The Origin of Spirulina- A Nutritive Paragon

Years ago, a doctor at the Institute of French Petroleum (IFP) became extremely intrigued by the surprising strength of people at the Kanembu Tribe at Lake Chad (Salt Water Lake) in Africa, which further became the reason for officially discovering and researching, the miracle of Spirulina.


Spirulina, also known as, Arthospira, is a biomass of blue-green algae that can be consumed as a protein-rich supplement by humans and animals, and a fertiliser for plants. The three species of spirulina are, namely, Arthospira plantesis, A. fusiformis, and A. maxima.

Cultivated globally at a pH around 8.5 and above and a temperature of around 30 °C, Spirulina is used as a natural vegan protein supplement or whole food. For the enrichment of organisms, it can also be used as a feed supplement in the aquaculture and poultry industries. For humans, it is sold in varied forms of protein bars, shakes, powders, tablets, and so on.


The origins of spirulina trace back to being used as a food source for the Aztecs and other Mesoamericans until the 16th century, when it used to be called ‘tecuitlatl’ by the former. Described as ‘cakes’ by one of the Cortes’ soldiers priorly, the actual discovery of its beneficiaries happened much later, in the 1960s.

With an in-record knowledge of cyanobacteria from more than three and half billion years ago, Dr. Clement from the Institute of French Petroleum (IFP) sought to find out the secret being the strong people of the Kanembu Tribe, with a better stature than most people in today’s modernized world, despite living in a simplistic environment with minimal resources of farms, wild animals, fish, and grain crops at Lake Chad in Africa.

Upon further inspection and analysis, the doctor found that the tribe used to collect the blue-green alga floating on the surface of the lake, dried it under the sun and later mixed it in the buns or cook it in their soup. This alga, was spirulina.

Getting the ‘blue’ in its name for its colour and the name ‘spiral algae’ for its shape, spirulina hence started to be processed and used as a plant-based supplement.


After the initiation of the first detailed study of the growth, needs, and physiology of Spirulina, done to establish large-scale production in the 1970s, the process picked up its pace. The production followed a series of organic steps:

Spirulina culture

Clear Cultivation (Photosynthesis, H2O, CO2)

Isolation and Concentration

Cleaning and Refining

Spray Drying

Spirulina Powder


Healthy Bio uses this certified organic spirulina to manufacture the fertilisers for plant growth- LOAM and SOAM, lactation caretakers for animals- MIDA and MIDACAL, and protein supplements for humans in the form of tablets and powder.

This 100% organic and research-driven brand provides you the health benefits of spirulina in your preferred edible forms, along with taking care of your farms and animals, domestic or agriculture-based. With this initiative, we want to engrave a pathway for promoting the magic of spirulina, by incorporating it in your lifestyle.


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