Germany’s state-of-the-art algae research centre opens

Germany’s state-of-the-art algae research centre opens

HISTORY OF SPIRULINA INDUSTRY IN CHINA: INTERVIEW WITH HONG-JUN HU

HISTORY OF SPIRULINA INDUSTRY IN CHINA: INTERVIEW WITH HONG-JUN HU

AUGUST 8, 2015 ALGAEWORLD LEAVE A COMMENT

[China] In the late 1970s, since the implementation of the reform and opening-up policy by the government of the People’s Republic of China (PROC), the country’s economy and education system has undergone immense changes in terms of modernization and industrialization. This is the result of collective efforts of groups of local and oversea scholars who strive to build and develop the country.

Prof. Hong-Jun Hu is one of the scholars who contributed particularly to the development of the algae industry in China. Because of his contribution in introducing and promoting Spirulina cultivation technology, he is highly regarded as the “Father of Spirulina” of China. The Spirulina industry flourishes since the 1990s, with a total production of 8,000 tons of Spirulina (dried powder) in year 2014 by 65 registered Spirulina producing companies throughout the country. It was estimated that the global Spirulina production was 12,000 tons in year 2013. Production of Spirulina in China contributes more than half of the world's total Spirulina production.

On 19th June 2015, Algae World News has the pleasure to meet and interview with Prof. Hu.

Prof. Hu and Mr. Ying-hong Tan at Lake Chenghai.

During this meeting, we were warmly welcomed by Prof. Hu at the old town of Lijiang, which is a UNESCO Heritage Site famous for its 800 year-old orderly residential buildings, waterway systems and bridges. From there, Prof. Hu and his fellow disciple, Ying-hong Tan, drove us to a lake called Chenghai (Click here to view the map location of Chenghai on google map), which is the site where China's first Spirulina cultivation pilot plant was developed. Ying-hong Tan is the general manager of Lijiang Chenghai Baoer Biological Development Co. Ltd, a company which produce Spirulina at Chenghai lake.

UNESCO heritage site, Lijiang old town.

Lake Chenghai is well-known for its natural grown Spirulina. The early Chinese people once wrote a poem for Chenghai Lake. Quoting one of the sentence from the poem, “The beautiful silver lake surrounded by gorgeous mountains.”

Surrounded by mountains, Chenghai lake is located at the Yongsheng county of Yunnan province, which is about 1,500 m above sea level. The total water volume of Chenghai lake is about 2 billion cubic meter, with a surface area of 77.2 kilometer square. The average water temperature stays around 15.9 ℃, and the highest temperature reaches 26.6 ℃ during the summer. It is one of a very the few lakes in the world where natural habitat of Spirulina is found.

During the 3-hour drive to Chenghai, Prof. Hu generously shared with us the history of development of Spriulina industry in China. Currently at the age of 81, Prof. Hu was able to converse, respond, and enunciate clearly, despite his limited physical activity due to aging. Being asked about the lifestyle of keeping himself healthy at such age, he told us, “consume Spirulina everyday”.

Chenghai lake view from the top of a mountain. The lake is surrounded by a few small villages where farming is the main economic activity. To maintain the natural habitat, fishing is allowed only three times a year, where each time last for 20 days.

In 1957, as a fresh graduate of College of Life Science at Wuhan University, Prof. Hu served as a researcher at the Institute of Hydrobiology under the Chinese Academy of Sciences. He then obtained his Ph.D degree from the Academy and served as an assistant director of the institute. In 1980 to 1982, he went to University of California at Berkeley as a visiting scholar. Subsequently, he became the director of the institute for 2 terms.

Prof Hu at University of California, Berkeley, in 1980.

In 1983, the institute received fundings from the government to explore and develop the algae industry in China. As the lead researcher of the institute, Prof. Hu had to decide the algae species to be used and developed. To name a few, Spirulina, Chlorella, and Dunaliella, are among the top choices of hundreds of local algae species that he isolated and collected. He soon drop out Dunaliellabecause the location of the Institute at Wuhan, which is too far away from the source of salt water. Chlorella was voted out as well because the tiny size of Chlorella makes harvesting difficult during that time.

Prof. Hu was informed that water of Chenghai lake is highly alkaline, and the weather is perfect with abundant of sunlight. It is suitable for the growth of Spirulina. He then planned a trip to Chenghai lake to conduct some preliminary survey and water analysis.

Prof. Hu (left) and researcher are inspecting and collecting water samples from Chenghai lake in 1985.

“During that time, commercial aviation industry was not developed. There was no highway. It took us 3 days by train from Wuhan to Kunming, which is the nearest train station to Chenghai lake. We then hired a car to drive us from Kunming to Lijiang. That spent us another day." Prof. Hu recalled.

