New Caledonia
In northern New Caledonia in Poum and further north in Poingam there are salt marshes where approximately 20 tons of artisanal salt are produced annually. Sea water is naturally filtered as it enters a bay and then passes through the mangroves, before arriving in the mudflat where the water begins to evaporate. When the concentration of salt reaches 60 grams per liter of water, the brine is pumped to the reserve basin and then it flows from basin to basin to the crystallizer where after reaching a concentration of 220 g per litre, the salt crystallizes and becomes fleur de sel. The salt is harvested, dried, cleaned of its impurities and then packaged in jars or sachets. The "Salins de Ko" was created in 2010 to market specialty goods such as fleur de sel, gray salt, seaweed, herbs, Vanuatu pepper, Moindou pink berries, vanilla as well as coarse salt and coconut smoked salt to local tourists and around the world, particularly in Asia and Europe.
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