"Cultivating Plump Grain: A Successful Journey with Fleshy Rice"

Researchers Achieve Success in Cultivating Beef Cells within Rice Grains, Paving the Way for Affordable and Eco-Friendly Food Solutions

Researchers have pioneered a novel hybrid food by cultivating "fleshy" rice, touted as a cost-effective and eco-friendly protein source. As per the BBC report, scientists at Yonsei University in South Korea have produced beef-infused rice, potentially offering a more economical protein-centric diet while mitigating carbon footprints.

The rice was cultivated in the laboratory by blending it with beef muscle and fat cells. Initially, the rice was coated with fish gelatin to facilitate the adhesion of beef cells, and then the seeds were left to culture in the dish for 11 days.

According to the scientists, producing 100 grams of protein from hybrid rice results in emitting slightly less than 6.27 kg of carbon dioxide, whereas beef production generates 49.9 kg of carbon dioxide.
As per the researchers, plain rice is priced at $2.20 per kg, while beef costs $14.88 per kg. However, upon market availability of this hybrid rice, the product is anticipated to be priced at $2.23, providing an affordable alternative.
The researchers suggest that this food holds potential applications in addressing famine, catering to military rations, and even serving as space food in the future. However, its market debut and acceptance among ordinary consumers remain uncertain.