The economic viability of Single Cell Protein (SCP) production in the twenty-first century

Hamdan, I. Y.; Senez, Jacques C.

doi:10.1017/cbo9780511760075.008

Cited by 5 publications

(7 citation statements)

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“…Go to contents from forestry, waste liquor from paper mills (an important example was Finnish 'Pekilo' 194 ), waste sugar from confectionary production (by Tate & Lyle in the UK 195 ), molasses as a by-product of sugar refinement, whey as a by-product of dairy processing, and ethanol from various sources. 196 Some of these projects did achieve a significant scale, both in the West and the USSR-by the 1980s, the Soviet Union was reporting production of over a million tonnes of SCP per year. 197 What they did not do was solve world hunger or the protein gap.…”

Section: Table 2022mentioning

confidence: 99%

“…196 Some of these projects did achieve a significant scale, both in the West and the USSR-by the 1980s, the Soviet Union was reporting production of over a million tonnes of SCP per year. 197 What they did not do was solve world hunger or the protein gap. Many SCPs have a higher proportion of nucleic acids than other proteins, and it turned out that humans lack the digestive enzyme possessed by other mammals needed to process nucleic acids in large quantities.…”

Section: Table 2022mentioning

confidence: 99%

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Primed for power: a short cultural history of protein

Blaxter¹,

Garnett²

2022

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Protein has a singularly prominent place in discussions about food. It symbolises fitness, strength and masculinity, motherhood and care. It is the preferred macronutrient of affluence and education, the mark of a conscientious diet in wealthy countries and of wealth and success elsewhere. Through its association with livestock it stands for pastoral beauty and tradition. It is the high-tech food of science fiction, and in discussions of changing agricultural systems it is the pivotal nutrient around which good and bad futures revolve. There is no denying that we need protein and that engaging with how we produce and consume it is a crucial part of our response to the environmental crises. But discussions of these issues are affected by their cultural context—shaped by the power of protein. Given this, we argue that it is vital to map that cultural power and understand its origins. This paper explores the history of nutritional science and international development in the Global North with a focus on describing how protein gained its cultural meanings. Starting in the first half of the 19th century and running until the mid-1970s, it covers two previous periods when protein rose to singular prominence in food discourse: in the nutritional science of the late-19th century, and in international development in the post-war era. Many parallels emerge, both between these two eras and in comparison with the present day. We hope that this will help to illuminate where and why the symbolism and story of protein outpace the science—and so feed more nuanced dialogue about the future of food.

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Section: Table 2022mentioning

confidence: 99%

Section: Table 2022mentioning

confidence: 99%

Primed for power: a short cultural history of protein

Blaxter¹,

Garnett²

2022

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“…Production costs for microbial biomass are also greatly influenced by the choice of organic substrate for microbial growth typically referred to as feedstock (Cooney et al 1980;Hamdan and Senez 1992). Microorganisms can be cultivated on a variety of simple organic feedstocks such as sugars, alcohols, organic acids and hydrocarbons.…”

Section: Past and Current Use Of Microorganisms As Food And Feedmentioning

confidence: 99%

“…Microorganisms can be cultivated on a variety of simple organic feedstocks such as sugars, alcohols, organic acids and hydrocarbons. Manufacturers of microbial biomass often favor low-cost organic byproducts from the food production industry such as molasses, vegetable starch and whey (Hamdan and Senez 1992). There is also an ongoing effort to achieve efficient extraction of usable sugars from otherwise inedible byproducts of the agriculture and forestry sectors (e.g.…”

Section: Past and Current Use Of Microorganisms As Food And Feedmentioning

confidence: 99%

Making the case for edible microorganisms as an integral part of a more sustainable and resilient food production system

Linder

2019

Food Sec.

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Edible microbial biomass derived from bacteria, yeasts, filamentous fungi or microalgae is a promising alternative to conventional sources of food and feed. Microorganisms are a good source of protein, vitamins and, in some cases, also contain beneficial lipids. The ability of microorganisms to use simple organic substrates for growth permits industrial-scale cultivation of edible microbial biomass in geographical locations that would not compete with agricultural production. Only a handful of microbial products are currently available for human consumption. The use of microbial biomass for animal feed is limited by access to low-cost growth substrates and competition from conventional feed sources such as soy and fishmeal. At a time when the global food production system is threatened by the effects of climate change, the production of edible microorganisms has the potential to circumvent many of the current environmental boundaries of food production as well as reducing its environmental impact. Photosynthetic microorganisms such as cyanobacteria and microalgae can be cultivated for food and feed independently of arable land. In addition, recent technological developments in atmospheric carbon dioxide (CO 2) capture, extraction and catalytic conversion into simple organic compounds can be used for cultivation of edible microbial biomass for food and feed in a manner that is wholly independent of photosynthesis. The future possibilities, challenges and risks of scaled-up production of edible microbial biomass in relation to the global food system and the environment are discussed.

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“…Production of single cell protein (SCP) -a mass of microorganisms along with their nutrient contentsboth for animal feeds and human food -has at least a 30-year history (Hamdan and Senez, 1992). Initially work was done on hydrocarbons as source material, i.e., nutrients.…”

Section: Single Cell Proteinmentioning

confidence: 99%

Commonwealth of Independent States

1993

1993–1994

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The designations employed and the presentation of the material throughout the publication do not imply the expression of any opinion whatsoever on the part of UNESCO concerning the legal status of any country, territory, city or area, or of its authorities, or concerning the delimitation of its frontiers or boundaries.The ideas and opinions expressed in this book are those of the individual authors and do not necessarily represent the views of UNESCO.

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The economic viability of Single Cell Protein (SCP) production in the twenty-first century

Cited by 5 publications

References 0 publications

Primed for power: a short cultural history of protein

Primed for power: a short cultural history of protein

Making the case for edible microorganisms as an integral part of a more sustainable and resilient food production system

Commonwealth of Independent States

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