Despite a disappearing series of home industries producing normal sea salt in Bali, several farmers have stepped adult their diversion by producing high peculiarity salt for their constant customers.
Nyoman Madiyasa is among a remaining Balinese salt farmers. In his 70s, a rancher still demonstrates strength in cultivating his salt plantation on Les Beach in Tejakula, Buleleng, located in a northeastern partial of a island, around 3 hours by motorcycle from Denpasar.
Mardiyasa produces his salt by regulating a solar evaporation method, that is a trade’s oldest and many normal technique. However, producing salt is not as easy as merely fixation seawater underneath a feverishness of a sun. Salt farmers contingency also filter out any steel substances and make certain that a finish product still contains a healthy minerals.
Mardiyasa and other salt farmers customarily start early in a morning to safeguard that they have a filtered seawater prepared to dry in a afternoon. Farmers disencumber a dirt of a salt fields before trace a aspect with seawater. By mid-afternoon, a dirt will have engrossed a seawater and a dirt is loosened again before being placed inside a tinjungan (cone-shaped apparatus done of bamboo).
The tinjungan serves as a filtering tool. A appurtenance pushes seawater into thetinjungan and slowly, a filtered seawater drips into a apart container. This filtered seawater will lay underneath a object to evaporate, and a salt will be prepared to collect after dual to 3 days. The farmers sell a salt to distributors during Rp 8,000 (60 US cents) to 10,000 per kilogram.
Patience required: Salt farmers from Kusamba, Klungkung regency yield engaging packages for their salt. (JP/Luh De Suriyani)
“I always urge that this salt will be means to take caring of a families and residents here,” pronounced Mardiyasa, who leads a Mina Lestari Salt Farmer organisation in Les village.
Of a group’s 23 members, usually dual farmers have their possess fields to cultivate. Mardiyasa pronounced that around a decade ago, salt farms in his encampment used to camber 3 kilometers along a coast. Today, however, usually 1 km of salt farms remains.
“I wish we can survive. Please don’t modify a salt farms into hotels,” he said.
Traditional solar salt farms are an captivate for visitors who have lunch during Warung Tasik in Les Village. Designed by distinguished Indonesian designer Popo Danes, a grill resembles a normal wooden house. Its menu of normal dishes is done with internal mixture — such as pumpkins and fish held by circuitously fishermen — that are seasoned with Les salt, that is reduction tainted and not as sour as salt processed with complicated methods. Warung Tasik also has a room done like a normal Javanese joglo to store salt.
Balinese salt is used for some-more than usually seasoning. It has turn a selling apparatus and has even sparked pattern ideas. Around 20 mins to a easterly of Les village, a hotel creates use of a appetite sourced from a salt.
An intricately decorated tinjungan placed on a side of a highway grabs a courtesy of passersby from Tinjung Hotel, that also took impulse from the tinjungan design to adorn a rooms. The hotel’s beachfront is ornate with a quarrel of palungan (stems of coconut trees), that are used to enclose filtered seawater during a evaporation process.
Food and farm: Farmers work subsequent to Warung Tasik on Les Beach, Tejakula, Buleleng. (JP/Luh De Suriyani)
“Palungan is expensive. It has to be done from a branch of 100-year-old coconut trees, that don’t debase easily,” pronounced Melinda, a member of a family that owns Tinjung Hotel.
A infancy of salt farmers in Les encampment have transposed the palungan with cosmetic to speed adult a evaporation process. These cosmetic inclination are also foldable for when it rains.
Melinda pronounced a hotel gives monthly allowances to salt farmers and helps marketplace their line as souvenirs to hotel guests. People who stay in a hotel can also learn how to make normal salt.
In another coastal area in Karangasem regency, Bali, another organisation of normal salt farmers have successfully cumulative a geographic denote certificate for producing Garam Amed to infer that a salt various originates from a area, and therefore, possesses qualities and a repute that is unique.
Around 25 families of a remaining Garam Amed farmers still use tinjunganand palungan to furnish normal salt. The area is also home to Uyah Hotel, that does not usually arrangement normal salt products in a restaurant, though also allows salt farmers to favour a land.
I Nengah Suanda, coordinator of a Society for a Protection of Geographical Indication of Garam Amed, pronounced he frequently sends Garam Amed to organic food distributors and restaurants in Jakarta. He pronounced that according to laboratory tests, Garam Amed is of a aloft peculiarity than mandated by a inhabitant customary for salt consumption.
Another organisation of Balinese salt farmers also still survives in Kusamba, Klungkung regency. They have a somewhat opposite routine of filtering seawater than their associate farmers in Buleleng and Karangasem. Instead of regulating soil, a Kusamba farmers use sand.
With their tough work and normal method, these salt farmers do not usually yield a healthy source of salt for a community, though also minister to a island’s tourism.