At the bend of a small path which winds through the valley of Thoard, a few kilometers from Digne-les-Bains, is the aquaculture farm by Vincent Carlier. Here, in the mild climate of Haute-Provence, this former consultant for the territorial public service has retrained as a Spirulina grower. An activity that, at first glance, may seem surprising. However, it echoes a personal and committed approach. “I became a Spirulina grower two seasons ago, after discovering this superfood, partly through my work, then through my partner, who has a degree in sports science and physical activities adapted to health.”, explains Vincent.
Spirulina: an ancestral treasure serving modern health
Spirulina, which Vincent cultivates with care, is much more than just a micro-algae. “Spirulina is a cyanobacteria here is between 3,5 and 4 billion years old. It is the richest food for human health after breast milk”, he enthuses. Used for thousands of years by people all over the world, particularly in Burkina Faso, where innovative cultivation methods have been developed, spirulina is now prized by top athletes, astronauts and anyone looking to improve their well-being and health.Spirulina is what is called a superfood, especially rich in vitamins, minerals, trace elements and especially proteins. "
Spirulina cultivation: ecological know-how
In Thoard, spirulina is cultivated with particular care. "We cultivate in low salinity, it is much more respectful of the environment and ecosystems, Vincent specifies. This approach not only ensures a healthy but also sustainable culture.” The constant agitation of the basins is necessary so that all the cyanobacteria can photosynthesize, so that all the spirulina can see the sun. The ash water used as a natural input ensures a clean environment, without contamination.
In our basins, we capture more CO² per square meter than 10 times a virgin forest of the Amazon type.
The entire cultivation and processing process is done on site, from sowing to packaging.
A typical day at Vincent's fish farm begins at dawn with the harvesting of the biomass, which is weighed and rinsed to avoid the bad taste sometimes attributed to spirulina. Then, the spirulina is pressed, and finally extruded into thin spaghetti, before being dehydrated at less than 40 degrees to preserve all its vitamins. The process is meticulous, but necessary to offer a high-quality spirulina.
An atypical journey, between retraining and passion
Originally from Marseille, Vincent and his partner Florie chose to leave the city to settle in the countryside and embark on a new adventure.Florie has a master's degree in sports science and I was a consultant. We discovered spirulina through different paths, but she ended up bringing us together around this common project", he says. After several training courses and a complete reconversion, the couple took over a fallow farm to cultivate this precious micro-algae. “It was perfect for us, to test the activity. We did a first small season last year, and a more serious one this year. We really hope to be able to continue.”
A product with multiple virtues, to discover on your plate
While spirulina is often consumed in the form of tablets, Vincent prefers to offer it in the form of flakes, closer to its natural state. "We consider that it is not a food supplement but a food in its own right." he insists. The idea is to integrate spirulina into the daily diet, sprinkling it on salads, pasta or sauces. In addition to its health benefits, spirulina acts as a flavor enhancer, allowing dishes to be salted or sweetened in a lighter way.
In addition to flakes and tablets, Vincent and Florie offer derivative products such as multi-seed gomasio with spirulina, a tasty and nutritious blend.
Climate challenges and the Spirulina season
Spirulina production is particularly sensitive to climatic variations. "Originally, the Earth was much warmer, and spirulina was found everywhere., explains Vincent. Today, it survives in very specific conditions, such as the salt marshes of the Camargue or certain equatorial regions.” To counter these challenges, greenhouse cultivation is essential, but it remains fragile. “Culture is fragile and can die very quickly” Vincent confides.
Despite these difficulties, the Thoard fish farm follows a well-established schedule. “A “good season” begins with a first harvest in May and a last in mid-October." In winter, Vincent must redouble his efforts to protect the pools against contamination, particularly by chlorella, another micro-algae which competes with spirulina when temperatures drop.
Where to find Thoard Spirulina?
For those curious and lovers of Spirulina, the farm's products are available in several places: the country house of Mallemoisson, the Proxi of Thoard, the Intermarché of Seyne-les-Alpes, and of course on their website where you can order online. Conferences are also organized regularly, in partnership with the Digne-les-Bains thermal baths, in the hotel The Richelme.
Vincent Carlier invites you to discover healthy, environmentally friendly food, based on a thousand-year-old tradition, passionately reinvented in the sunny basins of Thoard. "We welcome you to the fish farm by appointment throughout the season" he concluded with a smile.
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