"From Lijiang, we rode on donkey cart to Chenghai lake. We have no other choice since there is no asphalt road for cars. It took us 1 or 2 days to reach there, depending on the physical and emotional conditions of the donkeys." Prof. Hu explained in laughter.

Prof. Hu went to Chenghai lake almost every year since 1983. They build a small research station at the village located at the East coast of the lake. The researchers collected water samples and analyzed data such as mineral content, acidity, turbidity, temperature, biodiversity, etc.

"30 years ago, I have no idea China would become world's top Spirulina producer. It was my passion which drove me further." Prof. Hu said.

Spirulina cultivation pilot plant built in 1985 (bottom). Top: The current location of the Spirulina cultivation pilot plant, which is now converted into a parking lot.

Upon arrival, Ying-hong Tan immediately drove us to the site where the first Spirulina cultivation pilot plant was ever built in China. It is located by the shore of Chenghai lake.

"This is where the story begins." Ying-hong Tan pointed to an open air parking lot and told us excitedly. The pilot plant was demolished a few years ago.

Ying-hong Tan's father, Guo-ren Tan, was actually one of the construction workers who built the concrete raceway pond of the pilot plant 30 years ago. Guo-ren Tan is the founder of Chenghai Baoer Biological Development Co. Ltd. and Lijiang Yongbao Concrete Co. Ltd.. which is one of the biggest investor of the Spirulina farm.

Guo-ren Tan (right) and Prof. Hu (left).

Ying-hong Tan led us to walk along the lakeside. We admired the beautiful scenery and the crystal clear Chenghai lake water. We asked Prof. Hu if it is possible to find Spirulina in such clear water.

"We did not know if the Spirulina is authentic to the lake. Our preliminary study was to test for the feasibility of Spirulinacultivation using the lake water. And we found it to be productive using the lake water." Prof. Hu said.

"The Spirulina species that we used for cultivation were those we brought from our lab collection. Long after introducing the lab grown Spirulina to the pilot plant, then only we found that there were abundant of Spirulina in the lake. Therefore, we were not sure if the Spirulina in the lake now are authentic species or the descendant of those which were introduced to the lake while we were doing our experiment." Prof Hu explained.

"I believe we introduced them to the lake. The lake water was oligotrophic and crystal clear in the 1980s. Only a few species of green algae was found. But the pH is definitely high, which is around 8.9." Prof. Hu recalled.

"The pilot plant experiment showed promising result. We then proceeded further to construct a 3,000 m2 commercial cultivation plant by the lakeside." Prof. Hu told us.

In 1986, researchers from the Wuhan Institute of Botany, Chinese Academy of Science, were assigned to handle the 'Algae Proteins Research and Development' project under the "7th National Five-year Plan". The group, headed by Prof. Hu, revisited Chenghai, stationed there for a few months and built the 3,000 m2 commercial scale concrete raceway pond for Spirulina cultivation. This is the first commercial scale Spirulina cultivation plant built for economic feasibility study in China.

The first commercial production Spirulina farm by the lakeside of Chenghai lake in 1989.

After the commercial studies of Spirulina cultivation using Chenghai lake water was demonstrated successfully, various similar Spirulina cultivation technology rapidly emerged along the shore of Chenghai lake. Soon, the lake became the world's largest production base of Spirulina.

Picture shows the very first commercial Spirulina cultivation system demonstrated in China. The Spirulina from the raceway pond was harvested using filter bags.

During the development of the commercial production plant, the team invited algae industry experts such as Amos Richmond and Ralph Arnold Lewin to visit their Chenghai lake Spirulina farm and exchange ideas. Prof. Hu himself also visited a few oversea Spirulina producing companies, including the Earthrise Spirulina farm in the USA to learn about the technologies and updates.

Phycologist Amos Richmond visited the Spirulina farm and commented on the manual plate-press Spirulina dewatering system.

Hong-jun Hu (left) and phycologist Ralph Arnold Lewin (right) from the USA.

In 1995, Chenghai’s Spirulina industry development was listed as the “18 Biological Resources Development Project” in Yunnan Province and became the most featured industry in Yongsheng County.

By the late 1990s, there were 20 commercial Spirulina production plants of different scale built along the coast of Chenghai lake, with a total investment of RMB 280 million (about 45 million USD), producing more than 1,000 tons of Spirulina per year. The lake became the largest Spirulina production site in the world during that time, generating over 50 types of commercial Spirulina products in China. Chenghai lake is then highly regarded as the “Blue Treasure Bowl”.

Other than Spirulina cultivation, the other agriculture activities were also rapidly developed around the lake during the same period. However, these rapid developments were disastrous to the lake and the surrounding ecosystem.

Spirulina: Looks A Little Like Pond Scum, But Is Really A Superfood

Ambika Behal , Modified: September 29, 2015 14:11 IST

It looks a little bit like pond scum, but – as they say, never judge a book by its cover – if you stick with that theory you’ll quickly learn that the blue-green algae, known as spirulina, is truly the earth’s biological gift to vitamin supplement takers everywhere.

