Alpilles spirulina tablets.

Having worked in the organic world for many years, Patricia and Michel have combined their experience and skills to produce spirulina, the totum now defined as the most complete food on the planet.

Their spirulina is produced in the Alpilles, in Provence, in the Bouches-du-Rhône region of southern France.

A healthy environment at the foot of the Alpilles mountains:

• Natural, environmentally-friendly harvesting (pesticide-free, herbicide-free, fungicide-free, insecticide-free, non-GMO)

• Pure borehole water rigorously controlled by the AQMC laboratory (COFRAC)

• Microbiological analyses of the product by the AQMC laboratory

• A slow, low-temperature drying process to ensure optimum antioxidant-rich quality

• Spirulina has not undergone any aggression before being packaged, giving it a unique, mild taste
  

• The use of opaque sachets to protect spirulina from humidity and light rays, ensuring perfect preservation
  

• Rigorous hygiene when handling spirulina (gloves, hairnets, etc.)
• All surfaces and materials in contact with spirulina are of food-grade quality (basins, pipes, harvesting pumps, paddle wheels, filtration tanks, etc.)

• Implementation of a sustainable development approach

• Implementation of techniques to limit energy expenditure.
• Stainless steel dryer recovering hot outside air
• Cultivation under shade to save the amount of water needed for five households in a single season

• Sales practices geared to customer satisfaction