this is this will economic zone operates as a free customs zone which enables manufacturers to market their products in russia free of implodes and seize the somare they seize it is commonly witnessing the sewage infrastructure construction of the somalia region special economic zone promise is exceptional the opportunities for developing fuel business in russia will come to some other regions for more information loans and the existence of moderate to you. in five thirty pm in moscow these are your r.t. headlines thousands gather on cairo's tahrir square for a mass protest planned as a final call for military rulers to hand over power immediately to a civilian authority rallies that have seen egypt's most violent clashes since mubarak's fall are now entering their second week and. the arab league says syria

has ignored a deadline to accept foreign observers into the country and now faces further sanctions this says fred seeks to set up a humanitarian corridor in syria a move widely seen as a first step toward military intervention. conflicting sides on syria on serbia's a border with northern coastal told warned of a possible escalation of violence local serbs say nato backed forces of brocoli or agreements by trying to tear down a border barricade and move that ledge of fierce clashes. the world's population has hit seven billion and there is the concern that food could run out by some estimates in forty years time technology update now looks at how we can avoid a possible hunger hazard stay with us.

program with the toast. of the world just a few weeks ago the population to grow global food sources are under increased pressure. because in the coming decades. thirty percent. people will leave rural areas for cities reducing the. according to the un. food production will have to double by two thousand and fifty . and resources are limited that means innovative new approaches but it's not all about increasing output absolute terms we use the food we do produce more effectively about one third of food. in western countries the majority of

this is squandered on the consumer and with people just chucking out excess products at the moment reducing waste in the developed world is more down to individual consumers over the next twenty five minutes we hope to open your eyes to some of the possible directions new solutions could take and given the importance of the problem even the most extreme ideas are gaining traction. with that in mind one japanese scientists found a novel if not appetizing around the future food shortages. develop something he's tastefully called. he's made his culinary creation by extracting useful elements from the bacteria ever present in simple sewage waste may not please the eye the sludge is rich and nutritious proteins after they're removed a reaction in hansard is added and it's put. exploder the result is a meat substitute made up of sixty three percent protein how many people will be lining up to get one of these burgers i just don't know but at the very least. we

may need to. conceptualize what we mean by food. not to be outdone by mr. technology uptake have come up with our own way to help me rise and demand like the good scientists we take waste material and make food from it however we do it rather differently hopefully making it more palatable to most people's tastes. our experiment we turn to one of the most prevalent insects on the globe the domestic housefly know that most people these common pests are more often a nuisance than anything else put this research institute in moscow scientists think they could help solve some of the globe's most pressing problems with a little tweaking they've turned these little buzzing buggers into a work force for humanity the biologists here have managed to breed them so the females are nearly constantly pregnant now what does this have anything to do with food you might be asking well the secret here lies in the maggots these price create you might not expect it but they're an extremely rich source of vital amino

acids with the help of these little guys we hope to create our very own fly burger . this is the beginning of our laboratory where we breed philanthropic flies it's a picture of substrate here it's beautiful with with almost no to reprocess this mass into protein we need to add a certain number of synthetic fly. so we waited. and then we weigh half a gram of eggs. so now we ask the nutrient medium to these eggs to ensure that maggots receive the right amount of the early stage of their development. no credit. cards and we dilute it with plain water to ensure even distribution which through the substrate. then we apply the mixture evenly over the substrate. and now we put this container in

a heated container for four days to produce the protein not which it will core most . then you're at least somewhat open to the creation and. dedicated much of his life. between natural and artificial. alexander this mayon of a man himself is long gone. bears his name was and still is the heart of artificial food technology and in russia his ideas were so important for russian science that here at the new. elements compound they've turned his office space into a museum he started his academic career in the organic chemistry department but as the years went by he focused more on the future of food. scientists all of which put their work and lives into solving some of the most vexing problems.

at the time chemistry was sufficiently developed to such a point could be used to address the question of producing artificial foods and even synthetic foods in the future. in terms of artificial food production he and his team did all the heavy scientific lifting away to separate amino acids strands. thanks to their work at the institute of artificial food field in terms of revolutionary production. one of their most successful inventions was a nutritious marmalade snack made from. bismarck remains the basis on which much of the modern artificial food industry rests. we can. produce artificial food was way ahead of its time back in the sixty's and seventy's there was just no need for. creation. stretched thin or we're now

starting to see the real fruits. labor. take artificial caviar for example it's made up of just four simple ingredients water a jelly. first everything's mixed together and if needed protein at this point it's heated to fifty to sixty degrees celsius next under one to two atmospheres of pressure the concoction is squirted into oil cooled down to ten degrees as a stream of liquid interacts with the surface tension it's turned into little balls . to the bottom. and packaged. it was the first product which could be presented to academics. of the central committee. anything was possible for chemistry he knew.

