Lab-grown meat, also known as cultured or cell-based meat, is produced by culturing animal cells in a lab setting. It does not involve raising and slaughtering animals.
Production Process:
Starts with cell samples from animals.
Cells are placed in a nutrient-rich environment, allowing them to grow and multiply, forming muscle tissue, which is essentially meat.
Advantages:
Ethical: Avoids animal slaughter.
Environmental: Potentially lower greenhouse gas emissions and less water usage compared to traditional livestock farming.
Health: Can be engineered to be healthier, with less fat or more nutrients.
Challenges:
Cost: High production costs currently make it more expensive than conventional meat.
Consumer Acceptance: Convincing consumers to switch from traditional meat.
Regulation: Requires clear regulatory guidelines for production and labeling.
Conclusion:
Lab-grown meat offers a sustainable, ethical alternative to traditional meat but faces challenges in terms of cost, consumer acceptance, and regulation.
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