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- Context (IE): The ICAR-CMFRI in Kochi partnered with a start-up for lab-grown fish meat. It is the first initiative of its kind in the country.
- Cultivated fish meat is produced by a technique called Cell culture.
- The final product is expected to replicate the flavour, texture, & nutritional qualities of real fish meat.
- It refers to the process of growing and maintaining cells outside their natural environment.
- Cells are cultivated in a nutrient-rich environment, known as a culture medium. It contains essential nutrients, growth factors, and other necessary components to support cell growth and proliferation.
- Cell cultures are widely used in research, drug development, vaccine production, and the study of diseases & Cultivated meat industry.
- Increasing demand for seafood.
- Reduce excessive pressure on wild resources. Overfishing has resulted in dramatic reductions in populations of certain species.
- Lab grown fish meat will be antibiotics free and will have no contamination with microplastics or heavy metals. (Bioaccumulation, Bio magnification).
- To ensure India is not left behind in this emerging industry.
- Israel, Singapore, the United States and China have made great progress in this pioneering technology. For example, Israel-based Forsea Foods successfully produced lab-grown freshwater eel meat.
- Further, companies around the world are now reported to be working on developing lab-grown meat from cells, including chicken, pork, lamb, fish, and beef.
For more information on lab-grown meat, >visit Lab grown meat