Spirulina is the original green superfood, an easily produced algae with the ability to grow in both ocean and alkaline waters. It is ecologically sound in that it can be cultivated in extreme environments which are useless for conventional agriculture. It can be cultivated on small scale community farms, doubling its bio-mass every two to five days, in such a variety of climates and growing conditions that it could significantly improve the nutrition of local populations currently on the brink of starvation. Research has shown that spirulina alone could double the protein available to humanity on a fraction of the world’s land, while helping restore the environmental balance of the planet. Acre for acre, spirulina yields 20 times more protein than soybeans, 40 times more protein than corn, and 400 times more protein than beef. It is a complex protein, providing all 21 amino acids, and the entire B complex of vitamins, including B12. It is rich in beta carotene, minerals, trace minerals, and essential fatty acids. Digestibility is high, stimulating both immediate and long range energy.