Quality standard
In BIOALGHE we deal exclusively with algae for many years: we love them, we study them, we produce and sell them but above all we know them, we know how to evaluate the quality as a good sommelier can recognize a good wine.
We are the only ones to have this experience and this specialization and therefore we can guarantee the quality of our algae in all its aspects.
THE QUALITY OF BIOALGHE

What determines the quality of algae?

Quality has different aspects, some objective and universal, others subjective that are formed by an impression or by a pre-existing idea. Algae are still little known and so it can happen that the evaluation of their quality is distorted by inexperience and prejudices

SAFETY OF ALGAE

Safety means first of all ensuring that raw materials are healthy and free from contamination.

To achieve this goal we have defined a standard that includes two stages of control: the first at the production site and the second at our headquarters.

The parameters we verify concern both organic contamination (bacterial load, coliform, staffilococci, salmonella, lysteria, aflatoxins) and chemical contamination (lead, cadmium, mercury, tin, arsenic, hydrocarbons, solvents, pesticides).

Primary packaging materials must also ensure safety and therefore, in addition to preserving the product over time, must be made from materials that cannot themselves be a source of contamination.

ORGANOLEPTIC QUALITY

When we get a load of dehydrated algae our headquarters in Milan is filled with fragrant scents, who said that seaweed stinks? A pleasant smell is a first indicator of organoleptic quality.

Another of the peculiarities that characterize the algae are the intense colors, due to the richness of natural pigments. If the color turns out a little faded it could mean that the algae have not been properly preserved or have taken too much light.

Also the consistency is important, this can depend not only on the type of algae but also on the way they have been dehydrated. Sometimes they can be softer, sometimes stiffer, sometimes drier, but they should never be either too wet or too dry.

Finally, taste, which is the most difficult thing to evaluate without a little experience and without having individually gained sufficient sensitivity. It is clear that everyone will have his preferences but the taste must never make you perceive alterations that can make you think of a bad conservation and/ or the presence of contamination.

PRODUCTION METHOD

The production methods of algae differ in:

• Algae cultivation in tanks – it is the one we hold in the greatest consideration for the production of microalgae such as Spirulina and Chlorella since the collection of these species in unprotected environment (lakes, ponds, basins) could not ensure adequate safety margins.
• Algae cultivation in the sea – is the method that has allowed since the second half of the ‘900 the exponential development of algae production (in this case we refer to seaweed) in the world and is what we are relying on more and more in recent years because it allows a good standardization while maintaining high safety, organoleptic quality and sustainability.
• Algae harvesting – is the oldest and most traditional method that is still used, especially in Europe for the rarest and most valuable species but also the most subject to seasonal variables. It is a method that we prefer and that sometimes allows the production of exceptional quality but which is not standardized and, especially in recent years, with the exponential increase in demand, risks putting at risk the ecosystem with an indiscriminate collection.

METHOD OF PRESERVATION

After harvesting, the algae have a very short life: from 24 hours up to 2 weeks depending on the species and the measures that can be taken to keep them fresh and viable for as long as possible.

For this reason the consumption of fresh algae is very limited.

The most used method for long-term algae storage is dehydration, which allows the properties of algae to be maintained for years. This is the method we prefer for our raw materials, paying attention to the procedure and the dehydration temperature that must never exceed 45 ºC to ensure the best nutritional and organoleptic qualities.

Other preservation methods are cooking, pasteurization, salt preservation.

organic certification ORGANIC CERTIFICATION

The BIO certification, which we achieved in 2016, has imposed a profound review of our procurement system and a further improvement of our traceability and tracking system. This label further guarantees the consumer, not only with regard to the absence of pesticides but also the health of the algae and their origin.

RESEARCH

Never be satisfied! Curiosity and critical sense are the basis of our research work.

First of all, the search for production sources that can guarantee a high and constant standard. Algae are products of nature so there are differences between a collection place and another, between a spring harvest, a summer and an autumn. You will always find small differences in appearance, color, texture, scent, taste: it is quite normal.

Here in Italy the use of algae in food is still not widespread, so it is useful to keep constant the attention on the comparison between the daily experience, the popular tradition of different cultures and the new scientific research and acquisitions.

SUSTAINABILITY

Algae production already encompasses the concept of environmental sustainability more than agriculture, including organic farming. The reason is simple: less consumption of water resources and less land use, more productivity without the use of fertilizers, herbicides, pesticides.

The choice of products is made by selecting raw materials and treatment systems that do not use pesticides and herbicides, which do not generate soil erosion or water pollution and follow a collection that ensures that the resources extracted from the sea are renewable and that the ecosystem balance is maintained.

Finally, in evaluating the distance between the place of harvesting/cultivation and the place where consumption takes place, we favour local productions, in Italy, if they exist or in Europe. Although we cannot rule out a priori the use of products from other continents that can sometimes be safer or more standardizable, or cheaper while maintaining a high degree of safety and organoleptic quality.

CONFIDENCE

For years, thousands of customers have been buying our products with confidence, not only for the quality but also for the competence, seriousness and experience that distinguishes us.

Bioalgae is synonymous with excellence and the highest quality and is the shop where you can buy the best quality of algae and the most refined and innovative algae products.