[Music]
we have already heard in this room
talk about food of the future and jellyfish
they have been named as food of the future
I would like to say that, however, the future is already there
here probably as gibson says
we have to distribute it a little better
because because currently
from the interaction between the research
scientific and industry start up
industry we already have on the market of
traditional foods of fortified foods
with functional nutraceutical activities
actually what we talk about
now it’s the novel food that’s for
Europe is called novel food that is
all those foods that have not been
consumed significantly in
europe before 97 and it is important to say
this is because this range of foods is
regulated by European laws and laws
that have been recently too
updated and in this update
those foods that are included were included
new foods for Europe but that are foods
for thousands of years from third countries
actually jellyfish is a food
traditional much appreciated
highly valued in China for millennia
precisely, however, looking a bit in the
literature and I could see that too
in the oldest recipe book from the Roman period
apicio celio cites a recipe in which
talk about a plate of anchovies without
anchovies in which it adds casts
marinas that probably a jellyfish that
adds to flavor the chile
so much at the table but no one will know what
ate
because in fact there is for us a
repulsion towards this animal from
use as food
this is partly due to reasons
cultural but probably also a
biological reasons there is a phenomenon that the
food neophobia that is the fear of the
new foods that anyway is a phenomenon
positive because it preserves us
biologically preserves us
from the poisoning of unknown foods e
and so there is a repeated experience that
it then leads us to the habit of eating
what is the weather that brings
from experience to habit here we are
seeing for example some foods that are
absolutely traditional for us
pizza polenta are part of the diet
Mediterranean that is heritage
unesco
but if we think of traditional methods
in 1500 in Italy which were none
of these because before 1492 that is
before the discovery of America not
there was none of these primary products
and therefore we can conclude that the
Mediterranean diet heritage
intangible of humanity is nothing but
fruit of a migration of peoples and of
products said this
we return to the fact that habits
food essentially depend on
different biological cultural factors but
in fact they depend on the presence or not
of natural resources and of the
availability of these resources for the
populations if we talk about resources
the marine we have to confirm that
that has been said that is that the caught the
amount of fish is being reduced by
year in year it has been calculated that in 50
years the number of species then the
marine biodiversity has decreased by 30
percent and the prospect is that in
2050 all fishing activities will be
canceled
at the same time what is happening
observing what the scientists
they are observing that there is an increase
of the proliferation of jellyfish
here if you look at the coastal regions
colored in orange and red
you can check that in most
part of the coastal areas is observed a
increase in populations of jellyfish e
so there is a change of the
marine ecosystems in which it is one
reduction of large fish and
an increase in gelatinous zooplankton
that is practically jellyfish with
the idea that in the future our oceans
they will be able to be inhabited by
jellyfish and animals that organisms
they eat jellyfish
obviously in this situation besides
an impact on marine ecosystems both
an impact on human activities and in
effects there is a big impact on the
tourism on the industry for example
occurred in several countries the
block of power plants or
nuclear power stations for clogging a
cause of jellyfish systems
cooling of these plants e
above all an impact on water
culture and fishing
this is an image of the
our apulia where there is only one image
of fishermen who return to the port with the
networks
in boats full of pretty jellyfish
that fish and they then spent it all
the morning to free the networks from
jellyfish and have not had any kind of
income from this have had one
substantial economic loss if they had
could use this material like
as a fish product
obviously it would have been different
and this is another area of ours
Puglia and ginosa marina
this video was shot the year
last but I can assure you that
this year in the same situation there
they are tons of jellyfish we have
calculated with aerial shots with
of the scuba dives that are there
in that area up to 800 tons of
jellyfish this is the roma stoma pulmo a
this point then we can
choose or continue to consider
this as a damage a damage to the
tourism a problem or think of
use it to use it for example
natural resource in the
in the diet maybe in a system
of circular economy in which it is reduced
the
waste and use it better
make better use of natural resources
in fact fishing and aquaculture of
jellyfish already present in the world but
especially in the countries of the south east
asian and and it comes as you see of
an activity of an economy of
subsistence are used above all
women
for example, in Thailand they are turned
women during the off season of the
crab and but also in
america in georgia in particular the
shrimp fishing crisis has led
fishing vessels to engage in fishing
of the cannon ball jellyfish the wing this
jellyfish which is then dried on the spot
and shipped to the market in the south east
Asian market that is very prosperous
because the numbers are of the fao but they are
absolutely underestimated
there is a turnover of thousands
of dollars for very high production
and so at this point it is worth it
