For those who do not have the opportunity to visit a greenhouse spirulina, you’ve probably wondered: but how do you produce spirulina? Gourmet Spiruline presents one of his greenhouse greenhouses from the greenhouse to the plate in his article and in this french video.

 

The greenhouse

1. The basins of culture and its shading

Spirulina can be grown in ponds of different sizes. On this video images the basins are both 500m2. There is a risk of photolysis when temperatures are still low and sunshine is high (very light weather, long days). It is therefore necessary to install a shading device that you see with the plastic part above the basins. Different parameters are then adapted: heat, ventilation, brightness according to different atmospheric conditions

2. Agitation

On this video of spirulina from greenhouse to plate, paddlewheels are installed in each basin and shake the pools all day because spirulina needs agitation to grow.

3. The harvest

Harvesting is done by measuring the Secchi disk. This disc consists of a rod graduated in centimeters, carrying at its lower end a white disc that allows an approximate measurement of spirulina concentration. He is immersed in a glass of spirulina to measure it. A good concentration is when it disappears from 2 cm. Many parameters, such as Ph, need to be measured to see if the pools are ready to be filtered.

4. Filtration

Spirulina is sent using pumps on a filter frame through our automatic harvesting machine, and accumulates by forming a paste of billions of spirulina that is recovered for pressing.

5. Vacuum pressing

Using vacuum table, built by ourselves, we allow the evacuation of the culture medium spirulina for better extrusion and drying. A new “paste” is then obtained without culture medium (essentially consisting of mineral salts) which must then be dried.

6. Extrusion

It is thanks to an “extruder” or spaghetti pusher that we can dry spirulina. On the video we see how spirulina is pressed without stress, cold by this pusher. Spaghetti is formed on drying frames that are stored in a dryer. It is occasionally necessary in France to have a small auxiliary heater (not above 42 ° C) and a dehumidifier for the beginning and end of the year.

The plate ?

1. Transportation

After all these stages of production, dry spirulina is collected. It must be packaged in large bags up to 25 kilos for men to carry easily. Spirulina is then sent to our logistics center, which is an Esat, a handicapped center, which will take care of this treatment.

2. Product control

Specialized and trained to handle all the logistics of our verification and shipping process, the Esat, after receipt of any goods (France, Burkina Faso, India …) will do what is called sampling for shipment to the Carso laboratory, to analyze the quality of batches in bacteriological, heavy metals and PAH. We will therefore have the full support of the “bulk → packaged” process, from the arrival of spirulina in bulk until obtaining packages of spirulina to send to B2B and B2C customers.

  • Picture 1 : reception / general inspection / weighing

Conditionnement spiruline 1

  • Picture 2 : preparation / verification

Conditionnement spiruline 2

  • Picture 3 : laboratory validation and marking

Conditionnement spiruline 3

3. Conditioning

After having received the authorization of the laboratory, the Esat will be able to condition our products according to the customers. France, England, Belgium, Honk-Hong or Australia, we will have our packaging well differentiate according to the laws of the country, authorizations of the allegations and can then ship the packages.

4. Sales and departure

Once all the recommendations and control of the specifications of Gourmet Spiruline are respected, the sachets will be able to leave the warehouse and join your plates for your consumption.

For further

We invite you to go directly to our shop to choose our spirulines, whether they are crystals, glitter, petals, confetti or even tablets, (these are made by ourselves)