Arriving in the Rhuys Peninsula 21 years ago, Marie-Gabrielle Capodano discovered the untapped potential of phytoplankton while working in an oyster hatchery. « In 2012, when I left the company I was with, I wanted to put this phytoplankton at the heart of health. Among the varieties approved by the ARS for human consumption, spirulina was by far the most interesting, » explains the founder of Spiru’Marine.
This green substance is a plant rich in amino acids, iron, beta-carotene, and antioxidants. « But until then, no one had managed to produce spirulina from 100% seawater, » says Marie-Gabrielle Capodano. « It took me two years, and I’m still the only one who has succeeded. » Since then, this « Peasant of the Sea » has scientifically validated her unique production method, which is unparalleled worldwide. Spiru’Marine also won the Resilience call for projects from the France Relance plan with its project « Or Vert Marin » (Green Marine Gold).
As part of this project, the laboratory has developed its R&D activities and products derived from the Spiru’Breizh® strain, and an industrial farm has started to be built in Arzon. To finalize this initiative, the company is looking for an industrial partner. A great opportunity for visionaries looking for a sustainable and local project. In exciting news for this 2024 season, in her desire for cooperation and transparency to enhance her products, which are currently in the process of receiving the « Origine France Garantie » certification, Marie-Gabrielle Capodano, also known as « Madame Spirulina, » has also submitted her candidacy to the Collège Culinaire de France, which unanimously approved her in July.
The goal of the association is to promote and defend the quality of French cuisine by supporting high-quality restaurants and celebrating the French culinary heritage. There is no doubt that Caviar Vert®, the only French marine plant-based caviar, and Or Bleu de la Mer, an extract from Spiru’Breizh®, will naturally find their place on these renowned tables.
