First, let’s clear the air: spirulina isn’t your typical backyard pond muck. It’s a cyanobacterium (fancy word for “tiny, ancient algae”) that’s been chilling on Earth for billions of years. Think of it as the OG superfood.
Farmers don’t just scoop it from random puddles, though. They grow it in carefully controlled open ponds or closed photobioreactors—basically, giant swimming pools with attitude. And yes, they’re usually a very, very loud shade of green.
The secret sauce? These ponds are filled with alkaline water (pH around 9 to 11). That’s so extreme that most nasty bacteria can’t survive, but spirulina thrives like a champ. It’s like a hot tub party where only the coolest algae are invited.
