A blue-green micro-algae dating back 3.5 billion years…

Spirulina is a cyanobacteria or blue-green micro-algae that appeared 3.5 billion years ago on Earth. It is particularly recognizable by its spiral shape measuring 0.2 to 0.5 mm long.

This unicellular organism capable of photosynthesis is at the origin of all terrestrial plants as well as the appearance of aerobic living beings (which use oxygen to live).

Its appearance made it possible, through this process of photosynthesis, to transform the unbreathable atmosphere into a viable environment for organisms using oxygen.

Currently, it is considered that 90% of the earth's oxygen (around 330 billion tonnes) comes from algae.

Present on all continents except Antarctica, blue-green microalgae are represented by 1,500 species, 36 of which are edible. Traces of Spirulina are found in the natural state when certain conditions are met (warm, alkaline waters and very rich in mineral salts) and located between 35° North and 35° South. Spirulina is even present in the Sinai desert, where only a few drops of water can be enough to “awaken” it. As it dries, spirulina transforms into green particles which keep very well.

Spirulina around the world…

In Mexico, the Aztecs already consumed spirulina during the reign of Emperor Montezuma (1467 -1520). Fond of fish, the latter actually commissioned athletic couriers to cover the 300km that separate the Gulf of Mexico from Mexico in order to be able to eat fresh fish. These runners took turns and were able to cover large distances thanks to their natural EPO … dried spirulina! Harvested using extremely fine mesh nets in the form of a blue-green mud, it was dried into cakes, eaten with cereals and seasoned with chilmolli (sauce made from tomato, chili and spices).

Spirulina from Mexico has unfortunately disappeared. Indeed, the conquistadors dried up the lakes providing Spirulina in order to create agricultural land to grow corn, tomatoes, etc. or transform them into pastures. This is how spirulina was forgotten. It was in 1960 that a French engineer took charge of a soda production factory in Mexico and fought against a blue mud which stuck the machines, he then burned this substance with the garbage until the day he identifies as spirulina.

On the shores of Lake Chad , spirulina forms a thick green carpet harvested by the Kanembous tribe. Traditionally, women collect spirulina using woven baskets and drain this mud on the sand of the dunes, in full sun. This dihé is consumed daily in a sauce and becomes a real food which makes up the bulk of the ration during periods of famine. It is thanks to spirulina that these tribes as well as the children seem safe from malnutrition.

…and the universe

Spirulina should be part of the basic equipment of astronauts traveling to Mars. Thanks to its high concentration of macronutrients (including proteins), vitamins and minerals, it ensures a suitable diet. Easily cultivable and allowing the recycling of wastewater and the production of oxygen by consuming CO2, Spirulina is ideal for this type of mission where yield and space requirements are optimized.

Spirulina is an ancient food consumed throughout the world, and probably soon beyond. Long before the discovery of its components and mechanisms of action, this micro-algae was already consumed for therapeutic and performance purposes .

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