be cultured, plus other resources required to maintain the quality of the final product.

Criticism – A recent study by researchers at the University of California, Davis, found that if cell cultivation requires a “highly refined growth medium”, akin to that used in in the pharmaceutical industry, then the “environmental impact of near-term [cell-cultivated meat] production is likely to be orders of magnitude higher than median beef production.”

Let see in near future.

Cell-cultivated Meat

The United States government has approved the production and sale of laboratory-grown meat for the first time in the country.

With this, the US has become the second country, after Singapore, to allow the commercial sale of lab-grown chicken.

How it is done?

It is considered safer since it involves no animal slaughter and has a lesser impact on the environment during production.

To make cell-cultivated meat, isolate the cells that make up this meat (the meat that we consume), and put them in a setting where they have all the resources they need to grow and make more copies of themselves. These resources are typically nutrients, fats, carbohydrates, amino acids, the right temperature, etc.

The ‘setting’ in which this process transpires is often a bioreactor (also known as a ‘cultivator’), a sensor-fit device – like a container – that has been designed to support a particular biological environment. (Because of the techniques involved, producing meat in this way is also called cellular agriculture.)

Once these cells have become sufficiently large in number, which takes around two to three weeks, they resemble a mass of minced meat. They are collected and then processed, with additives to improve their texture and/or appearance, and are destined for various recipes.

What are the challenges?

Consumer acceptance – Perfectly substituting animal meat with alternative meat requires the latter to match the former’s taste, texture, and appearance, and cost. Researchers have achieved some success on these counts but it remains a work in progress, especially as more meats acquire alternative counterparts.

Cost – The cost of cell-cultivated meat is expected to remain high in the near future. One 2020 analysis even concluded that it may never be cost-competitive, while reports have also expressed concerns about the costs imposed by quality control, especially at scale.

Resources – For the cellular cultivation process, researchers require high quality cells to begin with (plus information about how different cell types contribute to the ‘meat’), a suitable growth-medium in which the cells can be cultured, plus other resources required to maintain the quality of the final product.

Criticism – A recent study by researchers at the University of California, Davis, found that if cell cultivation requires a “highly refined growth medium”, akin to that used in in the pharmaceutical industry, then the “environmental impact of near-term [cell-cultivated meat] production is likely to be orders of magnitude higher than median beef production.”

Let see in near future.

Cell-cultivated Meat

The United States government has approved the production and sale of laboratory-grown meat for the first time in the country.

With this, the US has become the second country, after Singapore, to allow the commercial sale of lab-grown chicken.

How it is done?

It is considered safer since it involves no animal slaughter and has a lesser impact on the environment during production.

To make cell-cultivated meat, isolate the cells that make up this meat (the meat that we consume), and put them in a setting where they have all the resources they need to grow and make more copies of themselves. These resources are typically nutrients, fats, carbohydrates, amino acids, the right temperature, etc.

The ‘setting’ in which this process transpires is often a bioreactor (also known as a ‘cultivator’), a sensor-fit device – like a container – that has been designed to support a particular biological environment. (Because of the techniques involved, producing meat in this way is also called cellular agriculture.)

Once these cells have become sufficiently large in number, which takes around two to three weeks, they resemble a mass of minced meat. They are collected and then processed, with additives to improve their texture and/or appearance, and are destined for various recipes.

What are the challenges?

Consumer acceptance – Perfectly substituting animal meat with alternative meat requires the latter to match the former’s taste, texture, and appearance, and cost. Researchers have achieved some success on these counts but it remains a work in progress, especially as more meats acquire alternative counterparts.

Cost – The cost of cell-cultivated meat is expected to remain high in the near future. One 2020 analysis even concluded that it may never be cost-competitive, while reports have also expressed concerns about the costs imposed by quality control, especially at scale.

Resources – For the cellular cultivation process, researchers require high quality cells to begin with (plus information about how different cell types contribute to the ‘meat’), a suitable growth-medium in which the cells can be cultured, plus other resources required to maintain the quality of the final product.

Criticism – A recent study by researchers at the University of California, Davis, found that if cell cultivation requires a “highly refined growth medium”, akin to that used in in the pharmaceutical industry, then the “environmental impact of near-term [cell-cultivated meat] production is likely to be orders of magnitude higher than median beef production.”

Let see in near future.

Cell-cultivated Meat

The United States government has approved the production and sale of laboratory-grown meat for the first time in the country.

With this, the US has become the second country, after Singapore, to allow the commercial sale of lab-grown chicken.

How it is done?

It is considered safer since it involves no animal slaughter and has a lesser impact on the environment during production.

To make cell-cultivated meat, isolate the cells that make up this meat (the meat that we consume), and put them in a setting where they have all the resources they need to grow and make more copies of themselves. These resources are typically nutrients, fats, carbohydrates, amino acids, the right temperature, etc.

The ‘setting’ in which this process transpires is often a bioreactor (also known as a ‘cultivator’), a sensor-fit device – like a container – that has been designed to support a particular biological environment. (Because of the techniques involved, producing meat in this way is also called cellular agriculture.)

