Spirulina Farming: High revenue from low investment 

IN THE context of rising input costs and low returns in agriculture, spirulina ( Arthro spira platensis), also called as blue green algae seems to promise farmers good income than other regular crops with very little investment.

Spirulina is a nutritious protein food supplement and is also used in the manufacture of several medicines, and cosmetics. Its cultivation on a commercial scale is slowly catching up with many farmers in India, particularly in Tamil Nadu. With an unseasonal monsoon and problems in marketing many farmers have taken up spirulina cultivation as they have an assured market and a regular income,

As a supplement, spirulina offers remarkable benefits for undernourished people, especially children, with a long historical record of safe use. Taking just one to three grams per day, its rich beta-carotene can overcome eye problems caused by Vitamin A deficiency. Its digestible and very high 65% protein, B-vitamin complex, iron and trace minerals, improves a deficient diet and children’s physical and cognitive development. It is the only food source, except mother’s milk, with substantial GLA, an essential fatty acid that helps regulate the hormone system. There is a growing body of research with undernourished people showing how spirulina restores beneficial intestinal flora and strengthens the immune system.

"Spirulina grows well in regions having temperature between 25 and 35 degrees Celsius. Though it can be grown in cement or plastic tanks of any convenient size, it is preferable if the tank size s about 10 x 5x 1.5 feet.About 1000 lts of water must be filled in the tank to a height of about one to two feet . About 1 kg of spirulina mother culture should be released into the tank along with 8g of sodium bi carbonate, 5g of sodium chloride,0.2 g of urea, 0.5 g of potassium sulphate, 0.16 g of magnesium sulphate, 0.052 ml of phosphoric acid and 0.05ml of ferrous sulphate (all measurements for one litre of water). The water should be agitated every day for a week using a long stick for half an hour.

After 10 days spirulina is ready for harvest. The algae can be harvested using small plastic buckets and poured into a mounted filter, which drains the excess water. The drained spirulina is then wrapped in clean muslin cloth and pressed under a weight of 50 kg to further drain the moisture. It is then put in small machines (used in noodle manufacturing) and squeezed in the form of noodles on a dry, clean cloth under the sun. It is then allowed to dry for 2-3 hours after which it is ground in a machine (similar to a flour machine) and the powder is sent to the lab for testing. It is then packed in small airtight plastic covers, and is ready for consumption. About 2gm of spirulina powder can be mixed in cold water, juice or ice cream and consumed.

 Source of Spirulina mother culture:

IGreen Firm

No. 450/5, West Pallava Nagar, Arasur,

Coimbatore - 641407, Tamil Nadu, India

Contact :  9842286368