Founded in 2018 — cyane.eu

Cyane by TAM

Cyane, an innovative microalgae and spirulina production in Brittany.

INDUSTRY

Microalgae

LOCATION

Brest

NUMBER OF EMPLOYEES

150

REMOVAL CAPACITY per year

60,000 kg CO2

TAM, THE OWNER OF THE SPIRULINA BRAND CYANE IS OUR FIRST BREST (FR) SUCKER.

Cyane was created by three brothers inspired by the desire to produce microalgae of a very high quality. The Gouennou brothers, representing the 3rd generation of producers in controlled environment greenhouses, settled on the Plougastel-Daoulas peninsula in Brittany, an area rich in maritime resources and agricultural production. Committed to a common goal, the Gouennou brothers surrounded themselves with a multidisciplinary team having an extensive knowledge of greenhouse cultivation and skilled in research and engineering in the sectors of biotechnology and microbiology. Aspiring to offer nothing but the best to its clients, Cyane developed its own innovative and ecological method for each stage of the cultivation process. Cyane is committed to finding inspiration from its the natural environment, without harming it in any way.

Fabrice & Typhaine in Brest, France

Many are unfamiliar with microalgae farming. How does a day in the life of a microalgae farmer look like?

The main activity of a spirulina grower is to check in real time the quality of the material present in the tanks, ensure the proper evolution of spirulina to prevent sudden deaths of pools.

What is it that attracts you to microalgae farming specifically, as opposed to, let’s say, conventional farming?

My father and grandfather being farmers, we have a long tradition of greenhouse growing in the family. We identified microalgae cultivation as the one that would allow us to enter the health nutrition and dietary supplements market. That’s why we bet on getting into spirulina culture.

What do you do with the algae produced?

We have studied our product to meet the expectations and requirements of the food supplement market. In addition to providing traceability, we have done a lot of work on the characteristics of our product to ensure stability and quality of nutritional and microbiological parameters. In this context, our production is certified Organic Agriculture and ISO 22000.

 

How is your algae farm different from other microalgae producing farms?

We are the only Spirulina production to be certified Organic Farming in France. We reason our production tool as a photobioreactor for large-scale production in order to supply the business-to-business market not direct sales like most other French producers on a smaller scale

Algae can absorb carbon dioxide far more quickly than trees. What do you think is the role of algae to combat climate change?

Given its strong growth capacity, its energy-saving nature and its ability to absorb CO2, our Spirulina culture is a very good example of sustainable agriculture. Thanks to its short production cycle, the input to be provided is small compared to the amount of Spirulina harvested. Our cropping system has also been designed to limit transport costs by developing production units close to the end consumer.

For many algae farmers, scaling-up can be capital intensive and filing for subsidiary may be complicated and time consuming. What are some of the pitfalls created by this lack of European funding and filing for subsidiary, that you want to warn a starting algae farmer for?

To find a place in the market, we had to provide solutions that other producers did not offer. For that, there is a part of risk to take. These risks are difficult to be financed by subsidies (state aids), so it is necessary to use risk capital.

Carbon Suckers is there to help algae farmers reach their ambitions. What do you hope to get out of the long-term partnership with Carbon Suckers?

This will allow us to highlight that our culture is virtuous and sustainable. The algae culture will evolve strongly in the years to come. Having support in these efforts is vital for our industry.

“Carbon Suckers allows us to highlight that our culture is virtuous and sustainable. The algae culture will evolve strongly in the years to come. Having support in these efforts is vital for our industry.

– Fabrice Gouennou, CEO at Cyane

If there were no boundaries, what would be the dream addition to your algae farm?

One of our sweetest dreams is that our cultivation method can accompany the first colonies on Mars because it is a food that would have little impact on this new land. Make food with mainly sun and carbon, as it was 3.5 billion years ago when Spirulina developed on Earth.

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