There’s some reason to believe shrimp paste could be easier to create plant based substitutes for, compared to other shrimp products, and that the alternative proteins market might not naturally have the right incentives to create excellent substitutes very quickly.
This analysis seems right to me (intuitively).
Idea: an EAA funder pre-commits to purchase (subsidize?) the first $UNITs of plant based shrimp based.
(setting aside whether it’s good to reduce demand for shrimp)
If someone is setting up this kind of precommitment I think it would be important to tie it to factors that would influence the success in the market. I would guess those are primarily cost and taste. Cost is hard to predict, and many things get far cheaper when scaled up, but taste seems pretty tractable. Perhaps tie the commitment to having a group of shrimp paste consumers ranking the substitute equal or better in a blind comparison (probably in cooked dishes, ideally where the cooks were also blinded to the condition)?
This analysis seems right to me (intuitively).
Idea: an EAA funder pre-commits to purchase (subsidize?) the first $UNITs of plant based shrimp based.
(setting aside whether it’s good to reduce demand for shrimp)
If someone is setting up this kind of precommitment I think it would be important to tie it to factors that would influence the success in the market. I would guess those are primarily cost and taste. Cost is hard to predict, and many things get far cheaper when scaled up, but taste seems pretty tractable. Perhaps tie the commitment to having a group of shrimp paste consumers ranking the substitute equal or better in a blind comparison (probably in cooked dishes, ideally where the cooks were also blinded to the condition)?