FAO considers it the "food of the future" ... for all its advantages ... mainly its high protein content (more than 65% on dry basis), with fatty acids and essential amino acids, minerals and antioxidants, it is a booster of the immune system
It offers a productive local option, economically sustainable, with high technology and easy to handle by people (women) of low schooling, reduces losses by postharvest handling and eliminates the logistical difficulties
Promotes community participation and spirulina can be easily incorporated into the diet of communities respecting their dietary habits
High growth rate, in a few weeks from inoculation to harvest, and from there in front, the harvest is continuous (daily)
Control over agroclimatic variables (shielding against climate change)
Very low energy consumption and the lowest water consumption to produce a kilo of protein
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