Spirulina was re-discovered, given a proper scientific name and brought to attention in the modern world by German algae scientist Deurben in 1827.
Spirulina thrive and grows naturally in profusion in Lake Johann located in the depth of Sahara Desert.
Lake Johann has a very high salt concentration that no fish or shell species can live in its water. Spirulina grows in such abundance on the surface of the lake become the only protein source for its inhabitants in the region.
Spirulina is scoop up in baskets woven of straw, pour it out on to the sand to drain and left to dry in the sun. It is then ground into powder and stored for later consumption. Spirulina is mixed with wheat as meal, baked into a bread or drunk as soup with other mixture.
For the natives living in the region Spirulina has been a regular staple food and constitutes an indispensible source of protein.
