While chlorella is a well known nutritional supplement in Japan and many countries in South East Asia, it is still relatively unknown in Europe, where there is a degree of confusion over the different types of chlorella that are available.
In fact, this confusion has been shared by consumers and scientists alike in the past. This is due to the similarity in the different strains of chlorella which has led to problems classifying them.
Classification is normally done on the basis of cell size, cell shape, biochemical and physiological characteristics. However, as these factors aren’t consistent across members of the same chlorella species, it is often difficult to know exactly which species of chlorella a sample is.
There are in fact over 100 types of chlorella, so the common perception that chlorella is only available as Chlorella Vulgaris and Chlorella Pyrenoidosa is a gross over-simplification. In fact, some chlorella researchers have even removed Chlorella Pyrenoidosa as a classification, arguing that this particular strain of chlorella is simply a collection of different types of chlorella that have been misclassified and subsequently classified as other non-chlorella species.
Yaeyama Chlorella is a type of chlorella vulgaris grown in a specific geographical location which has become renowned for the excellent chlorella that is grown there, in much the same way that Parma is famed for its ham and Camembert for its cheese. What makes the Yaeyama version of chlorella vulgaris so unique are the production methods used to process the chlorella and the quality of the nutrients and water used to grow it. This has led to?Yaeyama Chlorella becoming one of the most popular varieties of chlorella in Japan.