Gironde. Julie’s spirulina in Camiran, “small but strong”


Julie Estingoy presents spirulina in different types of products.
Julie Estingoy presents spirulina in different types of products. (© Republican Southern Gironde)

At the beginning, Julie and Yann Estingoy live in Paris. You work in the public service, he is a plumber and a heating engineer. He undergoes four hours of transport a day and bears less and less the physical constraints imposed by her work. They discover spirulina.

This popular microalgae, with many health benefits, will lead them to this new life they are secretly considering …

In 2012 they took the turn and it was in the southwest that they found their dream home on the heights of Camiran (Gironde)today the headquarters of the company, and in Flaujagues, a place favorable to the cultivation of algae.

Giulia says:

“This living alga, fascinating in its development, is microscopic, but strong; it contains a high content of vegetable proteins for a lower consumption of water, on a surface less than that necessary for animal proteins “

The largest production site in the Gironde

But one is not a producer of spirulina only out of desire; Yann became one by training in a school, located in Hyères, then perfecting his skills in the field, at the La Spiruline des Frangines farm in Lot-et-Garonne.

After these three years of training, the couple acquires a 5,000 m2 plot of land in Flaujagues where they will build the production basins themselves. They choose as a strain of seaweed, La Paracas, a variety spotted on a trip to Peru, isolated in the laboratory by a scientist, Gilles Planchon .

The first harvest, in 2016, of Julie’s Spirulina an officially registered name encourages them to sow another tank, then another, until they have exploited 11 of 400 square meters each.

Video: currently on Actu

“It is the largest production site in Gironde, in the Top 10 nationwide. We harvest in the morning, from April to autumn, 15 kg per day, and organically from 2021 “.

Julie insists that it contains 60 micronutrients.

“Spirulina has several advantages, first of all for the protection of the environment. In particular, the consumption of water for its production is much lower than that of other crops, in addition to that necessary for animal husbandry. While at the same time its protein yield (kg of protein / hectare) is considerably higher “.

So it’s no surprise this production project in a country that needs it, which the couple are thinking about.

She repeats:

“Small but robust, as a food base or as a supplement with its proteins, iron, trace elements. She is sent to Africa to feed children suffering from malnutrition ”;

Spirulina is broken down into three elements, chlorophyll or green pigment, carotenoid, orange pigment and the blue active ingredient, phycociamine. Julie’s Spirulina contains a high rate of 25 to 30% while the normal rate is 10 to 15%.

Extracted in the form of syrup, under the supervision of an external laboratory, phycociamine is sold for treatment. Someday it will also be sold for animals .

How to consume spirulina?

In soft and crunchy sprigs, or ground, spirulina mixes with yogurt, tapenade, vinaigrette, salads.

It goes very well with chocolate, on a cake or plate, but never cooked hot. Julie’s Spirulina and its phytociamine are on sale on the internet, in organic shops or at the Flaujagues farm (which can be visited for groups by appointment).

To order or learn more about Julie’s Spirulina: Tel: Place. Company address: 5 LD Le Fougueyra 33350 Flaujagues.

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