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deposit (5 as opposed to 1-2 contim. by trad. method), harder & dryer chrystal 
new process hasn't been fully accepted because longer evaporation period means lower total volume
-trad. salt farmed in flats called "lading garam"
water from artificial canals - moved up to first flat by long dipper (basket like degree on end of a long bamboo pole) - (govn project uses a diebal pump) 
drawing bamboo & wood rollers- slender so that the ground is firm + packed before the old water put in - if not 

lading garam are privately owned in units of 1 - 10 hectares each 
water kept first in "pemenichan" & then moved to the "medjas" - in the pemenihans water becomes "tua" (old, cooked)
are 7 pemi & water 
moved three in the peminiban in 10 - 15 days before going into the medjas - medjas are rolled with large bamboo +

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 wood rollers so that the ground is firm & packed before the old water put in - if not logs through seepage into the ground high - also salt will be dirty from mixing with earth
salt only farmed in dry season; acc. to them sea water level raises in dry season.
in rainy season sea water mixes with rainwater & won't shrystalize - therefore in rainy season lading grarag converted to tambak or fish ponds where blackish water fish & shrimp raised
- are 9 commercial salt factories in Rehbang which buy up salt from individual producers + process it into salt brickettes (table salt) & rock chrystal salt (commercial).
these factories mainly employ small labor (we didn't have a chance to visit one) whereas working the salt flats is all male labor
- not all sold to factories, but much sold directly thru passars for cooking salt (rough salt needed