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The programme looks at some new developments in the food industry starting with single cell proteins from mineral oil and leaf protein from lucerne. The economies of producing these is compared wit...h more traditional feedstuffs such as soya and fishmeal.
Metadata describing this Open University video programme
Module code and title: T273, Food production systems
Item code: T273; 04
First transmission date: 26-05-1978
Published: 1978
Rights Statement:
Restrictions on use:
Duration: 00:23:10
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Producer: Patricia McCurry
Contributors: Jim Connell; Chris Green; Dick Morris; Bill Pringle; David Adams; David Simpson
Publisher: BBC Open University
Keyword(s): Green crop fractionation; Leaf protein; Proteins; Single cell proteins; Soya
Footage description: Shots, under optical magnification, of yeast cells growing on mineral oil. Shots of harvested yeast being fed to chickens as a protein supplement. Shots of cows in a field and more shots of yeast cells under magnification. Commentary introduces the programme. Shots of a B.P. yeast cell production plant. Commentary by Dick Morris (v/o) and then Chris Green discuss the large energy input required for this type of protein production. Chris Green discusses, briefly, the more traditional sources of protein for animal feedstuffs, soya and fishmeal. Shots of soya being loaded and transported by rail in the U.S. Shots of Peruvian anchovy fishing boats. Chris Green goes on to make a cost comparison between soya and a yeast based single cell protein. He points out, briefly, circumstances where single cell proteins may have a place in the feedstuffs market. Shots of a BP plant producing single cell protein feedstuffs. Over shots of trees and grasses, photographs of Rouelle (the chemist who developed the fractionation process) and shots of lawn cuttings being minced, commentary by Dick Morris introduces a sequence on the utilisation of leaves for their proteins. Jim Connell (National Institute for Research in Dairying) discusses the research done at his organisation on fractionation of lucerne to provide protein rich feedstuff's for cows and pigs. Shots of lucerne being harvested and fractionated, Connell goes on to discuss the economies of the lucerne fractionation process as it might be applied on the farm or in the factory. Shots of fractionation equipment. Film of a Spillers Foods soya menu commercial. Bill Pringle (British Arkady) recalls the history of the development of soya based simulated meat fibres. Film of soya extrusion and spinning processes which give soya a meat like texture. Commentary explains the process. Bill Pringle explains why the texture is so important in soya products for human consumption. Shots of a woman eating a breakfast made up entirely of soya products. Film of a soya product demonstration in a supermarket. Shoppers are asked to taste samples. David Adams (Spillers Foods) explains how his company promotes soya products. He briefly gives his views on the future of soya meat substitutes. Brief interviews with schoolboys after eating soya based school dinners. David Simpson (ILEA) explain the extent of soya meat substitutes in the ILEA school meals service and the savings this has achieved. Bill Pringle sums up the case for textured soya pro ducts in the future. Chris Green (BP Nutrition) explains what problems, in his view, need to be overcome to make single cell protein products acceptable to the public. Shots of powder in a dish and of a meaty looking chunk of yeast protein. Jim Connell stresses the advantages of green leaf protein over single cell proteins. Film of school children in India being fed a traditional cake which has had a leaf protein supplement added turning the cake green. Commentary by Dick Morris. Shots of a laboratory at Reading University where they are researching ways to decolourise the green protein. Commentary explains the process.
Master spool number: 6HT/72621
Production number: 00525_5304
Videofinder number: 1056
Available to public: no