One of the largest current barriers to making this into reality is the cost. As previously mentioned, the cost of the first in vitro hamburger was roughly $325,00 in 2013. Thus, creation of technologies that enable scaling are just as important as those involved in the successful creation of the product itself. It should be assumed that a large amount of work in this industry is currently going into the scaling process, although the specifics are currently uncertain. The best data I could find on this comes from interviews with Mark Post in May 2016, who says that they plan to use 25,000 liter bioreactors that would be able to produce 882,000 pounds of meat per year, which is enough for more than 10,000 people who eat an average amount of beef [66]. Uma Valeti of Memphis Meats has already stated that for the production of beef, the ratio of calories in to calories out has already been reduced from 23:1 to 3:1 [67], however the price of a pound of chicken was recently reported at $9,000/lb [68]. There is a funded project at Kent State University to build a bioreactor for the production of in vitro pork and lobster [69]. And more recently, a report in February 2017 suggested that the price had dropped to $11.36 for a five ounce burger [70], making the cost roughly 9-10x more expensive per pound than standard ground beef. Thus, we already getting closer to a price point that would be attractive to consumers.