Spirulina is a photosynthetic, filamentous, blue-green alga, with a
helicoid shape. Among the many existing species of spirulina, the most
important are spirulina maxima and spirulina platensis; the
latter has been cultivated and studied for six years at Fazenda Tamanduá.
Spirulina grows and reproduces in lakes naturally rich in minerals,
especially sodium bicarbonate and carbonate, and with a high pH factor.
These conditions are found in hot, sunny and isolated tropical and
subtropical regions, in Mexico, Chad, Ethiopia, Zaire, Zambia, etc.
Because of its great ability to produce high quality proteins in large
quantities (60-70%), with all the essential amino acids in perfect
balance, and because it is one of the few organisms capable of
synthesizing vitamin B12, spirulina has been indicated for human nutrition
and is considered the food of the future.
The cultivation of spirulina as an alternative food that can contribute to
reducing the level of undernourishment of a large part of the Brazilian
population, and specifically in the North-Eastern region of Brazil, at a
low cost, has been a reference factor in the research work developed at
Fazenda Tamanduá by the Fazenda Tamanduá Institute.