Parry’s Spirulina 2.0
The nutrient-rich spirulina culture is first filtered using Vibro filters to remove any potential debris. The filtered culture is transferred to a storage tank and allowed to settle. The clear culture then moves to the harvesting section, where it undergoes multiple stages of filtration and concentration. During this process, water is intermittently added to cleanse the culture and enhance its quality.
As the culture becomes more concentrated, a soft sheet of spirulina cake forms, which is then collected and stored in a temperature-controlled slurry storage vessel for further processing. The filtrate water from this stage is recycled back into the cultivation ponds, reinforcing the sustainability of Parry’s spirulina production.
The concentrated spirulina is then sent for spray drying. This gentle drying method preserves the delicate spirulina cells, ensuring that the nutrients remain intact until the final stage. The dried spirulina powder is collected and transferred to the storage area for blending.
Once blended, the product undergoes vacuum packing as part of the primary packaging process. After sealing, labelling, and weighing, the primary packs are inserted into secondary packaging. The secondary packaging is also sealed and labelled, then transferred to the Finished Goods area. Before shipping, each pack is shrink-wrapped, sealed with bobb tape, and barcoded for traceability and dispatch.
Watch the Tuymai Process in action – Experience how parry’s Spirulina 2.0 is processed with care, precision and sustainability. Click the below link