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2. General characteristics of spirulina
Spirulina terminology is rather ambiguous in French. Spirulina is the trade name for several species of food-grade cyanobacteria belonging to the Arthrospira genus. The two best-known and most frequently found species are Arthrospira platensis, native to Africa, and Arthrospira maxima, native to Central America. When French speakers speak of spirulina, they are referring to the dietary supplement produced mainly from Arthrospira platensis. The term spirulina is the commercial name for spirulina, but it also designates a genus of cyanobacteria quite distant from Arthrospira, and above all inedible, such as Spirulina subsalsa, Spirulina labyrinthiformis and others. None of the cyanobacteria in the Spirulina genus has been scientifically tested for human consumption.
2.1 Morphology – Structure
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General characteristics of spirulina
Growing and harvesting
Bibliography
Regulations
Regulation (EC) No 178/2002 of the European Parliament and of the Council of January 28, 2002 laying down the general principles and requirements of food law, establishing the European Food Safety Authority and laying down procedures in matters of food safety.
Decree no. 2006-352 of March 20, 2006 on food supplements.
Regulation (EU) No 2015/2283 of the European Parliament...
Directory
Organizations – Federations – Associations (non-exhaustive list)
EABA: European Algae biomass Association
French Federation of Spiruline Growers
http://spiruliniersdefrance.fr
Industrial players...
Events
Symposiums
AlgaEUROPE 2021 December 7-9, Rome, Italy
EABA (European Algae Biomass Association) 10 th European Algae Industry Summit, Reykjavik, Iceland 21-22 April 2021.
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