Abstract
From a biological point of view, Spirulin is one of the oldest inhabitants of the Earth. This cyanobacterium appeared 3.5 billions years ago. It is thought to have achieved photosynthesis for another billion years, until the first plant apparition. It naturally grows between latitudes 35°N and 35°S, in the shallow hot waters of salty and alkaline lakes in tropical and sub-tropical areas. It can be a fabulous food supplement, and that is the reason why we have been interested in it. Indeed, in Sub-Saharian Africa, in a world area where malnutrition is prevalent, NGOs observed that lake Chad bank's inhabitants were significantly less concerned with this problem. Now, they have been eating “dihé” for generations, which is a spirulin cake naturally dried by the sun. In the 50s, spirulin's exceptional nutritious qualities were scientifically analysed and highlighted by scientists. The United Nations, in 1974, even said that spirulin was undoubtedly: “The best food of the future and one of the most precious nutrition source offered to humanity “.
