There is no Amsterdam canal history or modern architecture that is thick of Rotterdam. In fact, Wageningen is only a university, classified as a major agricultural research center in the world. Most of these institutions focus on how to save humanity in the coming decades and work absolutely necessary: In 2050, Earth, which now hosts around 7.5 million lives, can have about 2 million people.
On top of Wageningen’s research priorities is protein, or easier to find more – and we need to find more food. Take 1 kilogram of animal protein using about 7.5 kilograms of vegetable protein, which is consumed by the animal when it grows. Approximately 80 percent of agricultural land has been used for grain provided for livestock. The calculation is simple: if we do not change the way we eat, and quickly, it will not be enough protein for the population to increase.
The best news is that scientists in places like Wageningen are looking for alternative alternatives to non-soy animal products, now based: food staple, vegetables, microalgae, algae and insects that can be cooked and make a poop machine, literally, to evaluate the shopping center.
Bioprocess engineer Maria Barbosa enhances microalgae in a photobioreactor tube that is designed for high production and low energy consumption. Varieties of cultivars, such as Nannochloropsis and Tetraselmis, can be a cheap and persistent protein source, mixed with food or food with livestock.
Located in the middle of the open field, microalgae cultivation facilities in Wageningen are silent. The snow fell yesterday, and the contrast between the white powder and the green photovoltaediator was delightful, dozens of thick-barreled tubes scattered in a basket-sized area.
The production of this facility is required early in the day, but Maria Barbosa, a bioprocess engineer, mentions that the color is brighter when microalgae is active. Some glass tubes are horizontally spread on the ground, while others are arranged in vertical lines rich in green radiators. Furthermore, there is a small pool, even for microalgae.
By comparing seasonal growth to different systems, researchers are learning the best balance between high productivity and less energy consumption. In the 2017 study, for example, Barbosa and friends find that, in the fall, microalgae cultivation in horizontal tubes requires up to 30% electricity less than the vertical.
An open-ended partner may be good in the summer – but lower seasonal temperatures and temperatures can interfere with production.photobioreactorA cross section of the tube indicates a solution that expands with microalgae.
In theory, microalgae can be a source of protein too. Some, such as spirulina, contain up to 70% protein in dry weight and have all the essential amino acids that humans can survive. However, there is no reason why you can not remove the spirulina strobes.
The cultivation of this microscopic organism is still inefficient and expensive for Barbosa and her colleagues in Wageningen.
Barbosa’s favorite microalgae is Nannochloropsis, a genus of marine species that grows easily. Another best option, Tetraselmis that is intensely green, productive even in the cold climate of the Netherlands, you can get 30 tons per hectare – about 13.4 US tons per hectare.
“This means 15 tons of protein per hectare,” he said. By comparison, 1 hectare of land used for raising livestock can produce less than kilograms or less beef. Furthermore, microalgae can be produced in places that can not be found, such as marginal soil or even in the ocean.
Barbosa believes that the first major application of microalgae protein will be given salmon or shrimp. Microalgae proteins can also be added to existing foods, such as bread: already in the bakery in Wageningen. Barbosa also tried microalgae ice cream and pizza was prepared with her friends. Even though they admit that they can be a little bit on the side of the fish, they are confident we will see microalgae proteins that have been added to many products over the years. Strawberry nannochloropsis may be far ahead, though “in principle