Balinese Salt Farmers Adapt Amid Industry Decline
Despite a reduction in traditional sea salt production in Bali, farmers like Nyoman Madiyasa continue to produce high-quality salt, utilizing traditional methods and community support. The preservation of salt farming practices is critical for local economies and tourism, as evidenced by initiatives from hotels to incorporate salt production into their offerings.
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In Bali, salt farmers are facing a decline in production, with only 1 km of salt farms remaining in Les village, down from 3 km a decade ago. Farmers sell their salt at Rp 8,000 to 10,000 per kilogram, employing solar evaporation and filtering methods to ensure quality.
Nyoman Madiyasa leads a group of 23 farmers, with only two cultivating their own fields. Meanwhile, in Karangasem, farmers have secured a geographic indication certificate for Garam Amed, enhancing its marketability.
The Kusamba farmers utilize a sand-based filtration method, differing from the soil approach used elsewhere. These traditional practices not only supply healthy salt but also support local tourism, with hotels integrating salt production into their business models.
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