think of using jellyfish as one
economic resource also because we have it
already said
the ecological impact of protein sources
terrestrials is always becoming heavy
we know that a pound of beef meat
produces 60 kg of co2 while one of
mussels only produces 10 probably
jellyfish even less
we must however verify that this food
is adequate from a point of view
nutritional and for this Europe and
very careful this to this problem e
has financed a project called
goes in which the cn
the spas of Lecce has just the role of
verify that jellyfish can
be produced in a manner consistent with
European laws or foods
food ingredients
or bioactive compounds in fact the
our business and production of
bioactive compounds for the industry
cosmetic and pharmaceutical nutraceuticals e
the production of food maybe the
functional events that are though
adapted to the European market
in fact the characteristics of the
we are studying the main and jellyfish
of the Mediterranean as all the
jellyfish are predominantly made up
of water but that 5 percent of matter
dry essentially consists of
protein and these proteins
around eighty percent e
collagen and collagen a protein
which has commercial value because
currently it is extracted from animals
terrestrials with serious risks for how much
it concerns the biesse but also residues
of fish and therefore could be one
good source of one of a protein
commercially valid
characteristics of these species of
jellyfish are very interesting and one
protein with antioxidant activity
very high bioactive compounds have
a low content of lipids and these
lipids have a mega 3 omega6 ratio
optimal
this activity is very successful
we presented it to expo e
now we left to
Kitchen professionals
possibility of with their creativity of
create dishes suitable for al
Italian European public because we have
made a jelly of water
tomato then to dilute a little
here too the stability and on which we have
put on its season states
we enter a dish that has been a lot
also appreciated by our colleagues
foreigners therefore concluding the
eating habits are continuous
change maybe now is a little more
fast this change is due to
change to migrations changes in the
society but also now to changes
we only have to decide on climate change
how to use this change
probably popular culture can
can give us a hand as well as science
he said like this talker in the
fill the pan with water then the
first boiled follows yes I first boiled
and I had to become so rigid
they cut into slices of the beta
floured
the first day I made it just floured
and fried second day I did
floured with eggs and bread
grated
however, the exquisite and then in the pot
presents in a beautiful way is not
like so many other things of the strange ones of
sea not really seeing you invites her to
eat it here for two three days
much the next time maybe the
word
[Music]
we have already heard in this room
talk about food of the future and jellyfish
they have been named as food of the future
I would like to say that, however, the future is already there
here probably as gibson says
we have to distribute it a little better
because because currently
from the interaction between the research
scientific and industry start up
industry we already have on the market of
traditional foods of fortified foods
with functional nutraceutical activities
actually what we talk about
now it’s the novel food that’s for
Europe is called novel food that is
all those foods that have not been
consumed significantly in
europe before 97 and it is important to say
this is because this range of foods is
regulated by European laws and laws
that have been recently too
updated and in this update
those foods that are included were included
new foods for Europe but that are foods
for thousands of years from third countries
actually jellyfish is a food
traditional much appreciated
highly valued in China for millennia
precisely, however, looking a bit in the
literature and I could see that too
in the oldest recipe book from the Roman period
apicio celio cites a recipe in which
talk about a plate of anchovies without
anchovies in which it adds casts
marinas that probably a jellyfish that
adds to flavor the chile
so much at the table but no one will know what
ate
because in fact there is for us a
repulsion towards this animal from
use as food
this is partly due to reasons
cultural but probably also a
biological reasons there is a phenomenon that the
food neophobia that is the fear of the
new foods that anyway is a phenomenon
positive because it preserves us
biologically preserves us
from the poisoning of unknown foods e
and so there is a repeated experience that
it then leads us to the habit of eating
what is the weather that brings
from experience to habit here we are
seeing for example some foods that are
absolutely traditional for us
pizza polenta are part of the diet
Mediterranean that is heritage
unesco
but if we think of traditional methods
in 1500 in Italy which were none
of these because before 1492 that is
before the discovery of America not
there was none of these primary products
and therefore we can conclude that the
Mediterranean diet heritage
intangible of humanity is nothing but
fruit of a migration of peoples and of
products said this
we return to the fact that habits
food essentially depend on
different biological cultural factors but
in fact they depend on the presence or not
of natural resources and of the
availability of these resources for the
populations if we talk about resources
the marine we have to confirm that
that has been said that is that the caught the
amount of fish is being reduced by
year in year it has been calculated that in 50
years the number of species then the
marine biodiversity has decreased by 30
