La Maison de la Spiruline guarantees the best spirulina vintages. Spirulina from Hawaii is currently the best of its kind. This is because the spirulina is a unique variety of the micro-algae , developed after many years of cultivation in Hawaii.
Hawaiian Spirulina is the only cultured microalgae grown with ultra pure deep ocean water as a source of minerals and trace elements. The deep ocean water is pumped up from a depth of 2000 feet, supplying magnesium, calcium, and every trace element. This unique resource is also used in our drying system (see ocean chill drying).
Hawaiian Spirulina thrives in shallow ponds adjacent to the Pacific Ocean. Gentle stirring by paddle wheels assures perfect exposure to the intense Hawaiian sun. The growing medium employs a mixture of fresh water and mineral-rich deep ocean water in a base of food-grade baking soda. This managed growing system assures a contamination-free, consistently superior nutritional profile.
We meticulously wash Hawaiian Spirulina over stainless steel screens. Using a pollution-free, 100% recycled process, we return all the pond water to the growing ponds for the next growing cycle.
Prior to drying, we rinse Hawaiian Spirulina three times. Numerous fresh water rinses give Hawaiian Spirulina a mild, salt-free taste.
We developed Ocean Chill Drying especially to eliminate the oxidation of carotenes and fatty acids that occurs in standard dryers. The process employs a closed system which is kept at less than one percent oxygen by flushing with nitrogen and carbon dioxide. We have patented this process, which relies on very cold deep ocean water to provide dehumidification. This process is unique to Hawaiian Spirulina.
The dried powder is immediately protected from oxidation. Using a process we pioneered, oxygen absorbers are enclosed in heat-sealed, metal-lined drums. This method of packaging assures that our customers receive Spirulina that is essentially as fresh as the day it was harvested.
Tabletting Spirulina provides challenges because of the fine, dusty particle size. Commercial tabletters often solve this problem using a heat process called granulation which can degrade nutrients. We built an advanced tabletting facility specifically for Spirulina, enabling us to make tablets with a cold compression technique.
Each batch of Spirulina (three per day) undergoes a battery of microbiology tests. We operate a food microbiology laboratory at our production facility to assure we meet the strictest good manufacturing practices (GMP.)
The sophisticated cultivation methods, a natural environment far from pollution such as pesticides and herbicides, the absence of stabilisers and other additives, as well as a careful selection of the cultivated strain, makes our product of the highest quality and nutritional value. We cultivate the spirulina at 19° north latitude. In order to counteract the harmful effects of ultraviolet rays from constant sunshine, spirulina produces an abundance of enzymes, such as carotenes and antioxidants. These conditions have contributed to the process of natural selection that results in a unique species of micro-algae rich in carotenoids.
The natural setting of Hawaii and unique technology has made our spirulina one of a kind.
The spirulina is transported through the use of pumps from cultivation tanks to a treatment room, where it is filtered and rinsed several times with fresh water. It is then vacuum filtered and freeze-dried through vaporisation. The result is a fine powder of a beautiful deep green, with a discreet aroma of marine plankton and a flavour reminiscent of fresh (and sustainable) mushrooms.
Many controls take place throughout all stages of production, followed by systematic testing by independent laboratories, which allow our spirulina to meet all relevant standards and guarantees. Add no other food is not subject to the standards, criteria and such strict requirements.Note that no other food product has to comply with such stringent standards, criteria and requirements. The natural setting of Hawaii and our unique technology makes our spirulina one of a kind.