Cultivation
CULTIVATION IN HEATED TANKS
Spirulina VGreen algae, intended for food use, is entirely produced in Pastena in the province of Frosinone. The strictly Italian supply chain and constant monitoring of the production phases guarantee the highest quality of the algae, with environmentally friendly production.
Compliance with the climatic conditions favorable to the growth of Spirulina, a source "culture medium", certified nutrients, continuous monitoring of the process and compliance with Italian and European food safety standards, allow to obtain a 100% pure product without addition of additives, excipients and thickeners.
THE GREENHOUSE
The cultivation unit consists of two tanks in heated greenhouses. The microclimate inside the greenhouses is monitored, the temperature, ventilation and exposure to light are regulated. The culture waters are continuously subjected to chemical and microbiological analyzes. Isolation from the external environment eliminates the risk of product contamination. The water used for the cultivation of the Spirulina VGreen microalgae is drawn from an underground spring, with a 180 m deep well.
The water temperature in the tanks is kept between 25 ° C and 35 ° C, an ideal condition for the growth of Spirulina.A underfloor heating system, which uses the excess heat deriving from the cogeneration activity with vegetable oils, allows the maintenance of these conditions. This system allows to optimize the entire system and, at the same time, guarantees micro-algal cultivation even during the coldest period (from November to February). The water contained in each tank is moved with a system, in order to avoid stagnation and improve the growth of the micro-algal culture.
The plant is equipped with a lighting system, to be used during the period October - March, in order to compensate for the natural decrease in natural sunlight. The use of LED lamps, with particular spectra, guarantees optimal development of micro-algal colonies even during the winter.
To monitor the progress of production, inside the greenhouses and tanks, there is a system for detecting the most important indicators of "well-being" of the crop. The collected data are processed and managed, even remotely, in order to be able to develop timely solutions to improve the final product.