but today it's not the blessing of state organs that people are after now it's consumers and one russian company. it's sought after market approval at the factory in st petersburg they take fish meat and seaweed extract from which they make a kind of the technology behind their image nation caviar is a bit different from that pioneered by name but to me it's pretty easy to see his fingerprints on the basic design. granules they create capsules filled with. thanks to their perfectly formed bubbles and the right mix of flavor in the company currently dominates russia's artificial caviar market and given that the real thing is becoming a rarer and more expensive delicacy imitating nature has become a worthwhile commercial venture. but they're not the only ones. footsteps one of the great academics pupils is

a technology dreamed up at the institute of artificial food to produce a product that i think just about everyone can get. i. thought it was a little the idea of ms miano is work triggered the development of all these ideas . it's been forty years since then it's becoming even more talk because each day for our country and the rest of the world. here in the moscow suburb of east throughout that technology is being used to make a sweet treat even sweeter as this production facility ordinary chocolate is reshaped into a new form much like the artificial caviar earlier a similar system is used to churn out thousands of tasty little balls while cocoa based creations like these are likely to help feed the globe's growing population the idea behind it certainly could it's often forgotten that the mere shape of our food has a great influence on the taste as well as our perceptions of it. this tastes like

chocolate even though the sensation you get from eating these granules is somewhat different these granules quickly melts in your mouth and the foolishness of taste is completely different i'd say in general the form should match the contents or it's very important particularly for food. and he's far from the only person to recognize just how important a role form is going to play in the future of food here's this culinary lab food artisan to show what's possible when we change our understanding of what food should look like creations like their sweet sushi desserts demonstrate what we can do with some of this new technology changing how we view what's thought of as artificial food could be key to increasing its acceptance. however for the time being artificial food production remains too expensive especially for things like nutritious proteins that means we're going to continue to rely heavily on mother

nature but as production ramps up we may be taking more than we should. the population. the fish responsible. has been hunted nearly into extinction almost all of the world sturgeon live in the caspian sea in the past two decades alone their numbers. in recent years international coal to rest of the population despite continued to. russia are essential to the continued survival of the fish as a. russian scientists have been toiling away trying to come up with a solution to boost their numbers. there are two areas of our work. one is to preserve rare and endangered species such as the sturgeon and. the other to develop new technologies to breed ecologically pure sturgeon products and conditions of a close water supply. here at the southern scientific center

biologists can track the fishes state of development using little electronic chips here they've managed to speed up the life cycle instead of waiting fifteen years for believe it to reach reproductive maturity here the fish are already after just six you know we established our technology in such a way that we can get caviar from the existing stock whenever we want. like for the new year or women's day or any other holiday at a planned time. and additional batches of with the help of. part of the. push here at this research center.

to create the next. ration of bread fish go towards groundbreaking experiments. scientists all over the globe have been trying to figure out how to safely and reliably cryogenically freeze sturgeon roe thanks to research here in southern russia scientists now know that unlike mammals the development process in those a fish is activated once it interacts with water if it's not in simulated at that moment. the problem is understood the next. innovative solution. the institute has to greatly improve the technology. before there frozen protectin is applied to keep them safe from the cold protector however x. has a double edge sword. that we can use the physiological feature. and

by means of specially selected rectangular electric signals we can change the passive transport of the protective penetration into an active one in this way we reduce the time protect impact. cry it's a freezing them are. crucial for the survival of the sperm the cryo protector can actually damage the cells if they're exposed to it too long before freezing and that itself is a multi-step process that requires the cells to be gradually cool before being stored in canisters where the temperature is kept at around minus two hundred degrees celsius but they can be stored safely for as long as required when the scientists need them again they're simply defrosted using a process that's basically the same as before. in this way we increase the survival rate three fold by reducing the time of the protect impact.

back at room temperature. a number of tests are done to make sure that these future sturgeon made it out. with a much improved survival rate in hand the scientists here are setting up a cryobank to help companies boost original production at commercial farms that could go a long way to ensuring the species tapia lation recovers from the damage done in recent decades thanks to those innovations there should be plenty of tasty dishes like this sturgeon and even delicacies like caviar for centuries to come but i'd say it's about time we check in and see how our own little bit coming along. we put on them. now brandon we are approaching the place you and i took the trays to earlier this equipment let us create the necessary conditions for four day stop and have a look at the tray in which the maggots have been incubating for two days. straight

is not yet processed the maggots are small and distributed all over the substrate this tray contains a maggot that is three days old it has grown and worked its way down to the lower tier now if we carefully push aside the substrate we can see the maggots. there are bigger and concentrated in larger amounts this substrate has been further processed so these two trays contain four day old maggots this substrate is practically fully processed and the maggots have basically separated themselves from it. this is practically pure protein and this tray has the same. this is straight is processed. and the markets are concentrated in the lower tier. so now here we have our two familiar trays into which we separately put the substrate and the maggot biomass to be used as feed or as a source of protein now we can put it into the can the biomass contains about fifty six percent protein between twelve and twenty percent faster and

a small amount of. from one kilogram of organic waste we've now got exactly what we need about one hundred seventy grams of protein rich meat we're getting so close to the fly burger i can almost taste it. with all that ready we head to the kitchen to mince those maggots to get something like ground meat ours is actually bursting with more protein than even a juicy steak for good measure we add things like bread milk egg and onions for a little flavor. and a pinch of salt next with it up so we get that familiar d.c. consistency so all that's left is a put this in a few. a few minutes. and then. creepy crawlies isn't all that strange to a large chunk of the world's population from east asia to central america you can find many cultures it is not just. stranger it may seem to westerners.

