The Remarkable History Of Spirulina: The Superfood of Aztecs

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The Remarkable History Of Spirulina: The Superfood of Aztecs

Ever wonder how large ancient civilizations were able to feed themselves at scale? In a time before mass commercial agricultural technology was available, the Aztecs utilized this superfood to sustain their civilization.

In the end of the 16th century as the Spanish conquistadors took what is today modern Mexico, they discovered the Aztecs collecting a "new food" from Lake Texcoco.  It was described to be a blue colored slime, that the Aztecs would make dried cakes out of to consume.  They even gave these blue-green spirulina cakes to the messengers going on long journeys between towns.  

After this brief discovery in the 1600's, the power of spirulina was lost in time until it was rediscovered again in the 1940's by a French scientist.  From there, in 1967 spirulina was established as a "food of the future" by the Association of Applied Microbiology, for its high protein content, balanced amino acid structure, and antioxidants.  Today, spirulina is being produced in 22 countries and used in 77.

Not only does spirulina have tremendous potential to feed the world, it is also incredibly sustainable.  Spirulina yields 20x more protein per unit area than soybeans, 40x more than corn and 200x more than beef.  Additionally, spirulina requires 50x less water than corn production and over 215x less water than cattle farms.

Spirulina is an ancient food source that has a clear use in the present with increasing populations and decreasing resources.  This, at its essence, is Liina's northern star.  We envision a world where algae based consumption continues to grow thereby rebalancing the equation of population growth and resources required to sustain this population level.