The French Artisan Method and Spirulina Farm

The French Method

The French Artisan Method of Spirulina cultivation differs in several key ways from large scale commercial Spirulina farms.

Smaller farms which range from 100 square feet to ¼ acre.
The Spirulina is grown in a greenhouse which reduces water evaporation. This is critical in a high desert climate.
The greenhouse also allows the Spirulina to remain at a constant high temperature during cold desert nights. This provides for an optimum growth rate during the summer months.


Retaining a pure Spirulina culture which in a small greenhouse environment is free of dust and other contaminants, so the use of pesticides or herbicides is not necessary.




Harvesting is done almost daily and slow dried in a solar oven to maintain the highest nutritional levels.

The spirulina is pressed into what I like to call “spaghettis”. This results in a larger surface area.
The Spirulina has minimal nutritional loss, so a higher quality finished product is achieved.
During the peak of the season harvesting is done five days a week and the ponds are rested and rejuvenated over the weekend.
The growing season is between April and October. Peak harvesting occurs in the hot summer months.


The Apogee Spirulina Farm

The Farm is located at the foot of the Sangre de Cristo Mountains. Santa Fe’s magnificent sunshine which averages 300 days a year offsets the energy use with solar power.
The utilization of the French method in this excellent climate results in an unparalleled artisan Spirulina.