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  • Turkish Radio Hour
    x0x SOURCE OF SALT FOR THOUSANDS OF YEARS By NUSRET NURDAN EREN For months on end the salt-pan is white and still, as if lying under a blanket of snow. In
    Message 1 of 1 , Jul 9, 2003


      For months on end the salt-pan is white and still, as if lying under a
      blanket of snow. In places there are patches of glowing pink and red.

      They stretch so far in every direction that neither the noise of the
      labourers cutting out the salt, nor the calls of tens of thousands of
      birds which halt here every year can penetrate the silence.

      Camalti Salt-Pan, the largest coastal salt-pan in Turkey, lies on the
      northern coast of the Gulf of Izmir. It was formed by alluvium carried
      down to the Aegean by the River Gediz from the interior over thousands
      of years. Until the beginning of the 20th century the Gediz flowed
      south of the salt-pan, but since then has made two changes of course
      to the north. The salt-pan covers 58 square kilometres, and to the
      southeast the salt marshes which provide such an important habitat for
      migrating birds cover 30 square kilometres.

      Since around 250-300 BC the inhabitants of this part of the Aegean
      coast have gathered salt from natural pools of seawater on the coast
      using primitive methods. Today 550,000 tons of salt are produced here
      every year. The Macedonians were the first to work the salt-pan, and
      the production of salt here continued on an ever increasing scale
      through Seljuk and Ottoman times. The Ottoman traveller Evliya Celebi,
      who visited the region in 1671-1672, tells us that the area was known
      as the Melemeniye Salt-Pan. In the 19th century, during the reign of
      Sultan Abdulmecid (1839-1861), rights were granted to private
      individuals to work the salt. Thousands of camels carried the salt
      inland to Balikesir, Aydin and Afyon, and taxes on salt provided
      considerable revenues. In 1863 an Italian company took over the pans,
      which they continued to work until they were nationalised in 1933.

      Seawater is pumped into the pools in March and April, and here it
      gradually evaporates in the sun, becoming steadily denser. It is then
      pumped into the hot water pans, and finally into the crystallisation
      pans, at which stages the salt turns pink and red respectively, making
      a colourful contrast with the surrounding white and blue. These
      colours are caused by halophilic microorganisms which thrive in a
      saline environment and help to process the brine by consuming the
      organic matter which it contains. Altogether it takes 90-100 days for
      the salt to form. By early September a crust of salt 15 centimetres
      thick forms on the pans, and this is harvested in anything up to 2.5
      months. The salt is cut out in blocks by seasonal workers using picks
      and spades, and loaded onto rail trucks which carry it to the storage
      yards where the salt is heaped. A mechanised system of salt harvesting
      machines and conveyor belts will go into operation soon.

      The eggs of the brine shrimp, Artemia salina, are introduced into the
      pools. These tiny creatures play a key role in maintaining the
      biological balance in the salt water. For the same reason they are
      highly sought-after by breeders of aquarium fish, since they not only
      serve as a food source, but filter the water as they feed, so keeping
      it clear. It is these shrimps on which the flamingos of Camalti feed.

      In other words salt production is an ecologically friendly industry,
      serving both the needs of human beings and the creatures for whom the
      salt-pan provides a habitat.

      * Nusret Nurdan Eren is a photographer
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