Our team
Salar Mahmoudi
Founder and owner of the company
Anvar Izadi
Founder and owner of the company
Ali Jalali
Manager
Nazli Zardoshti
Responsible for quality control
our beginning
2013 was the beginning of our familiarity with spirulina, when the company’s current quality control officer, Mrs. Nazli Zardashti, was preparing to present a conference in the beautiful city of Isfahan.
The topic of the conference was the mass cultivation of spirulina and the advantages of this superfood in developed countries
Basic skills
We had no basic skills except the name of this valuable material, and we tried to use all our power to produce this product in the country and localize it.
Although lacking a little knowledge to produce this product in the country.
Five years later
Since 2013, with many studies and research trips to various parts of the country and different parts of the world, and with little knowledge of spirulina, we entered the laboratory phase of production, and negotiations were held with the University of Urmia, despite the objections of the head of the Department of Food Engineering at the time. But fortunately, there were great men who raised their sleeves for the development of our dear country, Iran.
In the Department of Soil Science, Faculty of Agriculture, Urmia University, the management of the department, Dr. Salar Rezapour, provided us with a room to conduct experiments, and we started cultivating and inventing a special and economic cultivation environment.
Six years later
Now, we not only had good knowledge for spirulina cultivation, but we had succeeded in inventing a shipping medium that was both cost-effective and native, and that spirulina grew well in this cultivation medium.
With each other’s help, we established the company and with our technical knowledge, we succeeded in obtaining a knowledge-based rating from the Vice President of Science and Technology, and we created the first semi-industrial greenhouse for spirulina cultivation. Urmia University Jihad Technological Units Center.
Eight years later
With the efforts of Dr. Satari, the late vice president and with the efforts of the country’s biotechnology development headquarters, the first spirulina greenhouse was opened in Tabriz using the biofans method.
Our skills
We were able to produce 3.5 tons of spirulina from a small space, which is unique in its kind. This volume of production not only did not reduce the quality of the product, but the protein of our produced spirulina was over 73%, which is very rare in its kind.
Halfway between the galaxy and the stars
Now we were really walking between the galaxy and the stars, because our production was very well received, we had obtained legal permits, including the production health permit, and we had become the largest producer of spirulina in the country, with world quality.
Arq for our beloved country did not allow us to leave Iran due to the invitations we had from other countries and we decided to decorate our brand with the beautiful name of Iran ((Iran Alga)) hoping that it will be an anchor for the elites and entrepreneurs of my country.
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