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In or near the bodies of water on our planet, there are 25,000 species of algae which are elementary plants without roots, stems, branches and leaves. Algae usually contain chlorophyll and green algae are the simplest green living organisms.

Like other chlorophyll containing plants, algae convert inorganic chemical elements to organic matter by using light energy and photosynthesis. They form the first link in the series of organisms that makes up the Earth's food chain.

Chlorella First Identified Around 1900
Chlorella has been on the earth since the Precambrian period: over 2.5 billion years. However, it was not until the 1890s that chlorella cells were identified by human eyes under a microscope. It was first grown in Holland in pure form in the late 1800s.

By the early 1900s, realizing that chlorella consists of 60% protein and multiplies very fast, scientists in various countries, especially in Germany, began to research the idea of making food from chlorella.

Although the research was interrupted by the two world wars in Europe, the enthusiasm for chlorella research carried on. In 1948, a pilot study at Stanford Research Institute in growing chlorella was successful. However the study had to be closed due to financial problems. In the 1950s, the Carnegie Institute took over the study and they concluded that chlorella could be grown on a commercial scale and would be a solution to help world hunger.

Initial Interest In Chlorella Was As A Food Source
Postwar Japan faced a serious problem: a food shortage. In 1951, the Rockefeller Foundation and the Japanese government cosponsored Dr. Hiroshi Tamiya's study at the Tokugawa Biological Institute. Dr. Tamiya was a pioneer in developing the technology to grow, harvest and process chlorella on a large commercially-feasible scale.

In 1957, a non-profit organization called Japan Chlorella Research Center was founded and the world's largest chlorella culturing pool was constructed. After that, another organization, Japan Chlorella Associations, was established with government's financial aid.

The aim was to commercialise chlorella as a food. However, the plans were scrapped in 2 years because other foods such as rice or wheat had become more available and chlorella could not compete due to its higher cost. Another reason chlorella could not be commercialised as a food at that time was its low digestibility.

Although the naturally tough chlorella cell wall had protected the valuable nutrients inside the cell for 2.5 billion years, it proved to be a disadvantage for human consumption. The problem of digestibility was solved in 1975 when a patented procedure was developed that breaks down the chlorella cell walls and yields a digestibility rate over 80%. There are now many other patented procedures that effectively break down the cell walls.

One can take vitamins and minerals and still not get the same effects as with chlorella.