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Approximately 50 tonnes of the 350 tonnes of ‘brown’ rock salt extracted from the salt marshes at the foot of Mount Beydağı in the Zara district of Sivas province is exported to Japan.
Sivas…
The harvest of the spring salt, which is produced in clay pools in the village of Kardere, 60 kilometres from the district centre and collected with great effort, begins in June and continues until mid-October.
Habibe Belgin Yılmaz, the female operator of the saltworks, told an Anatolian Agency (AA) reporter that the salt, which contains 84 minerals and 3 elements, is generally used in brine, butter, pickles and cheese.
Explaining that they call this salt ‘brown salt’ because of its colour, Yılmaz said, “Here, we extract the salt using natural methods, without using machinery. Our annual production is around 350 tonnes. It is in high demand in the domestic market, especially among the local population.”
Yılmaz noted that the salt is in high demand in the neighbouring provinces of Malatya, Erzincan and Tokat and that they also sell part of their production to Japan.
Explaining that they send approximately 50 tonnes of salt to Japan annually, Yılmaz added, “Japan generally prefers this salt. Japan has a very famous and expensive salt, but the mineral values of our salt are slightly higher than that salt.”
