Food: time for the salt harvest in Noirmoutier

At the dawn of summer, on the island of Noirmoutier (Vendee)sun and wind reveal shades of gray in the salt marshes, Thursday 12 May. The salt harvest started two days ago. Coarse salt is also ready to be harvested, one month ahead of normal. The salt then arrives in a cooperative. It is stored before being packaged. The machines run all year round. On that day, it is a salt harvested in 2019 that is worked. “We have to leave the salt to dry in heaps for a few years so that it drips off”explains Joël Pieu, director of the Noirmoutier salt cooperative.

Thus, 2,500 tonnes are packaged each year in boxes and packets. A quantity that has been constantly increasing for six years, due to global warming. “Before, the productions started rather in June and ended at the end of August whereas today, we have almost a month and a half more of production”explains the director.