Algae are a group of organisms that live in water and carry out photosynthesis. Our land plants today evolved from green algae. The very first algae did not contain a cell nucleus and are therefore scientifically considered cyanobacteria. These were the first organisms that could carry out photosynthesis. This also includes the genus Spirulina.

What many people may not know is that phytoplankton (microalgae and cyanobacteria) provide at least 50% of our global oxygen supply. This means that their influence is significantly greater than that of the rainforest, for example.

Photosynthesis = sunlight and carbon dioxide are converted into sugar and oxygen.

Algae come in a variety of shapes, colors and properties. There are a virtually limitless number of species. There are probably more than 300,000 species of algae, although we have only recorded 30,000 of them scientifically.

We roughly differentiate between macroalgae and microalgae. Macroalgae can be seen with the naked eye. They form leaves or more complex structures such as seaweed. Microalgae are primarily single-celled and not directly visible. Often you only see the green water here because they are microscopically small. Microalgae reproduce through cell division, macroalgae grow like we know from plants in the garden.

Red algae: Dulse, Nori, Gracilaria, Irish Moss, Gelidium

Brown algae: Wakame, Kombu, bladder tallow

Green algae: Ulva, Enteromorpha, Codium

Macroalgae have been eaten in Asia for centuries. We are particularly familiar with the nori leaves used in sushi. But others can also be used as a vegetable-like side dish or nutritional supplement. In addition, red algae are an integral part of our food and cosmetics industries. Thickeners such as carrageenan and gelling agents such as agar agar are obtained from them.

Macroalgae are almost exclusively fished directly from the sea or grown near the coast.

Diatoms: Odontella, Phaeodactylum, Haslea

Blue-green algae: Spirulina, Aphanizomenon flos-aquae (AFA)

Green algae: Chlorella, Haematococcus, Dunaliella

Microalgae such as spirulina and chlorella are popular nutritional supplements. In addition, microalgae are used in the cosmetics industry due to their moisturizing and skin-rejuvenating properties. Various extracts are also obtained from microalgae, from phycocyanin (blue pigment) to astaxanthin (red pigment) to lutein. Omega-3 and omega-6 fatty acids are also important ingredients of microalgae. In addition, all animal life in the sea begins with microalgae. All the good ingredients in fish and seafood begin with microalgae.

The word "algae" comes from the Latin "alga" and means seaweed.

Spirulina gets its name from the Latin "spiralis", which means spiral and describes its shape.

Spirulina belongs to the prokaryotes, the class of organisms that do not have a cell nucleus.

Therefore, from a scientific point of view, spirulina is a cyanobacterium, which has long been referred to as blue-green algae.

Like other plants, spirulina carries out photosynthesis.
The cell membrane of the algae cell is very thin and soft, which makes it easy to digest.

The cell contains both chlorophyll ("leaf green") and phycocyanin (blue pigment). This is what gives it its blue-green color. In the water and the harvest, the green color predominates. If you pour a liter of water onto the ground, however, the stain would be blue the next day. Spirulina is the only plant on earth that can produce natural blue dye.

Nowadays, spirulina is found in tropical and subtropical climates, especially in highly alkaline (high pH) salt lakes. Spirulina has been eaten by the local populations of Lake Chad in Africa and Lake Texcoco in Mexico for several centuries. Spirulina can also be found in freshwater and is very robust when it comes to changing environmental conditions.

Large industrial plants are now located in India and China. Spirulina is also harvested in large lakes in Mongolia. Spirulina has also been grown in artificial pools in Hawaii for a long time. In Europe, spirulina is particularly found in small farms in France. In Germany, spirulina has only been grown on a larger scale since 2018. There are currently around ten such farms here.

Many people aren't aware of how often they've probably eaten spirulina. This is because the blue pigment from the algae is used as a natural colorant in various foods. From gummy bears to Smarties - just look at the ingredients.
In addition, the algae itself is used as a dietary supplement in raw form or added to other dishes.