From M. W. Thring
I am surprised that your article on meat and protein
(18 March, p 32) does
not mention the process of leaf fractionation developed by the late N. W. Pirie.
In my view, this will be the principal source of human protein in two or three
decades, as it has several advantages.
Leaf fractionation produces up to 10 times as much protein per hectare as
when the land is used to grow food for animals. It does not require artificially
fixed nitrogen, which is made using a large amount of energy. It is already
being used on lucerne, or alfalfa, in France, Hungary and the US to make
supplementary feed for pigs and poultry. As lucerne is a legume, it adds
nitrogen to the soil.
The process can be applied to almost any fresh green leaves, including weeds
such as water hyacinth and nettles. The leaf protein it produces contains no
animal fats, and the fibrous residue is an excellent ruminant feed.
Feeding trials in 14 countries have shown that regular leaf concentrate
consumption promotes good health and weight gain, increases haemoglobin and
vitamin A status, and reduces the frequency and severity of illnesses. One
series of trials in which leaf protein was used to supplement the diet of badly
nourished children for six months showed that the weight increase was nearly
three times as great as that of those whose diet was unaltered.
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Brundish, Suffolk
