The International Institution for the use of Micro-Algae Spirulina Against Malnutrition (IIMSAM) was established by the UN to eradicate the worlds problem of malnutrition. The UN World Food Conference described Spirulina as the best food of the future.
Spirulina is a blue green microscopic algae (micro-algae) considered as the world richest whole food. One kilogram of it has the equivalent nutritional value of 1000 kilograms of assorted vegetables. In 1994, it was a medical food in Russia.
In India, a family of three started to culture Spirulina in an earthen jar of 35 liters capacity and this was sufficient for the family’s needs. To cultivate it, it is necessary to recreate the close culture medium in which the micro-algae grow naturally.
The culture medium is a controlled salt solution in water that provides Spirulina all the necessary chemical elements essential for its cultivation. The pH of the culture medium should be 8.0 & 11.0 (basic) and the ideal temperature is between 35 & 37 degrees centigrade.
The material used for the cultivation of Spirulina consists of the basic stocks of Spirulina which comes from the natural layers. The basic stocks can be procured from scientific agencies or from Spirulina farms.
These stocks multiply in the culture medium by themselves. The water level of the basin should be controlled and minimum of 20 centimeters water should be added when necessary so as not to impact on the chemical composition or pH of the culture medium.
Agitation of the water of the basin is necessary to homogenize and measure a good distribution of sunshine among all the filaments of Spirulina. One can agitate in various ways manually with a clean brush or a wheel, four times per day, for two minutes.
Spirulina is harvested by skimming the surface of the basin and to initially filter it in a filter such as the mosquito net. It is further filtered of dimensions of 60 microns. It is collected after filtration and reduced it in fine powder then stored in plastic.
Spirulina can be consumed fresh or it can also be used after slight drying. It is better to consume it within 6 hours of its harvest time. It can be preserved for later consumption for a period of up to one year by drying it in the sun or in a solar dryer.
To store Spirulina for a much longer time, it is vacuum dried and packed airtight where it sustains its natural qualities for five years.
IIMSAM has a number of Spirulina projects ongoing in Kenya, Iraq, Argentina, Haiti, Mexico, Nigeria, Ghana, Rwanda, Sudan, Ecuador, Peru and Ethiopia.