Nourriture intellectuelle

Why is our spirulina African?

Article co-written by Jean François Hammerle founder, Marie Rousset, purchasing & communications manager & Andréa Marcelli, manager of Sol Semilla. The mission of Sol Semilla This small microscopic algae, a protein champion, was already known and consumed by peoples such as the Kanembous around Lake Chad. Growing naturally in the waters of the lake, it was harvested, dried and integrated into the diet. Discovered by Westerners in the second half of the 20th century, spirulina has become in demand in a few decades by a growing number of consumers aware of the high nutritional power of this food. At the same time, pond cultures were going to develop exponentially and in a very diversified way all over the world: enormous industrial farms (the world leader is located in China), small artisanal ponds, laboratory production, local or distant... Faced with this great diversity of initiatives producing spirulina (or rather spirulinas, as the qualitative result can vary from one production to another), several choices are available to a company like ours, wishing to promote informed consumption of this resource. In France, local production has been expanding in recent years, moving towards autonomy and reducing the distances between producer and consumer. At first glance, this option seems to be the best, but on closer inspection, several points deserve consideration... . The reality of the French market French spirulina producers are forced to work only during the months (summer) that are favorable to the growth of spirulina which, given its origins (Africa, Mexico), needs constant sunshine to develop. Limited therefore in terms of production and having to assume relatively high costs, French producers for these reasons favour direct sales to consumers, which allows them to benefit from a better margin and also to not depend on buyers to whom they would have to supply almost all of a lower production of spirulina than that naturally obtained in its regions of origin. In Africa, artisanal production in the lands of origin Located far from cities in an environment free of pollution, the production farm created in the 2000s by our supplier in Burkina Faso combines the optimal conditions for the growth of organic spirulina, of constant quality and quantity all year round, as close as possible to its natural environment: sunshine, heat, mastery of "gentle" production techniques such as drying at less than 50°C, etc. Thanks to the income generated by the sale to a French company like Sol Semilla, a partner for almost ten years, part of the production is sold locally at a much lower price, adapted to the economic possibilities of the populations. Another part is even offered to the most deprived, in particular to fight against malnutrition and strengthen the immune system of sick people. What is the best choice as a consumer? While it is, of course, important to change our consumption patterns by favoring local and seasonal foods (especially fresh) that make up the majority of our purchases, it is just as vital to maintain exchanges with distant regions that have opted for qualitative production of foods perfectly adapted to their geography, such as spirulina for certain regions of Africa. This represents in our eyes a great alternative to intensive production of, for example, green beans, flowers or industrial cocoa (unfortunately still present in Africa) exported to our countries and generating real environmental, social, etc. nuisances. By putting all this data, we are happy to offer a Spirulina produced in its lands of origin, thus enjoying optimal conditions to flourish naturally. The agreements woven with an African company relying on this partnership to carry out a project generating virtuous circles are important to us. One last point and not least: The flavor of our spirulina* in powder or twig form is very much appreciated by connoisseurs! *a flavor and/or odor that is too strong, reminiscent of fermented fish, indicates deterioration due to poor treatment of the spirulina during cultivation or drying. Come and taste ours, it's delicious!