With the increase of population, not only the grain but also the food production in protein has reached its limit. Therefore, whether more food protein can be produced on limited land has become a major topic that biologists are diligently exploring. At present, many countries in the world have put forward many measures to solve this problem, among which the development of spirulina, edible fungi and insect protein is considered to be the three most promising ways.

Spirulina-the best food resource in the future

Scientists believe that it is a new way to broaden protein's resources to realize the transformation from the two-dimensional structure of plants and animals to the three-dimensional structure of plants, animals and microorganisms in agriculture.

in the development and utilization of microorganisms, the development of spirulina has attracted extensive attention from all countries in the world in recent years. The first Spirulina World Congress held in Morocco in 1993 believed that Spirulina was a food to alleviate the future famine of mankind. The United Nations World Food and Agriculture Organization has also listed it as a human food development plan for the 21st century.

Spirulina is rich in nutrition, and its protein content is as high as 65% ~ 71%, which is 11 times that of rice, 2 times that of soybean and more than 3 times that of beef. Generally speaking, l grams of spirulina contains nutrients equivalent to 1 111 grams of all kinds of vegetables. Humans can meet the nutritional needs of protein by eating 11g of spirulina every day. As early as 1974, the bulletin of the United Nations World Food Conference spoke highly of spirulina, calling it "the best food resource for mankind in the future". At present, there are dozens of spirulina foods developed all over the world, and the United States, Japan and other countries also regard spirulina as a nutritious food for the elderly and athletes.

Spirulina has fast propagation, short cycle and high yield, and the yield per unit of protein is 25 times higher than that of soybean. Therefore, spirulina has attracted extensive attention from all countries in the world. China has a vast territory and abundant resources. Chenghai, located in red river valley area of Jinsha, northwest Yunnan, is one of the three lakes where natural spirulina grows in the world. At present, there are 32 production units in China, with an area of more than 211,111 square meters and an annual output of 511 tons of algae powder, showing attractive development prospects.

edible fungi-the pinnacle of plant food

edible fungi are a kind of edible large fungi. Its protein content is rich, generally 21% ~ 41% of the dry weight, which is 3 ~ 12 times higher than that of vegetables and fruits. The protein contained in 251 grams of dried mushrooms is equivalent to the protein content of 1.5 kilograms of lean meat, 1.75 kilograms of eggs or 3 kilograms of milk; Moreover, the essential amino acids of human body are complete, the composition is reasonable, and it is easy to be absorbed and utilized by human body. Therefore, edible fungi are recognized as "a very good source of protein" in the world, "God's food" in the west and "the pinnacle of plant food" in Japan.

Edible fungi can directly utilize fiber

vitamin, hemicellulose and lignin in crop straw and transform them into edible protein for human beings. Almost all biological wastes can be used as raw materials for edible fungi production. Generally, each unit of biological waste can be exchanged for the same number or several times the number of fresh mushroom bodies. It is estimated that the global crop production only accounts for 6% of the total biomass, and edible fungi can almost convert all biological products into food needed by human beings. If all biological products can be developed, it can at least support the survival of more than 11 times the existing population.

with the deepening of people's understanding of mushroom food, ecological agriculture with edible fungi as the main body has attracted the attention of all countries in the world, thus accelerating the development of edible fungi production.

In 1939, there were only more than 11 countries growing edible fungi in the world, and now it has grown to more than 81 countries, becoming a worldwide planting industry. Experts predict that edible fungi will become a new type of agriculture in the 21th century.

Insects-a micro-nutrient library of animal protein

There are many kinds of insects, and there are more than 3,651 known edible insects. It is found that almost every edible insect is rich in protein, which is a mini-nutrient bank. For example, the protein content of dried bees is as high as 81%, flies are 79%, crickets are 76%, butterflies are 7L%, termites are 81% protein and fat, and their calorie value is twice as high as that of beef.

Humans have a long history of eating insects, and some insects play a very important role in human diets. Many nationalities in the world have long been accustomed to eating insects, and China has a long history of eating insects. Up to now, some people in Beijing and Tianjin still like to eat fried locusts; People in Guangdong and Fujian regard louse as a treasure; Some ethnic minorities in Guangxi fry or fry the pupae of ground bees as delicious food for guests; The habit of eating "worm tea" by Dong people in Yunnan and Hunan has been inherited to this day, and now "worm tea" is still a hot commodity for export to earn foreign exchange.

Insects not only have a huge population and rich nutrition, but also have a high reproductive index, which is convenient for industrial production. They can also be raised with worthless waste, and can be grazed on low-value land with low feeding cost. At present, the development of insect food has been carried out worldwide. Insect food in Japan, America, Germany, Mexico and other countries has become a delicacy on the daily table. It is believed that with the development of science and technology, insect food will be popular all over the world in the 21th century.