Government backs algae farms project
The blue-green algae known as spirulina could be the backbone of a new primary industries sector if a two-year project assessing the viability of large-scale production is successful, the Ministry for Primary Industries (MPI) says.
With producer NZ Algae Innovations, it will invest more than half a million dollars through the Sustainable Food and Fibre Futures fund to assess the opportunity.
MPI’s contribution would be $260,000, and the industry would contribute $390,000.
NZ Algae Innovations director Justin Hall said consumers in the northern and western hemispheres increasingly wanted access to plant-based protein, which spirulina could provide.
By weight, spirulina comprises more than 60 per cent protein and is one of the world’s most iron-dense foods.
The company was the only spirulina farm operator in the country, trading under the Tahi Spirulina brand. The 400-squaremetre farm in Himatangi, Manawatu¯ grew the algae in purpose-built shallow ponds.
The project would involve testing new growing and processing systems and researching the benefits of full commercial-scale production.
Hall said the product was grown all over the world and there were much larger producers.
‘‘Our challenge is to find that sustainable point of difference that would make our spirulina a uniquely New Zealand product,’’ he said.
The research would look at consumer preferences, including whether powder or capsules were preferred.
‘‘Our research so far has included looking at how to incorporate spirulina into a range of added-value food products. We’ve already been experimenting with
creating whole dried spirulina sprinkles, which taste nutty – a bit like nori [dried seaweed], with the intent of attracting new consumers.’’
The project would look at how it could grow a more nutritious product and maintain the nutrient content through adopting harvesting and processing methods from other industries, he said.
A new business model is also being explored, to find out if modular production units could be replicated in suitable regions, including Nelson/Tasman,
Hawke’s Bay, Bay of Plenty and Northland.
Tahi Spirulina production required less water per unit of protein produced than most alternatives as it was grown in a contained system that minimised evaporation and prevented leaching. It was also grown in sheltered raceway ponds, eliminating contamination from bird faeces and airborne contaminants, Hall said.
The algae had the potential to improve returns on marginal land, as it could be grown using most land types, and could make
use of waste streams as a source of nutrients from other primary industry sectors.
‘‘Spirulina has a very low carbon and water footprint, so it checks the sustainability box as well.’’
MPI director of investment programmes, Steve Peno, said an algal protein sector could create employment and export opportunities for New Zealand and would support Government ambitions to be carbon neutral by 2050 because it offered a financially viable and sustainable land use option.