Hawaiian Spirulina is a specially bred strain of the edible microalgae Spirulina platensis. It is cultured in shallow, open ponds (approximately 20 cm deep) adjacent to the Pacific Ocean. A combination of fresh water and supplemental deep ocean water is used to fill the ponds. The other major components required for growing Spirulina Pacifica are food-grade baking soda (sodium bicarbonate) and carbon dioxide. Food grade natural fertilizers are used and the deep sea water is added as a rich source of minerals and trace elements. Paddle wheels agitate the water, ensuring even exposure of the algae to the sun for optimal growth and nutritional value.