In Carcès, Var, Bruno Bos transforms spirulina into a local, artisanal, and environmentally friendly product. At “Mas Eole,” he offers quality spirulina and raises awareness about the importance of responsible and local consumption.
Bruno Bos, a former sound professional, decided to make a radical change in his professional life. Passionate about environmental issues and seeking a more nature-oriented activity, he trained in spirulina cultivation. This choice, far from being trivial, reflects a desire to offer a product that is healthy, local, and sustainable. After months of training and intensive learning, Bruno Bos established the spirulina farm at “Mas Eole” in 2020.
In his operation, Bruno Bos implements artisanal and manual production methods. On suitable land, he cultivates spirulina, a microalgae with many benefits, rich in proteins and vitamins. The cultivation process is environmentally friendly, entirely manual from harvesting to bottling. This process emphasizes quality over quantity, with each step carefully monitored. The result is pure spirulina, dried at low temperature to preserve its nutritional properties, and available in various forms: flakes, powder, or tablets.
In addition to production, Bruno Bos wanted to make his farm more accessible by offering guided tours and educational workshops. These exchange moments are an opportunity to discover the spirulina cultivation process while raising awareness about the importance of consuming local and responsibly. Bruno Bos invites visitors to understand the challenges of this microalgae but also the importance of sustainable agriculture.
