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Salimar defends the sustainability of Spanish sea salt (17/06/2020)

| Spanish salt companies respond to FAO's call for consumers to trust an inclusive, sustainable and naturally-sourced food product that promotes local employment and biodiversity | Salimar brings together more than 80% of the total sea salt that is marketed in supermarkets and groceries in Spain.

On Sustainable Gastronomy Day, which is celebrated this Thursday, June 18, the entity has joined the FAO's call promoting the sustainability of the consumption of Spanish sea salt.Precisely, sea salt, unlike other salts, is the only one whose production is respectful with the environment and promotes biodiversity, one of the three requirements together with food security and nutrition, which the United Nations raises today as essential so that a gastronomic product is sustainable. Thus, the Spanish salt mines contribute to the sustainability promulgated by the FAO with the local origin of the ingredient and its 100% natural and ecological characteristics.

Hence, Salimar encourages the consumer to buy Spanish sea salt: "When a consumer buys Spanish sea salt, he is buying a basic food for health and supporting the sustainability and biodiversity of the natural spaces where it is produced," says Gonzalo Díaz-Caicoya , president of the association.Biodiversity, security, nutrition and local rootsHowever, another primary aspect on this day for the United Nations is the objective of #HambreCero 2030, linked to corporate social responsibility and the promotion of consumption of local products, “clearly identified and that favor the inclusion of the environment, its inhabitants and the consumption that they practice from the respect to the habitats and the indications of the World Health Organization (WHO) ”.

 In this sense, from Salimar they emphasize that "the Spanish salt mines support the territories in which they settle, maintain a traditional trade and favor local roots." For this reason, from the association they emphasize that "the consumer can be complicit in this work with a simple gesture: consume Spanish sea salt." Likewise, the path recommended by the FAO is the labeling of the origin of food and its specific characteristics, qualities or reputations derived from its geographical origin.

Salimar produces an essential ingredient for health, sustainable in origin and with a natural production process in which sea water, wind and sun intervene. About SalimarThe Spanish Association of Sea Salt Producers, Salimar, was established in 2019 with the aim of publicizing the characteristics and benefits of sea salt, promoting its responsible consumption for the benefit of health, and claiming the environmental function of an industry without which there would be no ecosystems of enormous wealth, in which hundreds of animal species live and nest. The associated companies in Salimar are Marítima de Sales (Cádiz), Infosa (Tarragona), Salinas de Es Trenc (Mallorca), Salinera Española (Ibiza and Murcia) and Bras del Port (Alicante).

Between the five they add a total of 7,200 hectares, with an average productive capacity of 720,000 annual tons of sea salt. Sea salt is present in countless applications ranging from human consumption to the food industry through the chemical industry or water treatment).

The turnover of the associated companies is around 50 million euros a year.

Source: Agencias

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