tolerates unlawful activity aimed at disrupting airlines and passengers including illegal drone flights but activists say with the world as stake they have to take a stand. and that's it for me add that the w. business team here in berlin for more you can always go to did the it all on slash business i'm joined on thanks for watching and have a happy weekend. to

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hello and welcome to tomorrow today you'll science show on d w coming up this week the story of whales and how they grew so large. and is this the protein of the future a micro l.g. facility that grows and alternative to meat. and modeled on the galaxy a german team has revolutionized good to have an insistence. that 1st a crime committed on a huge scale the scene the kitchen the perpetrators food fraudsters adulterating food products is a lucrative business and far more common than you might think now regulators are trying to stop the criminals behind it with the high tech d.n. . database. olive oil isn't always what it says on the label it

breaches e.u. regulations on marketing standards more than any other product often it's mixed with low quality solid oil coloring fragrance some flavoring sold as extra virgin 25 percent of all of oil on the world market is allegedly floor didn't. appear organic honey supposedly in fact with sugar syrup. cheap is sold as champagne. food fraud is widespread and highly profitable. it's estimated that the trade in fake food products is even more profitable than the drug trade. worldwide 10 percent of foodstuffs tested fake even oregon know is sometimes adulterated with chopped paint leaves other balkan agents. in

general food fraud is a form of fraud committed on the consumer's pocket book the consumer is paying for a quality product but getting something inferior. to the fraud often involves expensive products like stuff for instance that's why the spice is regularly examined by chemists at the food safety authority in this loving bake some about 500 samples of food from supermarkets online shops every day and often make astonishing discoveries. on this doesn't even look like saffron and it looks like some sort of cellulose material might paper that's probably just been dyed red . those shredded red paper it's not dangerous but it's brazen fraud. out of 18 euro's or grand it's not surprising they try this especially. because as

you've seen you can't detect the fake just by looking at it with other spices the fakes pay off because there are 7 large quantities. most of the fraud can't be detected with the naked eye for that you need a chemical analysis until recently the chemists had to carry out a separate test for every compound and they had to know exactly what to look for but now aspect has changed that using this method a single scan can provide a genetic profile of an entire sample in just 30 minutes the technology supplies the genetic fingerprint that looks much like a barcode comprised of millions of fragments of d.n.a. sequences. until recently only small amounts of such genetic information could be saved but now that's changed. computers have become so powerful we no longer have to choose just a few parts of

a spectrum to save and discard the rest now we can save the entire spectrum of. that's an enormous advantage now the chemist can store the genetic fingerprints of every sample when a new one arrives the computer can quickly identify similar or identical genetic fingerprints from its database. the test can provide an immense amount of information where the food product originated what exactly it contains and whether it's organic or conventionally produced across the e.u. scientists are now building databases for a large number of food products. specializing in eggs can determine whether an egg comes from organic or conventional that's another common form of fraud. a large database of organic and other eggs. that supposedly organic. into our computer and it will tell us whether it's an

organic free range eggs or a battery cage or. each spot here represents one sample and depending on what area it's in it's a free range or bad rio or it's an organic egg. fish is also a major source of fraud the fish on the left is a pricey soul the one on the right and inexpensive. or is treated to look fresh. when you see this very popular trick here and tuna fish when tuna gets older returns great you can make the fish with prettier again by treating it with carbon monoxide gas it turns nice and pink again and looks a lot fresher than it really is. not so long ago this kind of fraud would have been time consuming to detect but now with the d.n.a. fingerprint detecting adulterated food can take just a few seconds. that's our goal we want to implement

a system across europe and establish a large database with many authentic food samples in genetic fingerprints that will make it easier to detect food fraud on the global market. until now the food counterfeiters have always been a step ahead but thanks to the new databases that could soon change. the d.n.a. database for food stamps to uncover fraud committed on a massive scale it's a pressing topic because food adulteration has now apparently grown common all over the world as we heard from you on facebook. from chile writes that fruit she says there now contain plenty of chemicals but practically no fruit. in kenya kenneth complains that honey is mixed with mashed right bananas to increase profits. well who need it from costa rica says that lots of what sold is natural

