Science! They’re Making Biodegradable Golf Balls Now
If you’re a golfer anything like me – and why wouldn’t you at the very least be aspiring to? – you often find yourself racked with pangs of guilt each and every time you have launched an errant drive (or an approach, or a pitch, or a chip shot) deep into the woods and/or pond during a round, knowing that you will never find and/or retrieve said ball. But it’s not only the money spent that brings you down, you are also aware of the fact that it takes nearly 1,000 years for a standard golf ball to break down.
Well, do I have some good news for all of you hacks out there prone to spraying your golf shots every which way besides the direction you were aiming: the University of Maine and something called the Lobster Institute have teamed up and figured out a way to make a completely biodegradable golf ball. And coincidentally, given that the Lobster Institute was involved, the balls are made out of discarded lobster shells. Do they come with a side of melted butter? Ha, just joshing you. They’re not edible, you see, but they do break down completely within two weeks.
Via the Toronto Star:
“This is something we could eventually work on, but we’re still at the prototype phase,” said Bob Bayer, executive director of the Lobster Institute, a research and education organization.
There are other biodegradable balls on the market, all designed for one-time use. But Bayer says what sets the lobster ball apart is that it is the same weight as a regular golf ball.
“When you hit it with a driver, it makes that same sound as a regular golf ball and goes almost as far,” he said. “It really has the same feel as a normal golf ball.”
Unfortunately, the lobster shell balls do not possess the structural integrity of a standard golf ball and they are prone to cracking after only a few shots. But let’s be honest here: more often than not, you would have usually lost the ball by that time anyway. Because you’re a major hack.
Fore! New biodegradable golf balls are made from lobster shells [Toronto Star]