Spirulina and Moringa to Nourish the World
A food dating back 3,500 years can help end malnutrition.
The multiple benefits that this blue-green microalgae brings to health actually pave the way to end malnutrition.
Although it has recently become popular – there are those who call it blue gold – spirulina is a living being “so primitive that it is halfway between a plant and an animal.
It belongs to the family of the first organisms that appear on Earth 3,500 million years ago.
Already in the World Food Conference of the United Nations in 1974, spirulina was defined as one of the best foods for the future of humanity.
It is documented that when the settlers went to Mexico, the locals picked up a kind of green mass from lakes, filtered it, dried it on cloths and ate it.
There are drawings of the time of all this and it was also said that the runners ate that green mass and used it to transmit information from one side of the country to another.
Today we know that it is a cyanobacterium. That is, a bacterium capable of photosynthesis.
In the sixties, some Belgians made a trans-Saharan expedition and when they reached Lake Chad they realized that the population living around, the Kanembú, differed in their physical constitution from the rest of the populations they had seen and did not present nutritional deficiencies.
They observed that the women went to the lake to filter a green mass, dried it and prepared a kind of cookie called dihé, which they then sold in the market.
So the Belgians took a sample of the lake, returned to their country and analyzed it. It was then when they realized that they were facing one of the most complete foods that exist at the nutritional level and the richest in protein and iron.
Today, the Spiruline Sahra’Oui project, seeks to take advantage of the properties of spirulina in Western Sahara, where, according to an Oxfam report, the incidence of anemia was approximately 60% among women.
For Sahrawi children, these high rates of anemia are a burden since birth. According to Unicef, between 25% and 30% of children living in camps suffer from a deficit of growth, which irreparably affects brain development.
The financing of the project is obtained through private donations and the organization of the La Spiruchonade festival that is held in France.
Therefore, they need more resources and for now focus on distributing these microalgae in the Sahara from other places of African production.
There is spirulina from Burkina Faso that experts recommend to take it with moringa, which is a vitamin C rich food.
Spirulina is now being treated as an alternative way to improve food from three areas: consumption, research and cooperation.
The idea covers from the distribution of this food to the creation of a World Bank of Spirulina to identify all the varieties that exist of this microalga and propose to the different producers worldwide, both commercial and humanitarian, the strain that best suits their requirements, in the hopes it will help combat malnutrition in undernourished populations.