Cloning of Farm Animals/Meat and Cheese Substitutes Created in Laboratories

Cloned animals, enabled through biotechnology, are of interest to the food and agriculture sectors. The U.S. Food and Drug Administration (FDA) declared food derived from cloned cows, pigs and goats to be safe for consumption, and animal growers in a handful of nations, including Argentina, are forging ahead with cloned food animals. In New Zealand, a tail-less genetically modified cow named Daisy was created that produces low-allergy milk that can be digested by children with milk allergies (numbering about 3% of all children in the developed world).

Livestock production places significant demands on the environment. The United Nations (UN) reports that 30% of the world’s ice-free land mass is devoted to livestock, and that this livestock produces 14.5% of all greenhouse gas emissions. Beef, pork and poultry production requires large amounts of water and feed. Approximately 1 kilogram of live animal weight in the U.S. typically needs 10 kilograms of feed for beef, 5 kilograms for pork and 2.5 kilograms for poultry. As world population growth continues, demand for meat (or meat substitutes), indeed all food production, will rise accordingly.

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