Tag: Algae farming

Globally, China is the dominant producer, accounting for two-thirds of the world's commercial microalgae biomass, with a large portion of that being spirulina. This superfood is cultivated in several key regions globally, answering the question, where is most spirulina grown?.

Producing one kilogram of spirulina protein requires significantly less water than producing the same amount of protein from beef, at approximately 2,500 liters versus 13,500 liters. This astonishing efficiency proves that the quantity of water is not the main factor, but rather the quality and careful management of the growing medium dictate how much water does spirulina need.

According to agricultural research, the growth rate and biochemical composition of spirulina are significantly influenced by temperature. Understanding what is the best temperature for spirulina is crucial for maximizing biomass and preserving its valuable nutritional content during cultivation.

According to manufacturers like Thrive and Algae Cooking Club, the journey from microalgae to a finished product involves several key steps, making algae cooking oil processed. The process leverages natural fermentation, followed by mechanical extraction and refining to produce a clean, neutral-flavored culinary oil.

According to the Food and Agriculture Organization (FAO), global seaweed production tripled between 2000 and 2019, highlighting its growing role in the food supply. Many species of algae produce protein, offering a sustainable and nutrient-dense alternative to traditional sources. Cultivated under controlled conditions, microalgae such as spirulina and chlorella are two of the most commercially available algae that are rich in protein.