When we think of potato chips, we think of salt. Sea salts are used to make these delicious fatty treats we all purchase in one stop shops. My trip in Negros did not limit me to just seeing the beach and relaxing with the soothing wind, it also taught me the how-tos of Sea salt production using, well, the sea.

I’ll not get into the details, but I will show you the flow of how it will be produced:


The primary source of sea salt is basically that body of water that contains Sodium Chloride – the sea. Now, we can’t just get a pail of water from the sea and pour it all over our dishes for seasoning, right? There is this thing called “transferring” small portions away from the larger portion. At least that’s what I understand.


Mainly, this entails the water to be channeled from the open sea, to the artificial beds for the sea salts. These water travel when the tide is up and go through a number of pathways until it reaches its destination.


If it is already on the beds, patience is the key. Evaporation process takes place and the last stage would be…


Simple as pie. But in some cases, managing farms like this is very difficult – it requires a lot of man power and good management too.

Well, I just observed. As long as there’s salt on the table, there’s no problem with me. How is that for an experience?