Growing naturally in alkaline water in warm regions around the world, India has its own dedicated centre for clean grown spirulina in Auroville,Pondicherry, where the climate is perfect for the algae to develop, filled with just the right amount of nutrients.

What Is It Really?

Spirulina, aptly named for the natural spiral coils in which it forms, is scientifically named Arthrospira Platensis. It is known as a species of cyanobacteria – a form of microorganism that is different from bacteria only because of its ability to absorb and use sunlight advantageously, a biological method known as photosynthesis.
 

Considered to be among the representatives of early life on earth, cyanobacteria such as spirulina have played a part in the nutritional consumption of ancient civilisations. It is said that the Aztecs in 16th century Mexico made cakes of spirulina, drying them by the banks of Lake Texcoco, selling them as a common food source.

Spirulina was used to treat those suffering from radiation sickness after the 1986 Chernobyl disaster. Doctors found that radioactivity levels in children were reduced by 50 percent in 20 days of dosing them with five grams of spirulina a day.

Why Is It A Superfood?

Packed with all sorts of nutrients from protein to antioxidants, spirulina has it all. Here’s why it is deemed superfood:

Packed with protein, it’s great for those non-meat eaters looking for an additional boost to their diet. We all know that protein helps keep our muscles functional, makes sure we stay lean, and fuels our metabolic rates, as well as provides heart and hair health. A single ounce of spirulina powder contains about 16 grams of protein – that’s almost three times the amount you’ll find in a piece of steak.

It’s an antioxidant, making sure the body gets what it needs to protect itself from cancer, hearth disease, and even common viral flus and colds. Antioxidants are also important for anti-aging effects. So think of the glowing, youthful skin you’ll get as a result of taking spirulina, as a bonus.

Researchers have found 5 grams of spirulina to have 180 percent more calcium than whole milk. So dairy-haters rejoice! There’s also the beta-carotene, found in carrots, and the high iron content, along with traces of vitamin B-complex, vitamin E, manganese, zinc, copper, iron, selenium, and essential fatty acid linolenic acid.

According to Ishi Khosla, a Delhi based clinical nutritionist and founder of Whole Foods India, "Considering outstanding nutritional profile and health benefits of spirulina, I recommend this as a supplement to some of my clients. Spirulina's concentrated nutrition makes it an ideal food supplement for people of all ages and lifestyles, fussy eaters and specially those who do not manage to eat adequate amount of vegetables."

"Being high on nutrition and easy on digestion, it certainly is a good addition to our daily diets, however, pregnant and lactating women and people suffering from any illness, allergies to seafood or seaweed or hyperparathyroidism must consult their physician, before including Spirulina as a supplement," she noted.

"Tropical weathers, strong sunshine, pure water resource and pollution free environment is all what
Spirulina needs for its cultivation. However, if the water is polluted or contaminated with heavy
metals, it is not suitable for Spirulina cultivation as these metals and toxins will get highly concentrated in the Spirulina and make it unsuitable for human consumption. Hence, the source and purity of spirulina is critical."

All these make spirulina a boon for those looking to keep allergic reactions to a minimum, improve their eyesight and reduce the effects of age-related eye disease, and keep nasty infections at bay. Some medical studies suggest it is also helpful in repair of liver damage.

It can help keep energy levels at a high, so is a super supplement for those with active lifestyles.
 

How To Take It

Spirulina comes in both powder and capsule form. Juice lovers around the world have been known to toss a few grams of the powder into their daily fresh juices and smoothies. It is a little bitter to taste, so mixing it with something that will mask the taste is advisable.

As with any supplement, it is just that – something you have to take regularly to see the long-term benefits. Don’t expect it to work if you take it just once a week, on and off. Spirulina isn’t harmful for long-term ingestion.

Precautions

As always, it’s important to make sure you buy your spirulina from a trusted brand or source, as the algae can be easily contaminated with toxins if grown in a polluted environment.

Additionally, as spirulina is a stimulant of the immune system, anyone with an autoimmune disease – for example: multiple scelerosis, rheumatoid arthritis, or lupus, should avoid taking this superfood. This also goes for sufferers of the rare metabolic condition Phenylketonuria (PKU).

According to Dr. Rupali Datta, Chief Clinical Nutritionist at Fortis-Escorts Hospital, “Like all supplements, spirulina too should not be taken as a replacement to meals, but as an added nutritional booster. When spirulina was first introduced in the markets, it failed to garner popularity perhaps because of the way it looked. It is a high source of protein and good for those undergoing high stress related to diseases such as cancer and low immunity. However, further studies are still being done to put forth definite health benefits of consuming spirulina.”