Organic production of spirulina in Catalonia and applications in haute cuisine
This project focuses on the study and gastronomic application of spirulina, a microalgae with great potential in the food industry, and also on the optimization of the organic production system. The purpose of the study is to promote the use of fresh organic and artisanal spirulina through gastronomy, as well as to evaluate its production with the organic production system.
Regarding the methodology, organic fertilizers for spirulina cultivation have been evaluated and compared with conventional ones. Spirulina has been characterized in different formats and various gastronomic preparations have been made.
The results show that the use of organic inputs is effective and improves the production and sustainability of the crop. The use of organic phosphorus and nitrogen sources can increase the multiplication rate of spirulina. In addition, fresh spirulina has good emulsifying properties and has been successfully incorporated into various gastronomic preparations, increasing their protein and fiber content without negatively affecting the quality or the fermentation process. In summary, this project highlights the effectiveness of using organic inputs for spirulina cultivation and its viability in gastronomy, especially in fermented products, without compromising its quality or functional properties.