The goose liver in the lab can be delicious and fat as a dish made from ducks or geese in the farm. Front, Gourmey, a start-off company based in Paris, has mobilized an additional $ 10 million Support from investors. Promoting the production of duck liver or goose in the laboratory took place in the context of seeking sustainable and moral alternative solutions for meat raised to slaughter. Most goose liver is made by pressing ducks and geese eating through a tube so their liver increases by 10 times compared to normal size. According to animal guardians, this process can cause the ducks, too large gooses cannot walk or breathe
. For 2019, New York City Council passed the law banning the sale of geese City, one of the largest US markets. Other countries include England, Finland, Israel and Norway also banned the production of goose liver. In March, his food safety agency said they were on the script for limitations that could be made to resolve concerns about the production of goose liver
The European Parliament has also called for a ban forced ducks and geese to get the liver. With the growing opposition to the geese liver because of concerns of cruelty with animals, Nicolas Morin-Forest, co-founder And Gourmey's CEO, said the production of delicious dishes from cultivated cells is a way to preserve French-century cuisine traditions of French.Gan goose is a luxury dish now produced from sacred Plans are cultured, instead of the liver of ducks or gies have been fattened. Not like the replacement products made from plants, meat cultured cells are raised from animal cells in the laboratory. Gourd engineers fake meat by taking cells from a new duck egg and placing them into culture machines. After that, the cells are provided with proteins, amino acids and sugar, similar to the nutrients that a duck will receive from oat, corn and grass diets. After that, the cells are harvested and converted into a goose liver in a process of using less land and water than traditional methods. A major obstacle to cell agriculture is the texture of real The product is formed, especially when making significant meat parts such as steak. But Morin-Forest said that, at the technical level, goose liver is suitable for growing in the laboratory because of its subtle texture compared to other meats. Investors have poured money into companies starting Food Technology Industry In recent years in the context of concern about a shortage of food in the coming decades when the global population increases
Currently, the meat cultured cells still has no approval of management agencies in most countries. Besides the quality of the quality of geese liver is raised from the laboratory, one of the biggest obstacles for With cell cultured meat is its cost. Morin-Forest said Gourmey's goose liver was priced at under US $ 1,180 (about VND 27 million) per kg. Europe and Public Bank of France, BPIFRANCE, also provided subsidies to Gourmey.Morin-Forest supports, Gourmey is seeking approval in accordance with food safety agencies and hopes to enter the market at the end of the year or early 2023. its focus will are markets like Singapore and the United States. (According to NY Times / Bangkok Post / Women in Ho Chi Minh City) . Dịch vụ:
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