Overview of artisanal production and consumption of spirulina in southern Algeria: example of Tamanrasset

Abstract

Spirulina or Arthrospira platensis is a filamentous cyanobacterium known for its nutritional properties. The aim of this work is to provide an overview of the consumption and artisanal production of this microalgae in Tamanrasset in southern Algeria. The study demonstrates that there are three determining factors: temperature, light, and pH of the environment. The field survey provided information on the profile of consumers, mode, reason, and frequency of use. It also allowed for the identification of a profile of consumers who believe in the therapeutic virtues of spirulina, although it is only a dietary supplement, making chemical and pharmacological screening more than essential.