From the greenhouse to your plate: How we grow and harvest spirulina algae

Vom Gewächshaus auf deinen Teller: Wie wir die Spirulina Alge anbauen und ernten

Algae are fascinating creatures. We encounter them all the time in our everyday lives without even noticing. It is estimated that every second oxygen molecule we need to breathe comes from the photosynthesis of microalgae. As one of the oldest life forms on our planet, they are even said to have created the basis of life: they enriched the once toxic earth's atmosphere with oxygen. In the beginning there was the algae, and without them there would be no life.


Today, spirulina algae has been given the accolade. Not only has it been named the food of the future and a climate savior, but it has also achieved superfood status. No wonder, as it contains many interesting nutrients in high concentrations. Such as proteins, iron and vitamin K. That is why we decided to grow microalgae over twenty years ago. Since then, we have constantly improved the cultivation and harvesting process, so that we have succeeded in cultivating a food without harming the environment, soil and climate. You can read how we do this in this article.

Cared for and protected

Spirulina algae are actually native to tropical and subtropical waters. We have given them a new home in northern Germany. To protect them from environmental pollution and predators, we cultivate the microalgae in large water basins in the greenhouse. However, we initially cultivate them in small quantities in the laboratory. This way we can be sure that only spirulina and no other algae are released into the water.

In the large tanks full of drinking water, the microalgae multiply rapidly. We have developed a special process for harvesting them so that we get a fresh algae paste.

This is gently dried at low temperatures and then processed into powder or crumbs.

Harvest time is from April to October. In winter our algae are in a deep sleep.

Why we grow spirulina in greenhouses

Growing spirulina algae in a protected greenhouse has many advantages: Our algae are protected from predators, contamination and environmental influences. This is one reason for the excellent quality and purity of our spirulina. This method of cultivation also protects fields and soils, as spirulina can also be grown on areas that are not suitable for agriculture. One thing that is particularly interesting for farmers who are interested in growing algae is the yield. Around 12 tons can be harvested annually from one hectare of land.

The cultivation is also climate-neutral, because the algae only need sunlight, apart from a few nutrients, water and carbon dioxide from the air.

Best quality from Northern Germany

The way we grow, harvest and process the algae means we can offer you a fresh, raw product - free from impurities, heavy metals and pollutants. And you can taste it: while imported products often taste fishy, ​​algae from Germany impress with their fresh, slightly spicy taste. A recognizable sign of quality.

This is regularly confirmed by independent testing laboratories. However, we also carry out our own quality controls; after all, we want to offer you a purely natural product with a high nutrient density.

Crumbs or powder?

After being gently dried at low temperatures, the fresh algae paste is processed into crumbs or powder. Crumbs have the advantage that they are easy to measure and produce little dust. This makes them ideal as a topping for your muesli or bowl. If you like drinking smoothies to replenish your energy reserves, you should go for the powder. This is better suited for all kinds of drinks.

And you? Team smoothie, muesli or would you prefer a hearty breakfast?

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