REGIONAL OF SALT, Madura Culture

REGIONAL OF SALT

PRODUCING SALT

The uniqueness of nature Madura rarely found in other islands in Indonesia. Sumatra and Kalimantan that have rivers and estuaries, salt is hard to make because the seawater is not so dense-certainly there are salt fields at some point, like in Aceh.

But the long story of salt implies the close bond of Madurese man with the natural surroundings. In addition to tradition, in the salt fields of Madura emblazoned another story that can support thousands of farmers for five hundred years, the technique of collecting grains of salt.

Until the 21st century, after 67 years of independence, the sustenance of Indonesian salt farmers instead rolled the implant salt.

The process of making people's salt is often called the 'Madurese' way: the way of the Madurese. It also means the recognition of the growing salt techniques on this sacred tomb-buried island. In a nutshell, the 'Madurese' way is the manufacture of salt by total crystallization of seawater, salt taken from the bottom to the top layer. Salt farmers have traditionally moved saltwater between the salt water.

Madura is known to be drier for longer, not many rivers and fresh water sources. The mainland of Madura is relatively flat on the South side, with the plateau in the center, and the North coast of different altitudes. The average temperature of Madura is 26.9 degrees Celsius, with a drought between 4 to 5 months (average dry months 2 to 4 months).

Salt is produced only along the southern coast of Madura. At least rivers and estuaries make the South region has salt water high salinity.

Kuntowijoyo describes the time of crystallization is also quite short because of the drought that blew from East Java-wind gending. "Both factors are very important in the success of production," Kunto notes.

In his book Social Change in the Agrarian Society: Madura 1850 - 1940 , Kunto recorded the making of salt that developed in Madura in the last century. According to him, salt production is quite simple. The sterile quarter plots are prepared and the sea water is channeled through the canals. Small streets are made between the plots to remove salt when ready to be picked up.

The colonial government then recorded each plot, made a production forecast in April, then paid a downpay in May. Evaporation period for one harvest between 25 to 28 days, after which salt is ready to be scavenged and transferred to dry place.

"For drying, the salt is dried for 4 to 10 days under the hot sun and aerated," said Kunto. At night, salt is protected from rainwater with kajang leaves or with reeds. After that, salt is sent by salt producers to government depots. Salt is weighed, Kunto explains, and the selling price is determined.

At the same time, once the plots are cleared of salt remnants, and the second production begins. At the end of September, the third salt harvest and the salt season were over.

From the side of Madura Island there is no big river, while from East Java there is only estuary Bengawan Solo, in Lamongan. Thus, in Madura, sea water is already concentrated.

Then the sea water lifted into the water channel, with a water pump or take advantage of sea tide. From this raw water is lifted into the water channel, then flowed into the fields of peminihan, then go to the crystal table.

The tradition of making white crystals from the oceans has been flowing in the blood of salt farmers. In the past, salt farmers had tasted glory and prosperity. Now, the farmers actually bear witness that salt from their ancestral land must compete with the salt of the land across.

( Agus Prijono )

Source : nationalgeographic.co.id