Spiruline Arc-en-ciel

"We had been eating spirulina for about ten years and wanted to change our profession to get closer to nature, to become cultivators of our lives."

After a trip to India in 2011, Emilie and Franck decided to become spirulina growers. They had been consuming spirulina for over 7 years. Inspired by another producer couple, they dreamed of being able to cultivate this healthy food with enormous potential.

They decided to settle in the Gard, for social, climatic, agricultural and family reasons. It benefits from an ideal living environment between farm and city. The region also offers a favorable environment for the cultivation of spirulina: a warm climate, maximum sunshine, easy access, high quality water and land, suppliers nearby, etc.

It is with passion that they cultivate spirulina, this algae with recognized benefits. It takes a whole day to produce spirulina flakes. Pumps collect the water from the cultivation basins to be filtered. We then obtain a paste with the texture of yogurt. Then comes the pressing to extract the maximum of water. It comes out a harder paste with a butter texture. This paste is then pressed to form spaghetti which is then dried at less than 40° a whole day. We obtain flakes by breaking these dry filaments.