冰島未來農場內種植藻類作為食物

In Iceland, there is an innovative farm that is growing microalgae, which are tiny aquatic plants that have the potential to change the way we think about food production. This farm, known as Vaxa Technologies, is located in a large warehouse near Iceland's biggest geothermal power station. The facility is unlike any traditional farm, as it is illuminated by a striking pink and purple light that creates a futuristic atmosphere. During my visit, I was guided by the general manager, Kristinn Haflidason, who explained how this unique farm utilizes energy and resources from the nearby power plant to cultivate microalgae. For centuries, humans have consumed seaweed, which is a larger form of algae, but microalgae have not been as widely accepted as a food source. However, they have been consumed in ancient cultures in Central America and Africa. Today, scientists and entrepreneurs are increasingly recognizing the nutritional benefits of microalgae and their potential as a sustainable food source. The Vaxa farm is located about 35 minutes from Reykjavik, the capital of Iceland, and it specializes in producing a type of microalgae called Nannochloropsis. This microalgae is not only used as food for humans but also serves as feed for fish and shrimp farming. Additionally, the farm cultivates a type of bacteria known as Arthospira, commonly referred to as blue-green algae. When dried, it is known as spirulina, which is widely used as a dietary supplement and food ingredient, as well as a vibrant blue food coloring. One of the remarkable features of microalgae is their ability to photosynthesize, which means they can capture energy from light, absorb carbon dioxide, and release oxygen. Mr. Haflidason explained, 'The algae is eating CO2, or turning the CO2 into biomass. ' This process makes the farm carbon negative, meaning it helps reduce greenhouse gases in the atmosphere. Vaxa's unique location allows it to integrate algae cultivation with the geothermal power station, which provides clean electricity, cold water for the algae, hot water for heating, and even pipes to channel CO2 emissions from the power plant. Asger Munch Smidt-Jensen, a food technology consultant at the Danish Technology Institute, noted that this setup results in a slightly negative carbon footprint. He also highlighted that the farm has a relatively low environmental impact in terms of land and water use. The combination of renewable energy, a steady supply of CO2, and low-carbon nutrients is essential for maintaining a climate-friendly operation, and Mr. Munch Smidt-Jensen believes that this model is not easily replicable elsewhere. 'There is a huge input of energy to run these photo-bioreactors, and you have to artificially simulate the sun, so you need a high energy light source,' he explained. He emphasized the importance of utilizing areas like Iceland, where low-impact energy sources are available, to produce energy-intensive products. At the Vaxa facility, I climbed onto an elevated platform surrounded by photo-bioreactors, which are modular units filled with thousands of red and blue LED lights that stimulate the growth of microalgae. These machines provide the algae with the necessary water and nutrients. Mr. Haflidason explained that more than 90% of photosynthesis occurs within specific wavelengths of red and blue light, so they only provide the light that the algae can use effectively. The conditions for growth are tightly controlled and optimized using machine learning technology. The farm harvests about 7% of its crop daily, and the microalgae grow back quickly. Vaxa's facility has the capacity to produce up to 150 metric tonnes of algae each year, and they have plans to expand their operations. The microalgae are rich in protein, carbohydrates, omega-3 fatty acids, and vitamin B12, which makes them a valuable addition to our diets. Mr. Haflidason believes that growing microalgae in this manner could help address global food insecurity. Many other companies are also exploring the potential of microalgae, with estimates suggesting that the market could be worth $25. 4 billion by 2033. For example, a Danish startup called Algiecel is testing portable shipping container-sized modules that house photo-bioreactors, which could be connected to carbon-emitting industries to capture their CO2 while simultaneously producing food and feed. Microalgae are also being used in cosmetics, pharmaceuticals, biofuels, and as a replacement for plastic. There are even ideas about producing microalgae in space! However, despite the growing interest and investment in microalgae, there are still challenges to overcome before they become a common part of our diets. Mr. Munch Smidt-Jensen pointed out that the texture of microalgae can be unappealing, and some varieties may have a 'fishy' taste. Nevertheless, he believes that these issues can be addressed. There is also the question of whether people are ready to embrace microalgae as a food source. Malene Lihme Olsen, a food scientist at Copenhagen University, emphasizes the need for more research on the nutritional value of microalgae. She notes that green microalgae, such as chlorella, have a tough cell wall, making it difficult for our bodies to digest and absorb all the nutrients. For now, she suggests incorporating microalgae into other foods, like pasta or bread, to improve taste, texture, and appearance. Despite these challenges, Ms. Olsen is optimistic about the future of microalgae as a food source. She points out that if we compare the protein yield from one hectare of soybeans in Brazil to one hectare of algae, we could produce 15 times more protein from the algae. Back at the Vaxa farm, I was shown the harvested microalgae, which looked like a green paste. Mr. Haflidason offered me a taste, and after some hesitation, I tried it. To my surprise, it had a neutral flavor and a texture similar to tofu. He humorously remarked, 'We are absolutely not proposing that anyone should eat green sludge. ' Instead, the processed algae are used as an ingredient in various foods. In Reykjavik, there is even a bakery that makes bread with spirulina, and a gym that adds it to smoothies. Mr. Haflidason concluded, 'We’re not going to change what you eat. We're just going to change the nutritional value of the foods that you eat.