Salt of Guérande le Natursel - Fonctioning of a Salt Marsh - Sale of Salt

Functioning of salt marsh

The lot of the salt marshes is irrigated by small canals called “ETIERS” situated between taluses. Their length is variable going from a few hundred meters to several kilometers from the ocean bringing water to the salt marshes. They are filled with sea water at high tide and is emptied at low tide. Their depth depends on the time and the coefficient of the tides.

"LA VASIERE" (Slime Pond) is a water reservoir the size depending on the salt pans on which they rely on. It contains the quantity of water necessary to feed all the basins of the salt marshes and allows the farmer to not always rely on the tides. Its an area where the water heats itself and starts to become concentrated. It rids itself of all impurities and sludge. The height is generally 15 to 20 cm. An artificial siphon with a well made of clay and a gate determines the water level in the slime pond. This is called "the feeding trap".

"LE COBIER" comes after La Vasière often seperated from the Vasière by a talus "LE CAMELADURE". According to the various salt pans there can be several “cobiers” or none. This is where the water ends its decantation and evaporates. This contributes to the rise in salt and water temperature. The height of the water is 4 cm.

" LA SALINE" (Salt Pan) is made of three types of compartments, "LES FARES", "LES ADERNES" and "LES OEILLETS". In the "FARES" the water continues to advance by gravity. The water from the "COBIER" arrives in the "FARES" to undergo major evaporation this phenomen is emphasized by a slow water circulation thanks to a very long and winding route. The concentration continues and the beginning of the first crystallized salts appear (carbonates then sulfates).

"LES ADERNES" are very vast basins (25m X 15m) and are often the largest area of the salt pans. The water temperature is approximately 30°C. The circulation canal from the "ADERNES" to the "OEILLETS" are called "LE DELIVRE".

"LES OEILLETS" (Salt Pans) are the last basins in this water circuit, their area is approximately 70m2 (7 X 10m). This is where the Coarse Grey Sea Salt is harvested on a central area of 2 cm diameter called "LADURE". About 50 kilos per day and per salt pan for the Gros Sel and 2 kilos for the Fleur de Sel. The height of the water in the center is 0.5 to 1 cm and 1 to 2 cm around the Ladure. The bridges that surround the salt pans are called "GALPONT" . In the spring, these bridges and the bottoms of the salt pans are disposed their sludge and are consolidated. There are 25 to 30 grams of salt in sea water. This quantity must be multipled by 10 to obtain the saturation of sodium chlorure. In order to do this, a parcel of 700 m2 is necessaryfor the evaporation to concentrate the sea water.

"COARSE GREY SEA SALT" is obtained once 90% of water has been evaporated. The farmer gathers the salt in front of the "LADURE" ( a small round stocking area). By creating waves with a “Las” (a wide rake) and then by turning this he brings it to the "LADURE". This salt will drain all night or all day then it will come wheelbarrow to take it away and stock it on the "TREMET" this is called "SALT CARRYING". At the end of the season, a tractor will take away this huge amount of salt and stock it in the "SALORGE", its then drained during at least one year before being marketed. The "LAS" is a wide rake without prongs approximately 6m long. In the old days it was made of chestnut wood handle and a plank of wood attached to it by string. Nowadays the handle is made of fibreglass or carbon but the plank to gather the salt is still the same. There is a reason behind the very long handle of the "LAS" which is to spot the salt farmer in the salt marshes from afar.