Harvesting to packaging

 

Harvesting every day, 24 hours a day
During the growing season, April through October, ponds are harvested every day. In the peak summer sun, harvesting occurs 24 hours a day, around the clock, to keep up with the explosive growth rate.

15 minute Journey from Ponds to Powder

Spirulina takes a quick trip through the stainless steel harvest and drying system, never touched by human hands. The first screen filters out pond debris. The next screens harvest the microscopic algae. The nutrient rich water is recycled back to the ponds. The final filter thickens spirulina from green yogurt to green dough. It is still 80% water inside the cells and needs to be dehydrated immediately.

Quick Drying Preserves Nutrients

No preservatives or stabilizers
Spirulina droplets are sprayed into the drying chamber to flash evaporate the water. Dry powder is exposed to heat for several seconds as it falls to the bottom. Then it is vacuumed into a collection hopper in the packaging room. This quick process preserves heat sensitive nutrients, pigments and enzymes.

Sealed In Special
Oxygen Barrier Containers

No preservatives, stabilizers or additives are used in drying, and it is never irradiated. This powder has a high content of heat-sensitive phycocyanin, attesting to the drying quality.

Fresh dried spirulina can be stored for five years or more in special oxygen barrier containers, retaining nearly full beta carotene potency.

Tableted and Bottled
Finished Products

Fresh spirulina powder is directly 'cold' compressed into tablets, without heat or granulation.

Using the latest bottling technology, machines automatically fill protective glass and plastic bottles. These are sealed and packaged for shipment to customers.