{"id":464457,"date":"2023-11-23T09:30:34","date_gmt":"2023-11-23T08:30:34","guid":{"rendered":"https:\/\/innovationorigins.com\/?p=464457"},"modified":"2023-11-23T09:30:34","modified_gmt":"2023-11-23T08:30:34","slug":"turning-wood-into-food-a-breakthrough-in-aquaculture-technology","status":"publish","type":"post","link":"https:\/\/ioplus.nl\/archive\/en\/turning-wood-into-food-a-breakthrough-in-aquaculture-technology\/","title":{"rendered":"Turning wood into food: a breakthrough in aquaculture technology"},"content":{"rendered":"\n<p>Researchers at the Univesity of Cambridge developed the world&#8217;s first <a href=\"https:\/\/www.cam.ac.uk\/research\/news\/innovative-aquaculture-system-turns-waste-wood-into-nutritious-seafood\">system<\/a> of farming shipworms, hoping to rebrand a marine pest into a food-producing system. The &#8220;Naked Clams&#8221; are the world\u2019s fastest-growing bivalves and can reach 30cm long in six months. They do this by burrowing into waste wood and converting it into highly nutritious protein.<\/p>\n\n\n\n<div class=\"io-block io-block__summary\"><ul><li>Cambridge scientists developed the world&#8217;s first system of farming shipworms. <\/li><li>The worms have high Vitamin B12 levels and can be fed with other essential human nutrients such as omega-3. <\/li><\/ul><\/div>\n\n\n\n<p>The researchers found that the levels of Vitamin B12 levels in the Naked Clams were higher than in most other bivalves \u2013 and almost twice the amount found in blue mussels &#8211; the researchers found. Furthermore, adding an algae-based feed to the system can fortify the Naked Clams with omega-3 polyunsaturated fatty acids &#8211; nutrients essential for human health.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">&#8220;They taste like oysters&#8221;<\/h2>\n\n\n\n<p>Shipworms have traditionally been viewed as a pest because they bore through any wood immersed in seawater, including ships, piers, and docks. The researchers developed a fully enclosed aquaculture system that can be controlled entirely, eliminating the water quality and food safety concerns often associated with mussel and oyster farming. And the modular design means it can be used in urban settings, far from the sea.<\/p>\n\n\n\n<p>\u201cNaked Clams taste like oysters, they\u2019re highly nutritious, and they can be produced with a really low impact on the environment,\u201d said Dr David Willer, Henslow Research Fellow at the University of Cambridge\u2019s Department of Zoology and first author of the report.<\/p>\n\n\n\n<p>He added: \u201cNaked Clam aquaculture has never been attempted before. We\u2019re growing them using wood that would otherwise go to landfill or be recycled to produce food high in protein and essential nutrients like Vitamin B12.\u201d<\/p>\n\n\n<div class=\"vlp-link-container vlp-layout-basic wp-block-visual-link-preview-link\"><a href=\"https:\/\/ioplus.nl\/archive\/en\/plant-based-doesnt-mean-taste-free-pea-cheese-offers-flavor\/\" class=\"vlp-link\" title=\"Plant-based doesn&#039;t mean taste-free: pea cheese offers flavor\"><\/a><div class=\"vlp-layout-zone-side\"><div class=\"vlp-block-2 vlp-link-image\"><\/div><\/div><div class=\"vlp-layout-zone-main\"><div class=\"vlp-block-0 vlp-link-title\">Plant-based doesn&#8217;t mean taste-free: pea cheese offers flavor<\/div><div class=\"vlp-block-1 vlp-link-summary\">A new study by the University of Copenhagen has unveiled a method to produce cheese using yellow peas. <\/div><\/div><\/div>\n\n\n<h2 class=\"wp-block-heading\">New white meat <\/h2>\n\n\n\n<p>Scientifically named Teredinids, these creatures have no shells but are classed as bivalve shellfish and related to oysters and mussels. Because the Naked Clams don\u2019t put energy into growing shells, they grow much faster than mussels and oysters, which can take two years to reach a harvestable size. The <a href=\"https:\/\/www.nature.com\/articles\/s44264-023-00004-y\">report<\/a> is published in the journal Sustainable Agriculture.<\/p>\n\n\n\n<p>Wild shipworms are eaten in the Philippines &#8211; raw or battered and fried like calamari. But for British consumers, the researchers think Naked Clams will be more popular as a \u2018white meat\u2019 substitute in processed foods like fish fingers and fishcakes.<\/p>\n\n\n\n<p>\u201cWe urgently need alternative food sources that provide the micronutrient-rich profile of meat and fish but without the environmental cost, and our system offers a sustainable solution,\u201d said Dr Reuben Shipway at the University of Plymouth\u2019s School of Biological &amp; Marine Sciences, senior author of the report.