Meet the foundersThe Rift Valley’s spirulina farming pioneer

Can you tell us a bit about your background and what inspired you to start farming spirulina?

I’m originally from the Netherlands but have spent most of my adult life in Central and East Africa working on impact-driven projects. I spent years in the coffee sector, linking smallholder farmers to global buyers like Starbucks and Nespresso. About three years ago, I moved to Kenya to start something of my own in the private sector and began asking: what natural advantages does this region have that could give it a global edge?

That question led me to spirulina. Although East Africa’s Rift Valley holds about 80 to 90 percent of the world’s wild spirulina diversity, almost no one is farming it commercially here. Meanwhile, most of the global supply is grown artificially, using chemicals and controlled environments in places where spirulina doesn’t occur naturally.

We saw an opportunity to do things differently. Using Lake Natron’s mineral-rich water, abundant sunlight, and heat, we could grow spirulina more affordably, sustainably, and in harmony with nature. Last year, we became the first team (as far as we know) to farm spirulina commercially using water directly from one of the “flamingo lakes.” Early trials saved us around 70 percent in nutrient costs, which gave us the confidence to launch a full project at Lake Natron.

What are your main products?

Nasaru Naturals cultivates spirulina and processes it into a nutrient-dense green powder, rich in protein, vitamins and minerals. Our dried spirulina is about 70 percent protein by weight and is used primarily as a dietary supplement – added to smoothies, yogurts, or health drinks. 

Globally, it’s known as a superfood, even included in NASA astronauts’ diets. While spirulina is popular in health-conscious markets like the US and Europe, it's still largely unknown in Kenya. We aim to change that by producing high-quality, locally grown spirulina and raising awareness of its health benefits across the region.

Can you walk us through how the spirulina production system works, and why you chose this approach?

Most spirulina is farmed in artificial systems – large cement ponds filled with tap water and chemicals to mimic the conditions found in alkaline lakes. We took the opposite approach. Our farm is located right on the shore of Lake Natron, one of the world’s largest wild spirulina habitats and home to millions of flamingos. Instead of building artificial systems, we work with what nature already offers.

We pump a portion of the lake’s mineral-rich, alkaline water into our shallow cultivation ponds – each about 18 cm deep. Spirulina grows best with sunlight and carbon dioxide, so the shallow design maximises exposure. We use gentle paddle wheels to keep the water circulating, ensuring the algae get even light and access to nutrients. After seeding, spirulina can be harvested in just 10 days, and regrows quickly – allowing for daily harvesting.

Our system is efficient because we don’t use freshwater or arable land. We grow on semi-arid land that’s otherwise un-farmable. The water already contains most nutrients spirulina needs, and we only add supplements like iron when necessary. We test the water regularly and "target-feed" only when something is lacking.

Once the pond culture slows down, we recycle the water back into the lake. Because it’s the same source and we’re only adding minerals, it’s not polluting. In fact, it may even enrich the wild ecosystem, supporting the very flamingos that feed on spirulina.

We run entirely on solar power. After harvesting, the spirulina is pressed into a green paste, then sun-dried, milled into powder and packaged for sale. Our whole approach is designed to be low-impact, circular and locally grounded.

You’re exploring spirulina as an aquafeed ingredient - what stage are you at, and what are the results so far?

We’re in the early stages. After validating our lake-based cultivation system, we’ve secured land at Lake Natron for a five-year lease and are now constructing our first full-scale production facility. Once production ramps up, we’ll begin fish feed trials. We’ve been in discussions with partners like Victory Farms, who’ve shown interest in running tilapia trials once we’re ready.

Right now, spirulina is still expensive: selling at $20-100/kg globally for human nutrition. That’s far too high for aquafeeds, which typically require ingredients under $1/kg. But our system, which relies on the lake’s natural nutrients, could reduce input costs by up to 70 percent, making spirulina more affordable.

We don’t expect spirulina to replace soy, but even a 1 -2 percent inclusion in fish feed could act like a probiotic or natural vitamin – improving health, survival rates and feed conversion. Some premium aquaculture sectors (like prawns, abalone, or ornamental fish) already use spirulina for its pigment and health benefits. Our goal is to bring costs down enough to make spirulina accessible for mainstream species like tilapia, which would have real impact on nutrition, fish health and sustainability across Africa.

What major milestones have you reached so far, and what are you most proud of?

One major milestone was being the first team to cultivate spirulina commercially using natural soda lake water in East Africa. This validated that spirulina can be grown locally and cut nutrient costs by 60 to 70 percent.

We are also proud of our partnership with the Maasai community at Lake Natron. The land is community-owned, giving them a real stake in the project’s success.

