Most of them saw other risks such as political and environmental influences as being more important.
Innovation is happening very quickly and it is difficult for farmers to stay ahead but some see synthetic proteins’ arrival as an opportunity to push the benefits of sustainably produced, grass-fed, premium products.
Jared Briggs, who investigated the subject for his Kellogg project last year, did an online literature review then developed nine questions to better understand farmers’ awareness of synthetic proteins.
Seventeen sheep and beef farmers from across NZ were selected with their farming operations being a mix of family enterprises and large commercial operations.
All agreed there is not enough information readily available for farmers on synthetic proteins and what information there is can be overhyped.
Briggs next asked farmers whether they see synthetic protein as a potential threat or opportunity.
“Having spoken to many farmers on the topic previously I thought more would find synthetic protein a threat,” he said.
“However, nearly one in four respondents see synthetics as an opportunity.”
Asked why some said it is a chance to sell NZ’s story of how natural its products are and how the natural strength of its environment is used to produce a protein they said there is an opportunity for NZ to distinguish itself and force the industry to add value and pitch premium product to the world.
But others see the cost of mass production of synthetic products being a lot cheaper than natural protein and so having the potential to crash the NZ beef industry.
The products could out-compete NZ’s dairy beef and lower value commodity end of the market but are not a threat for niche products.
One said other opportunities need to be considered for sheep and beef farmers so they aren’t reliant on one product.
Asked the acid question as to whether they would try a synthetic meat burger themselves only 47% said they would. Three answered with a definite no and six were undecided saying a synthetic meat burger is not the real thing or they wouldn’t do it as a matter of principle.
One said consumers can’t beat the eating experience of a good piece of steak naturally produced from an animal ethically bred specifically for superior eating quality.
Farmer discussions are taking place with a range of views expressed from synthetic proteins being just one more worry on farmers’ plates to those urging fellow farmers to continuously change and evolve and look for alternatives.
Asked about the top risks to their farming operations over the next five to 10 years answers spanned political and environmental restrictions as well as public perception and social licence to operate and lack of understanding.
Only one farmer saw synthetic proteins as a high-risk with the rest rating it medium to low risk.
Briggs hopes as information becomes increasingly available to farmers more of their time will be spent learning how to adjust to the changing conditions.
“This will result in farmers making positive influences on their own futures,” he said.
He recommended farmers keep up to date with the latest innovations, read the B_LNZ report on the potential threat of alternative food sources and further discuss the subject at focus groups and with peers.
They should also continue to produce the world’s best grass-fed, natural protein, promote it accordingly and support fellow farmers through changing times.
