Spirulina is a food of antiquity, it is a 3.5 billion year old cyanobacterium which carries out photosynthesis and is responsible for the oxygenation of the earth. It is cultivated in greenhouses (protected from pollution). It is sold in the form of flakes, to be sprinkled on food, on toast, in yoghurt, compote... Sale at the farm (by appointment), markets / fairs and in some shops (all information in the "points of sale" tab of the website). Online shop on the website.
Sustainable tourism
The cultivation of spirulina requires little energy and little water while producing a vegetable protein of excellent quality and no phytosanitary product is used in the cultivation of spirulina. Spirulina was recognized as the best food for humanity by the United Nations Conference in 1974.
Host portrait
I am Romain, producer of peasant spirulina. After starting my career in IT, I started growing spirulina. I sought to produce high quality food in a sustainable way. Spirulina meets these two criteria, I invite you to come and visit my production in Lapeyrouse on the border between Allier and Puy de Dôme.
Ouverture
All year round, daily.
Tarifs
Adult: 3 €.
Free entry for children < 15 years.
Contact et accès 18 Villargeat Villargeat 63700 Lapeyrouse Puy-de-Dôme (63)
