Spirulina: the superfood in production in Acciaroli, in a cutting-edge plant

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.
Which “superfood” are we talking about?
Let's talk about spirulina, a blue-green freshwater microalgae that is considered an elixir of long life, possessing extraordinary beneficial properties for human health.
A superfood containing 51% to 71% protein, including all the essential amino acids as well as vitamins B1 (thiamine), B2 (riboflavin), B3 (nicotinamide), B6 ​​(pyridoxine), B9 (folic acid), vitamin C, vitamin D, vitamin A and vitamin E. Spirulina is also a source of potassium, calcium, chromium, copper, iron, magnesium, manganese, phosphorus, selenium, sodium and zinc.
A special algae, which 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: the environment and human health.
In the production of this superfood, Italy is doing its part, especially the south of the country, thanks to the AlghePAM plant, near Acciaroli, in the province of Salerno, which cultivates spirulina, which allows for a positive impact on the environment and human health.
LA AlghePAM is an innovative startup that produces microalgae, contributing to eco-sustainability since the cultivation of spirulina allows to have a positive impact on the environment since for every kg of biomass produced almost 2 kg of CO2 is captured from the atmosphere, reducing the gases that cause global warming.
A happy reality born from the passion, courage and professionalism of Dr. Edoardo Leggieri, 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 brought 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 constitutes a valid alternative to the traditional “open” system based on the use of “open pound” tanks
Photobioreactors allow the production of high quality biomass. The crop is 100% protected from harmful environmental elements such as impurities and contamination. The space needed to install photobioreactors requires up to 20 times less than the “open” system as the plant develops vertically and not horizontally. Furthermore, the system allows the evaporation effect to be completely eliminated and therefore further water savings of approximately 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 are 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 highest quality and purity.
The history of Alghe PAM 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.
Dr. Leggieri pays great attention to the quality of the product by checking the crop daily so that the nutritional values ​​are always optimal, and the quality of the product is at its maximum.
The water used for production is drinkable, therefore free of any type of contaminant, the production site of Acciaroli, in the province of Salerno, is very far from urban and industrial settlements and constantly each batch produced is analyzed in order to verify its quality. 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” that causes the culture medium to come out. Then the “extrusion” occurs, which allows the biomass to be drawn into thin spaghetti and finally the “dehydration” at 40 degrees follows, which allows the “spaghetti” 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.