From a chance encounter, a collaboration is born between two people who, combining their skills and abilities, create an entirely innovative organic spirulina algae cultivation.
Spirulina, which takes its name from its characteristic spiral shape, is considered in every respect a superfood. Extremely rich in nutrients, it grows and multiplies spontaneously in the waters of lakes with mild temperatures and has been consumed by peoples of tropical regions since ancient times. Today Italy can boast numerous cultivations, increasingly cutting-edge, that produce in full respect of the environment.
Rich in mineral salts and endowed with a large quantity of trace elements, spirulina contains in its composition all the amino acids the human body requires. An undisputed source of iron that is easily metabolised thanks to the presence of copper and chlorophyll, it is a food suited to vegetarian and vegan diets. In spirulina algae we find B-group vitamins, vitamin E — an excellent antioxidant — vitamins A, D and C and carotenoids. The presence of two important fatty acids has been detected in spirulina, precursors of prostaglandins, the chemical mediators of inflammatory reactions.
Taking spirulina is ideal in cases of severe fatigue, loss of appetite and general debilitation, and as a restorative during convalescence. It is widely used in programmes aimed at weight management or weight loss, thanks to its ability to induce a sense of satiety when taken before meals. Within a reduced dietary regimen it meets all the body's nutritional needs. Due to its high concentration of mineral salts and vitamins, particularly those of the B group, it is recommended during periods of high stress, whether work-related or academic.
Recommended at every change of season, spirulina detoxifies the body and supports the immune system in its functions, as well as performing a good anti-inflammatory action. It should not be missing from the diet of those who choose a vegetarian and especially vegan diet, precisely because of its ability to guarantee the body the daily quantity of essential amino acids that risk not being introduced through food alone. And what about athletes who want to increase their endurance and performance power? Spirulina algae fully meets these needs and makes post-training recovery simpler and faster.
Also recommended during pregnancy and throughout breastfeeding, thanks to the complete balance of its nutrients it is perfect for children worn out by numerous school and sporting activities; spirulina facilitates calcium absorption, improving cardiac contraction, and thanks to its gamma-linolenic acid content may be useful in cases of hypercholesterolaemia. It is antioxidant and a friend of beauty: ideal for achieving stronger, shinier hair and more radiant skin.
Three years ago, Antonio and Stefano met — the former a biologist with a doctorate in algae and extensive research experience abroad; the latter an organic farmer with the idea of making the sector ever more innovative. In common: a great desire to put themselves to the test and the idea of producing a 100 per cent sustainable line of organic spirulina algae, from which the agricultural company Spirufarm took shape. Spireat, pure spirulina, won the Coltiva l'idea giusta prize from Make a change and Ubi banca for social entrepreneurship in the agri-food sector, and this gave Antonio and Stefano's project an economic boost.
The innovation of the Spireat project lies in the fact that while other spirulina producers must halt their activity during the cold months, Spirufarm can produce continuously throughout the year, thanks to a small biogas plant that recovers and uses heat from organic plant residues that would otherwise be dispersed. The heat, channelled into the cultivation plant, keeps the spirulina's growing environment constantly at 35°C — its ideal temperature. This brings the advantage of being able to produce year-round while maintaining the nutritional compositions unchanged. Technology and particular attention to the environment are the driving force behind the company, which every year avoids the emission of two tonnes of CO2 into the atmosphere and cultivates spirulina with minimal water consumption (15 litres per kilogram of algae), recovered at the end of the cycle and used as a fertigation resource in the fields for other crops. The initial plant in Cremona is soon joined by a new cultivation plant in Sicily, much larger than the first. The company's objective is to promote the spread of spirulina algae in the food sector, including by making the food's taste more pleasant to the palate, so that it can be used in home cooking as well as in restaurants.
The flavour of spirulina is modulated through the cultivation and production method, using particular harvesting and dehydration systems, and by acting on the quantity of mineral salts from the algae itself, moving away from the taste one is accustomed to. By attending to all these aspects, the company manages to vary the aroma of spirulina algae, characterising it with a flavour reminiscent of pumpkin seeds. In 2016, Algaria was founded — a spin-off of Spirufarm, a division dealing with consultancy, experimentation, research development in other fields too, and the creation of new products. A third partner, a university researcher, joins the initial team.
The entrepreneurial idea underpinning the production of Spireat spirulina has as its objectives environmental sustainability, a smaller ecological footprint, full respect for natural resources and compliance with current regulations in the field of organic production. All of this through cultivation carried out in a protected environment, making use of the heat from the company's biogas plant. A very different approach, therefore, from that practised in the large-scale cultivations of China, India and South America, which flood the global spirulina market but offer few guarantees in terms of quality — and which, due to a production cycle that is poorly controlled and monitored, may market products at risk of heavy metals and/or hepatotoxic micro-organisms.
The company's ongoing research aims at creating food preparations with a pleasant and appealing taste in which the wonderful properties of spirulina remain intact and guaranteed. In addition to Spireat spirulina flakes, there is already a range of products, such as the raw vegan bar made from dates, pre-sprouted millet and spirulina algae, low in calories and higher in protein content, convenient to carry and consume at any time of day.
An important and tasty new addition is the spirulina risotto, quick to prepare in two convenient portions. Also recommended is spirulina powder to use in smoothies in the morning at breakfast, for an immediate energy boost, as well as many other products taking shape from nutritionists who work tirelessly.
Dosages vary according to individual needs, but the recommended amount is 2–4 grams total per day. Being a freshwater alga, spirulina contains only traces of iodine, and therefore does not interfere with thyroid function. Due to its abundant iron content, it is not recommended in cases of haemochromatosis, a condition that causes excessive absorption and accumulation of iron in the body.