COARSE SALT

This salt grains’ shape is rough like small gems.

Garam Krosok yang siap panen

It is traditionally used to preserve fish and produce salted fish. The traditional production of coarse uses large ponds to collect sea water. Then the water is left under the sun for days to evaporate until the salt is crystallized and ready to be harvested. 

As an archipelago country with more than 70% of its area covered by seas, Indonesia should be able to supply national demand for salt and reduce salt import. Production of coarse salt including the production by communities and small-scale home industries need to be supported as they not only contribute to meet the demand, but can also improve the welfare of coastal communities.

 


 

Produced by:

Petani garam dari Kecamatan Kaliori, Rembang, Lasem, Sluke dan Sarang
Kabupaten Rembang, Jawa Tengah

More information:
ASPPUK
http://asppuk.or.id/