Many cultures already use spirulina as a source of daily nutrition, principally due to its high protein content (approximately 60 – 70% of dry weight) and to a special lipid, the gamma-linoleic acid (GLA) (Ciferri and Tiboni, 1985; Henrikson, 1989), that make spirulina a high value added food.

This cyanobacteria also contains different pigments such as phycocyanin (20%, a water-soluble blue pigment), Chlorophylla and others like xantophylls and zeaxantins.

There is patent presence of vitamins like provitamins A, β-carotens, vitamin C and vitamin E as well as minerals (iron, calcium, chromium, copper, magnesium, manganese, phosphorus, potassium, sodium and zinc) and 21 out of the 23 amino acids, where 8 are essential ones, upraising tryptophan and phenylalaline.

….All of that from sun, water and CO2, respecting the environment to the max.

The high nutritional value and the bio-products derived from the growth process allow spirulina to be used in many applications inherent to sectors like the nutraceutical, pharmaceutical, cosmetics, foods, fodder, biofertilizers and biofuels.


Esperanza Gómez
Joaquín Cámara