Gauging the acceptance and the attitudes of rural workers in the semiarid region of northeastern Brazil concerning the artisanal production and consumption of Spirulina platensis

Alternative foods that could diminish traditional nutritional deficits in human populations through new processes and new materials have been investigated in numerous recent publications. Within this context, the cyanobacterium Spirulina platensis has attracted a good deal of attention due to its high protein content and the presence of polyunsaturated fatty acids, pigments, salts, and vitamins. Seventy-five rural workers from the municipality of Frei Martinho, semiarid region of Paraíba State, Brazil. Participated in the present research that evaluated the acceptability of S. platensis as a food supplement. We evaluated their attitudes in terms of the possibility of cultivating that microalgae, if they would be open to dietary changes (innovative attitudes) or refractory to them (conservative attitudes), their attitudes towards possible artisanal cultivation of S. platensis, Laboratory cultures were prepared using synthetic media and the microalgae biomass was used for producing cakes, juices, and cookies; “in natura” or dried materials were also tested for acceptability, as well as their inclination to buy products based on Spirulina. The observed acceptability indices of were higher than expected (70%) for all of the attributes evaluated (appearance, odor, and texture) in three different presentations (“in natura”, dry, and incorporated into foods), except for the variable of odor in the “in natura” form (66.12%). In terms of intentions to buy, 88% of the interviewees confirmed that they would buy supplemented products if they were available. The attitude tests showed a consistent internal positive view of Spirulina, indicating that the agricultural workers tested were open to technological innovations.