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Yes, we grow it! We make more Phytoplankton than there was before. We don’t “harvest” it.

Our original Phytoplankton is very particular and specific. We do not have multiple strains because we are not 100% sure what they are, and depending on the tides and boat traffic, it is not consistent.

We grow from an heirloom seed that is neither male nor female. When the Phytoplankton is in contact with sunlight and CO2 it multiplies on its own countless times per hour.

The Atlantic Ocean water it is grown in is micro-filtered before it even starts. The Phytoplankton is grown inside an enclosed system of tubes which protects it against seagulls and other contaminants.

Our garden sits on the Atlantic coast of southern Spain — run by the world leaders in marine microalgae cultivation, and the first facility in Europe authorized to grow marine microalgae for human consumption.

The facility was featured on Chef’s Table — Episode 3 on Netflix and we are proud to be part of the world leaders in Phytoplankton cultivation, growing an abundance of a precious resource.