Cargill Details North American Sea Salt Production Process
Cargill has outlined the multi-year process of harvesting sea salt in San Francisco Bay, utilizing solar evaporation and natural elements. The company supplies this salt to manufacturers and retailers across the U.S.
Cargill, a major player in the global food industry, has provided insight into its sea salt production methods, primarily conducted in the San Francisco Bay area of North America.
The process begins with pumping seawater into large ponds, where natural elements like sun and wind are utilized for evaporation. This solar evaporation method can take between three to five years to yield salt crystals. The company emphasizes efficiency and working with natural cycles.
Once the salt crystals form, specialized machinery gently harvests them from the pond beds. Post-harvest, the salt undergoes washing to remove impurities and is then dried. Following drying, it is sorted into various grain sizes—coarse, medium, and fine—to meet diverse customer specifications before packaging.
Cargill distributes the harvested sea salt to a wide range of customers in the United States, including food manufacturers, foodservice operators, and retail companies. The salt finds its way into numerous food products, from snacks and baked goods to confectionery, as well as industrial applications such as road salt.