Abstract
For several decades considerable efforts have been made to promote the production and use of microalgae as direct food for man. However, the high costs of production and harvesting, and the potential rejection of algal food by consumers for toxicological reasons or concerns, have so far been major obstacles to a real breakthrough (Soeder, 1980). As a result, human consumption of microalgae is limited at present to expensive ‘health’ foods. Hope is rising, however, that in the near future inexpensive Spirulina grown on wastes will be successfully used in human nutrition (Fox, 1980; Olguin & Vigueras, 1981; Becker & Venkataraman, 1982).
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
