The EnerGaia company in Thailand is producing a superior quality Spirulina after creating a unique bioreactor design that saves water, is cost effective and provides a solution to the temperamental growing conditions of this impressive algae.
Spirulina is an exceptional source of nutrients and protein and is finally being recognised for its innumerable health benefits. EnerGaia produces both dried/powdered and fresh versions of the algae, which can then be added to food as a nutritional supplement. According to EnerGaia, “some communities in Africa have even been reported to have survived times of famine on a diet consisting purely of Spirulina”.
Moreover, Spirulina grows quickly through the process of photosynthesis, thriving on CO2 and greenhouse gases. It then converts these gases into nutrients, protein and oxygen, making it both a superfood and invaluable to the environment.
The company was propelled into creating a sustainable production method after realising that naturally occurring Spirulina can be found in very few locations around the world, considering the very specific, high alkaline water conditions in which it grows. One such place is near Lake Chad, where it is cultivated and consumed by the Kanembu people. As a result of its rarity and temperament, EnerGaia has developed a formula for sustainable Spirulina algae production using a bioreactor design, which increases production whilst simultaneously making use of minimal resources. Due to monitored and controlled conditions, there is less chance of contamination, the production of a cleaner and purer product and potential for the algae to be grown globally.
Considering that Spirulina is extremely high in protein and nutrients, but still manages to be considerably low in cholesterol and calories, EnerGaia aims to eventually rival the sale and consumption of meat through widespread availability of the algae.
EnerGaia started in 2009, with the purpose of “providing a clean, healthy and sustainable food source” as well as to encourage “sustainable farming and the reduction of harmful greenhouse gasses.” It insists on the production of food that is safe for the environment, whilst working in conjunction with “land, building and factory owners to utilize excess space for the cultivation of Spirulina.”
