The first screen filters out pond debris. The next screens harvest the microscopic algae. The nutrient rich water is recycled back to the ponds. The final filter thickens spirulina from green yogurt to green dough. S pirulina droplets are sprayed into the drying chamber to flash evaporate the water.
Dry powder is exposed to heat for several seconds as it falls to the bottom.
Then it is vacuumed into a collection hopper in the packaging room. This quick process preserves heat sensitive nutrients, pigments and enzymes. N o preservatives, stabilizers or additives are used in drying, and it is never irradiated. This powder has a high content of heat-sensitive phycocyanin, attesting to the drying quality. Fresh dried spirulina can be stored for four years or more in special oxygen barrier containers, retaining nearly full beta carotene potency.