BANGKOK/NAKHON PATHOM, Thailand, Dec 16 (Reuters) – When Sorawut Kittibanthorn was searching for new forms of waste to recycle, the then London-based pupil was drawn to the hundreds of thousands of tons of hen feathers being discarded every year.
Now again in his homeland of Thailand, the 30-year-old is searching for funding to proceed his analysis into how greatest to transform the nutrient part discovered within the feathers right into a powder that may be reworked right into a lean, protein-rich supply of edible meals.
“Rooster feather incorporates protein and if we’re capable of serve this protein to others on the planet, the demand from everybody… will assist cut back waste,” Sorawut instructed Reuters.
Certainly the potential seems big, on condition that Sorawut reckons about 2.3 million tons of feathers are being dumped in Europe alone every year.
And with typically larger poultry consumption in Asia, he believes there may very well be as much as 30% extra feather waste that may very well be exploited within the area.
Sorawut, who studied for a Masters of Materials Futures in London, stated the thought nonetheless must undergo different analysis and growth phases.
However prototypes together with his tackle hen nuggets and a steak substitute have acquired optimistic critiques from some.
“You understand the feel may be very advanced and superior. It’s one thing you wouldn’t think about that hen feathers will have the ability to improvise into this type of dish,” stated meals blogger Cholrapee Asvinvichit, after tucking into “steak” served with gravy, mashed potatoes and a salad. “I actually might think about this (being served) to me in some like, Michelin star (restaurant), or some high quality eating expertise.”
Hathairat Rimkeeree, a meals sciences professor at Kasesart College, was additionally pleasantly stunned by the outcomes.
“I believe it does have the potential to develop into another meals supply sooner or later.”
Plant-based substitutes for meat have been gaining reputation as extra folks shift in the direction of vegan or vegetarian diets, amid rising issues about well being dangers from consuming meat, animal welfare and the environmental hazards of intensive animal farming.
Whereas feather-based meals couldn’t be categorized as vegan or vegetarian, Sorawut feels they need to be thought of moral eating.
“I plan to strategy the zero-waste eating places first as a result of although these dishes are constructed from poultry waste, it’s nonetheless a by-product from animals (we usually devour).”
(Extra reporting by Jiraporn Kuhakan and Prapan Chankaew; Writing by Ed Davies; Modifying by Lincoln Feast.)
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