What is Spirulina ? 


Spirulina is a blue-green alga existing for billions of years on earth, and today recognized for its richness especially in natural iron. Extraordinarily bioavailable, spirulina provides many nutrients while minimizing unwanted effects experienced with other dietary supplements (eg iron bisglynate). Spirulina has low calories but a very high nutritional value.

Originally consumed by the Aztecs, it was first described by the Europeans during the conquest of America. Spirulina can be consumed without danger. Its safety as food has been established by centuries of human consumption as well as rigorous toxicological studies.


The spiruline contained in Ferrina is cultivated at the Biorigin Farm, a swiss company implemented in Equador, at the foot of the « Cordillère des Andes"

The first tests of spirulina cultures began in 1995. After testing and optimizing for a year several ways of producing Spirulina in pilot basins, Biorigin SA decided to launch a large-scale operation in the region of Cayambe, 2500 m above sea level on a site enjoying exceptional sunshine conditions for growing spirulina.


 Especially interesting in Spirulina minerals are iron, magnesium, calcium and phosphorus. Spirulina is an important source of iron. Iron is a mineral found mainly in animal foods such as meat, offal and fish. It is of great interest for vegetarians, athletes, pregnant women and adolescents in their growth phase. The availability of iron in Spirulina has been demonstrated.