Team SLI: Spirulina In Permaculture : Macro benefits from microalgae

Spirulina In Permaculture : Macro benefits from microalgae

Abstract

As hunger and malnutrition continue to be critical issues in today’s world,the drawbacks of the modern agro-industrial complex have become very apparent. Hence, it is imperative that alternative systems of food production are researched and implemented. One among such systems is permaculture, which seeks to produce food by imitating, innovating and applying processes found in nature, and used by communities in traditional forms of agriculture. Permaculture allows for great flexibility and innovation. Microalgae are a great source of nutrients and require comparatively less resources to cultivate. This paper seeks to explore the possibility of incorporating the cultivation of the microalgae Spirulina into permaculture setups, and highlight its possible benefits, including its role in combating issues of malnutrition.

The agro-industrial complex and the processes of industrial agriculture, while producing immense quantities of food and raw materials for other industries, is highly unsustainable and deeply exploitative. Modern agricultural processes extract such a heavy toll on the land (in terms of water, nutrients and soil quality) that it has been likened to mining. Permaculture^{^[1]},a system of regenerative agriculture and settlement is emerging as one among many alternate systems of food production and as a lifestyle as well. It is defined by David Holmgren ( the co-originator of the term) as “Consciously designed landscapes which mimic the patterns and relationships found in nature, while yielding an abundance of food, fibre and energy for provision of local needs”.

The concept of permaculture emerged in Australia, in the early 1970s. David Holmgren and Bill Mollison wrote the first book on permaculture and played a huge role in spreading its message. Today, permaculture is practiced around the world, adapted to local conditions and requirements. It relies on traditional knowledge and scientific understanding of the local ecosystems in order to ensure that the system not only satisfies the needs of the local communities, but is also regenerative. The general principle of permaculture is to work with nature, rather than work against it (a common criticism levelled against industrial agriculture is that it works against nature and seeks to overpower parts of it deemed to be ‘unfavourable’ through the indiscriminate use of chemical pesticides and fertilisers. Rachel Carson’s Silent Spring highlights this issue).

Despite its rising popularity, permaculture remains isolated from scientific research and testing, and relies on traditional knowledge, as well as highly localised innovations in techniques. Admittedly, the fact that the lack of scientific evidence tends to weaken the claims made is a barrier to its greater acceptance and implementation on a global level (Ferguson & Lovell, 2013). However, the main principles of permaculture resonate with traditional forms of agriculture practised across the world allowing for it to be implemented in diverse settings, both urban and rural.

In India, the growing popularity of permaculture is related to the growing wave of dissatisfaction with modern monocropping systems and the gradual efforts of many to shift to more sustainable forms of agriculture and consumption^{^[2]}.

The latest UNICEF report on malnutrition paints a dismal picture^{^[3]}. The ongoing COVID-19 pandemic has only worsened the situation and has laid bare the inadequacies and inefficiencies of the current food production systems. The solution to this crisis lies in the intersection of sustainable, ethical and economical systems and elements of food production. One such key element is microalgae.

Microalgae are an untapped resource in the area of food production. They are nutrient dense and the process of cultivation is relatively less labour and resource intensive (Moomaw & Tzachor, 2020). It is speculated that microalgae, which has a considerable presence in high income countries as a ‘superfood’, will play an important role in the eradication of malnutrition (Zinoviev, 2015).

Spirulina is one such microalgae. Historical records suggest that spirulina has been consumed across Latin American and Sub-Saharan African countries for centuries (Gershwin & Belay, 2007), although it is only in the past few decades that it has slowly begun gaining popularity as a health supplement and, in recent times, it is being promoted as a global solution to malnutrition. The Intergovernmental Institution for the use of Micro-algae Spirulina Against Malnutrition, registered under the one of the United Nation Organisation’s treaty series, works for international cooperation in scientific research and humanitarian use of Spirulina as food^{^[4]}.

Spirulina grows best in water that is alkaline, in places with a warm climate. It can be grown in both freshwater and seawater. Spirulina is found to be naturally occurring in soil, marshes, freshwater, brackish water, seawater and thermal springs, particularly in highly alkaline lakes ( Habib, 2008). India’s climatic conditions have proven to be highly favourable for the mass production of spirulina, and the availability of labour adds to the feasibility of mass production (Usharani, Saranraj, & Kanchana, 2012).

Spirulina is grown commercially in artificial ponds and the process can be scaled down and adapted to a size that’s suitable for cultivation even in individual homes.

Similarly, the concept of permaculture can also be adapted to diverse spaces, including urban housing setups like apartments complexes, community areas like parks and gardens, and individual houses. An increasing number of people are attempting to grow at least a portion of their food in their homes.

Spirulina could potentially make a valuable addition to permaculture setups of all sizes. Compared to other organic plant based matter like fruits, vegetables, grains et cetera, spirulina requires significantly lower amounts of resources like land, water, energy, for an output with comparable, if not higher values of micronutrients and macronutrients (Tuomisto, 2010). It can also yield daily harvests throughout the year, which may not be possible with fruit and vegetable cultivation. On a smaller scale, in individual houses, spirulina can be cultivated in a tank that is exposed to sufficient amounts of sunlight, and will produce sufficient quantities of biomass for regular consumption.

In larger setups, as part of permaculture farms and community gardens, the incorporation of spirulina production systems in the form of a raceway pond or large tanks is a novel concept and theoretically has considerable benefits. Spirulina is versatile and can be grown for different purposes, fitting into various aspects of a permaculture setup. Spirulina has proven benefits for human consumption (Capelli & Cysewski, 2010). It can be consumed both fresh and dried, in a variety of forms.The harvested and dried spirulina can also be added to animal feed, if there are livestock in the permaculture system (Holman & Malau-Aduli, 2013). Research shows that adding spirulina to the soil as fertiliser improves the health of the plants (Henrikson,1989).

The surplus produce could provide an additional source of income as well. A possible drawback to this could be the lack of existing research on incorporating spirulina production into a permaculture setup. However, spirulina is scientifically proven to be an exceptionally good source of protein. In dry spirulina, the protein content is found to be between 60% to 70% (Ciferri, 1983) , which is considerably higher than traditional sources of protein like eggs, meat and legumes^{^[5]}. Taking into account the high bioavailability of other micronutrients, the Recommended Daily Allowance^{^[6]} for spirulina is between 4 to 10 grams for adults, and less than 4 grams for children between the ages of 6 years and 6 months (Siva Kiran, Madhu, & Sathyanarayana, 2015).

Permaculture is feasible in both urban and rural settings and can be modified to suit the availability of resources in the area and the needs of the local communities. Thus, an easily cultivable source of high amounts of protein and nutrients could be made easily accessible to vulnerable populations. It could generate gainful employment in the communities and even a source of income if there is sufficient surplus produce that can be sold.

Both permaculture and spirulina are inherently suitable for a country like India and show great potential for development and are likely to play important roles in the long process of developing alternative systems of food production and combating hunger and malnutrition on every level.

By Pooja S

References -

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