Jeonam Bay Salt

To make bay salt, salt water is evaporated by wind and sunlights. 250,000~350,000 ton of bay salt is produced a year in the west coast and its new values as food have been recognized

• 
• 

Bay salt is produced in areas with big differenes in ebb and flow, clear dry season and rainly season and much sunshine. Usually mud flat with gentle inclination is used as salt farm and southwest coast of Korea is high-quality and eco-friendly mud-flat with minerals and organic matters. Mud flat salt farms are valuable as a natural resource with comparative advangages. Jeonnam Bay Salt uses salt water from uncontaminated area of the sea and makes salt with sunshines and wind.

Grains of salt are even and milk-white, and breakable into tiny pieces. It is a prestigious salt with no bitter tastes and fresh feeling.

• ※ refer to : sites of bay salt

The process of bay salt production

• 
• 1. 01inflow salt water into reservior and store it as a material of salt
  2. 02move the stored salt water into evaporation site 1 through a water path.
  3. 03evaporate it for 7 or 10 days.
  4. 04evaporate it at evaporation site 2
  5. 05move the salt water evaporated to crystal site 2 and evaporate it again and salt flowers appear.
  6. 06Remove a certain amount of moisture from salt from crystal site and store it.
  7. 07Package it in proper size for circulation to customers.