No trading chain
Most spirulina sold in India changes hands two or three times before it reaches a label. Every hop is a chance for a different, cheaper batch to be substituted. Ours does not leave the farm until it is packed.
Our farm
We do not buy
spirulina in.
We grow it.
Every gram we sell was grown in these ponds, harvested by our own team, dried on site and packed here. There is no trader in the middle, no imported drum relabelled with our name - which is why we can tell you what happened to your powder on the day it was made.
One farm, start to finish
Grown, harvested, dried, milled and packed by the same team in the same place. Nothing is bought in and rebranded.
Traceable to the pond
Because we run the ponds ourselves, a pack can be traced back to the water it grew in and the day it came out.
Tested before it is sold
Every batch goes to an independent NABL-accredited laboratory before it is packed - not a sample, every batch.
How it is made
From pond water to a sealed pack.
Spirulina is a crop, and it is grown like one - slowly, in the open air, watched every day. This is the whole route, in the order it happens.
Lined ponds, under shade
The spirulina grows in shallow raceway ponds, each one lined so the culture never touches soil. A shade net is stretched over the whole run: it takes the hardest edge off the afternoon sun while still letting the crop photosynthesise, and it keeps dust, leaves and birds off the water.
Moving water, watched daily
Paddle wheels turn the culture around the raceway all day. Moving water is the whole trick: it brings every filament up to the light in turn, keeps the temperature even end to end, and stops anything settling on the bottom. The ponds are walked and read by hand every day, and the crop is harvested when it is ready rather than when the calendar says so.
Harvested by filtering, not by chemicals
At harvest the culture is pumped out of the pond and through fine filter cloth. The spirulina stays behind as a thick, dark green biomass and the clean water runs straight back where it came from. Nothing is added to make it separate - the mesh does the work.
Handled clean, by hand
From the moment it leaves the water the biomass is handled on stainless steel, by people in coveralls, gloves and masks, under cover. This is the step where a food is won or lost, so it does not happen in the open.
Pressed into strands, dried gently
The wet biomass is pressed into fine strands and laid out on clean cloth to dry in moving air at low heat - never a hard roast, because heat is what costs spirulina its colour and its nutrition. Once dry it is milled to powder, or pressed into 500 mg tablets with no binders and no fillers, then sealed into light-proof packs - spirulina fades in sunlight.
Come and look
Would you rather see it than read it?
That is the whole route, pond to pack. Growers, buyers and students come out and stand at the pond edge while it is running - the ponds above are ours, not a stock photograph. Get in touch and we will arrange a time.
Book a visitWhy the grade holds
What owning the farm actually buys you.
Hours, not months, from water to dry
Because harvest and drying happen in the same place, the gap between the two is short. Biomass that sits wet loses colour and quality, and a long haul to a distant drier is exactly how that happens.
Our own licence, our own unit
The manufacturing unit is FSSAI licensed and it is ours - the licence on the pack belongs to the people who grew what is inside it, not to a contract packer.
One ingredient
Spirulina and nothing else. No binders in the tablets, no carriers in the powder, no colour, and nothing added to bulk it out.
I wanted to be able to answer the one question nobody selling spirulina can answer: where did this actually come from? So we grew it ourselves. I can walk you to the pond it came out of.
Grown here. Sold here.
Powder for the morning, tablets for the days you are moving - both out of the ponds on this page.
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