Another key milestone is our collaboration with a humanitarian food company [EG2 Food] producing superfood bars for crisis relief. It shows early market demand and the potential for real impact through improved nutrition.

Looking back, what were some early challenges you faced, and how did you overcome them?

Choosing where and how to set up the farm was one of the first big hurdles. Since we are working on community-owned land rather than private land, it took time to engage local authorities and secure the necessary permissions. Operating in a protected area meant aligning with environmental guidelines and ensuring full community support.

Another major challenge was the lack of local expertise. Spirulina farming is rare in Kenya, so we had no ready pool of talent. We reached out internationally for technical advice, including support from Wageningen University. Much of our process has involved trial and error. We are now building a local team and recently brought on chemistry graduates to support algae pond management.

What are some of the current challenges you’re navigating?

One of our biggest challenges is securing funding. We are testing a new model that has not yet been proven at scale, which makes early-stage investment more difficult. As a pre-revenue venture, cash flow is tight while we build the farm and refine operations. We are looking for funders who believe in the long-term impact and are willing to support us through this critical phase.

We are also working with a pastoralist community unfamiliar with algae farming. We are training staff from scratch and actively seeking technical support from experienced spirulina growers in the US, Europe and Asia.

How have you funded the venture to date, and are you currently seeking investment or strategic partnerships?

We have primarily funded Nasaru Naturals through bootstrapping and support from Pyramidia Ventures, a venture studio focused on climate-resilient food systems. Pyramidia matched my personal investment, which allowed us to complete our greenhouse trials and begin work at Lake Natron.

To reach stable production over the next 18 months, we estimate a need of around $500,000. We have already secured over $100,000 and are now seeking about $200,000 in grant funding and another $200,000 from equity investors.

We are especially keen to work with angel and early-stage impact investors who believe in the vision and are comfortable with early risk. We are also open to strategic partnerships with established spirulina producers, researchers, or distribution partners. Whether it is co-developing products or sharing technical know-how, we see collaboration as key to scaling this model across Africa.

Do you already have any pilot customers, distributors or partners – for aquafeeds, nutrition, or otherwise?

We are still early stage, but we have a few promising customer and partner leads. Our most advanced collaboration is with a humanitarian food company that uses spirulina in high-energy nutrition bars for emergency relief. Once we scale, they intend to source from us and integrate our spirulina into their supply chain in East Africa.

We are also in informal discussions with Victory Farms, the leading tilapia producer in the region. While there is no confirmed deal yet, they have expressed interest in piloting our spirulina as a feed additive once we reach sufficient volumes. Their founder has advised us on technical aspects, which gives us confidence that a partnership could emerge after we validate quality and cost.

On the human nutrition side, we are exploring institutional customers like school feeding programmes. Research shows that just 2 grams of spirulina daily in porridge can significantly improve children’s growth, immunity and cognitive development. We would be open to supplying spirulina at a preferential price for such programmes.

As for go-to-market, we plan to launch a branded product locally under Nasaru Naturals. We are also open to bulk sales for private labelling by international buyers who prefer packaging under their own brands.

What’s been the local response - especially from surrounding communities or aquaculture players like Victory Farms?

The response has been encouraging. For the local Maasai community, spirulina is unfamiliar, but curiosity is growing. We plan community education sessions, especially with women’s groups, to explore how spirulina could be integrated into local diets. Aquaculture players like Victory Farms have also shown interest, though cost and scale remain key factors they’re watching closely.

Are there any individuals, companies, or movements in the blue foods or aquaculture space that have inspired you?

Yes. I’m inspired by a fellow entrepreneur in Lamu, Patrik Huber, who is growing seaweed using the coastal climate. I also follow ventures tackling Sargassum blooms in the Atlantic and companies like Kelp Blue. In the Netherlands, a group [Ful Foods] experimenting with fermenting spirulina to improve taste has caught my eye. Lastly, there’s an artisanal spirulina venture in Ghana run as a cooperative, called Chale Spirulina.

Looking ahead 5-10 years, what’s your vision for the project in terms of scale, market or environmental impact?

I would love to see Nasaru grow into a leading African-born microalgae brand, not just as an exporter of superfoods but as a platform for circular nutrition and climate adaptation. I see it as a model for how we can grow with nature instead of working against it, by producing protein that is scalable and regenerative. 

More than just the product, I want it to become a space that attracts scientists, innovators, and entrepreneurs. The Rift Valley lakes have such a unique chemistry, shaped by the fact that they lie between two tectonic plates. There is so much potential there that is still untapped.

My hope is that Nasaru, or even other ventures that follow, can help shift the global narrative. Africa has a real opportunity to lead in sustainable food production and climate solutions. This region could become a centre for regenerative blue ventures that create meaningful value not just locally, but globally.