Lesson 7 (27 Sep 2011)

Biobusiness Revolution: Agriculture and the environment

“When we are able to grow the resources we need, we will finally be on the road to sustainability” (Gurinder Singh)

Indeed, to be sustainable, we need to find means to be self-provident for our energy usage rather than be dependent on the limited pool of natural resources that are depleting at an alarming rate. The same could be said for the growth of agriculture.

Sustainability in the realm of agriculture involves maximising the growth of crops or the production of meat within a limited plot of land. This has perhaps led to the increasing movement of population from the rural to the urban areas. Since 2008, more than half of the world’s population have been residing in the urban areas. This shift is an attempt to alleviate the problem of rural overcrowding which limits the growth and development of new crops. With more land, one will have more capital and incentive to invest in new seeds which can improve agriculture. However, urbanisation does have its own set of problems. Being in closer proximity and having greater interaction with people, an epidemic breakout would result in faster spread of the disease.

Given the increasing world population, there is a need to invest in agribiology to increase the productivity of crops. A major innovation in the agribiology field is the concept of genetic modification which can be used to increase the resistance of crops to pests and extreme weather.

 Interestingly enough, meat production can also be enhanced in the lab. As what Sheryl had presented, scientists are currently exploring the idea of in-vitro meat, which is essentially growing of muscle cells into a large amount of meat. It was mentioned in Wikipedia that the nutritional value of the in-vitro meat could actually be increased by reducing its fat content and controlling the nutrients added. When first introduced to this idea, one may find it absolutely repulsive. But if we are willing to delve deeper into it, we will realise that it actually brings about much benefits. Only half the energy is required to produce it and the land required for this production is only 2% of the current land usage. Furthermore, a taste test conducted revealed that there is no distinct difference in the taste of the cultured meat and the natural meat. There is really no reason for us to reject this innovation in light of the imminent problem of food shortage, except for the fact that it could potentially redefine the meaning of being a vegetarian. I would definitely support this production as long as the cultured meat pose no health risks and are priced affordably. (If it is cheaper than natural meat, I would consume it without second thoughts.)

On a personal note, I would give this lesson a rating of 9/10 as it is enlightening and the presentations provides many interesting ideas on what have been done to ensure sustainable agriculture practice.