Myco-protein

Use the description given above to draw a flow diagram to show the production of Myco-protein. 

When the Myco-protein project was planned in the 1960s it was assumed the product would form a valuable protein source, needed to meet expected protein shortages. By the early 1980s, when the project had reached production, the protein shortage had not developed (at least in Europe). However, dietary habits had changed, and there was a move away from meat consumption to other healthier foods. There was also a move towards convenience foods such as deep-frozen prepared meals. It was to these markets that Myco-protein was directed. 

For food, SCP has been produced on a smaller scale and is mainly limited to yeasts, the use of which in food has been traditional. The exception is Myco-protein, which is being promoted as a health food, rich in protein and lacking animal fat, and which can be used as meat substitutes in high-value vegetarian convenience foods. 

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