How to recognize quality spirulina
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Have you decided to buy spirulina and use it as a dietary supplement to benefit from its many properties? You're probably aware that there are many different types available on the market. So how do you choose the best spirulina?
To make an informed choice, it's essential to know the quality of the spirulina you're purchasing, as there are significant differences between the various types available on the market, which impact both quality and price.
A certified and controlled Italian product , obtained using extremely high quality standards, cannot be compared to an imported one, with dubious production processes and without any guarantee of traceability.
To obtain an excellent product, it is necessary, first of all, that cultivation takes place within a protected and clean environment, that excellent quality water is used and that there is constant monitoring of the algal biomass throughout the production process, from the beginning of cultivation to the harvesting, packaging and storage phases.
One of the most important aspects for the final quality of the product is represented, for example, by the drying phase which, in addition to having to guarantee the stability and safety of the product from a microbiological point of view , and therefore its shelf life over time, if carried out using low temperatures, allows for the preservation of all the exceptional nutraceutical properties possessed by this microalga.
Another key aspect to consider, especially if you favor a conscious and sustainable lifestyle—which is more crucial than ever today—is choosing sustainable companies and products with a low environmental impact. For example, the highly innovative ApuliaKundi plant, which, after specific purification, recovers water from the Andriani pasta factory's production process for spirulina cultivation, creating a true example of the circular economy. Thanks to this project, in 2022 alone, 1,680,000 liters of water that would otherwise have been disposed of were recovered and reused.