The growth of the artificial meat market has been significant and continuous for more than a decade.
As a replacement for organic meats whose intensive development has been under the spotlight and criticism since the late 2010s, this new market has helped maintain a meat industry that was then severely threatened.
The vegan wave of the 2010s, the revelations in the media of the ways of treating animals in the slaughterhouses, the important impact of the meat industry on pollution, all of which had put the future of the meat industry in jeopardy.
The United States, a major producer and consumer, mainly of beef, had been significantly impacted by these developments. Added to endless tariffs struggles at the end markets, the country's economy had lost several points of GDP simply because of the fall of the meat market.
In parallel with this evolution, both economic and social, the development of artificial meat began to break out at the same time. The spearhead of this new movement, Beyond Meat, was quickly caught up by many competitors created around the world, especially in the big producing markets: Australia, New Zealand ...
For the Pacific, this development was initially low-rated, but with the crisis in the sector, the cost of imported beef has increased considerably.
That is why local entrepreneurs decided, in 2029, to create a joint venture with an artificial meat production company.
To avoid the same problems related to the import, the joint venture has created a local production laboratory that has been employing, for more than 10 years now, nearly 150 people, mainly biologists and engineers.
The company pays for the use of the technology but produces it locally, which greatly limits the cost of the finished product on the stalls of our local markets. In addition, it gives more food autonomy in our islands.
This year, the company has announced the development of production points in the most populated islands of each archipelago to limit inter-island transport. A "3D printer" of meat production will be installed in these islands to meet local demand.
Of course, the bet was risky. At the start of the industry, many consumers were cautious about the quality, the taste and especially the authenticity of the product. Knowing the large group of local consumers of pork or beef, especially for the traditional Ahima'a, the beginnings were difficult for this project.
But in the end, consumers were seduced by the quality and taste of the final product that was able to obtain all the necessary certifications of the health services.
An economic and environmental gain that does not detract from the pleasures of the mouth, a recipe for success in Tahiti!