Blog

During our recent trip to Kampala in April 2023, we were able to evaluate theproduction process with our local colleagues: We gained two new partners,Khamisi Musanje und Marvine Twimukye, and have joined forces with their business venture“Spirumaisha”.Going forward, we are excited to rely on our partners’ expertise about the localmarket...

We were able to start the certification process during our second project trip by applying to the Ugandan National Bureau of Standards and initiating the development of a set of standards applicable to edible algae. After a delay caused by COVID-19, these standards were finally finished in fall 2020. Right...

We found our second local and main business partner for our commercial product in Dr. Hilary Kiiza in spring 2019. This partnership was crucial to the implementation of our first pond in Kampala. Now, we had a place where to build our first pond and could start with the construction....

In November 2018, we were finally able to go on our first project trip to Kampala during which we were able to gain vital information from in-field research as well as valuable market insights. We conducted a need assessment and further confirmed that introducing spirulina to Uganda would indeed have...

As Uganda was a low-income country struggling with malnutrition on the one side, and on the other side offered ideal climatic and geographic conditions for local algae production, we decided that Uganda would be our target region. The next step was to find a local partner who would help us...

A taste for gummi bears started everything in spring 2017. When looking through the ingredient list, the colorant being used for the green gummi bears was spirulina. Looking further into it, we found that because of its intense green-blueish color pigments, spirulina was mainly being used for food coloring. However,...