Approximately appeared 3.5 billion years ago, Spirulina belongs to the cyanobacteria family, sometimes confounded with a microalgae. Traditionally consumed by the Aztec civilization in the valley of Mexico and still consumed by the kanambous in Africa near Tchad lake, it was rediscovered in the 60’s.
Nutritional qualities of spirulina are making it one of the best feed on the planet hence a product of high added value.
Average values for 10 grams of dry spirulina Arthrospira platensis (source : MICHKA and FALQUET, 2005) :
|Nutrients||Composition for 10g||% of Recom. Daily Intake||Purpose|
|Proteins||50 – 70%||–||Cells and tissue construction|
|Iron||15 mg||83%||Increase tiredness, infectious and stress|
|B12 Vitamin||0,032 mg||533%||Tiredness, circulation, growth|
|Beta-caroten||14 mg||400%||Stimule le système immunitaire|
|Oméga 6||97 mg||–||Boost immune system|
|Phycocianin||20% – 1500 to 2000mg||–||Boost the Immune system|
To which we can add :
All the B, E and K vitamins, a minerals complex : potassium, calcium, magnesium, zinc, sodium and its protein profile contain the 8 essential amino acids.
Adding to this :
Its high nutritional benefits which are making it a more and more wanted product. Modern consumers are now turning towards a healthier food. This trend put spirulina under spotlight.
To learn about our brand and the range of spirulina product we display, go on our website : https://akalfood.com/
10 good reasons to make friend with spiruline
Spiruline grows fast (1/4 of its volume per day). Harvest is done almost every day but on the contrary to many agricultural production (like milking cows) it is possible not to harvest everyday (weekends and holidays). However this will have an impact on the productivity.
It is rethinking the whole production system and have a better control from the inputs to the outputs.
The main goal is to know how to analyse the main nutritious components in the culture media, to feed spirulina according its real needs.
Thanks to this control and knowledge, the spirulina grower will be then able to react correctly in case of sudden excess or deficiency concerning one or several of the main element(s) that composes the media.
La culture raisonnée pourrait comme la maîtrise des apports d’intrants par le contrôle de leurs teneurs dans le milieu de culture de spiruline.
L’objectif est donc de savoir analyser les composants nutritifs présents dans le milieu de culture, afin de pouvoir comprendre et nourrir la spiruline suivant ses besoins réels, et non théoriques, dans le but d’apporter des fertilisants en quantité juste voire à en réduire l’utilisation.
Grâce à cette maîtrise et cette connaissance, le spirulinier sera alors en mesure de pouvoir réagir en cas de problème d’excès ou de carence des éléments en présence dans le milieu de culture de par une meilleure compréhension de celui-ci.
This obviously applies to France but any other countries in Europe will have the same legislation barrier. There are two main problems that provide a producer from culturing spirulina and be certified organic :
Nowadays most of the organic spirulina is produced in industrial farms abroad. The cultural mode is completely automatic and the drying is realised by spray drying a method that dries spirulina almost instantly, diminishes its benefits and gives it a strong taste often disliked by consumers
HYES is focused on organic farming since its beginning in 2009
With the same idea of an integrated system of Dr Ripley Fox. HYES gets its inspiration from the lakes where spirulina is naturally present. Recreate this symbiosis of spirulina with methanation promote a virtuous circle where by-products of methenation are becoming resources to spirulina culture.
The spirulina market is fully developing. Spiruline becomes an unavoidable item in any organic shop, but also in pharmacy or in supermarkets.
French made Spirulina represent less than 20% of the French consumption (Source: Federation of the Spirulina producers of France). Whilst the consumption current trend goes to local products. This evolution opens new perspectives for the French spirulina.
The spirulina is a new ingredient, as such, its market launching necessitates an adapted communication to have an acknowledge consumer, which is time consuming. However sale on site allows to reach and connect with consumers and therefore to upgrade the profession perception.
We have the possibility to buy only a part or all your production and sell it through to our structured selling network *
*on the condition that requirement specification on which we’ll have both agreed beforehand are fulfilled
We have set up a wide range of transformed spirulina products to develop a positive image and have a better acceptance from the consumers.
Our website allows to insure a part of our sales https://akalfood.com/ . Our brand is distributed in a rising number of resalers.
Continuous rise since 1995: from 1.400T to 3.500T in 2000, it is nowadays estimated around 20.000 tons (http://news.algaeworld.org/2017/07/quality-spirulina-produced-inner-mongolia-china/). A couple of years before, we would have said that United states were at the origin of 50% of the world production. However we now know that very big players in Asia (China, India, Mongolia) are developing in this fast going industry.
Spirulina image keeps on getting better and better on the side of the consumer acknowledgement. Its nutritional qualities are that good, that several international organizations such as UNO use spirulina in their mission.