Spirulina – natural power in the fight against hunger

Many people around the world suffer from hunger and malnutrition. This doesn't have to be the case, because inadequate nutrition is a preventable problem. All experts now agree on this. Global food production would actually be entirely sufficient to feed the nearly 8 billion people on Earth. But many simply lack access to varied and affordable food.

One solution to overcome undernutrition and malnutrition is the direct addition of micronutrients to locally consumed foods ( functional food ). While this is certainly justified in emergencies, it is by no means a sustainable solution due to the dependence on imported and highly processed products from industrialized nations. International organizations like UNICEF , for example, administer Plumpy Nut , a fortified, patented peanut paste, or therapeutic milk powder to children in crisis regions. This helps as long as supplies last. However, such measures do not promote the development of local initiatives that can address the problem sustainably and independently. Some voices on the ground even believe that such interventions would only perpetuate the hunger problem in the region for years to come.

A logical alternative would therefore be the local production of nutrient-rich foods – undoubtedly a more sustainable way to combat malnutrition and undernourishment in the long term. However, this also requires the corresponding political will and a functioning market.

Think globally, grow locally – Spirulina as a way out of dependency

The tragic consequences of inadequate nutrition and the crucial importance of micronutrients for child development are well-known and documented. Unfortunately, this has not led – as one might expect – to global research efforts to provide new tools for local food production or to improve the nutritional quality of available food.

Non-governmental organizations must therefore take matters into their own hands and have come across the promising potential of spirulina cultivation: field studies have shown that a child with mild to moderate malnutrition can recover with a daily dose of just 2 to 6 grams of spirulina over a period of four to six weeks.

Therefore, our partner NGO Antenna has researched, developed, and tested the local production of spirulina in developing regions such as the Sahel, Burkina Faso, Niger, Chad, and Cameroon. This requires a great deal of solidarity and commitment, as production, while lucrative for the Western consumer market, is not for marginalized regions of the world. However, we are convinced that the transfer of knowledge and technology for local spirulina production offers excellent potential in the fight against chronic undernutrition and malnutrition. As an extremely nutrient-rich, easy-to-handle, and locally grown product, this blue-green algae represents a valuable addition to the respective local staple foods.

"Knowledge and technology transfer for local spirulina production offers excellent potential in the fight against chronic undernutrition and malnutrition."

– Dr. rer. nat. Frank Winter, founder of Algen Markt Deutschland

For this reason, Antenna has consciously chosen to link its local measures for preventing infant malnutrition with the local production of spirulina. In the future, we would like to go a step further together and specifically share knowledge about how the cultivation of this blue-green algae can be successfully carried out locally using permaculture principles. However, given the need to harmonize different approaches to local food security, a country-specific strategy is required, which can only be implemented by political decision-makers. Equally important is raising general awareness of the real impact of malnutrition – both directly in the affected communities and globally.

What are the arguments in favor of cultivating spirulina in marginalized regions of the world?

High nutrient content: A daily dose of 2 to 6 grams of spirulina over four to six weeks can help a malnourished child recover.
Regional economic cycle: Spirulina can be grown where it is needed.
Financial autonomy: Local spirulina farms represent good sources of income for local communities.
Low-threshold: Cultivation is usually successful with local resources and requires low initial investment.
High yield: On average, a farm produces 5 to 6 grams of spirulina per day and m².
Space-saving: Despite its high protein content, dried algae requires very little space – 20 times less than soy and even 250 times less than rice.
Low water consumption: Three to four times less than soy, five times less than corn and 40 times less than beef.
Emancipatory: Spirulina cultivation offers ideal conditions for the establishment of smaller (women's) cooperatives, as it is easy to learn and because production, processing and sales can be organized decentrally.
Practical: Preservation, storage and distribution are uncomplicated.

Portrait: Spirulina cultivation at the Benedictine monastery of Koubri, Burkina Faso

The Benedictine monastery of Notre Dame de Koubri is located approximately 30 kilometers from Ouagadougou, the capital of Burkina Faso, in sub-Saharan Africa. It is a contemplative community where more than thirty nuns currently live. Self-sufficiency is paramount here. Agricultural work enables the community to be self-sufficient, create jobs, and help those in need. We spoke with Sister Marie Thérèse.

Marie, how long have you been cultivating spirulina and what has your experience been so far?
"Since May 2010, we have been cultivating spirulina here, which has helped us enormously in the fight against malnutrition in the region. The health of the population in the neighboring countries of Mali and Niger has also improved significantly through the consumption of spirulina from our farm."

What dosage of spirulina has proven effective in combating malnutrition?
"The most effective treatments are 4 to 6 weeks with a minimum amount of 5 g per day, if possible without interruption."

How is spirulina typically taken locally?
"Spirulina can be eaten with raw vegetables or mixed into sauces, rice, millet, or porridge. It can be taken with water, syrup, or fruit juices (dissolve the powder in a little water first), or you can simply chew the spirulina crumbles on their own. To preserve all the nutrients, the algae should never be heated. It's also a good idea to protect it from light and air."

And is the quality of the spirulina production also checked on site?
"Regular quality checks are carried out by the local Ministry of Health. Each batch is also tested for impurities and pollutants by the state public health laboratory with the support of private laboratories in France and Switzerland."

Thanks to sales generated in Europe, the monastery can donate 20% of its spirulina production to people in need locally. Click here to find our solidarity spirulina from Notre Dame de Koubri – by purchasing it, you make a small but important contribution to a more equitable redistribution of resources on our planet.