Spirulina is a microscopic blue-green vegetable algae that has been used as a significant food source for centuries.

Spirulina Pacifica® is a select strain of Spirulina platensis developed over many years of continuous cultivation in Hawaii. Strain development and perfection started in 1984. Our cultures in Hawaii represent the oldest continuously cultivated and harvested Spirulina in the world. Hawaii's year-round growing conditions and our integrated culture management system have made this possible. Spirulina Pacifica has been extensively analyzed by molecular biologists at the University of Hawaii who identified unique enzymes not previously found in other strains of Spirulina platensis.

Spirulina Pacifica is a highly absorbable source of protein, mixed carotenoids and other phytonutrients, B-Vitamins, GLA and essential amino acids.

 


 
 
 
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How is Hawaiian Spirulina Produced?
Spirulina Pacifica is a specially bred strain of the edible microalgae Spirulina platensis. It is cultured in shallow, open ponds (approximately 20 cm deep) adjacent to the Pacific Ocean. A combination of fresh water and supplemental deep ocean water is used to fill the ponds. The other major components required for growing Spirulina Pacifica are food-grade baking soda (sodium bicarbonate) and carbon dioxide. Food grade fertilizers are used and the deep sea water is added as a rich source of minerals and trace elements. Paddle wheels agitate the water, ensuring even exposure of the algae to the sun for optimal growth and nutritional value.
 
Spirulina ranked #1 “food that can add years to your life"
AARP Magazine
Cyanotech set the Gold Standard for Spirulina
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