Nutritional and economic aspects of bone broth production from local livestock sources in Аlberta, Сanada

Abstract

This study explores the nutritional, economic, and practical aspects of bone broth production using locally sourced beef, bison, pork, and chicken bones in Alberta, Canada. The research aimed to evaluate bone broth as an affordable source of protein and collagen, as well as its potential as a sustainable alternative to industrial collagen supplements. The experiential approach involved recipe standardization, sensory evaluation, and cost analysis. Results indicate that locally prepared bone broth can provide 5–9 grams of protein per serving, with significant amino acid content (glycine, proline, hydroxyproline). Although the cost per gram of protein remains higher than commercial collagen powders, bone broth offers complete nutritional value and supports community-based food systems. The findings highlight bone broth’s potential role in food security, waste reduction, and value-added meat processing, providing opportunities for local farmers and small producers.