SPIRULINA
PRODUCTION
AND LIST OF
PRODUCERS IN
TAMILNADU
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1.
INTRODUCTIO
N
• Spirulina is a type of bacteria called
cyanobacterium commonly known as blue-
green algae that grows both in fresh as well
as salt water.
• Similar to plants it produces energy from
sunlight through the photosynthesis process. It
grows and thrives in warm water alkaline
ponds and rivers.
• Protein is one of the important components in a
diet.
• It is one of the best potential sources of
protein.
• This protein in Spirulina is grown commercially
in large-scale culture systems for human as well
as animal consumption. Spirulina contains 40 to
80% protein content and its growth rate is very
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2.
HEALTH
BENEFITS
• Spirulina contains many nutrients in high
concentrations.
• Contains antioxidant and anti-inflammatory
properties.
• It is good for the heart as it can lower LDL and
triglyceride levels.
• Stops LDL cholesterol in becoming oxidized.
• Appears to have anti-cancer properties and works
well against oral cancer.
• Controls inflammation in the nasal airways (allergic
rhinitis symptoms).
• Effective against anaemia.
• Useful for HIV patients as it strengthens the immune
system.
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3.
GROWING
CONDITIONS
● Climate : Tropical and sub-tropical regions are well-suited
places for its growing. It requires sunshine throughout the
year
● Temperature : Temperature between 30° to 35° C is ideal
but spirulina can survive in temperatures between 22° to 38°
● Light : The light intensity between 20 to 30 K lux is found
to be ideal for Spirulina farming.
● Stirring : For maximum production and proper growth rate
of each organism that culture has to be stirred constantly.
This helps all organisms reach the top of the culture and
photosynthesis takes place uniformly.
● Water Quality : Water is the main source medium for
Spirulina to grow. The ideal water quality should be
maintained throughout the micro-algaemass production by
providing a controlled salt solution in the water. The ideal pH
value culture medium should be between 8 to 11 ranges. A
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4
SPIRULINA
CULTIVATION
AND
PRODUCTION
Natural Habitat : Spirulina is one among many algal
species found growing in natural freshwaters. They are also
found in natural habitats such as soil marshes, seawater, and
brackish waters where alkaline waters exist. They thrive well
in highly alkaline waters with a high level of solar radiation
where no other microorganisms can grow. They can also
tolerate low temperatures 15° C during nights and 40° C for
a few hours in the daytime. In the natural habitats, their
growth cycles depend on the limited supply of nutrients.
When new nutrients from the rivers or from pollution reach
the water bodies, the algae rapidly grows and increase its
population to the maximum density. When nutrients get
exhausted the Spirulina dies off reaching the bottom and
gets decomposed releasing nutrients into the water. A new
Spirulina cycle begins when more nutrients flow into the lake .
Commercial and Mass Cultivation : Japan in the early
1960's started large-scale culture cultivation of microalgae of
chlorella followed by Spirulina in the early 1970's. Today,
there are more than 22 countries that cultivate Spirulina
commercially on a large-scale.
Ponds : Commercial cultivation is usually carried out in shallow
artificial ponds equipped with mechanical paddle wheels for stirring
the culture. The cultivation is carried out in two ways. 1. Concrete
ponds and 2. Pits lined with PVC or other plastic sheets.
Spirulina Production technologies. : Cultivation can be started after
water is fed into each concrete pond at a required height and after
paddle wheels are installed. The water has to have the right pH value
and alkaline by adding required salts at the required rate. Once the water
has a standard micronutrient composition, the pond is ready for Spirulina
seeding. Ideally, for uniform growth and for uniform harvesting, 30
grams of dry Spirulina is added for every 10 liters of water. A
concentrated live Spirulina culture can also be used as seeding the pond.
In commercial farms, one pond is exclusively kept for rearing Spirulina as
seed. This will reduce the regular purchase and the farm becomes self-
sustain and also can sell live Spirulina seed to other farmers. The algae
bacterium starts to double in biomass within three to five days. The alga
thrives growing by consuming the nutrients in the culture medium.
Farmers have to continually check the nutrient content value and adding
fresh water at regular periods for good production and for top yields.
Farmers should be alert to control environmental conditions as this
prevents the culture medium from contamination. Cultures grow
rapidly as well as perish rapidly when Spirulina cultures are not
taken care of properly. The matured Spirulina changes from light to
dark green in color. The concentration of algae and color of the
algae is the deciding factor for when Spirulina should be
harvested. The other way is by using Secchi desk to measure and
it should be around 0.5 grams per liter of culture medium.The
water level in the pond should be maintained at 20 to 30 cm (25
cm is ideal water level height). As most of the ponds are open the
evaporation of water will affect the cultivation. Especially during
summer, on an average thrice in a month, fresh water is released
into the ponds to maintain consistent (25 cm) water level height
throughout the cultivation.
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5
HARVESTING OF
SPIRULINA
Filtering of culture medium
As said earlier, the concentration of algae in the pond will be the deciding
factor for harvesting. Filtration is carried out to harvest Spirulina. Culture is
collected in a container and poured onto the cloth. The culture medium flows
back into the pond, leaving Spirulina on the cloth. The excess or the culture
medium residues that still remains can be drained by applying pressure or
squeezing. Farmers have designed various filtering process for the easy and
quick process
Drying of Fresh Spirulina
Spirulina, when dried, will last for many months and also the nutritional
content in it can be preserved
The Spirulina mass is squeezed into thin strands through machines
which are used for noodles and are laid in the open sun to dry. The
temperature in the oven when maintained at 60° C takes about 4
fours while 40° C takes about 15 to 16 hours for Spirulina drying.
Grinding and Storage
The well-dried strands of Spirulina are now ready for grinding.
Grinding machines for flour making can be used for grounding of
the dried algae. Spirulina is grounded and made into soft powder
dust which is then packed with different weights and sealed for
marketing. Vacuum dried and airtight packing will preserve the
nutritional qualities up to three to four years.
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6
LIST OF
PRODUCERS IN
TAMILNADU
1. Nallayan Research Centre for Sustainable Development ,
Navallor village, Kanchipuram district, Tamil Nadu, phone: 044-
28193063(office),mobile: 98840-00413 and 98840-00414(farm).
2. Spirulina Production, Research and Training Centre ,
Kondayampatti viIlage,Madurai.
3. Organic Spirulina, Evergreen Agro Creations,
Tamilnadu, India ,Manufacturer in Vembarpatti, Tamil Nadu
4. Antenna Nutritech Foundation, K.Pudur, Tamilnadu
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7
CHALLENGES IN
SPIRULINA
PRODUCTION
1. Maintain uniform nutrient content in the culture medium throughout
the cultivation.
2. Maintain culture medium temperature and 20-25 cm height level in
the pond.
3. Thorough stirring of culture medium gently in one direction should be
carried out once in three to four hours in the daytime.
4. Avoid contamination of culture medium.
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5. Mosquito larva will destroy 10% production by feeding on it.
6. The protein content of 65% will fetch market value, to achieve this;
nutrient content in the culture medium should be maintained consistently
throughout the cultivation.
7. Direct sunlight should be available for healthy growth.
8. Freshwater is provided when the pond starts to smell ammonia.
9. Thick green layer formation indicates a delay in harvesting.
10.Dried Spirulinapowder is stored immediately in an airtight satchets.
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BY B GROUP😎
