Spirulina-the Best Food Resource in the Future
Scientists believe that the transformation of agriculture from two-dimensional structure of plants and animals to three-dimensional structure of plants, animals and microorganisms is a new way to broaden protein's resources.
In the development and utilization of microorganisms, the development of spirulina has attracted wide attention all over the world in recent years. The first World Congress of Spirulina held in Morocco from 65438 to 0993 considered Spirulina as a food to alleviate the future famine of mankind. The United Nations and the Food and Agriculture Organization of the World also listed it as the 2 1 century human food development plan.
Spirulina is rich in nutrition, and the content of protein is as high as 65% ~ 7 1%, which is 0/0 times that of rice, 2 times that of soybean and more than 3 times that of beef. Generally speaking, 1 g of spirulina contains nutrients equivalent to 1 000 g of all kinds of vegetables. Humans can meet the nutritional needs of protein by eating 10g spirulina every day. As early as 1974, the bulletin of the United Nations World Food Conference gave a high evaluation of spirulina, calling it "the best food resource for mankind in the future". At present, there are dozens of spirulina foods developed all over the world, and the United States, Japan and other countries also regard spirulina as a nutritious food for the elderly and athletes.
Spirulina has fast propagation, short cycle and high yield, and the yield per unit of protein is 25 times higher than that of soybean. Therefore, spirulina has attracted extensive attention from all countries in the world. China has a vast territory and rich resources. Chenghai, located in the red river valley area of Jinsha in northwest Yunnan, is one of the three major lakes where natural spirulina grows in the world. At present, there are 32 production facilities in China, covering an area of more than 200,000 square meters, with an annual output of 500 tons of algae powder, showing attractive development prospects.
Edible Fungi-the Peak of Plant Food
Edible fungi are a kind of edible macrofungi. Its protein content is rich, generally 20% ~ 40% of the dry weight, which is 3 ~ 12 times higher than that of vegetables and fruits. The protein contained in 250g of dried mushrooms is equivalent to the protein content of 0.5kg of lean meat, 0.75kg of eggs or 3kg of milk. Moreover, the essential amino acids of human body are complete, the components are reasonable, and it is easy to be absorbed and utilized by human body. Therefore, edible fungi are recognized as "a very good source of protein", "God's food" in the west and "the peak of plant food" in Japan.
Edible fungi can directly use the fiber in crop straw.
Vitamins, hemicellulose and lignin are converted into protein for human consumption. Almost all biological wastes can be used as raw materials for edible fungi production. Generally, each unit of biological waste can be exchanged for the same number or several times the number of fresh mushrooms. It is estimated that the global crop yield only accounts for 6% of the total biomass, and edible fungi can transform almost all biological products into food needed by human beings. If all biological products can be developed, it can at least support the survival of the existing population 10 times.
With the deepening of people's understanding of edible fungi food, ecological agriculture with edible fungi as the main body has attracted the attention of all countries in the world, thus accelerating the development of edible fungi production.
1939, only 10 countries in the world planted edible fungi, and now it has grown to more than 80 countries, becoming a worldwide planting industry. Experts predict that edible fungi will become a new type of agriculture in 2 1 century.
Micronutrient Bank of Insect-Animal Protein
There are many kinds of insects, and there are more than 3650 known edible insects. It is found that almost every edible insect is rich in protein, which is a mini nutrition bank. For example, the protein content of dried bees is as high as 8 1%, that of flies is 79%, that of crickets is 76%, that of butterflies is 7L%, and that of termites is 80% of protein and fat, and its calorific value is twice as high as that of beef.
Humans have a long history of eating insects, and some insects play a very important role in human diet. Many nationalities in the world have long been accustomed to eating insects, and China has a long history of eating insects. Until now, people in Beijing and Tianjin still like to eat fried locusts; People in Guangdong and Fujian regard lice as treasures; Some ethnic minorities in Guangxi fry or fry the pupae of ground bees as delicious food for guests; The habit of Dong people in Yunnan and Hunan to eat "worm tea" has been passed down to this day, and now "worm tea" is still a hot commodity for export to earn foreign exchange.
Insects are not only abundant and nutritious, but also have high reproductive index, which is convenient for industrial production. They can also feed on worthless waste and graze on low-value and low-cost land. At present, the development of insect food has been carried out worldwide. Insect food has become a delicacy on the daily table in Japan, America, Germany, Mexico and other countries. It is believed that with the development of science and technology, insect food will be popular all over the world in 2 1 century.