How Spirulina is cultivated?

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Spirulina is a nutrient-dense microalgae that grows naturally in warm, freshwater ponds and lakes. By harnessing a clean, pure environment and natural processes, we’ve turned one of the oldest organisms on Earth into nature’s most powerful food source.
Located in Quang Nam Province, next to the Pacific Ocean , sits our DQS's Spirulina Microfarm, blessed with the year-round sunshine and the tropical climate of Vietnam. Spirulina grows in ground water fed by our farms deep aquifer and through the filtration system, naturally infused with natural ocean salt, creating the perfect environment for growing.
 
 

CULTIVATION


DQS's Spirulina is a unique strain of algae grown at micro farms in closed-source freshwater tanks to keep the growing environment as optimized and clean as possible. Our year-round tanks, located in Vietnam, are regularly maintained and cleaned, to maintain a stable growing environment and high nutritional standards for every cultivation circle.
At DQS we weren’t satisfied with the past methods of growing and harvesting Spirulina so we made it better. And through trial and triumph we mastered the art of growing and harvesting Spirulina algae at our research facility. Our cultivation tanks are designed for maximizing photosynthetic activity and thus enhancing biomass yield/m2. The design also enables modular scalability and lower water loss, energy consumption, operational costs and maintenance.


HARVESTING


When the Spirulina culture reaches the optimal density, we harvest the Spirulina paste using the high-speed vibrating machine, by doing this the amount of labor-work is greatly reduced. By shortening the harvesting process, we can preserve spirulina’s delicate cell structure or its nutritional benefits. Regularly our production system is tested and assured by third-party food labs to certify it meets our quality and nutritional standards, as well as food safety. Upon harvesting, the fresh Spirulina is immediately processed and quickly cooling to lock in all its nutritional qualities.

PROCESSING


After removing the free water, spirulina is concentrated in to clay-like paste. At this state, the spirulina paste have no flavor, no odor, a neutral texture, and won’t change the taste of your food, unlike the common tablet or powder form. However, as nutrition rich as spirulina is, it is easy to spoil, so the fresh spirulina paste much be cool stored, this will keep the paste available for about two weeks. For longer storage time, the fresh paste can be frozen in small cubes for ease-of-use. There’s no need to defrost the cube. Just drop a cube into your meal and blend or stir until completely mixed.
In case the spirulina is needed to be dried, we use the solar dryer for the most environmental friendly drying process. The solar dryer will provide the hot air for drying while keep out the UV-light and other contamination. As the result, the natural color and light-sensitive nutritions of spirulina is preserved.

SUSTAINABLE FOOD


At DQS, Spirulina is produced in a completely natural way, without causing any long-term burdens to the environment.
Cultivating Spirulina does not cause pollution and contributes to the reduction of greenhouse gases, capturing Co2 (for each Kg of Spirulina produced, around 2Kg of Co2 are fixed from the environment);
It does not cause soil erosion, water contamination or forest destruction, it does not require the use of toxic pesticides and herbicides;
It requires much less water and energy per kg of protein than any other food, including solar and generated energy; use 1/3 of the water used by soy, 1/6 of that of wheat.
DQS's farm uses only 1/50 of the water to obtain the same proteins as beef.