Interesting, but kind of has the ‘y tho?’ factor to it. Others note the land and water use issue vut it seems there are a lot of other crops that would be bigger targets on those fronts. Lab meats, now that I can see a big reason for, the lack of need for slaughter and the amouny of feed and space needed for beef production is massive for what we get out of it.
It’s the same issue with cotton; it takes a lot of water and land. With this, one can feasibly use less land for more product; as well as avoiding child and slave labour which has been associated with cotton production in countries with lax or non-existent labour laws.
At scale, there is still the risk of cotton-growing in labs being outsourced as well, similar to how a lot of cheap shit comes from factories in China with terrible conditions. That can still be an issue.
Still, there tons of potential benefits to this.
And, given how huge the demand is for cotton, and how relatively simple/cheap it probably is to produce vs lab grown meat and other things or vs the usual cotton farming methods, it’s gonna be a cash cow for the companies that make it. And for the companies that buy it at lower prices than farmes cotton, too (see also: microbial rennet having largely supplanted rennet harvested from calves, for cheese, because it’s cheaper).
It probably has to do with difficulty of cultivation. Meat is a real pain to grow in the lab, the methods are already pretty complex and production is still low. At the end of the day it’s adapted to be in an animal. On the other hand, cotton is just pure cellulose, which any number of organisms can produce including bacteria.
This is quite a bit easier to accomplish than meat (as a product people want to consume). This is genetically modified yeast that produces cotton fibers. The same thing is done to produce insulin, and many other products.
Meat is far more complex though. It’s not super difficult to grow meat, but it is in a form that resembles meat people expect and want. You can’t just grow muscle. You need to have the correct ratio of fats, and not just the correct ratio, but it should be in the meat in an expected way, not just a seperate layer on top. It’s complicated. It will be a huge benefit when it’s available, but there are probably dozens of companies already working on it.
See now there’s a factor I hadn’t really thought on. People likely wouldn’t even know the difference with this, though you’ll probabbly end up with some ‘expert’ class that claims natural grow is superior in some way or another. Food has the aspects of presentation texture amd taste to contend with. I wonder if the way in for lab meats might actually be through fast food and the like. Nobody is ever going to McDonalds and praising the wonderful texture and balance of their burgers and nuggets, it’s just something to eat. Get people accustomed to it that way and let it grow from there.
Not just land and water use, but there may be market reasons, as well as reasons relating to consistency and application specific variations, too.
A bad grow season means lowered supply, higher global cotton prices, etc. Natural farming means lots of supply at harvest, money spent on storage and dwindling supply during the off seasons. There’s often transport costs (usually), and there’s always cleaning and deseeding, too.
On the environment front, while polyester and other plastic-based fibers have their uses, they are often used instead of cotton due to cost. Consumers are becoming more aware of micro plastics, and may start changing buying habits as a result. It’s also possible that governments may start to regulate artificial fibers, too.
Technology-wise, it may be possible to tweak the fibers for specific use cases. It may even be possible to grow colored fibers, or fibers with enhanced strength.
A lab-grown option, especially if at scale, can mean a constant supply of fibers near looms that are customizable, need less post-processing, and are more appealing to consumers.
Interesting, but kind of has the ‘y tho?’ factor to it. Others note the land and water use issue vut it seems there are a lot of other crops that would be bigger targets on those fronts. Lab meats, now that I can see a big reason for, the lack of need for slaughter and the amouny of feed and space needed for beef production is massive for what we get out of it.
It’s the same issue with cotton; it takes a lot of water and land. With this, one can feasibly use less land for more product; as well as avoiding child and slave labour which has been associated with cotton production in countries with lax or non-existent labour laws.
In short: Efficiency and ethics.
At scale, there is still the risk of cotton-growing in labs being outsourced as well, similar to how a lot of cheap shit comes from factories in China with terrible conditions. That can still be an issue.
Still, there tons of potential benefits to this.
And, given how huge the demand is for cotton, and how relatively simple/cheap it probably is to produce vs lab grown meat and other things or vs the usual cotton farming methods, it’s gonna be a cash cow for the companies that make it. And for the companies that buy it at lower prices than farmes cotton, too (see also: microbial rennet having largely supplanted rennet harvested from calves, for cheese, because it’s cheaper).
It probably has to do with difficulty of cultivation. Meat is a real pain to grow in the lab, the methods are already pretty complex and production is still low. At the end of the day it’s adapted to be in an animal. On the other hand, cotton is just pure cellulose, which any number of organisms can produce including bacteria.
Mandatory mention that I didn’t read the article.
It’s very likely other teams are working on other crops, and this just happens to be a high profile early success.
This is quite a bit easier to accomplish than meat (as a product people want to consume). This is genetically modified yeast that produces cotton fibers. The same thing is done to produce insulin, and many other products.
Meat is far more complex though. It’s not super difficult to grow meat, but it is in a form that resembles meat people expect and want. You can’t just grow muscle. You need to have the correct ratio of fats, and not just the correct ratio, but it should be in the meat in an expected way, not just a seperate layer on top. It’s complicated. It will be a huge benefit when it’s available, but there are probably dozens of companies already working on it.
See now there’s a factor I hadn’t really thought on. People likely wouldn’t even know the difference with this, though you’ll probabbly end up with some ‘expert’ class that claims natural grow is superior in some way or another. Food has the aspects of presentation texture amd taste to contend with. I wonder if the way in for lab meats might actually be through fast food and the like. Nobody is ever going to McDonalds and praising the wonderful texture and balance of their burgers and nuggets, it’s just something to eat. Get people accustomed to it that way and let it grow from there.
Not just land and water use, but there may be market reasons, as well as reasons relating to consistency and application specific variations, too.
A bad grow season means lowered supply, higher global cotton prices, etc. Natural farming means lots of supply at harvest, money spent on storage and dwindling supply during the off seasons. There’s often transport costs (usually), and there’s always cleaning and deseeding, too.
On the environment front, while polyester and other plastic-based fibers have their uses, they are often used instead of cotton due to cost. Consumers are becoming more aware of micro plastics, and may start changing buying habits as a result. It’s also possible that governments may start to regulate artificial fibers, too.
Technology-wise, it may be possible to tweak the fibers for specific use cases. It may even be possible to grow colored fibers, or fibers with enhanced strength.
A lab-grown option, especially if at scale, can mean a constant supply of fibers near looms that are customizable, need less post-processing, and are more appealing to consumers.