of experience

Decades of experience developing solutions based on the manufacture of agar, peptones, and agarose.


The manufacturer with the greatest understanding of marine hydrocolloids in the market, with more than half a century of experience developing high quality products.


The company operates following the strategic mission: Specialization and innovation in life and food sciences.


Exhaustive and strict control of the entire supply chain, from source to market, to ensure a supply of optimum quality.


Established leader in all key market segments.


Hispanagar has developed all kinds of high quality innovative products in the food, microbiology and molecular biology fields, driven by specialization, extensive knowledge on hydrocolloids, careful selection and treatment of algae, and efficient and controlled production processes.



An extensive range of agars designed to meet the technical needs of various fields, such as food, microbiological culture media, tissue culture, pharmaceutical or cosmetics formulations, among others.



An array of peptones, extracts, and infusions derived from protein sources used as nutrients in vaccine development and microbiological and tissue culture media, among other applications.



A natural polysaccharide that forms an inert matrix used for biomolecule purification and protein separation, DNA and other macromolecules by electrophoresis.


Stay tuned with our latest news section

Hispanagar will once again be attending the annual Biofach show, one of the largest organic fairs in the industry. The event is due to take place in Nuremberg, Germany from February 13 to the 16th, and counts on an attendance of 2,983 exhibitors and more than fifty thousand visitors. Please be sure to visit our booth located in Hall 4 / 4-241.

1. What factors do I have to take into account at the time of choosing the type of agarose? 

2. What agarose concentration should be used in the preparation of a gel? 

3. What buffer systems should be used to optimize recovery of electrophoresis gels? 

4. What is the recommended buffer to be used in analytical electrophoresis? 

5. What is the recommended buffer in preparatory electrophoresis? 

The cultivation of microorganisms in the laboratory was not always a simple task. By the early 1800’s, early bacteriologists cultivated microorganisms in foods such as potatoes, coagulated eggs whites and various meats. This technique seemed to work and even later, the experiments allowed repeatedly the transfer of microorganisms to fresh media.

international presence

Sales and distribution in more than one hundred and thirty countries.