Contents
8.1 Introduction..................................................................................................................... 254
8.2 Microalgae for Consumption ......................................................................................... 255
8.2.1 Nutritional Value ................................................................................................ 255
8.2.2 Current Commercial Use of Microalgae ........................................................... 257
8.2.3 Microalgae for Human Consumption ................................................................ 262
8.2.4 Microalgae for Animal Consumption ................................................................ 262
8.3 Microalgae Selection ...................................................................................................... 263
8.4 Production Systems ........................................................................................................ 265
8.4.1 Open System ....................................................................................................... 266
8.4.2 Closed System..................................................................................................... 267
8.4.3 Semi-Closed Systems ......................................................................................... 268
8.5 Microalgae Harvest ........................................................................................................ 268
8.6 Future Prospects ............................................................................................................. 271
References................................................................................................................................ 272
8.1 Introduction
Globally, the demand for proteins and lipids is rising due to an exponentially
growing population; however, production with traditional crops has been lagging
with only limited production improvements possible in the near horizon. Therefore, it is becoming crucial to find sustainable alternative sources of proteins and
lipids. The energy and food market demands not only large quantities but highquality products. Presently, the major sources for lipids and proteins are palm oil
and soybeans and soybean cake (FAO 2012). These sources are not particularly
attractive in terms of sustainability since they lead to deforestation in the region of
origin (Lima et al. 2011; Wicke et al. 2011), thus further increasing production of
these crops is highly undesirable. Even alternative sources of vegetable oils or
proteins derived from traditional terrestrial crops, e.g., maize, sugarcane, rapeseed,
has reached maximum peak landmass utilization areas while also contributing to
water scarcity, forest devastation, as well as imposing price pressures on the
foodmarket (Timilsina et al. 2012).
Ever since the publication of a future protein gap in the 1930s there has been an
ongoing search for alternative protein sources for human consumption. Microalgae
has been considered since then as a possible candidate of protein and lipids, but
over the years popularity has fluctuated due to technical difficulties and productivity gains with traditional crops. However, in the last decade, microalgae have
garnered renewed interest as an alternative sustainable food or protein and lipid
source. This increase in popularity has been caused by the worldwide decrease in
available petroleum, thereby driving price increases of virtually all commodities,
decreases in arable land due to sodic conditions, climate changes, and productivity
limits being reached for traditional crops.
254
M. Vanthoor-Koopmans et al.
8.1 Introduction..................................................................................................................... 254
8.2 Microalgae for Consumption ......................................................................................... 255
8.2.1 Nutritional Value ................................................................................................ 255
8.2.2 Current Commercial Use of Microalgae ........................................................... 257
8.2.3 Microalgae for Human Consumption ................................................................ 262
8.2.4 Microalgae for Animal Consumption ................................................................ 262
8.3 Microalgae Selection ...................................................................................................... 263
8.4 Production Systems ........................................................................................................ 265
8.4.1 Open System ....................................................................................................... 266
8.4.2 Closed System..................................................................................................... 267
8.4.3 Semi-Closed Systems ......................................................................................... 268
8.5 Microalgae Harvest ........................................................................................................ 268
8.6 Future Prospects ............................................................................................................. 271
References................................................................................................................................ 272
8.1 Introduction
Globally, the demand for proteins and lipids is rising due to an exponentially
growing population; however, production with traditional crops has been lagging
with only limited production improvements possible in the near horizon. Therefore, it is becoming crucial to find sustainable alternative sources of proteins and
lipids. The energy and food market demands not only large quantities but highquality products. Presently, the major sources for lipids and proteins are palm oil
and soybeans and soybean cake (FAO 2012). These sources are not particularly
attractive in terms of sustainability since they lead to deforestation in the region of
origin (Lima et al. 2011; Wicke et al. 2011), thus further increasing production of
these crops is highly undesirable. Even alternative sources of vegetable oils or
proteins derived from traditional terrestrial crops, e.g., maize, sugarcane, rapeseed,
has reached maximum peak landmass utilization areas while also contributing to
water scarcity, forest devastation, as well as imposing price pressures on the
foodmarket (Timilsina et al. 2012).
Ever since the publication of a future protein gap in the 1930s there has been an
ongoing search for alternative protein sources for human consumption. Microalgae
has been considered since then as a possible candidate of protein and lipids, but
over the years popularity has fluctuated due to technical difficulties and productivity gains with traditional crops. However, in the last decade, microalgae have
garnered renewed interest as an alternative sustainable food or protein and lipid
source. This increase in popularity has been caused by the worldwide decrease in
available petroleum, thereby driving price increases of virtually all commodities,
decreases in arable land due to sodic conditions, climate changes, and productivity
limits being reached for traditional crops.
254
M. Vanthoor-Koopmans et al.