percent and the prospect is that in
2050 all fishing activities will be
canceled
at the same time what is happening
observing what the scientists
they are observing that there is an increase
of the proliferation of jellyfish
here if you look at the coastal regions
colored in orange and red
you can check that in most
part of the coastal areas is observed a
increase in populations of jellyfish e
so there is a change of the
marine ecosystems in which it is one
reduction of large fish and
an increase in gelatinous zooplankton
that is practically jellyfish with
the idea that in the future our oceans
they will be able to be inhabited by
jellyfish and animals that organisms
they eat jellyfish
obviously in this situation besides
an impact on marine ecosystems both
an impact on human activities and in
effects there is a big impact on the
tourism on the industry for example
occurred in several countries the
block of power plants or
nuclear power stations for clogging a
cause of jellyfish systems
cooling of these plants e
above all an impact on water
culture and fishing
this is an image of the
our apulia where there is only one image
of fishermen who return to the port with the
networks
in boats full of pretty jellyfish
that fish and they then spent it all
the morning to free the networks from
jellyfish and have not had any kind of
income from this have had one
substantial economic loss if they had
could use this material like
as a fish product
obviously it would have been different
and this is another area of ours
Puglia and ginosa marina
this video was shot the year
last but I can assure you that
this year in the same situation there
they are tons of jellyfish we have
calculated with aerial shots with
of the scuba dives that are there
in that area up to 800 tons of
jellyfish this is the roma stoma pulmo a
this point then we can
choose or continue to consider
this as a damage a damage to the
tourism a problem or think of
use it to use it for example
natural resource in the
in the diet maybe in a system
of circular economy in which it is reduced
the
waste and use it better
make better use of natural resources
in fact fishing and aquaculture of
jellyfish already present in the world but
especially in the countries of the south east
asian and and it comes as you see of
an activity of an economy of
subsistence are used above all
women
for example, in Thailand they are turned
women during the off season of the
crab and but also in
america in georgia in particular the
shrimp fishing crisis has led
fishing vessels to engage in fishing
of the cannon ball jellyfish the wing this
jellyfish which is then dried on the spot
and shipped to the market in the south east
Asian market that is very prosperous
because the numbers are of the fao but they are
absolutely underestimated
there is a turnover of thousands
of dollars for very high production
and so at this point it is worth it
think of using jellyfish as one
economic resource also because we have it
already said
the ecological impact of protein sources
terrestrials is always becoming heavy
we know that a pound of beef meat
produces 60 kg of co2 while one of
mussels only produces 10 probably
jellyfish even less
we must however verify that this food
is adequate from a point of view
nutritional and for this Europe and
very careful this to this problem e
has financed a project called
goes in which the cn
the spas of Lecce has just the role of
verify that jellyfish can
be produced in a manner consistent with
European laws or foods
food ingredients
or bioactive compounds in fact the
our business and production of
bioactive compounds for the industry
cosmetic and pharmaceutical nutraceuticals e
the production of food maybe the
functional events that are though
adapted to the European market
in fact the characteristics of the
we are studying the main and jellyfish
of the Mediterranean as all the
jellyfish are predominantly made up
of water but that 5 percent of matter
dry essentially consists of
protein and these proteins
around eighty percent e
collagen and collagen a protein
which has commercial value because
currently it is extracted from animals
terrestrials with serious risks for how much
it concerns the biesse but also residues
of fish and therefore could be one
good source of one of a protein
commercially valid
characteristics of these species of
jellyfish are very interesting and one
protein with antioxidant activity
very high bioactive compounds have
a low content of lipids and these
lipids have a mega 3 omega6 ratio
optimal
this activity is very successful
we presented it to expo e
now we left to
Kitchen professionals
possibility of with their creativity of
create dishes suitable for al
Italian European public because we have
made a jelly of water
tomato then to dilute a little
here too the stability and on which we have
put on its season states
we enter a dish that has been a lot
also appreciated by our colleagues
foreigners therefore concluding the
eating habits are continuous
change maybe now is a little more
fast this change is due to
change to migrations changes in the
society but also now to changes
we only have to decide on climate change
how to use this change
probably popular culture can
can give us a hand as well as science
he said like this talker in the
fill the pan with water then the
first boiled follows yes I first boiled
and I had to become so rigid
they cut into slices of the beta
floured
the first day I made it just floured
and fried second day I did
floured with eggs and bread
grated
however, the exquisite and then in the pot
presents in a beautiful way is not
like so many other things of the strange ones of
sea not really seeing you invites her to
eat it here for two three days
much the next time maybe the
word
[Music]
Please follow and like us: