As part of its FAO Fisheries and Aquaculture Circular series, FAO has just published "A review on culture, production and use of spirulina as food for humans and feeds for domestic animals" by M.A.B. Habib, M. Parvin, T.C. Huntington and M.R. Hasan. Spirulina are multicellular, filamentous blue-green microalgae that are popular in the health food industry and increasingly as a protein and vitamin supplement to aquaculture diets. The main objective of this 33-page document is to assess and evaluate existing knowledge on the culture, production and use of spirulina for both human consumption and animal feeds. Gene manipulation of spirulina is discussed in Section 5. See http://www.fao.org/tempref/docrep/fao/011/i0424e/i0424e00.pdf or contact [email protected] for more information.

04/03/2009