Lab Grown Fish
Recently, MoU was signed for CMFRI-Neat Meatt public private partnership project to accelerate development of lab grown fish meat.
Mark Post, the Dutch pharmacologist was the 1st to present a proof of concept for cultured meat in 2013. Currently lab-grown meat from cells including chicken, pork, lamb, fish and beef are underway.
- Cultivated fish meat – It is produced by isolating specific cells from fish and growing them in a laboratory setting using media that is free of animal components.
- It is expected to replicate the flavour, texture, and nutritional qualities of ‘real’ fish meat.
- Need – To address the ever growing demand for seafood, and reduce excessive pressure on wild resources.
- Countries engaged – Israel is the frontrunner, followed by Singapore, the United States and China.
In 2023, the US cleared the sale of lab grown chicken meat in the country. Previously Singapore have approved cell-based meat for consumption.
- Significance – It can ensure food security and environmental benefits.
- It will also be antibiotics- and environmental contamination-free, and will have no contact with microplastics or heavy metals in the polluted oceans.
Central Marine Fisheries Research Institute (CMFRI) was established in 1947, joined ICAR family in 1967 with its headquarters in Kochi.