Philippe and Estelle Calamand's greenhouses in the South of France. After several years experience working at spirulina farms around the world, Philippe and Estelle built a greenhouse farm at their homestead. They produce about thirty 100 gram packages per day for four months in the summer. Local demand for his Spirulina La Capitelle noodles exceeds capacity.

For many years, Jean-Paul has been developing small scale spirulina projects in Europe and Africa. In his practical manual (in French) he describes how to cultivate spirulina on a family scale.