{"id":24653,"date":"2021-06-25T06:31:06","date_gmt":"2021-06-25T11:31:06","guid":{"rendered":"https:\/\/blogs.funiber.org\/pt\/?p=24653"},"modified":"2021-06-25T06:32:20","modified_gmt":"2021-06-25T11:32:20","slug":"funiber-carne-cultivada","status":"publish","type":"post","link":"https:\/\/www.funiber.blog\/pt\/saude-e-nutricao\/2021\/06\/25\/funiber-carne-cultivada","title":{"rendered":"O futuro da carne cultivada"},"content":{"rendered":"

Pesquisadores da China, \u00cdndia e Su\u00ed\u00e7a tentaram descobrir se as diferen\u00e7as culturais influenciam a aceita\u00e7\u00e3o da carne cultivada quando se trata de sustentabilidade e seguran\u00e7a.<\/span><\/i><\/h2>\n

Os pesquisadores conclu\u00edram recentemente um estudo explorat\u00f3rio sobre as atitudes dos consumidores em rela\u00e7\u00e3o ao futuro da carne. Os participantes do estudo vieram de quatro pa\u00edses: China, \u00cdndia, Col\u00f4mbia e Su\u00ed\u00e7a. A partir do estudo, os pesquisadores deduziram que a ideia de carne para muitas pessoas est\u00e1 centrada nas “partes musculares dos animais”. No entanto, dependendo da forma\u00e7\u00e3o cultural do participante, nem todos os animais ou partes de animais foram considerados carne.<\/span><\/p>\n

O estudo teve como objetivo identificar as d\u00favidas e preocupa\u00e7\u00f5es dos consumidores sobre a carne cultivada. A carne cultivada \u00e9 cultivada em laborat\u00f3rio a partir de c\u00e9lulas animais. \u00c0s vezes \u00e9 chamada de carne cultivada em laborat\u00f3rio ou limpa. A carne cultivada n\u00e3o requer o abate de animais nem tem o grande impacto ambiental que a pecu\u00e1ria tradicional tem.<\/span><\/p>\n

Muitos dos participantes do estudo viam a carne cultivada como uma tecnologia ao inv\u00e9s de um alimento. As emo\u00e7\u00f5es e concep\u00e7\u00f5es em torno da carne cultivada costumavam ser condicionadas por condicionantes culturais. Os participantes tamb\u00e9m pesam os benef\u00edcios potenciais percebidos contra seu ceticismo sobre o valor nutricional e a seguran\u00e7a.<\/span><\/p>\n

O estudo foi realizado porque enquanto a popula\u00e7\u00e3o mundial aumenta a uma taxa constante de 85-90 milh\u00f5es de pessoas nascidas a cada ano, o consumo de carne n\u00e3o aumenta. A Organiza\u00e7\u00e3o para Concentra\u00e7\u00e3o e Desenvolvimento Econ\u00f4mico concluiu que o consumo de carne aumentou mais r\u00e1pido do que a taxa de crescimento populacional. <\/span>Outros estudos<\/span><\/a> mostraram que o consumo de frutos do mar e peixes aumentou de maneira semelhante. Com a popula\u00e7\u00e3o mundial estimada em 9 bilh\u00f5es em 2050, a ind\u00fastria da carne teria que<\/span> aumentar sua produtividade<\/span><\/a> em 50-73% para acompanhar a demanda atual.<\/span><\/p>\n

Proje\u00e7\u00f5es e modelos de aumento da popula\u00e7\u00e3o mundial t\u00eam mostrado que os sistemas alimentares globais podem fornecer nutri\u00e7\u00e3o suficiente para 10 bilh\u00f5es de pessoas at\u00e9 2050. Mas esses modelos mostram que isso ser\u00e1 quase imposs\u00edvel de conseguir, mesmo com pequenos aumentos no consumo de carne e latic\u00ednios.<\/span><\/p>\n

