Though human spirulina consumption dwindled in Central America and Africa over the past few hundred years, spirulina was rediscovered and promoted in the 1970s by a group of scientists and health mavericks. Larry Switzer, an American, started two companies in 1979 that would be the predecessors to Earthrise Nutritionals, currently the largest producer of spirulina in the world, after learning the exceptional potential of spirulina as a food source.  In 1982, Switzer published Spirulina: The Whole Food Revolution, which highlighted spirulina’s unique health and cultivation advantages.

Another spirulina champion, Frenchman Dr. Ripley D. Fox, has worked to develop village-scale and appropriate technology spirulina projects in many countries in the developing world.  Fox and his wife Denise founded the non-profit organization, Association Pour Combattre la Malnutrition par Algoculture (ACMA) and have developed the Integrated Health and Energy System, a model for implementing sanitation, health, nutrition and ecology in a village context.  The Integrated Health and Energy System includes a contraption known as a digester, which ferments animal and plant waste and to be processed in a gas separator. The byproducts of the gas separator produce biogas to fuel stoves and carbon dioxide to nourish the spirulina pond.

Dr. Amha Belay, Senior Vice President and Scientific Director of Earthrise Nutritionals, works with scientists and development and health specialists to expand spirulina production and consumption in the developing world, specifically in countries ravaged by AIDS. Earthrise regularly donates spirulina for scientific experiments and has been in discussion with the Nigerian and Senegalese governments about potential spirulina research projects.

Nutritional Content & Health Benefits

For such small particles, spirulina packs in a remarkable amount of nutritional benefits. With 65% of its composition made up of vegetable protein, spirulina is an extremely protein-rich food. Spirulina contains the complete spectrum of the eight essential amino acids plus an additional ten nonessential amino acids.  It also contains a wealth of antioxidants including vitamins B1, B6, C, and E; the minerals zinc, manganese, selenium and copper; and beta carotene.

While these glowing qualities can benefit any human being with regular consumption, even small amounts of spirulina can be helpful to people with limited dietary options.  According to Earth Food Spirulina, the nutrients in one tablespoon of spirulina, if taken daily, can improve eye problems caused by Vitamin A deficiency, enrich an infant's diet with the essential fatty acid GLA (Gamma Linolenic Acid), and defeat iron anemia and protein deficiencies.  Many of these maladies are common in the developing world, where spirulina’s applicability for addressing hunger and nutrition predicaments may be most needed.

In 1993, the World Health Organization (WHO) in Geneva corroborated much of the information already suspected to be true: "Spirulina represents an interesting food for multiple reasons, and it is able to be administered to children without any risk. We at WHO consider it a very suitable food."

According to Dr. Amha Belay of Earthrise Nutritionals, “There is no doubt it can help people in the developing world, and people suffering with AIDS, as a nutritional supplement.”  Dr. Belay has applied for funding from the United States National Institute of Health (NIH) with a number of other organizations to conduct more scientific research on spirulina in the developing world. He says that as AIDS becomes more of a global health focal point, greater attention to nutritional supplements like spirulina may evolve.

Environmental Desirability of Cultivation

Cultivating spirulina in vats

* Eliza Barclay is a freelance writer based in Washington, DC, just back from Cuba . She writes principally about sustainable development and can be reached at: elizabarclay@hotmail.com.