Spirulina is used to make Kodama Koi Food's Color Up. Compared to Chlorella, Spirulina (floating micro algae) is more digestible. It has (60 – 70%) higher protein and a thinner cell wall. Therefore, Spirulina is widely known and used as a sullemental nutritional source of protein, vitamins, minerals and more.
In aquaculture, Spirulina is recognized to improve immunity and flesh quality, but it is more commonly used to enhance colors with various carotenoids in it. Especially in Koi, Spirulina is mainly used to enhance red.
Productions of Spirulina greatly varies with climate. Carotenoids level of Spirulina changes by climates with the range of 1000 to 5000 ppm. No compromise is made in selecting Spirulina for Kodama Koi Food. Only 4000 ppm or higher Spirulina is used to produce Kodama Koi Food Color Up. It assures your your Koi's beauty will be maximized!