Os efeitos da pandemia COVID-19 <\/span>amea\u00e7am o suprimento de alimentos<\/span><\/a> de popula\u00e7\u00f5es vulner\u00e1veis \u200b\u200be a carne cultivada pode se tornar uma solu\u00e7\u00e3o mais vi\u00e1vel para muitos consumidores globais. Em dezembro de 2020, Cingapura foi o primeiro pa\u00eds do mundo a aprovar a venda de carne produzida em laborat\u00f3rio.<\/span><\/p>\n

O estudo revelou que muitos dos participantes associaram a carne cultivada com seus benef\u00edcios potenciais para a sa\u00fade e sustentabilidade. A ampla aceita\u00e7\u00e3o da carne cultivada ainda est\u00e1 se adaptando \u00e0 medida que mais pesquisas e cobertura ocorrem. 90% dos participantes do estudo declararam que estavam dispostos a integrar carne cultivada em seu menu, em graus variados. Mais da metade desse grupo ir\u00e1 substituir completamente a carne tradicional ou incluir os dois tipos de carne em propor\u00e7\u00f5es iguais em sua dieta.\u00a0<\/span><\/p>\n

Ao longo do estudo, os participantes mostraram que h\u00e1 uma falta substancial de informa\u00e7\u00f5es que o consumidor m\u00e9dio tem sobre a carne cultivada. O que pode mostrar que a aceita\u00e7\u00e3o geral da carne cultivada aumentaria com a educa\u00e7\u00e3o geral.<\/span><\/p>\n

 <\/p>\n

A <\/span>FUNIBER<\/span><\/a> patrocina diversos programas universit\u00e1rios para a forma\u00e7\u00e3o do desenvolvimento sustent\u00e1vel. Por exemplo, o mestrado oferecido \u00e9 a especializa\u00e7\u00e3o em <\/span>educa\u00e7\u00e3o ambiental.<\/span><\/a><\/p>\n

 <\/p>\n

Fontes: <\/span>El concepto cultural de carne<\/span><\/a>, <\/span>Singapur aprob\u00f3 la carne cultivada<\/span><\/a>, <\/span>Estado de la alimentaci\u00f3n<\/span><\/a>, <\/span>Producci\u00f3n de mariscos<\/span><\/a><\/p>\n

Foto: Todos os direitos reservados<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Pesquisadores da China, \u00cdndia e Su\u00ed\u00e7a tentaram descobrir se as diferen\u00e7as culturais influenciam a aceita\u00e7\u00e3o da carne cultivada quando se trata de sustentabilidade e seguran\u00e7a. Os pesquisadores conclu\u00edram recentemente um estudo explorat\u00f3rio sobre as atitudes dos consumidores em rela\u00e7\u00e3o ao futuro da carne. Os participantes do estudo vieram de quatro pa\u00edses: China, \u00cdndia, Col\u00f4mbia e […]<\/p>\n","protected":false},"author":10,"featured_media":24654,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_newsletter_tier_id":0,"footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[2,3],"tags":[5860,67,384,1242,828,7225,674,855,285,408,119,7226,248,911,671,125,641,255,568,2826,113,84],"jetpack_publicize_connections":[],"yoast_head":"\nO futuro da carne cultivada<\/title>\n<meta name=\"description\" content=\"Pesquisadores da China, \u00cdndia e Su\u00ed\u00e7a tentaram descobrir se as diferen\u00e7as culturais influenciam a aceita\u00e7\u00e3o da carne cultivada quando se trata de sustentabilidade e seguran\u00e7a.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/blogs.funiber.org\/pt\/saude-e-nutricao\/2021\/06\/25\/funiber-carne-cultivada\" \/>\n<meta property=\"og:locale\" content=\"pt_BR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"O futuro da carne cultivada\" \/>\n<meta property=\"og:description\" content=\"Pesquisadores da China, \u00cdndia e Su\u00ed\u00e7a tentaram descobrir se as diferen\u00e7as culturais influenciam a aceita\u00e7\u00e3o da carne cultivada quando se trata de sustentabilidade e seguran\u00e7a.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/blogs.funiber.org\/pt\/saude-e-nutricao\/2021\/06\/25\/funiber-carne-cultivada\" \/>\n<meta property=\"og:site_name\" content=\"FuniBlogs - 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