Tuscan Geothermal to Cultivate an Aztec “Superfood”

Published on Friday, 3 February 2017

“Spiruluna algae is one of the so-called “superfoods”: incredibly rich in protein, it has antibiotic and antiviral properties and is one of the most potent sources of nutrients available to humans”

Already known in antiquity, spirulina is a natural micro-alga originally from central America and central Africa, which is currently cultivated in special aquatic farms, especially in sub-tropical regions.

Alongside Enel Green Power and CoSviG, others involved in the experiment include the Department of Agricultural and Food Production and Environment at the University of Florence, which, through a start-up of the University Incubator of Sesto Fiorentino, will take care of inocula development and the training of plant employees, and CNR (National Council for Research) for the monitoring and characterisation of the cultures.

The Chiusdino pilot plant will be ready by the beginning of spring, when it will begin cultivating the algae: at the end of 12 months, the results of the experiment will be assessed in terms of the economic and environmental suitability of using geothermal heat and CO2 for the cultivation of algae.

The goal, if the experiment goes well, is to foster the development of this type of activity on a larger scale in all the Tuscan geothermal territories, to the benefit of the environment, of the health of the citizens and of area employment.