Hello and welcome to Business Daily from the BBC with me, Manuel Saragossa.

Coming up, does farming, as we know it, have a future?

We foresee that directly in the US, we're going to lose about a million jobs.

And farmland, the value is going to go down by 40 to 80 percent by 2035.

Meat alternative products are getting cheaper and tastier. What are meat farmers doing about it?

Our policy is clear. The definition of beef should only include products derived from actual

livestock raised by cattle farmers and ranchers and harvested for human consumption.

The Future of Farming here on Business Daily from the BBC.

I'm Andrew Loftus. I'm a beef farmer in North Yorkshire. It's an area of outstanding natural beauty.

It's what many think of as the iconic British countryside

of rolling hills and hedgerows and trees in those hedgerows.

My family have been beef farmers for several generations now.

The place is full of biodiversity.

That means shrews, voles, hedgehogs, skylarks, hawks, you name it.

The carved suckle naturally on their mothers and it's a very

natural, soya-free process that's continued on this farm for more than a thousand years. And in my

book, that's a definition of sustainability. But could farming as we know it be the next industry

set to be disrupted? In yesterday's Business Daily, we spoke about something

called precision fermentation. It's a biotechnology that allows us to produce animal products such as

proteins by brewing them in giant vats of genetically modified microbes. It's like brewing beer,

but instead of making alcohol, you're brewing the proteins needed to make meat, milk or wool,

without going to the trouble of growing an entire animal first.

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