Sea salt farming, handed down through the centuries, typically follows a five-year cyclical harvesting method so that in each shallow pond that makes up the saltpan, the salt begins to crystallize into a crust that reaches a thickness of about 50 cm.
The production process begins with the collection of water in the evaporation ponds, the closest to the coast. From there the water is piped through canals to an area of about 3,500 hectares, where the evaporation process begins, thanks to the combined action of solar radiation and ventilation.