Spiruline de Montauban

Eric CONSTANS discovered spirulina a few years ago, when his pregnant wife suffering from nutritional deficiency consumed it for the first time. Following the positive results, the couple embarked on the cultivation of this seaweed with many virtues since 2017.

The farm site has different parts, which its owner does not hesitate to present during guided tours:
- The large outdoor pools allow the culture of the micro-organisms that make up spirulina and which develop thanks to water and light.
- The prefabricated house houses the machine room which allows the spirulina to be worked after its harvest.
- The laboratory is not accessible to the public because this area is where the experiments are carried out to design the products.
- The shop allows visitors to buy the products can match their needs.

Since its creation, Eric and his collaborator Olivia have developed several different styles of products such as spirulina hazelnuts, fruit bars, farfale pastes, liquid and solid soaps... But the main form in which spirulina is best assimilated by the body remains in syrup or tablet.

Harvesting spirulina is usually done at night. Eric generally works from midnight to noon. The production period is from April to November. Magic tricks can be performed for children, because by filtering the green water in which spirulina is grown, it becomes navy blue.

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