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This study seeks to promote the consumption of spirulina in school and university settings, integrating it into foods, healthy beverages and as a source of vitamins for animals and/or plants. In this way, more adequate nutrition is promoted, addressing common food problems in Panama. Spirulina, a microscopic algae with high protein content and nutritional value, has been studied for its potential in food safety. This trial presents the results of an experimental culture with traditional and homemade growing media, carried out in Panama.
Despite showing slower growth compared to controlled systems, nutritional levels remained adequate, demonstrating their viability as a food supplement in low-resource contexts.