brown sugar has actually been dyed. in peru hannis has noticed a similar problem even though great chocolate is exported from the country he comments that people there mostly have to make do with a disgusting substitute. and finally in mexico miguel listed a whole range of products that he says are regularly adulterated he thinks it's a big problem that people simply don't read the labels. well i certainly will the next time i go shopping thanks for those comments and keep them coming. in tif in frozen lasagna sold at the reale chain inspectors have discovered horsemeat instead of beef as listed on the label. detroit has been a regular issue when it comes to meat products despite that the demand for meat worldwide continues to grow at a steady pace. the average german consumes around 60 kilograms of it every year

but it's humans haven't always eaten that much. for me it appears our earliest ancestors didn't indulge all that much just eating the odd bit of caring and that they scavenged and that was it. then about 2000000 years ago things started changing. humans began to make tools that could be used to hunt and carve up carcasses. despite that there is some evidence that meat consumption remains relatively low for a long time experts think the ancient greeks and romans ate only about 20 to 30 kilograms each per year. gradually people discovered an animal that was particularly well suited to domestication pigs were happy to eat leftovers and acorns in the woods and when needed they could become. but then slaughtered by the

early middle ages meat consumption in europe rose dramatically. at the end of the 10th century the population xpand it and agriculture along with it. on average meat consumption hovered around 40 kilos per capita per year and the high middle ages the majority of that was eaten by the affluent. then the way get up and about a 3rd of the population perished. suddenly there was a lot more land for livestock farming meat production took off. and the absolute high point came at the start of the renaissance in the early 16th century people living in the german speaking states ate around $110.00 kilos each year a population boom followed within just 3 centuries the population in europe had tripled . there was less meat to go around and harvests were also hit by the little ice age

. by the beginning of the 19th century annual meat consumption had dropped to an average of just 14 kilos a head people didn't waste anything and consumed or used the entire animal what they couldn't eat straight away they dried cured or smoked. industrialization followed and technology changed agriculture for good meat could now be imported from other parts of the world thanks to new refrigeration techniques except during the 1st and 2nd world wars and their aftermath meat consumption rose again and soon reached the 50 kilogram a year mark in germany factory farming changed the industry again and meat production soared. it became cheaper and cheaper. in the 1970 s. 1st food like hamburgers were popular but the dead. gade also saw the beginnings of

the green movement driven by environmental protesters who wanted alternative lifestyles but that didn't affect levels of meat consumption even various disease and other meat scandals didn't spoil appetites but what about nowadays. in germany some $5000000.00 people now we know or very little meat and one percent of the population is even vegan despite that for years now and will need consumption in the country has topped around 60 kilos per capita per year. need production worldwide has nearly quadrupled in the last 50 years and all of its products have a big carbon footprint cattle for example produce huge amounts of greenhouse gases around twice as much as that emitted by the aviation industry worldwide. more than half of the proceeds in from the plant crops we raise is used to feed domesticated animals that makes finding alternatives to meat and environmental priority could

algae help. these glass cheap surf actively a green house for a micro algae called chlorella in order to photosynthesize it needs fresh water nutrients carbon dioxide and sunlight. one of the pioneers in growing algae is yoko mn for the past 7 years he's headed up a phone call for cats. we have 500 kilometers worth of glass tubing here holding a total volume of 600000 liters so during one season from mid march to be november we can produce between $30.50 tons of biomass. so up to 50 tons of algae biomass grown on just $1.00 hacked it's a highly effective use of land the same area would produce only 7 or 8 tons of wheat for example. protein makes up 50 percent of a clear biomass more than eggs all meat on the market for it is expanding.

now growing more than a dozen different types of micro out jane most of it is used for food supplement in the form of powder or pellets but we also sell it in direct form to the food industry and also cosmetics companies and animal feed producers. we show it all over the world. here in europe the u.s. canada and asia as you. know of our tree is the company's nuff said it contains samples of all the algae types that were cut so gross. scientists 1st started doing research into algae as a food source 65 years ago after the 2nd world war the world health organization found a supporter of the global population suffered from protein deficiency so the focus was on algae with a high protein content like spirit line and chlorella. offer

that would secure in the lab we kick start the initial propagation of the algae it all begins with a small single celled micro algae each day one cell divides into between $2.16 new shows so with grows rapidly then we work to increase the volume of algae until we reach the point where we're ready to go into the greenhouse and start production for people. but not all algae growing fast enough to be used for industrial purposes that's something alexander matis is aiming to change he works at the swiss federal institute of technology in zurich. at the moment the algae are growing too slowly to concentration once we finish cultivating is still too low that means producing and processing that micro algae is too costly for me quite. the scientists are working to accelerate the growth of the algae using short high voltage to.