This bluish green algae was discovered, first in Mexico by the conquistadors under Spanish explorer Hernandez Cortes in 1519 and then centuries later by the French who saw the people of Chad baking it into small cakes called dihe.

However, today it is most heavily consumed by the Japanese who have opened spirulina production plants in Thailand, California and Hawaii, among other countries.

Serious scientfic research on the nutritional benefits of this plant which thrives in seawater and fresh, began in 1960 in Mexico’s Texcoco by a French firm called Sosa Texcoco.

The firm, which took five years to build and open its production facility, had all but won the race to commercialise spirulina which is endowed with a protein content that supersedes the muscle-building capacity of red meat and soya.

But Sosa Texcoco’s victory, along with its hopes of supplying the needs of a protein-deficient world, were cut short in the 1980s after the US declared its spirulina to be contaminated. This virtually forced it to cease production.

Research into the abilities of this plant have since switched to its disease-fighting potential and several educational institutions are now following its progress.

A 2005 study headed by the University of South Florida discovered that rats induced with hypertensive strokes recovered mobility to a greater extent following doses of spirulina. The systems of said rats were also found to have been cleansed of free radicals.

It is claimed that spirulina is effective against Parkinsons and Huntington’s disease and gastroenteritis.

It is a source of five essential amino acids – isoleucine, phenynalanine, leucine, theonine and lysine – which the body does not manufacture.

It also has tryptophan and methionine. High in minerals, particularly iron, spirulina also contains calcium, magnesium, iron, chromion, phosperous, molybdenum, iodine, floride, sodium manganese, xinc, potassium, selenium, germamiun, copper, boron, phytopyanim, chlorphyll, carotenoids among many others.

In international circles it is known as the 21st century nutritional supplement and according to World Bionet, an international research company based in California, USA, estmates that by 2020, the worldwide production of Spirulina will increase to 22,000 tonnes per year.

Buckston Harrison is well known for his work as a herbalist, especially in western Jamaica.

He resides in Sheffield, Westmoreland.

Huber’s Japoticaba blend

I’m still digesting the many positives from the Montpelier Agriculture show on Easter Monday. It was simply amazing how much interest people expressed in the various exotic fruit trees I had with me. My only regret was that I didn’t have more trees for some of the fruits I carried. Never mind, in time.

This week’s recipe is primarily for those who attended the show and were fortunate enough to secure some of the more unusual fruit plants that were on display. You may have to wait a few years before you can enjoy the fruits in today’s mix, but I say better late than never!

Thomas ‘Bongo Tommy’ Huber is a Swiss national who migrated to Westmoreland’s Retrieve District 10 years ago.

He is a naturalist who lives off the land and is deeply involved in an ongoing effort to create Jamaica’s next generation of exotic fruit trees.

Buckston and Huber’s Alternative is not intended as a substitute for the diagnosis, cure, prevention or treatment of disease. You may send your questions and comments to

thealternative@jamaicaobserver.com

Ingredients

. 4 Japoticaba fruit

. 2 Dozen mulberries

. 1 Grapefruit

. 1 Black Sapotee

. 2 Honey bananas

Method

. Dice fruit and arrange creatively on platter

Enjoy!