The first known use of spirulina was in Mexico by the Aztecs. They called it "tecuitlatl," which means "cake of stone." The Aztecs dried spirulina in the sun and then ground it into a powder. They mixed the powder with water to make a drink or added it to other foods. Spirulina was also used by the ancient Chinese and Egyptians. The Chinese used it as a food and medicine, and the Egyptians used it as a food coloring.
In the 1960s, spirulina was rediscovered by scientists in Chad, Africa. They found that the local people were eating spirulina from Lake Chad. The scientists began to study spirulina and its potential benefits for human health.
In the 1970s, spirulina began to be cultivated commercially. The first commercial spirulina farm was opened in Mexico in 1973. Since then, spirulina farms have been opened in many other countries, including the United States, China, and Japan.
Spirulina is now a popular dietary supplement. It is available in powder, tablet, and capsule form. Spirulina is also used as a food additive in some foods, such as energy bars and cereal.
Maturity Duration: Spirulina can mature in as little as 10 days, but it typically takes 2-3 weeks.
Expected Yield: The expected yield of spirulina varies depending on the conditions, but it is typically around 10-20 grams per square meter per day.
Growing Season: Spirulina can be grown year-round, but it grows best in warm, sunny climates.
Nutritional Value: Spirulina is a good source of protein, vitamins, and minerals. It is also a good source of antioxidants.
Growing Altitude: Spirulina can be grown at a variety of altitudes, but it does best at elevations of 1,000-2,000 feet.
Growing Rainfall: Spirulina needs about 1-2 inches of rainfall per week.
Growing Temperature: Spirulina grows best in temperatures of 70-80 degrees Fahrenheit.
Growing Soils and PH: Spirulina can be grown in a variety of soils, but it does best in well-drained, alkaline soils with a pH of 8.5-10.