salt farming

Aside from the zone where the fishing boats anchor, the water around the island is uncontaminated and provides a pure source for mineral rich sea salt.  During the long dry season the sun and wind evaporates the "farmed water" and leaves behind a fine layer of salt.  This process is repeated until a thick crust forms, which is then harvested with a spoon and sold or stored for personal use. Much easier than growing wheat.

The more traditional and romatic technique employs giant clam shells arranged like a keyhole garden for easy access. The modern fandangled method is to use any plastic containter cut in half, or a piece of tarp nailed to a makeshift frame.

The salt sells for around 10c per cup at the markets and is far superior to the processed iodine fortified poison the government promotes as healthy, or the handfuls of MSG liberally added to make lifeless noodles edible.  While hand harvested Celtic sea salt is a gourmet product in Australian health food stores, we are lucky to have a local source that is natural, unwashed, unrefined, and free of pesticides, herbicides, or additives. Long may the artisan salt farming continue.