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I was the manager of two restaurants for 16 years, this seasonal rhythm led me to consume spirulina, it helped me a lot to overcome this overwork. She convinced me so much that I then decided to reconvert. Today I am a passionate spirulinist. After training in Hyéres and within the Federation of Spiruliniers of France of which I am a member, I realized a small pilot installation and produced spirulina for 4 years to finally realize the creation of a spirulina farm with 600 m² of basins on the grounds of Saint Christol, new commune of Entre-Vignes.
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Cindy Davenport, Cinport Floral Studio & Gift Designs by Cinport
Cindy Davenport, Cinport Floral Studio & Gift Designs by Cinport
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I was the manager of two restaurants for 16 years, this seasonal rhythm led me to consume spirulina, it helped me a lot to overcome this overwork. She convinced me so much that I then decided to reconvert. Today I am a passionate spirulinist. After training in Hyéres and within the Federation of Spiruliniers of France of which I am a member, I realized a small pilot installation and produced spirulina for 4 years to finally realize the creation of a spirulina farm with 600 m² of basins on the grounds of Saint Christol, new commune of Entre-Vignes.
