Lab-raised meat a beef for farmers
Laboratory-raised meat, cultured from cells, as reported on Saturday, has great potential to meet demand for protein to feed the world’s growing population.
And already, Aussie-made, lab-grown, quail-based foie gras and parfait are on sale to wealthy Singapore diners.
The technology sounds promising.
Meat can be grown from stem cells in steel vats within weeks, with reduced fat, allergens removed and beneficial compounds added.
All for a fraction of the cost of farm-raised beef, lamb and pork, without the challenges of land, feed, irrigation and green issues.
Lab-made fish could be on the menu too.
Far be it for us to stand in the way of progress.
But for our taste, nothing will beat a lamb roast or fillet steak, grown in the traditional way, on grazing land under the expert eye of Aussie farmers.
Macquarie must lift its standards
Dr Abdel-Fattah’s expressed views indicate how anti-Semitism – often masquerading as opposition to Israel – is embedded in our universities. And antipathy to political culture is its evil twin.
Better business model vital to boost living standards
When the election campaign proper starts, the Prime Minister, the Opposition Leader and frontbenchers have a responsibility to focus on the difficult, complex issues that will determine our quality of life for years ahead.