{"id":45982,"date":"2022-08-02T13:05:16","date_gmt":"2022-08-02T11:05:16","guid":{"rendered":"https:\/\/spiruline-valais.ch\/medias\/"},"modified":"2026-08-20T14:25:44","modified_gmt":"2026-08-20T12:25:44","slug":"medias","status":"publish","type":"page","link":"https:\/\/spiruline-valais.ch\/en\/medias\/","title":{"rendered":"Media"},"content":{"rendered":"

[et_pb_section fb_built=”1″ _builder_version=”4.16″ background_enable_image=”off” custom_margin=”0px||||false|false” custom_margin_tablet=”-20px||||false|false” custom_margin_phone=”-40px||||false|false” custom_margin_last_edited=”on|phone” custom_padding=”50px||50px||true|false” global_colors_info=”{}”][et_pb_row _builder_version=”4.16″ width_tablet=”” width_phone=”90%” width_last_edited=”on|phone” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_text _builder_version=”4.27.7″ text_font=”||||||||” text_text_color=”#000000″ header_2_font=”Frank Ruhl Libre||||||||” header_2_font_size=”48px” text_orientation=”center” background_layout=”dark” header_2_font_size_tablet=”” header_2_font_size_phone=”28px” header_2_font_size_last_edited=”on|desktop” locked=”off” global_colors_info=”{}”]<\/p>\n

Media<\/strong><\/span><\/h1>\n

[\/et_pb_text][et_pb_divider color=”#000000″ divider_weight=”5px” _builder_version=”4.16″ max_width=”80px” module_alignment=”center” custom_margin=”-26px||||false|false” locked=”off” global_colors_info=”{}”][\/et_pb_divider][\/et_pb_column][\/et_pb_row][et_pb_row make_equal=”on” _builder_version=”4.19.3″ width_tablet=”” width_phone=”90%” width_last_edited=”on|phone” custom_margin=”0px|auto||auto|false|false” custom_padding=”3px||0px|||” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.16″ global_colors_info=”{}”][et_pb_text content_tablet=”Spirulina, also called Arthrospira platensis or more commonly blue algae, is a unicellular cyanobacterium. It is a microorganism measuring about one tenth of a millimetre and grows by cell division. It is among the first living beings to have appeared on earth more than 3.5 billion years ago. Cyanobacteria are a group of bacteria that have acquired the capacity to photosynthesize. They are responsible for the creation of oxygen in the atmosphere and are therefore, along with other organisms, the source of life on this planet! Spirulina grows naturally, particularly in warm, brackish and shallow waters. It can be found for example on certain shores of Lake Chad in Africa. Sitting on the dividing line between the animal and vegetable kingdoms, unlike plants, it possesses no cellulosic wall, which means it assimilates more easily. This means in turn that the nutrients it contains are released instantly by our gastric juices.” content_phone=”Spirulina, also called Arthrospira platensis or more commonly blue algae, is a unicellular cyanobacterium. It is a microorganism measuring about one tenth of a millimetre and grows by cell division. It is among the first living beings to have appeared on earth more than 3.5 billion years ago. Cyanobacteria are a group of bacteria that have acquired the capacity to photosynthesize. They are responsible for the creation of oxygen in the atmosphere and are therefore, along with other organisms, the source of life on this planet! Spirulina grows naturally, particularly in warm, brackish and shallow waters. It can be found for example on certain shores of Lake Chad in Africa. Sitting on the dividing line between the animal and vegetable kingdoms, unlike plants, it possesses no cellulosic wall, which means it assimilates more easily. This means in turn that the nutrients it contains are released instantly by our gastric juices.” content_last_edited=”off|desktop” _builder_version=”4.27.7″ text_font=”Visby CF||||||||” global_colors_info=”{}”]<\/p>\n

Robin Dorsaz: Der Walliser Algen\u00a0| <\/span>Bauerbauernzeitung.ch | DE<\/span><\/a><\/p>\n

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\u00c0 Saxon, la spiruline s’\u00e9panouit sous le soleil valaisan | Terre&Nature<\/span><\/a><\/p>\n

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Ich erz\u00e4hle dir\u00a0| kneipp.ch | DE<\/span><\/a><\/p>\n

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La r\u00e9volution des algues | RTS\u00a0<\/a><\/p>\n

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D\u00e9couverte des bienfaits de la spiruline | RTS\u00a0<\/a><\/p>\n

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Un super aliment en bassin | Haute \u00e9cole des sciences agronomiques, foresti\u00e8res et alimentaires HAFL<\/span><\/a><\/p>\n

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Robin Dorsaz, Artisan Spirulinier | Journal de Fully<\/a><\/p>\n

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Robin Dorsaz, Miser sur l’innovation<\/span><\/a><\/p>\n

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Industrie agro-alimentaire : d\u00e9couvrez la Spiruline ! | HES-SO Valais-Wallis<\/a><\/p>\n

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Pique Assiette | RTS (d\u00e8s 8’55)<\/span><\/a><\/p>\n

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De l\u2019eau, du soleil, de la vie ! \u00a0| \u00a0<\/span><\/span>Terroirs Suisses<\/span><\/span><\/a><\/p>\n

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Prix Cr\u00e9ateurs: agriculture locale et innovante r\u00e9compens\u00e9e<\/span>\u00a0| Canal9<\/span><\/span><\/span><\/a><\/p>\n

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Spiruline – Boost naturel valaisan\u00a0| Podcast Parlons Terroir<\/span><\/span><\/a><\/p>\n

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A la d\u00e9couverte de Robin Dorsaz et sa spiruline 100% valaisanne\u00a0| Canal9<\/span><\/a><\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"

MediaRobin Dorsaz: Der Walliser Algen\u00a0| Bauerbauernzeitung.ch | DE\u00c0 Saxon, la spiruline s’\u00e9panouit sous le soleil valaisan | Terre&NatureIch erz\u00e4hle dir\u00a0| kneipp.ch | DELa r\u00e9volution des algues | RTS\u00a0D\u00e9couverte des bienfaits de la spiruline | RTS\u00a0Un super aliment en bassin | Haute \u00e9cole des sciences agronomiques, foresti\u00e8res et alimentaires HAFLRobin Dorsaz, Artisan Spirulinier | Journal de […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"class_list":["post-45982","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/spiruline-valais.ch\/en\/wp-json\/wp\/v2\/pages\/45982","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/spiruline-valais.ch\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/spiruline-valais.ch\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/spiruline-valais.ch\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/spiruline-valais.ch\/en\/wp-json\/wp\/v2\/comments?post=45982"}],"version-history":[{"count":3,"href":"https:\/\/spiruline-valais.ch\/en\/wp-json\/wp\/v2\/pages\/45982\/revisions"}],"predecessor-version":[{"id":45986,"href":"https:\/\/spiruline-valais.ch\/en\/wp-json\/wp\/v2\/pages\/45982\/revisions\/45986"}],"wp:attachment":[{"href":"https:\/\/spiruline-valais.ch\/en\/wp-json\/wp\/v2\/media?parent=45982"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}