Spirulina, its scientific name Arthrospira platensis, is a cyanobacteria. Spirulina is a food supplement that began to be tested in the 1970s after the discovery of its traditional consumption, notably by the Kanem of Chad and the Aztecs of Mexico, for more than 1000 years. Spirulina grows naturally approximately between latitude 35°N and 35°S and is found naturally in Africa, Asia, South and North America and Europe. In 1976, Sosa Texcoco was the only global producer of spirulina. Later, other companies were quickly created and new producers set up in several countries, particularly in Africa. In 1986, IH.SM researchers discovered the existence of spirulina in its natural state, in certain salt ponds in the Tuléar region. The identification of the strain Arthrospira platensis var. toliara was made in 1995. Two natural spirulina sites were exploited before 2020 and currently around thirty producers exist throughout the Island, whose annual production is around 21 tons.
You will learn how to produce Spirulina
How to make the final commercialized product…and many other techniques...