The Goa government will reportedly complete its ongoing survey of all salt pans across the State within six months and formulate a policy for their conservation and support. However, what comes as a shock is that of the hundreds of salt pans across the State, only 20 remain operational.
Obviously, a more detailed survey seems necessary. Be that as it may, in a few decades, it will be hard to find a traditional salt maker in Goa. Salt pans are low-lying coastal areas where salt is cultivated through the evaporation of seawater. These lands are ecologically significant because they serve several crucial functions. The ancient art of traditional salt production is fast disappearing in Goa due to industrialisation and changing consumption habits.
For centuries, Goa’s salt pans have produced the local salt, which is integral to Goan cuisine, economy, society, and culture. It is believed that during the Portuguese era, Goan salt became a global commodity, exported within India and to Southeast Asia, Africa, and the Middle East. Traditionally, salt was used for everything from cooking to disinfecting wells, healing sore throats, bathing, cleaning, and even in construction. Fisherfolk used salt to cleanse and preserve seafood. Dried prawns and mackerels, Goan delicacies during the monsoon, are preserved with this salt.
However, now salt pans have either been abandoned, littered with trash, or taken over by real estate developers. Few Goan youth are interested in working in the salt pans of Goa, as the process is labour-intensive and no longer a viable source of income. Only steadfast support from the government can save this profession from extinction. The government needs to sell traditional salt in packaged form through its outlets.
