Grow your own spirulina

Why grow your own spirulina?

  • First of all for its fresh taste and texture, incomparable with the dry product
  • To produce a source of protein that is much healthier and more ecological than animal products
  • To have the privilege of consuming it while it is alive
  • Because it’s easy and economical
  • To acquire skills that can be very useful for the most disadvantaged
  • In the spirit of autonomy, or to make a business out of it
  • To get to know one of our most distant ancestors and to benefit from his pure beneficent presence, a source of healing and abundance.
  • Because it’s good for our planet

Value of the culture of spirulina for the environment:

Requires little water, little energy, little investment, and little attention for unparalleled productivity

The cultivation of spirulina consists in reproducing the conditions conducive to its development. Originating from primordial volcanic lakes, its environment is composed of bicarbonate and mineral salts. This gives it the particularity of living in a high pH (9 to 10.8); which protects it from many predators and competitors, as well as from bacterial contamination.

For its growth, spirulina requires the same elements as plants: nitrogen, phosphorus, potassium (NPK), magnesium, iron, and trace elements. Its growth is optimum at a temperature of 35°C, which often involves the use of greenhouses and seasonal cultivation.

Simplified by Ripley Fox in the 80s to fight malnutrition in southern countries, the cultivation of spirulina is now accessible to all.

Over the past twenty years, many family and artisanal spirulina farms have been developing in France (a pioneering country in this field). A federation of spirulina producers in France brings together more than a hundred professional producers.

You too can cultivate your own spirulina: read the growing manual in French Spirulina for All”.

Internship in Namur, Belgium

The family production of spirulina

The family production of spirulina, Gilles’ specialty for more than 25 years and for which his manual “La Spiruline Pour Tous : Culture Familiale” is a reference, consists of small productions for food autonomy. The size can range from an aquarium to a small pond of 5 to 20m² at the bottom of your garden or in a corner of your greenhouse.

A culture produces on average 25g of fresh spirulina per m², which is equivalent to the daily consumption of a person, it is therefore necessary to count 1m² of production per person. A 5m² pool is therefore perfectly suitable for a family.

After reading the manual, everything you need to start cultivating spirulina is offered in the shop;

Harvest during an internship in Bagnères de Bigorre


Family production in togo
Cultivating spirulina using urine in Togo