Once these cells have become sufficiently large in number, which takes around two to three weeks, they resemble a mass of minced meat. They are collected and then processed, with additives to improve their texture and/or appearance, and are destined for various recipes.

What are the challenges?

Consumer acceptance – Perfectly substituting animal meat with alternative meat requires the latter to match the former’s taste, texture, and appearance, and cost. Researchers have achieved some success on these counts but it remains a work in progress, especially as more meats acquire alternative counterparts.

Cost – The cost of cell-cultivated meat is expected to remain high in the near future. One 2020 analysis even concluded that it may never be cost-competitive, while reports have also expressed concerns about the costs imposed by quality control, especially at scale.

Resources – For the cellular cultivation process, researchers require high quality cells to begin with (plus information about how different cell types contribute to the ‘meat’), a suitable growth-medium in which the cells can be cultured, plus other resources required to maintain the quality of the final product.

Criticism – A recent study by researchers at the University of California, Davis, found that if cell cultivation requires a “highly refined growth medium”, akin to that used in in the pharmaceutical industry, then the “environmental impact of near-term [cell-cultivated meat] production is likely to be orders of magnitude higher than median beef production.”

Let see in near future.

Cell-cultivated Meat

The United States government has approved the production and sale of laboratory-grown meat for the first time in the country.

With this, the US has become the second country, after Singapore, to allow the commercial sale of lab-grown chicken.

How it is done?

It is considered safer since it involves no animal slaughter and has a lesser impact on the environment during production.

To make cell-cultivated meat, isolate the cells that make up this meat (the meat that we consume), and put them in a setting where they have all the resources they need to grow and make more copies of themselves. These resources are typically nutrients, fats, carbohydrates, amino acids, the right temperature, etc.

The ‘setting’ in which this process transpires is often a bioreactor (also known as a ‘cultivator’), a sensor-fit device – like a container – that has been designed to support a particular biological environment. (Because of the techniques involved, producing meat in this way is also called cellular agriculture.)

Once these cells have become sufficiently large in number, which takes around two to three weeks, they resemble a mass of minced meat. They are collected and then processed, with additives to improve their texture and/or appearance, and are destined for various recipes.

What are the challenges?

Consumer acceptance – Perfectly substituting animal meat with alternative meat requires the latter to match the former’s taste, texture, and appearance, and cost. Researchers have achieved some success on these counts but it remains a work in progress, especially as more meats acquire alternative counterparts.

Cost – The cost of cell-cultivated meat is expected to remain high in the near future. One 2020 analysis even concluded that it may never be cost-competitive, while reports have also expressed concerns about the costs imposed by quality control, especially at scale.

Resources – For the cellular cultivation process, researchers require high quality cells to begin with (plus information about how different cell types contribute to the ‘meat’), a suitable growth-medium in which the cells can be cultured, plus other resources required to maintain the quality of the final product.

Criticism – A recent study by researchers at the University of California, Davis, found that if cell cultivation requires a “highly refined growth medium”, akin to that used in in the pharmaceutical industry, then the “environmental impact of near-term [cell-cultivated meat] production is likely to be orders of magnitude higher than median beef production.”

Let see in near future.

Cell-cultivated Meat

The United States government has approved the production and sale of laboratory-grown meat for the first time in the country.

With this, the US has become the second country, after Singapore, to allow the commercial sale of lab-grown chicken.

How it is done?

It is considered safer since it involves no animal slaughter and has a lesser impact on the environment during production.

To make cell-cultivated meat, isolate the cells that make up this meat (the meat that we consume), and put them in a setting where they have all the resources they need to grow and make more copies of themselves. These resources are typically nutrients, fats, carbohydrates, amino acids, the right temperature, etc.

The ‘setting’ in which this process transpires is often a bioreactor (also known as a ‘cultivator’), a sensor-fit device – like a container – that has been designed to support a particular biological environment. (Because of the techniques involved, producing meat in this way is also called cellular agriculture.)

Once these cells have become sufficiently large in number, which takes around two to three weeks, they resemble a mass of minced meat. They are collected and then processed, with additives to improve their texture and/or appearance, and are destined for various recipes.

What are the challenges?

Consumer acceptance – Perfectly substituting animal meat with alternative meat requires the latter to match the former’s taste, texture, and appearance, and cost. Researchers have achieved some success on these counts but it remains a work in progress, especially as more meats acquire alternative counterparts.

Cost – The cost of cell-cultivated meat is expected to remain high in the near future. One 2020 analysis even concluded that it may never be cost-competitive, while reports have also expressed concerns about the costs imposed by quality control, especially at scale.

Resources – For the cellular cultivation process, researchers require high quality cells to begin with (plus information about how different cell types contribute to the ‘meat’), a suitable growth-medium in which the cells can be cultured, plus other resources required to maintain the quality of the final product.

Criticism – A recent study by researchers at the University of California, Davis, found that if cell cultivation requires a “highly refined growth medium”, akin to that used in in the pharmaceutical industry, then the “environmental impact of near-term [cell-cultivated meat] production is likely to be orders of magnitude higher than median beef production.”

Let see in near future.

 

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