Japanese Chlorella
Yaeyama chlorella is manufactured in Ishigaki Island off the coast of Japan by Yaeyama Shokusan Co. The production process is composed of several stages which transform the starting material (microalgae strain) to the product that most of us recognise as chlorella.
The first stage involves cultivating the yaeyama chlorella strain which acts as the raw material in the production process. This is done indoors in laboratory conditions using seed fermentation equipment. A small amount of the strain is added and allowed to grow/ferment.
The second stage is undertaken outdoors in spherical cultivation pools which use fresh water and the power of the sun (via photosynthesis) to enable the strain developed in stage 1, to grow and to enhance its nutrient profile. These pools are approximately 50 metres in diameter and relatively shallow. They also have a rotating paddle which is used to mix and aerate the solution.
Following this stage, the solution containing the yaeyama chlorella and water is piped back into the laboratory where the chlorella is washed using fresh water and then separated from the solution. The separation process is carried out in an Alfa Laval separator using centrifugal force.
The resulting mixture is then cooled in preparation for blanching; a process that both sterilises the chlorella and helps crack the cell walls. Chlorella has tough, fibrous cell walls that need to be cracked/broken to allow the maximum amount of nutrients to be made available for absorption.
The final production stage involves drying the mixture with high powered industrial jet sprays. These operate at a low temperature to prevent heat-related nutrient degradation. This process not only dries the chlorella but it also further cracks the cell walls.
Finally, the chlorella is quality checked and manufactured into chlorella tablets or packaged as yaeyama chlorella powder.
For further information on the company that manufactures yaeyama chlorella, click here.
For more information on Japanese Chlorella, as well as many other types of superfood supplements, visit Rainforest Foods at http://www.rainforestfoods.co.uk/.
The first stage involves cultivating the yaeyama chlorella strain which acts as the raw material in the production process. This is done indoors in laboratory conditions using seed fermentation equipment. A small amount of the strain is added and allowed to grow/ferment.
The second stage is undertaken outdoors in spherical cultivation pools which use fresh water and the power of the sun (via photosynthesis) to enable the strain developed in stage 1, to grow and to enhance its nutrient profile. These pools are approximately 50 metres in diameter and relatively shallow. They also have a rotating paddle which is used to mix and aerate the solution.
Following this stage, the solution containing the yaeyama chlorella and water is piped back into the laboratory where the chlorella is washed using fresh water and then separated from the solution. The separation process is carried out in an Alfa Laval separator using centrifugal force.
The resulting mixture is then cooled in preparation for blanching; a process that both sterilises the chlorella and helps crack the cell walls. Chlorella has tough, fibrous cell walls that need to be cracked/broken to allow the maximum amount of nutrients to be made available for absorption.
The final production stage involves drying the mixture with high powered industrial jet sprays. These operate at a low temperature to prevent heat-related nutrient degradation. This process not only dries the chlorella but it also further cracks the cell walls.
Finally, the chlorella is quality checked and manufactured into chlorella tablets or packaged as yaeyama chlorella powder.
For further information on the company that manufactures yaeyama chlorella, click here.
For more information on Japanese Chlorella, as well as many other types of superfood supplements, visit Rainforest Foods at http://www.rainforestfoods.co.uk/.
