Cyanotech Spirulina

Spirulina is a microscopic blue-green vegetable algae that has been used as a significant food source for centuries.

Hawaiian Spirulina

Spirulina Pacifica® is a select strain of Spirulina platensis developed over many years of continuous cultivation in Hawaii. Strain development and perfection started in 1984. Our cultures in Hawaii represent the oldest continuously cultivated and harvested Spirulina in the world. Hawaii's year-round growing conditions and our integrated culture management system have made this possible. Spirulina Pacifica has been extensively analyzed by molecular biologists at the University of Hawaii who identified unique enzymes not previously found in other strains of Spirulina platensis.

Spirulina Pacifica is a highly absorbable source of protein, mixed carotenoids and other phytonutrients, B-Vitamins, GLA and essential amino acids.

Spirulina Pacifica is a specially bred strain of the edible microalgae Spirulina platensis. It is cultured in shallow, open ponds (approximately 20 cm deep) adjacent to the Pacific Ocean. A combination of fresh water and supplemental deep ocean water is used to fill the ponds. The other major components required for growing Spirulina Pacifica are food-grade baking soda (sodium bicarbonate) and carbon dioxide. Food grade fertilizers are used and the deep sea water is added as a rich source of minerals and trace elements. Paddle wheels agitate the water, ensuring even exposure of the algae to the sun for optimal growth and nutritional value.

We grow more than 350 metric tons of premium-quality Spirulina Pacifica per year at our 80-acre Hawaiian oceanfront production facility. Customers choose Spirulina Pacifica because of the reliable supply, consistent quality and excellent value. The Hawaiian environment and our unique technology set Spirulina Pacifica apart from the others.