“We must find a way to process manure so that it doesn't decay and emit methane via the aerobically methane pathway.
Australian, New Zealand, and American researchers are working on trying to deal with digestive methane emissions from cows and sheep by sort of “poisoning the poor cows” by feeding them compounds that will destroy the methanogenic bacteria in their stomachs. Optimizations will come from processing the feedstock.
Somehow the cow survives, not only survives, but thrives.
It grows faster than normal. It is surprising. You assume that there was an evolutionary purpose in selecting methanogenic bacteria; if you are suddenly going to knock them out and they're have an important role, such as breaking down otherwise indigestible lignin and cellulose walls, it is surprising that this is not harmful. And it isn’t.
Is this approach a biological challenge or chemical engineering challenge?
Of course, it is both - I just see an enormous opportunity for chemical engineering as part of our transition to zero emissions. In the case of New Zealand, they are developing vaccines. You know methane is around about 18% of all greenhouse gases at least half of that comes from cows and sheep enteric fermentation, so it's a big deal and it really must be tackled.
Another solution is to replace grass with other feedstocks that cows can eat that don't have the same composition of lignin cellulose. You and me being members of the human-race John, we can happily eat lettuce and broccoli but not grass and tree leaves, that is the way we evolved
The other course is just getting rid of real meat and bring in another source of protein. You won't be able to say synthetic meat just like you can't say sparkling wine is champagne. If you buy some soy milk now, I don't think you'll see the word milk on the carton it will just say soy.
So, it won't be called synthetic meat, it will be synthetic, high density protein food. I think they'll make it so well that people will in the main, enjoy it, they'll synthesize the flavors and textures of fish and meat, but we have a way to go. I've tried a few of them, but they're not there yet.
I have not been able to find anything that was supportive of the statement that the life cycle carbon dioxide emissions of synthetic meat are lower than the life cycle greenhouse gas emissions of real meat, or we must prove that it's not before we move forward. I think eventually it will be, and that's a big challenge not just for biotech people, but for the chemical engineering fraternity, this has the potential to be a large at-scale industry and chemical engineers have a part to play.”