III.

CONCLUSION
People are already prepared to eat unnatural foods, even meat as it is produced nowadays in
industrial units without natural light, made up by concrete and steel only are not natural at all. But the
food-industry does not emphasize the production at all; on the contrary, advertising always features
the consumer and his or her social environment.

Cultured meat would have the problem, which from the beginning the way it is produced is very
much discussed and comes to the fore. The only way cultured meat might be able to enter the
market is that – besides reasons of ecology, animal rights, and world hunger – the benefits must be overwhelming: Taste, health, price,
shelf-life hygiene and marketing must work together. Although the use of enzymes in making better food products offers lower costs
and manufacturing advantages, the pace of development of food products using biotechnology will greatly depend on the acceptance
of the products already made using this cutting edge technology. If the benefit of biotechnology in the food industry has to gain
acceptance then consumer education in that direction is vital.

Biotechnology and food industry is a reliable way of maintaining high quality and healthy livestock to supply our nutritional needs
and consumer demand. Meat varieties will primarily be used as breeding stock to improve the health and quality of animals used for
food production.  So, most consumers will likely never eat an animal clone; rather, meat and milk products in the marketplace will
come from the offspring of animal clones.  These offspring would be bred through other conventional breeding techniques, and not be
artificial themselves. 

So to speak, the advantages and disadvantages of biotechnology and food industry when it comes to meat products had paved its way
in the modernized era. It is up for the consumers to weigh its foreseen impacts.

POLINAR, Aiza B. | Biotechnology and Food Industry (Meat Products) Conclusion