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Cultured meat is essentially meat tissue grown from a cell culture, in a process similar to that used to manufacture yoghurt or alcohol. We use the term Kreaculture will refer to this process. The term is a portmanteau of the Greek word kreas, meaning meat, and the Latin cultura, which is often applied to the farming or harvesting of a food product.
Artisan Kreacultures will be a company that produces and distributes high-quality cultured meat products, such as shark fin, abalone, and other exotic or expensive meats. It will initially cater to higher-end buyers, particularly restaurateurs and other professionals in culinary fields, as well as specialty and gourmet markets, with many opportunities for expansion as the market grows and potential buyers become aware of and acclimated to the product. Once this occurs, it will be possible to move on to producing more widely consumed meats, such as chicken, pork, and beef.
The ecological damage that has been occurring from many forms of meat production has been immense. Currently, nearly 26% of the Earth’s landmass is devoted to pastureland for meat production. In the United States alone, over 1.4 billion tons of animal waste is produced, and 9 billion animals slaughtered annually. Horrible conditions help to contribute to the many food-borne pathogens found in conventional meat production, with 89% of U.S. beef patties containing traces of deadly E. Coli. These diseases are responsible for 75 million cases of illness every year. This includes 325,000 hospitalizations, and 5,000 deaths. To make matters less natural, U.S. livestock receives 24.6 million pounds of antibiotics. Conventional meat production isn’t efficient either, as it takes 2,500 gallons of water to produce one pound of meat. If these meat industries didn’t receive water subsidies, hamburger would cost $35 a pound.