Step By Step: Growing And Harvisting The Spirulina

Setting up growing devise in allocated area

    Preparing culture medium (see appendi

Setting up growing devise in allocated area

    Preparing culture medium (see appendix 3)

    Examining PH

When PH level has reached 8-8.5, it is ready for the Spirulina.

    Adding Spirulina

        Once the Spirulina is added, it should be stirred every 2 to 4 hours during the daytime so as to maximize exposure to sunlight. Bottles can be stirred in gentle, circular motions; pools – using a stick and stirring as one stirs soup.

        Having said that, it is important to note that during the first week or so, when the Spirulina is not yet dense in quantity, exposure to sunlight should be limited.

        When culture medium level has lowered, usually due to heat and humidity, water is added to maintain optimal height.

    Examining PH

Within a timeframe varying between a few days and a few weeks, the presence of Spirulina in the culture medium will raise its PH level.

At PH 10-10.5 the Spirulina is ready for multiplication and consumption, though it is advisable that another week passes in order to achieve its stability. A good indicator that the Spirulina has reached this stage is the color of the liquid in the bottle, which will become a darker and darker shade of green.

    Increasing the amount of Spirulina

Spirulina multiplies itself almost daily if given the proper conditions.

    The culture medium containing the Spirulina is divided into two bottles.

    Solution is added. It is advisable that a proportion of 2/3 culture medium containing Spirulina – 1/3 solution is maintained.

    PH level will now be lower and will again, within a few days to a few weeks, rise to 10-10.5. The liquid in the new bottles will become darker as the Spirulina grows stronger.

    When the Spirulina in the new bottles has again reached stability it is ready for another cycle of diluting and multiplying.

    Harvesting

        Culture medium containing Spirulina is poured onto the cloth. If using a bottle, a bucket or basin is placed underneath, as the culture medium is reused and returned to the bottle. If using a pool, the cloth (which can be stretched in a frame) is placed on top of it and the solution pours back.

        It is important to reduce the Spirulina’s PH level before consuming it. This can be done by rinsing the Spirulina on the sheet in water, or by pressing it to eliminate any remaining culture medium.

        The drained and pressed Spirulina should at this stage be similar in texture to paste. It can be consumed right away – diluted in juice or water or mixed with any food (preferably uncooked in order to maintain its nutritional properties). In this form Spirulina has almost no odor or taste and is at its nutritional best.

        Spirulina that is not consumed at this stage is dried in the sun (for 2 days) or in an oven (16 hours at 40c or 4 hours at 60 – the lower the heat the higher the nutritional value). In this form it can be consumed as is or crushed into powder that can be dissolved in liquid or mixed with food.

x 3)

    Examining PH

When PH level has reached 8-8.5, it is ready for the Spirulina.

    Adding Spirulina

        Once the Spirulina is added, it should be stirred every 2 to 4 hours during the daytime so as to maximize exposure to sunlight. Bottles can be stirred in gentle, circular motions; pools – using a stick and stirring as one stirs soup.

        Having said that, it is important to note that during the first week or so, when the Spirulina is not yet dense in quantity, exposure to sunlight should be limited.

        When culture medium level has lowered, usually due to heat and humidity, water is added to maintain optimal height.

    Examining PH

Within a timeframe varying between a few days and a few weeks, the presence of Spirulina in the culture medium will raise its PH level.

At PH 10-10.5 the Spirulina is ready for multiplication and consumption, though it is advisable that another week passes in order to achieve its stability. A good indicator that the Spirulina has reached this stage is the color of the liquid in the bottle, which will become a darker and darker shade of green.

    Increasing the amount of Spirulina

Spirulina multiplies itself almost daily if given the proper conditions.

    The culture medium containing the Spirulina is divided into two bottles.

    Solution is added. It is advisable that a proportion of 2/3 culture medium containing Spirulina – 1/3 solution is maintained.

    PH level will now be lower and will again, within a few days to a few weeks, rise to 10-10.5. The liquid in the new bottles will become darker as the Spirulina grows stronger.

    When the Spirulina in the new bottles has again reached stability it is ready for another cycle of diluting and multiplying.

    Harvesting

        Culture medium containing Spirulina is poured onto the cloth. If using a bottle, a bucket or basin is placed underneath, as the culture medium is reused and returned to the bottle. If using a pool, the cloth (which can be stretched in a frame) is placed on top of it and the solution pours back.

        It is important to reduce the Spirulina’s PH level before consuming it. This can be done by rinsing the Spirulina on the sheet in water, or by pressing it to eliminate any remaining culture medium.

        The drained and pressed Spirulina should at this stage be similar in texture to paste. It can be consumed right away – diluted in juice or water or mixed with any food (preferably uncooked in order to maintain its nutritional properties). In this form Spirulina has almost no odor or taste and is at its nutritional best.

        Spirulina that is not consumed at this stage is dried in the sun (for 2 days) or in an oven (16 hours at 40c or 4 hours at 60 – the lower the heat the higher the nutritional value). In this form it can be consumed as is or crushed into powder that can be dissolved in liquid or mixed with food.

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