Spirulina is expensive due to its high-quality control standards and nutrient-rich composition. Factors like pH balance, controlled agitation, organic compliance, and industrial nutrition preserving dryers increase production costs. Organic-certified spirulina requires third-party testing (HACCP, GMP, USDA Organic) for contaminants like heavy metals and bacteria, adding to expenses. Additionally, import restrictions and packaging for nutrient retention contribute to the high pricing. Despite the cost, its superior nutritional profile and increasing demand justify the premium.