Friday, January 21, 2011
Greener Bacon
Personally I disagree with what this article is saying. Cecil Forsberg, a biologist at the University of Guelph in Ontario, is the person who figured this out he genetically modified pigs so that their salivary glands would secrete phytase. This allows the pigs that are now in their eighth generation, to get their phosphate from grains alone and it will also excrete about 40% less of the phosphate. But I don't like real thin bacon that doesn't have some fat on it, I like the stuff that is has some fat on it and has a great taste. Cecil also says that this will expensive for farmers, we should not change something that is making them quite a bit of money right now to something that will cost them more money than they are already putting into their pig herds. He also doesn't know what it will taste like because right now it is illegal for them to do taste tests at this time.
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i agree with you on the part that it may not taste good. Bacon is good just the way it is, and if they tamper with it then it may not taste the same. I do not agree with it is illegal to tast it right now, how are we ever going to figure out if it is worth it to go farther into this project. I also agree with you on the cost, the cost is still unknown.
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