Our secret is technology
At Adamama, spirulina is grown vertically! This method of growth has been developed in house. This method of growth significantly reduces the area needed to grow spirulina, reducing the ecological footprint of the farm. Additional benefits of our technology include the short distance between the growth and the packaging facilities, which ensures that neither dust nor insects enter the produce.
Working together with the dessert
Spirulina is perfect for dessert growing conditions! It is exceptionally adapt to water shortage. To grow a kilo of beef protein requires as much as 105,000 liters of water; to grow a kilo of protein from corn requires 12 500 liters of water while a kilo of protein from spirulina requires as little as 2,100 liters of water. Because the origin of spirulina is in the tropical regions where the temperature is high and sunshine is abundent, the Negev desert is ideal to its grwoth. Because our Spirulina is cultivated under strict controlled conditions an optimal environment for spirulina growth is maintained while the same enviornment is unfavorable for bacteria and other algae. That’s how high grade spirulina can be grown without the use of pesticides and herbicides.
Using pure minerals
Throughout the growth period, Spirulina is fed pure minerals such as iron, magnesium and sea salt that contain a variety microelements. Spirulina converts them into amino acids, vitamins, minerals, pigments, antioxidants and protein.
Years worth of experience
The farm team is greatly experienced in algae growth and related research. The project started in 2006 when the team has started to develop methods to adjust the process of spirulina cultivation to the climatic conditions in Israel. In 2008, the farm started marketing the blue-green algae to a small circle of spirulina inthusiasts and visitors who strived to improve their health. At 2010 we developed an industrial solar dryer which allowed drying large quantities of spirulina at a low temperature of 40 degrees without the use of electricity by utilizing the heat of the desert sun. Thus the spirulina farm was officialy opened. On 2011 after extensive experience in growing top grade Spirulina, we began to develop conservation methods and other products in addition to dried spirulina such as a frozen product line. In 2012 we improved the method of cultivation and moved to a new vertical growth system planned and built entirely by farm staff. This system allows complete water recycling and production of truly ecological spirulina.
Carbon dioxide enriches the growth
All green plants consume carbon dioxide from the atmosphere. Blue-green algae such as spirulina consume the carbon dioxide from the water in which they grow. Desert sun causes algae to grow so fast that the atmospheric carbon dioxide does not have enough time to penetrate the water in which spirulina grows. Therefore carbon dioxide of the highest quality, such as the one used for making fizzy drinks, is added in a controlled manner.
We are committed to dissemination of knowledge about the preservation of physical, spiritual and environmental through understanding of bodily and ecological processes. We believe that they are closely interrelated, and so the project is an integral part of the educational activities of Adamama eco-farm. Our host in the Negev, where hundreds of people have come to learn how to take care of our natural environment through sustainable agriculture, resource conservation and learned how to keep the water, soil and air clean. Hundreds of people from all over the world have come as visitors and volunteers to the farm and returned with inspiration, positive environmental outlook and desire to help themselves, those closest to them, and the surrounding nature.
Contribution to the community and education
The farm staff teaches high school courses as a part of the AlgAid project in which students develop simple growth practices for spirulina in order to implement them in developing countries in which children suffer from malnutrition.