Spirulina is cultivated in three specifically designed 110m2 basins, an ingenious system that minimizes the use of water and energy while protecting itself from external contaminants. The water used is of high quality, ensuring healthy spirulina and in harmony with the environment.
Spirulina is collected at night, using an effective filtration method. This process makes it possible to control bacterial growth and optimize the content of valuable pigments, such as phycocyanin.
Once harvested, spirulina is carefully pressed, transformed into “spaghetti” shape, then dried at low temperature. This process ensures that vitamins, minerals and other nutrients are preserved, while reducing the risk of contamination.
The specificity of La Spiruline du Rocher lies in its production of PARACAS spirulina, a variety originating from the mineralized waters of Lake Paracas in Peru. This form of spirulina is appreciated for its rich concentration of nutrients, antioxidants and phycocyanin, major benefits for health and nutritional well-being.