Innovating Sustainable Protein Sources in Oman Through Dates

April 08 2024 Seif Ghanem

Agriculture

From Tradition to Innovation: Oman’s role in cultivating the future of meat alternatives from dates

The market for alternative meat products has been growing in recent years. In our previous article on Plant-Based Food, we discussed that the demand for these products is driven by a desire to reduce livestock gas emissions. Methane, in particular, is about 34 times more damaging to the environment compared to CO2. According to Greenpeace, the EU’s cows, pigs, and farm livestock produce more GHG emissions than all the cars and vans put together. Beef production is estimated to generate approximately 70 kg of greenhouse gas per kilogram. To put this into perspective, producing 1 kilogram of beef is equivalent to driving a car for 278 km. In addition to contributing significantly to greenhouse gas emissions, livestock products require millions of acres of land to raise animals and produce their feed. As of 2023, almost 40% of the world’s available arable land is used for growing livestock feed crops.

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About 57% of consumers are willing to change their purchasing behavior to help the environment. This shows that the shift towards alternative protein products is not a fleeting trend but a necessary step towards sustainability and environmental protection. The demand for innovative and eco-friendly protein alternatives to traditional meat products has driven research. These alternatives use underutilized resources that can be ‘upscaled’ as inputs in the production of alternative protein products.

Mycoproteins as a Viable Protein Alternative

Mycoproteins are increasingly recognized as a viable, sustainable, and nutritious alternative to traditional animal products. Unlike conventional livestock farming, mycoprotein production requires significantly less land and water and generates a fraction of the greenhouse gases. It involves fermenting agricultural waste or surplus with specific fungi to produce high-protein biomass, which can be processed into various food products.

Replacing meat with Sustainable Protein Sources in Oman

Nutritional Benefits of Mycoproteins over Plant-Based Products

Mycoproteins offer an alternative to various protein products, such as meat substitutes (burgers and sausages), baking and cooking ingredients, and nutritional powders and bars. Mycoproteins are a good source of protein, containing all essential amino acids. This is a significant improvement over plant-based proteins, which lack some essential amino acids. They are also high in fiber and have a low-fat profile. Mycoproteins also naturally imitate the texture of meat, simplifying the creation of meat alternatives without the need for additional additives or complex blends typically found in plant-based meat alternatives.

Unlike plant-based protein alternatives, mycoprotein inputs are versatile and can be adjusted based on available crop surpluses in each country. This enables mycoprotein production year-round, regardless of which crops are in season, ensuring a steady supply of the product that is less dependent on any one crop than traditional plant-based protein production.

Mycoproteins also offer an important benefit as an excellent option for individuals with specific dietary restrictions or allergies. For example, those with soy or wheat allergies can use this alternative protein source instead of plant-based protein products. Additionally, it is a suitable alternative for people on vegetarian or vegan diets.

Environmental Benefits of Mycoproteins over Plant-Based Products

In addition to the nutritional benefits of mycoprotein compared to traditional plant protein, it is also the most environmentally friendly source of protein. It requires significantly less land and water than traditional agriculture and emits only a fraction of the greenhouse gases. This is especially true for vertical applications that use agricultural by-products as inputs to produce mycoproteins, further enhancing their sustainability.

Case Study: Oman’s Collaboration with MycoTechnology

Oman is a leading global producer of dates, ranked 8th worldwide and 2nd in the Gulf region after Saudi Arabia. With approximately 9 million date palm trees spread across 62,000 acres, Oman’s yield of 51 kg per tree is well above the global average of 40 kg per tree. In 2021, Oman produced 374,000 tons of dates. Of these, 53% were consumed locally, 4% were used for manufacturing, and another 4% were exported. The remaining dates were used for animal feed. This leaves significant untapped potential to increase the value of their production by using these surplus dates in more lucrative industries, such as the alternative protein industry.

MycoTechnology is a Colorado-based startup. It has partnered with the Oman Investment Authority (OIA) to establish the Mycoprotein industry in the Sultanate of Oman. The company focuses on producing mushroom-based proteins using dates as the primary input for fermentation. This collaboration has led to the creation of Vital Foods Technologies, which will set up a large-scale production facility in Oman to utilize surplus dates that would otherwise be wasted. The high sugar content of dates would facilitate the production of high-quality mushroom-based proteins that are functional and easily digestible.

This aligns with Oman’s Vision 2040 regarding attracting modern technologies to enhance food security in the region. The project not only helps upscaling and transforming an agricultural product that would otherwise be wasted but also contributes to the diversification of Oman’s economy, creating jobs and incubating talents in the field of food technologies.

Construction of the new facility on a 10-hectare site (provided and funded by the government) has started in the first half of 2023. Commercial production is expected to start by the second quarter of 2025, aiming to process up to 16,000 tons per year. This represents about 11% of the available surplus.

This innovative project promises to supply Oman with an alternative food source and paves the way for producing alternative proteins in Oman. With a surplus of agricultural feedstock, Oman can position itself as a global supplier of alternative proteins. This industry can help diversify Oman’s economy through post-processing plants that produce finished food products incorporating alternative protein sources.

Conclusion

Although mycoproteins are relatively new to the alternative protein market, they offer clear advantages over both meat products and plant-based alternatives. They are sustainable, require less land and water, and generate less greenhouse gases. Additionally, mycoproteins are not seasonal and can be produced year-round, unlike traditional plant-based protein alternatives.

Mycoproteins are also a nutritious and viable protein source. They are high in fiber, low in fat, and contain essential amino acids. Mycoproteins also have a meat-like texture, making them ideal for creating meat alternatives without additives or complex blends. They can also be a great alternative protein source for individuals with specific dietary restrictions or allergies. These benefits position mycoproteins as a strong alternative protein that appeals not only to vegetarians and vegans but also to those who wish to supplement their diets with alternatives that are less harmful to the environment.

The collaboration between Oman and MycoTechnology is a great example of Oman’s potential to not only meet the growing demand for sustainable protein products but also to strengthen the country’s economy by placing it at the forefront of food innovation both regionally and globally. This is in line with Oman’s Vision 2040 goals of enhancing food security and diversifying the country’s economic activities. It is also a step in the right direction of building on existing resources to achieve the country’s goals.