Traditional Salt Farmers Production Process

The making of Balinese natural sea salt is development of traditional salt production process for improving product quantity and quality in Bali - Indonesia. There’s something special about walking along the black sand beach of Kusamba village. In this village traditional salt farmers are tradition practices in action using primitive tools passed from generation to generation since long time ago. Many generations have benefited from Kusamba village with unique geographical location from the Indian Ocean on Kusamba beach. Kusamba beach is located around 34.5 kilometers from Denpasar city (the capital of Bali).

Salt harvest is a labor-intensive process and we are from CV. Natural Balikulkul company commitment to sustainability to working to build sustainable livelihoods for their farmer partners.

Traditional salt farmers take seawater with wooden or leather buckets weighing heavily on bamboo poles carried across their shoulders to poured into black sand as part of the traditional salt production process.

Seawater is added and the sand is filtered to create a concentrated salty solution. They then slowly and with a defined rhythm splash the seawater in a rhythmic almost hypnotizing motion poured into black sand and pre-smoothed sand along their path as part of the traditional salt production process at Kusamba beach Bali Indonesia. Over the next few hours, the warm sun bakes the sand into flakes from which the salt is to be harvested.

Within a few hours, after the evaporation is complete the drying is dependent on hot sun bakes sand into pieces from which salt will be harvested. The extremely demanding physical nature of this job and its low returns is gradually reducing the number of salt farmers in Bali.

After the evaporation is complete, farmers then take a layer of salt on the ground. The salt flakes are then washed with fresh water in a wooden drum to create salt water of salt water.

Once the salt flakes are washed with fresh water sea in a wooden drums to create salt water of salt water which is then poured on a traditional palm wood tables for further evaporation.

The drying is dependent on hot sun. After the evaporation is complete, the resulting grains of salt are then rebrined and evaporatored to ensure pure white sea salt of the highest quality, then bring the salt mixture to a greenhouse for a second drying.

Before a second drying in a greenhouse the salts are washed again with fresh water in drums and filtering until it's clean to create salt water of salt water which is then poured on a board for further evaporation in a greenhouse.

The quality of salt production is determined to know the characteristic of salt. The characteristic can be analysis by comparing color and sodium chloride (NaCl) concentration. The  salt  producing  technology  using greenhouse  method  could  be concluded  that  the productivity and quality was significantly higher than traditional method. The color of the salt produced by using greenhouse method is significantly whiter than the salt produced by traditional method.

To get results of salt with grade "A" quality of the salt crystal is determined by air temperature, relative humidity, solar radiation and the airflow rate, duration. These conditions can be modeled with appropriate meteorological data, enabling the design and process to be optimized for any suitable location.
This traditional harvest creates crystals formed in miniature hollow pyramids that display a truly distinctive texture and subtle flavor like no other salt. This truly magical process cannot be manipulated or replicated. It simply happens when nature deems it appropriate. Coarse grain “hollow pyramid” crystals are the natural product of cool, windy days marking the end of the monsoon rains.

 Traditionally, sifting and sortation are used to filter out impurities and to make fine type salt products and and continued with packing.