How our spirulina is made: processing stages step by step
Spirulina is a nutrient-rich superfood: proteins, vitamins, minerals, and antioxidants. But do you know how it’s made, from cultivation to the finished product ready for consumption? On this page, we explain the processing stages of artisan spirulina, following quality and sustainability standards, to ensure a pure and safe product.
A clean, natural, and Italian process
The Spiripau Spirulina is born in Friuli Venezia Giulia and comes to life through an artisanal process that brings together innovation, nature, and sustainability: every step, from the pure water of our artesian well to the final packaging, tells a precise choice — to produce the purest Spirulina possible, without compromise, for those who believe that quality starts with what truly nourishes.
Cultivation
The cultivation of Spiripau Spirulina takes place in heated tanks, kept in motion by mechanical paddles that maintain the water in constant rotation. This continuous flow ensures an even distribution of nutrients, proper light exposure, and greater absorption of carbon dioxide from the atmosphere, supporting natural, balanced growth.
The water used comes from a deep artesian well, pure and microbiologically safe.
Being fresh water and iodine-free, it guarantees clean, controlled cultivation—ideal even for those who follow specific diets or have thyroid sensitivities.
The temperature is kept constant at optimal levels thanks to an underfloor heating system that acts directly at the base of the tanks, preventing energy loss and ensuring maximum efficiency.
Harvesting
Once the ideal concentration is reached, the Spirulina is harvested using low-pressure pumps that channel the culture water toward a vibrating filter sieve.
This separates the algal biomass from the water, which is then reused in the tank, minimizing waste and keeping the production cycle sustainable.
Pressing
The fresh biomass is transferred to a hydraulic press which, through gentle and even pressure, reduces the water content without altering the algae’s cellular structure.
In this way, Spirulina keeps its proteins, vitamins, and antioxidant pigments intact, ready to be transformed into the finished product.
Extrusion
The pressed Spirulina is extruded into thin strands, similar to small green spaghetti, and laid out on food-grade stainless steel racks.
This natural shape allows for uniform dehydration during drying and helps preserve the product’s color and purity.
Drying
Drying takes place at low temperature (about 35 °C), in a digitally thermo-controlled chamber.
This slow and gentle process is what preserves the nutritional properties of Spiripau Spirulina: proteins, phycocyanin, chlorophyll, vitamins, and minerals remain intact.
It is precisely this care that gives our Spirulina its deep, intense green color, a symbol of a living, natural product.
Packaging and testing
Once dried, the Spirulina is packaged in a controlled atmosphere and stored in dry environments away from direct light. Each batch undergoes chemical-physical and microbiological analyses, with particular attention to heavy metals, microcystins, and natural toxins, to ensure maximum safety and traceability.
Only after passing all tests is Spiripau Spirulina ready to reach the tables of those who choose well-being, transparency, and Made in Italy quality.