<\/p>\n\n\n\n<p>The research is a collaboration between the Universities of Cambridge and Plymouth. It has attracted funding from The Fishmongers\u2019 Company, British Ecological Society, Cambridge Philosophical Society, Seale-Hayne Trust, and BBSRC. The team is now trialing different types of waste wood and algal feed in their system to optimize the Naked Clams&#8217; growth, taste, and nutritional profile \u2013 and is working with\u00a0Cambridge Enterprise\u00a0to scale-up and commercialize the system.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Researchers at the Univesity of Cambridge developed the world&#8217;s first system of farming shipworms, hoping to rebrand a marine pest into a food-producing system. The &#8220;Naked Clams&#8221; are the world\u2019s fastest-growing bivalves and can reach 30cm long in six months. They do this by burrowing into waste wood and converting it into highly nutritious protein. [&hellip;]<\/p>\n","protected":false},"author":2589,"featured_media":493303,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"advgb_blocks_editor_width":"","advgb_blocks_columns_visual_guide":"","footnotes":""},"categories":[69111],"tags":[82346,11629,46284,44990],"location":[55977],"article_type":[36684],"serie":[],"archives":[],"internal_archives":[],"reboot-archive":[],"class_list":["post-464457","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-agrifood","tag-acquaculture","tag-food-en","tag-university-of-cambridge","tag-worms","location-united-kingdom","article_type-news"],"blocksy_meta":[],"acf":{"subtitle":"Cambridge scientists developed the world's first system of farming shipworms. The worms have high Vitamin B12 levels and \"taste like oysters.\"","text_display_homepage":false},"author_meta":{"display_name":"Team IO","author_link":"https:\/\/ioplus.nl\/archive\/author\/erikdevries\/"},"featured_img":"https:\/\/ioplus.nl\/archive\/wp-content\/uploads\/2023\/11\/naked-clams-in-wooden-growth-panel-credit-university-of-plymouth.jpg","coauthors":[],"tax_additional":{"categories":{"linked":["<a href=\"https:\/\/ioplus.nl\/archive\/en\/category\/agrifood\/\" class=\"advgb-post-tax-term\">Agrifood<\/a>"],"unlinked":["<span class=\"advgb-post-tax-term\">Agrifood<\/span>"]},"tags":{"linked":["<a href=\"https:\/\/ioplus.nl\/archive\/en\/category\/agrifood\/\" class=\"advgb-post-tax-term\">acquaculture<\/a>","<a href=\"https:\/\/ioplus.nl\/archive\/en\/category\/agrifood\/\" class=\"advgb-post-tax-term\">Food<\/a>","<a href=\"https:\/\/ioplus.nl\/archive\/en\/category\/agrifood\/\" class=\"advgb-post-tax-term\">University of Cambridge<\/a>","<a href=\"https:\/\/ioplus.nl\/archive\/en\/category\/agrifood\/\" class=\"advgb-post-tax-term\">worms<\/a>"],"unlinked":["<span class=\"advgb-post-tax-term\">acquaculture<\/span>","<span class=\"advgb-post-tax-term\">Food<\/span>","<span class=\"advgb-post-tax-term\">University of Cambridge<\/span>","<span class=\"advgb-post-tax-term\">worms<\/span>"]}},"comment_count":"0","relative_dates":{"created":"Posted 2 years ago","modified":"Updated 2 years ago"},"absolute_dates":{"created":"Posted on November 23, 2023","modified":"Updated on November 23, 2023"},"absolute_dates_time":{"created":"Posted on November 23, 2023 9:30 am","modified":"Updated on November 23, 2023 9:30 am"},"featured_img_caption":"","series_order":"","_links":{"self":[{"href":"https:\/\/ioplus.nl\/archive\/wp-json\/wp\/v2\/posts\/464457","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ioplus.nl\/archive\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ioplus.nl\/archive\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ioplus.nl\/archive\/wp-json\/wp\/v2\/users\/2589"}],"replies":[{"embeddable":true,"href":"https:\/\/ioplus.nl\/archive\/wp-json\/wp\/v2\/comments?post=464457"}],"version-history":[{"count":0,"href":"https:\/\/ioplus.nl\/archive\/wp-json\/wp\/v2\/posts\/464457\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ioplus.nl\/archive\/wp-json\/wp\/v2\/media\/493303"}],"wp:attachment":[{"href":"https:\/\/ioplus.nl\/archive\/wp-json\/wp\/v2\/media?parent=464457"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ioplus.nl\/archive\/wp-json\/wp\/v2\/categories?post=464457"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ioplus.nl\/archive\/wp-json\/wp\/v2\/tags?post=464457"},{"taxonomy":"location","embeddable":true,"href":"https:\/\/ioplus.nl\/archive\/wp-json\/wp\/v2\/location?post=464457"},{"taxonomy":"article_type","embeddable":true,"href":"https:\/\/ioplus.nl\/archive\/wp-json\/wp\/v2\/article_type?post=464457"},{"taxonomy":"serie","embeddable":true,"href":"https:\/\/ioplus.nl\/archive\/wp-json\/wp\/v2\/serie?post=464457"},{"taxonomy":"archives","embeddable":true,"href":"https:\/\/ioplus.nl\/archive\/wp-json\/wp\/v2\/archives?post=464457"},{"taxonomy":"internal_archives","embeddable":true,"href":"https:\/\/ioplus.nl\/archive\/wp-json\/wp\/v2\/internal_archives?post=464457"},{"taxonomy":"reboot-archive","embeddable":true,"href":"https:\/\/ioplus.nl\/archive\/wp-json\/wp\/v2\/reboot-archive?post=464457"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}