of course insects are far from the only. other. sources of meat protein. so for countries like russia the climate is just too cold . there is an alternative some varieties of alfalfa can handle temperatures well below freezing and just like soy scientists have managed to create concentrates up to sixty percent crude protein there's krill shrimp like creature abound in the frigid waters and with millions of tons of available every year it could soon become a new abundant source of protein and that's certainly not bad news especially if

you're a shrimp fan like me. another possibility is further based keratin is currently most associated with shampoo but that may change chicken feathers have an extremely high carrot in protein content and russian scientists have. to turn this fluffy by product into a nutritious meal. as developing nations become greater their populations will consume more and more that means that traditional livestock farming and especially in the arm to keep up with rising world demand. for millennia we've drawn on the principles of natural selection and nature genes mutate well naturally with the most successful alterations spread it following generations over the centuries humans have employed selection to create plants with greater yields as well as more productive animals in this so called artificial selection the only difference is that we've decided which traits are beneficial and are targeted to be passed on.

here in russia the push for artificially selected food was championed by nicholas of veal of a soviet botanist and geneticists back in the twenty's and thirty's he was at the forefront of genetic selection in not only the soviet union but also the world his work took him all over the globe collecting various seed samples he created a massive baik of all those varieties he gathered which is preserved even through the seeds are living grad during world war two. alexander nascent a yawn of he had his eye on the future he understood the need for preserving certain plant species and sought to find a way to sustain agricultural production. at present. just by using what has been achieved. is enough to increase production. and cleese. in the last two or. one hundred times that is

just obtained reads through ordinary selection. however some russian scientists are taking mother nature one step further their cross breeding domestic life stuck with their wild cousins generating new species like this cow yak hybrid . and here at the institute of animal husbandry just outside of moscow there's a whole range of hybrid animals that they're experimenting with these new species are designed to offer certain advantages over their purely domestic cousins by varying the gene pool their immune to common herd diseases that means more survive to maturity and potentially more meat on our tables in addition to this advanced form of selection they're also pushing ahead with cutting edge genetic engineering . instead of mixing the genomes of closely related animal species more distant

taxonomical units such as class families share genetic information with each other . transition knows this is a process by which a specific gene is taken from one animal and insert it into another for example russian scientists have managed to take a gene from a spider and insert it into a sheep unlike with artificial selection traits can be incorporated into a completely unrelated species the result in this case is stronger and more elastic than usual. sure these cute enough but they're enhanced will they could one day save your life the fibers from the spider she might lead to a new course stronger bulletproof vests however the development of other transgender animals could keep us safe in another way by ensuring that farms are able to increase production.

selection science in the future. the if we don't develop the technology we will have to buy animals that grade the who big money. to get a closer look at the whole process i popped into the genetics lab with. a fairly complex trey's gene operations are still somewhat hit or miss unfortunately the majority of attempts to insert a new gene is unsuccessful with that in mind careful tests are run after the fact to check to see if they got the result they were looking for in labs like this scientist take a d.n.a. sample from the subject animal and then i sleep a certain strand of it. once they've mapped that they've been check it against another transgenic one when they see a clear difference in the genetic code they know that they have what they're looking for. many think such genetically engineered animals may be one of the best

ways to solve our food woes the technology certainly isn't without its critics. and in the process of commercialization of transgenic animals and plants started somewhere in the mid one nine hundred eighty s. too short a period of time has passed to give a clear answer to the question of whether or not such products are safe for consumption. i can tell you that there is not a single serious scientific publication about the harmful effects of trance analysis is that the only speak of the two articles. continue to debate the future role of genetically engineered foods all across the globe such technology is already being used on a massive scale to increase output of farm animals and a whole range of plants so despite objections genetically modified products will be

a big part of the future of food now whether or not our own fly burger will be a part of that remains to be seen. we haven't enough so we finished our scientific experiment let's discuss the results here's our fly burger which shows i think we've got a wonderful burger which consumed any consumer put only in the distant future today we have plenty of other more interesting food which is more familiar to the consumer. of course you didn't develop your technology to feed people did you initially we were to develop technology to process waste from the livestock and food industries we obtain the biomass of the fly and i guess as a buy side products mission at present it's use an animal husbandry either as a substitute for fish meal or as a rule material in cosmetic and pharmaceutical industries just thought it was or you must thank you very much and so you may not be able to find our burger on your menus anytime soon but i hope in this episode we've got to see expand your view of

what will be the future of food we'll see you next time and until then enjoy the ride.

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