“Chinese’s Father of Spirulina” spoke at the annual meeting of Taiwan Phycological Society

[Taiwan] The annual meeting of  Taiwan Phycological Society Congress took place at the Yuan Ze University, Zhong Li, Taiwan. This year, the organizing committee invited two honorable speakers – Professor Hong-Jun Hu and Professor Qi-Yu Zao, both from China to share their experience with the member.

In the meeting, Professor Hu from Wu Han Botanical Garden, China Academy of Science, introduced the development of Spirulina industry over the past 30 years since 1984. Hu is also known as the “Father of Spirulina” of China. Despite of his age of 80 year-old, Hu spoke loud and clear during his presentation. Being asked about how to maintain his physiques as sturdy as a young man, Hu’s answer was “Spirulina”.

During his presentation, Professor Hu explained that most of the Spirulina farm in China are open system. However, recently there are quite a number of farm use transparent rain shelter to minimize contamination.
During his presentation, Professor Hu explained that most of the Spirulina farm in China are open system. However, recently there are quite a number of farm use transparent rain shelter to minimize contamination.

Professor Hu is also one of the scientific team member who discovered the Spirulina-rich Cheng-Hai lake located at the province of Yun-Nan during the 1980s’. The team also successfully transformed the natural Spirulina-producing lake into a commercial production plant. Cheng-Hai lake, with a size of 125 square kilometer and average depth of 25 meter,  is one of the largest natural Spirulina-producing lake in the world.

According to Professor Hu, currently, in China, there are about 80 Spirulina farms at various location including Hai-Nan, Shan-Dong, and Inner-Mongolia. The current price of Spirulina in China ranges from RMB 200-400 per kilogram.

The second guest of honor, Professor Zao talked abou various type of algal blooms in China. He mentioned that 3 major types of algal bloom – Red tide, green tide, and brown tide, are common in China due to the re-distribution of nutrient and trace elements.

The most severe algae bloom, the green tide (Enteromorpha) near Qing-Dao coastal area is caused by the nearby Porphyra farming activities. Massive amount of unused nutrients allowed Enteromorpha to bloom after the Porphyra harvesting season ended. The government authority has started to restrict the use of fertilizers on the Porphyra farm.

"Green tide" before the 2008 Beijing Olympic at the coastal area of China, Qing-Dao
“Green tide” before the 2008 Beijing Olympic at the coastal area of China, Qing-Dao

According to Prof Zao, red tide often occurs in the East China Sea. It is believed that this annual red tide incident is caused by the seasonal oceanic current activities. The unique marine ecosystem, where the cooler ocean current from the North meet with the warm ocean current from the South, catalyses the formation the algal bloom. Professor Zao’s over 50 years of study in the field of marine ecology and formation of red tide has given him a fame – to be named as the “Father of red tide” of China.

The 2014 Taiwan Phycological Society meeting was held on the 9th of August, 2014 and has attracted more than 50 participants from all over the country.

 

Exclusively reported by Algae World News

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0 thoughts on ““Chinese’s Father of Spirulina” spoke at the annual meeting of Taiwan Phycological Society”

  1. Hello,
    We are going to visit Southern Taiwan in the coming week. Can someone give us a 3 or 4 names of small reputable Sprirulina
    wholesales who have Organic Product? It’s very difficult to
    do research before going because you can’t find anything on the Internet relating to smaller Spirulina farms with exception to one large company that dominates the entire Country in any searches. This would be really appreciated as it very difficult to find repupital family growers who actually live what they do…
    We want to visit to also see what were buying. If you have names and phone numberem that would be great.

    Regards,

    Steve Weber
    [email protected]

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