We have recently read an article about "Greener Bacon". In a post from Popular Science magazine,they are currently bioengineering a pig that excretes less phosphorus. I believe that this idea may work but it will need some fine tuning. It better not affect the taste of the bacon.
i agree with you here, JD. I'm sure the pig will need quite a bit of fine tuning to make the bacon turn out the same. I hope it won't create a long term affect of the pigs, because we all love nice fat and juicy bacon!
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