The algae of the 21st century
Origin of spirulina
This cyanobacterium is native to Central America and was cultivated by the Aztecs. Spirulina’s origins are also found in Africa, among certain peoples of the Sahara.
In the West, its richness was revealed to the world in the 1960s, thanks to an expedition by Belgian botanist Jean Léonard who discovered cakes with green and bluish hues in indigenous markets of certain tribes in Chad.
In 2010 this botanist was honored by the inauguration of “Spirulina Avenue” in Woluwe-Saint-Lambert (Belgium).
Spirulina is one of the first forms of life on the planet!
The history of spirulina in Central America was revealed in the 1970s following the identification of this algae that clogged the soda ash extraction system in the alkaline waters of Lake Texcoco, where the city of Mexico now stands.
This is the beginning of the commercialization of this “green gold”, and the discovery of its benefits.
The benefits of spirulina
Declared as food of the future by the World Health Organization, spirulina is an excellent source of protein, minerals, vitamins and trace elements.
This dietary supplement is also an excellent source of iron and is rich in phycocyanin: the only natural blue pigment that can be used as a food coloring!
The nutritional benefits of spirulina are so significant that this alga is also used to combat malnutrition in various African countries.
Its benefits are also recognized for supporting weight loss efforts, optimizing athletes’ bodies for better performance, or even as a detoxifier for our bodies.
Also read What is the best organic spirulina on the market?
Organic spirulina: myth or reality?
Spirulina cultivation
It is possible to find organic spirulina when it grows in its natural environment (lakes in South America, Africa or Asia, for example).
In France, spirulina production takes place in artificial brackish freshwater ponds 30 to 40 cm deep at a temperature between 30°C and 40°C.
Its harvest requires a specific filtering and pressing process, then it is dried in ovens to be distributed as powder, tablets, or capsules.
It grows thanks to photosynthesis: it transforms mineral matter (that is, the nutrients it finds in its environment) into organic matter, using water, CO2 and light.
Spirulina’s food is therefore exclusively mineral. These minerals are either the result of the natural transformation of organic matter into mineral matter, or the result of chemical processes synthesizing minerals.
Does French organic spirulina not exist?
To begin, what is organic? According to the French Agency for the Development and Promotion of Organic Farming, organic farming is “a method of production and processing that respects the environment, animal welfare and biodiversity, and that provides solutions to climate change”.
To obtain “organic” certification, a dietary supplement must:
- contain at least 95% ingredients from organic farming
- require no chemical or synthetic products during their production
- not contain additives, colorings, flavor enhancers or sweeteners
- must not contain GMOs
According to French and European criteria, it is currently still impossible to find organic spirulina in France.
Indeed, “it is impossible to refer to organic farming for any freshwater production” according to the European regulation for organic farming certification.
In the context of producing this alga, French spirulina farmers use a mineral fertilizer, mineral nitrogen, a product not permitted in organic agriculture.
To date, there is still no accepted equivalent in certified organic aquaculture.
Beware, there are some private and unofficial organizations that bypass these rules and still offer an organic label on their spirulina. This label is in no way equivalent to the official “AB” organic label for organic farming.
The path to organic
Les Spiruliniers de France are trying to address these issues around the organic certification of spirulina.
Created in 2009, the Federation of Spiruliniers of France aims to develop a specification for an “organic aquaculture” of spirulina.
The “ecological spirulina” commission will aim to find fertilizers that are usable in ‘organic’ production and suitable for this highly nutritious alga.
They want to provide a realistic answer to producers, consumers, and distributors about the challenges and possibilities of organic spirulina cultivation.
How to choose?
Spirulina can be consumed as capsules, tablets, flakes, and powder.
To buy organic spirulina today, you generally have to turn to brands selling spirulina produced abroad, usually in natural lakes and therefore, in principle, without inputs.
We also advise you not to buy your spirulina at pharmacies. Indeed, they generally offer low-quality spirulina with capsules and tablets containing binding agents.
Spirulina capsules are powder coated in gelatin, which will account for nearly 20% to 25% of the weight indicated on the label.
Prefer spirulina in flakes or tablets, and make sure it really contains 100% spirulina.
These two formats are nevertheless the most practical for consumption; you just need to be vigilant about the locations and methods of production.
Prices for quality spirulina tablets range from €120 to €150 per kg.
