Tiring (already) of grass-fed beef, and GMO-free stuff of all sorts? Never fear! Chinese farmers are pursuing what they hope will become ‘the next great thing’ in food – cows, pigs and ducks fed a diet rich in ancient Chinese medicines.
A New York Times article yesterday (July 16) reported that, because there traditional Chinese medicines and health foods are seeing a surge in popularity in the world’s most populous nation, “farmers are adapting the age-old elixirs — a dash of ginseng here, a speck of licorice there — for use on livestock.”
The results they’re promising will be flesh that will be delicious and healthy – “lean, juicy meats that can protect against colds, arthritis and other illnesses.”
The science, rewarded recently with a Nobel Prize to a doctor for the specific scientific research procedures she used to extract a certain plant-based material and use it to create a chemical drug, is said in yesterday’s Times article to be “less resounding, though one study did find that cows that were fed Chinese medicines performed better in hot weather.”)
Several years ago, a farmer in the southern region of Guangxi “began mixing 22 kinds of herbs into the daily feed for his livestock.” The pigs that Mr. Lin now raises sell for $460, about $200 more than the typical price for conventional pigs, he said, and some customers even eat his meats instead of taking medicine.
“The pigs raised this way don’t get sick, they have good texture and they’re meaty,” he said.
Farmers like Mr. Lin hope that China’s increasingly health-conscious middle class will help bring medicinal meats into the mainstream. The health-food market in China reached $1 trillion last year, and it is expected to grow 20 percent annually for the next several years.
Mr. Lin said China was returning to something good from the past that had been neglected. “In the old days, we used traditional methods to feed the animals,” he said. “People’s longevity was very long.”