THE Department of Agriculture (DA) said value-added salt products are expected to expand opportunities for traditional producers in coastal communities.
The salt products developed by the National Fisheries Development Center of the Bureau of Fisheries and Aquatic Resources are fortified with iodine and infused with lemongrass, ginger, and garlic.
“Designed to address public health concerns such as iodine deficiency disorders, they also offer a platform for micro, small, and medium enterprises (MSMEs) to thrive, especially in rural and coastal communities with rich salt-making traditions,” the DA said.
The value-added salt products include lemongrass-flavored tanglasin, a citrusy finishing salt ideal for seafood, poultry and tropical dishes; ginger-flavored ginsin for broths, rice porridge, and stir-fries; malunggay-flavored salt; and garlic-flavored salt.
The products also include varieties with oregano, basil, and thyme; pepper salt; and chili-flake salt.
“For many years, the salt industry has faced significant challenges such as insufficient support services, the impact of climate change, urbanization, and intensifying market competition,” the DA said. — Kyle Aristophere T. Atienza
