At Le Castanet, Jean-Paul experiments with several greenhouse styles.
Pumps and hoses circulate the basins and are used to harvest spirulina.

Culture is pumped through a hose over a fine cloth screen, harvesting spirulina filaments. Fresh spirulina paste can be scooped and rolled into a ball shape.

Jean-Paul presses the spirulina paste to remove even more water.
This makes spirulina into a thick dough.

He spoons spirulina dough into a large gun with 2 millimeter holes
and squeezes out long noodles into the drying tray.

In a typical fruit and vegetable dehydrator, noodles take several hours to dry.
Jean-Paul grinds up the dry curly noodles into smaller bits before packaging.
He makes enough spirulina for family and friends and sends his spirulina in foil vacuum packs to health clinics in Africa.