Asia still needs meat, but production has to be made greener
China
Published Mar 19, 2024
Tridge summary
Maximo Torero, the U.N. Food and Agriculture Organization's chief economist, highlights the cultural significance of meat in various Asian cuisines. He notes the popularity of barbecued beef in South Korea, the love for yakiniku or charcoal-grilled meat in Japan, and the critical role of pork in Chinese cuisine, where its price fluctuations are even used to measure the nation's economic health.
Disclaimer: The above summary was generated by a state-of-the-art LLM model and is intended for informational purposes only. It is recommended that readers refer to the original article for more context.
Original content
Maximo Torero is chief economist of the U.N. Food and Agriculture Organization. Ask South Koreans about their favorite meal, and many will say barbecued beef. In Japan, a beloved dish is yakiniku, charcoal-grilled meat. When it comes to Chinese cuisine, the significance of pork is ...
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