Greening Spirulina Value Chain Towards Environmental Sustainability in Malaysia

Greener methods should be implemented to encourage a transition towards more sustainable food production. The emphasis was on increasing the production of Spirulina ( Arthrospira platensis ). This study aims to outline a holistic approach for thoroughly analysing the Spirulina production chain to create a customised development plan for sustainability. A total of eighteen respondents from six sectors (Spirulina Producers, Research and Development Institutions, Suppliers of Inputs, Processing and Packaging Companies, Distributors and wholesalers, and Retailers) that are involve with the Spirulina chain have participated in this study. The SWOT analysis was used to determine the Strengths, Weaknesses, Opportunities, and Threats related to the production chain of Spirulina intended for human consumption to conduct a structured strategic planning targeting process optimisation and environmental sustainability. The findings show greening the Spirulina value chain requires commitment and collaboration among related stakeholders. The weakness of standardised production practices, limited research and development, inadequate infrastructure and technology, and limited market access and distribution channels must be addressed through stakeholder collaborative efforts. Taking advantage of the opportunities of greening the Spirulina value chain will be an excellent place to start for the business to develop sustainably and increase its competitiveness. Greening Spirulina value chains offer significant potential for environmental sustainability in Malaysia.