A team of Korean researchers has embarked on a visionary path to reduce our dependence on intensive farming. What is it about? Of a “hybrid” rice that incorporates beef cells, boosting its protein content by 8% without significantly affecting the cost of production. Does this sound crazy or does it make sense? I say, by nose, I say both things.
Halfway between agriculture and biotechnology
Rice, a pillar of global nutrition, has been enriched with bovine cells grown in the laboratory, in a combination that challenges the boundaries between traditional agriculture and advanced biotechnology. Through the use of edible fish gelatin as a medium, in this case the rice grains became the fertile ground for the growth of bovine muscle and fat stem cells, maturing into a nutritionally superior hybrid, with a firmer texture and aroma slightly “fleshy”.
The environmental impact of this innovation is as promising as its nutritional composition. Hybrid rice production emits less than 6.27 kg of CO2 for every 100 grams of protein produced, a stark contrast to the 49.89 kg generated by beef production. At a production cost estimated at around 2.15 euros per kilogram, this "super food" is positioned as a sustainable and accessible alternative to traditional protein sources.
Hybrid rice, future horizons
Despite its many virtues, hybrid rice has yet to face the test of the market and culinary culture. Researchers remain optimistic, highlighting the potential for this food to integrate into global diets as a sustainable source of protein. Beyond its nutritional value, hybrid rice could play crucial roles in emergency food scenarios, military rations and even as supplies for space missions.
The audacity of Korean researchers in creating this “bovine rice” opens new perspectives for the future of global nutrition. If you want to know more, here is the complete study he first signature of the biomolecular engineer Sohyeon Park from Yonsei University. And enjoy your meal.
