History of Spirulina
Spirulina is thought to have been a food source for the tribes of Mexico in the 16th century as it was naturally grown. Later on it was palliated and harvested in Lake Texcoco. The tribes called it Tecuitatl, which means stone’s excrement. Spirulina first found in abundance at the lake by French researchers in 1960. The first large scale Spirulina production plant was established early 1970’s in Mexico which drew attention worldwide. Since then demand for this rich nutritious food sparked the cultivation of Spirulina in special designed algae farms in open – channel raceway ponds, with paddle wheels, used to dangle and splash water.
Spirulina is also understood to have an even longer history in Chad, as far back as the 9th century Kanem Empire. It is still in daily use today, dried into cakes called "Dihe" or "Die'' which are new to make broths for meals, and in addition sold in markets. The Spirulina is harvested from small lakes and ponds around Lake Chad. Today Spirulina is consumed by millions of people all over the world and they are discovering lots of health benefits apart from its nutritive value.