In the heart of Cilento near Acciaroli, the AlghePAM company grows spirulina

Spirulina is a blue-green freshwater microalgae that is considered an elixir of long life, possessing extraordinary beneficial properties for human health. NASA has adopted it as food for astronauts, the World Health Organization has defined it as the most complete food in the world, the United States Department of Agriculture (USDA) has framed it as the food of the future. Spirulina grows rapidly and requires 20 times less space than soy production and 200 times less than beef production. In optimal conditions, spirulina can double its biomass every 2-5 days. We can thus have a great positive impact on two fronts: on the environmental level and on human health. AlghePAM is a contribution to eco-sustainability being an innovative startup for the production of microalgae.

The company was born from the passion, courage and professionalism of Dr. Edoardo Leggieri, a marine biologist. The creation and management of the Spirulina production plant is due to his scientific knowledge and technical skills. The company is characterized by the innovations made to the production system considered the most reliable in the sector: the one based on the use of photobioreactors, a "closed" system that allows to maximize the quality and purity of spirulina. It is a valid alternative to the traditional "open" system based on the use of "open pound" tanks. Photobioreactors allow to produce high quality biomass. The culture is 100% protected from harmful elements of the environment such as impurities and contamination. The space needed for the installation of photobioreactors requires up to 20 times less than the "open" system as the plant develops vertically and not horizontally. Furthermore, the system allows to completely cancel the evaporation effect and therefore further water saving of about 20% less than the open system. Finally, the water, once depleted of nutrients for the growth of spirulina, is reused to irrigate the plants surrounding the company.

The “tank” system, on the other hand, is easily influenced by the environment and therefore by possible contamination since they do not have protection from the external environment. Even if organic farming in Italy requires that the tanks be built inside greenhouses, possible contamination is always possible either from the transport of dust, harmful chemical substances, insects and animals or from human error. Photobioreactors offer the possibility of canceling these events, allowing the production of spirulina of the best quality and purity.

The history of the Alghe PAM company begins when its founder, rich in experience gained in research conducted at the University of Naples during exams and the degree thesis, began the first tests in 2013 after purchasing a 100ml inoculum from a strain bank. Today the strain has perfectly adapted to the climatic conditions of the area and in optimal conditions it reproduces by about 25% every day. The company has focused on quality from the beginning and for the reasons indicated above the photobioreactor system was chosen. The virtues of spirulina are well known and its composition is rich in nutrients. It contains about 65% of vegetable proteins (all essential amino acids), Omega 3 and Omega 6 fatty acids.

It also contains some very important pigments: phycocyanin, chlorophyll and beta-carotene. The latter have been shown to have the ability, noted in numerous scientific studies, to prevent numerous tumors (prostate, lung, throat, larynx, breast and stomach). A small amount of a few grams per day is enough to satisfy the nutritional needs of men. The health benefits are many: it strengthens the immune system, promotes neuroprotective and anti-aging effects, helps to lose weight, reduces cholesterol levels, - has anti-tumor charge, has detoxifying properties, is an energizer, supports the health of pregnant women and children, reduces tiredness and finally has the ability to fight malnutrition. Great attention Dr. Leggieri focuses on the quality of the product by checking the culture daily so that the nutritional values ​​are always optimal, and the quality of the product is at its best. The water used for production is drinkable, therefore free from any type of contaminant, the production site is very far from urban and industrial settlements and constantly each batch produced is analyzed in order to verify its goodness. The production batches are subjected to microbiological and heavy metal analysis and are carried out by laboratories accredited by the Ministry of Health. The bubbling of the bubbles inside the photobioreactors allows a "gentle" mixing that does not damage the spirulina filaments. When the spirulina concentration reaches the right density, the following phases occur: First, the "harvest" occurs, which develops inside a filter and is performed regularly. Then follows the "pressing" which causes the culture medium to come out. Then comes the “extrusion” that allows the biomass to be drawn into thin spaghetti and finally follows the “dehydration” at 40 degrees that allows the “spaghettini” to maintain their nutritional properties. The dried spirulina is then packaged the same day in bags to preserve its precious vitamins and antioxidants as much as possible.