Milk replacement on way, time to adjust farming

What cows do efficiently by eating grass, precision fermentation tries to do in factories, using huge amounts of energy and a number of machines and technology. Cows do all that from the free energy of the sun.
The end product of precision fermentation, trying to mimic cow’s milk, will never be as good as natural milk.
Precision fermentation has been made possible by huge financial input from Governments and private sectors. It will end up the same way as the lab-grown meat, factory-made food and insect-based proteins. These are buckling one after the other, due to lack of interest from consumers and investors withdrawing their investments, cutting short their losses.
It is truly disgraceful that NZ tax money has been used in such Frankenstein projects both here and overseas, given that the NZ economy is fundamentally agricultural. Even more disturbing is farming organisations like Fonterra, using farmers' money for such research.
If anything, precision fermentation will make NZ natural milk and meat more attractive to overseas consumers wanting natural products. NZ farmers all the time are improving their practices to reduce the impact of farming on their environment. It will be up to farmers to decide what they produce on their land and I am sure they are quite versatile, if demand for natural milk ever falls.