MA’AN Development Center implemented a series of theoretical and practical training workshops targeting female and male farmers, as well as members of women’s agricultural cooperatives and community-based institutions, on the cultivation, production, and handling of spirulina, in cooperation with Palestine Technical University – Kadoorie / Al-Arroub Branch. Around 80 participants took part in the training, which was held over several days, where they learned about the nutritional importance of spirulina, the suitable conditions for its production, methods of harvesting and marketing it as a source of income, and its suitability for the Palestinian context. The training also included the use of equipment and tools available at the university for spirulina production, in addition to showcasing a variety of food products containing spirulina.
This training comes as part of a project implemented by MA’AN Development Center in partnership with Palestine Technical University – Kadoorie / Al-Arroub Branch, with financial support from DCA – DanChurchAid. The project aims to enhance food security for households and grassroots cooperative associations through the production, consumption, and marketing of spirulina as a high-value food product, especially in light of the challenges caused by climate change and its impact on food production.
It is worth mentioning that spirulina is considered a complete food source, containing around 60% protein, including essential amino acids, as well as minerals, vitamins, and antioxidants. International studies and published research also confirm the many health benefits of spirulina, including lowering blood pressure, promoting heart health by reducing harmful cholesterol levels, strengthening the immune system, and helping fight inflammation.
