Spirulina, that microalgae that turns Instagram toasts and smoothies green and blue, entered our lives a long time ago. However, many are unaware that it is already cultivated in Lleida, Malaga and other parts of Spain, and that it has other advantages apart from adding color to recipes, especially fresh. “Fresh spirulina maintains its properties better and does not present those toasted notes that give it an earthy flavor, as is the case with the powdered or tablet versions,” says Helena García, researcher leading the CETT-UB project that studies production. of this food and its applications in gastronomy, and which has the support of the Department of Climate Action, Food and Rural Agenda of the Generalitat.
Its high protein content (70% of its composition), vitamins A, B12, B1, and B2, minerals, omega-3, and antioxidants are just some of the qualities that have made institutions such as the World Health Organization ( WHO) consider it one of the foods of the future. But spirulina is not new, because it has lived on Earth for 3,500 million years, and for centuries it has been part of the diet of African countries, while in Mexico the Aztecs already consumed it. It is found in rivers, mouths and lakes, and from there these peoples extracted it, which gave it different uses.
Its cultivation is more recent, explains Joan Solé, manager of the company Organa Spirulina, located in Almacelles (Lleida). “This cyanobacterium was rediscovered by the West in the 1960s by Jean Leonard. During a stay in Central Africa, this biologist observed that the men and women of a tribe in northern Chad enjoyed better health and physical condition than others nearby towns. After studying their habits, he noticed that the women collected a greenish substance, which they later added to different preparations. He took some samples and publicized the benefits of this microalgae, which generated great interest,” says the expert.
Now, about 98% of the spirulina consumed in the world comes from Asia in powder and tablet form. But Solé insists that the one they grow is of high quality. “We started in 2008, and shortly after we created the International Group of Spirulina Growers for Food Sobirania, from where we disseminate information about its fresh properties, cultivation and uses in the kitchen.” They even send kits so that those interested can grow it at home.
Solé produces this microalgae in artificial pools at 20-35 degrees. It grows so fast that it doubles every three days. “In addition, it requires 70 million fewer liters of water than the same amount of protein obtained from lamb meat, it is 150 times more energy efficient and it does not emit as much CO?”, he insists. The product obtained is not the same as the one that comes from Asia. They sell spirulina in a spreadable format. “The taste is neutral, it is not as strong as industrial powders and pills, which also usually contain dyes. Another advantage is that it preserves its nutritional properties much better and, therefore, it is more complete”.
The easiest way to consume this microalgae paste is by spreading it on toast, adding it to yogurt or muesli. From the Lleida company they also sell cheese and chocolates with spirulina. But in order to promote its use both at home and in restaurants, the CETT-UB has investigated other ways of adding it to the diet. “Fresh spirulina can be used to increase the nutritional value of various products, not just as a supplement. Thanks to its emulsifying power, it can replace the egg and, mixed with oil, become a concentrated mayonnaise suitable for vegans with an intense green color”, explains Helena García, principal investigator of the CETT-UB project focused on spirulina.
The Barcelona cooking studies center has also tested it in sweet recipes, such as an intense green mint chocolate ice cream in which spirulina fulfills two functions: acting as a natural coloring and increasing its nutritional value, explains the researcher.
The cheesecake is another of the recipes that the CETT-UB has developed with this microalgae. “We have observed that the stability of spirulina is greater when the recipe includes sugar,” says García. Another of the center’s conclusions is that the product maintains its vitamins, minerals, antioxidants and color better if it is handled cold. On the other hand, if it is added to fermented foods such as yogurt, koji, tempeh, sake, amazake or kombucha, its properties multiply.
At the moment, Organa Spirulina is the only Spanish company that markets this microalga fresh, but more and more producers are encouraged to cultivate it and launch it on the market in other formats. The farmer Alejandro Carrillo, founder of Revival Spirulina, began producing it in 2019 in Coín (Málaga). “We obtain it through traditional processes and we dehydrate it at a low temperature, below 44 degrees, so that it does not lose its properties,” he explains. He insists that this drying process is very different from industrial spirulina, which is spray-dried. “They pulverize it at 180 °C so that it dries faster, but this process oxidizes it, nullifying its antioxidant power and giving it a bad taste.”
One of the most interesting antioxidants in this microalgae comes from phycocyanin, which is what gives it its blue color and is only found in this food. “By drying spirulina at a low temperature and turning it into fine noodles, this very beneficial substance does not deteriorate,” insists Carrillo, who sells his product in herbalists and local markets. These strands can complete a salad, soups, smoothies and yogurts. “Its flavor is mild. It can remind you of sunflower seeds.”
In addition to its nutrient content, Carrillo points out that spirulina helps eliminate heavy metals from the body, an effect that can only be benefited from if this microalgae has been grown in non-toxic water. In addition, since it is not a medicine, it can be consumed on a recurring basis, without fear of going overboard with the quantities. “Although the recommendation is between 3-6 grams a day, if we eat more, the body will expel what it does not need.
Both producers are aware that there is still a long way to go before Spaniards are encouraged to add spirulina regularly to their diet. But they are clear that this product will be key to the food of the future. “Not only because of its amount of protein, which is sustainable, but also because of the compendium of essential amino acids, antioxidants, vitamins, minerals, and anti-inflammatory properties that it presents,” concludes Solé.
