Hainan Island Salt

Hainan Island Salt

Hainan Island Salt is a protected geographical indication product.

　　Hainan Island Salt — a permanently protected national geographical indication product, was officially recognized as a domestic geographical indication in 2010 after an application submitted by Hainan Province Salt Industry Import & Export Trading Company and approval from the General Administration of Quality Supervision, Inspection and Quarantine of China.

　　A geographical indication product refers to one that originates from a specific region, where its quality, reputation, or other characteristics depend on the natural and human factors of that location, and is approved for protection by the relevant authorities. To date, nearly a thousand domestic geographical indication products in China have received special protection. In Hainan, in addition to "Wenchang Chicken," "Heluo Crab," "Xinglong Coffee," and "Fushan Coffee" being protected, "Hainan Island Salt" has become the fifth variety in Hainan to receive national geographical indication product protection.

　　Hainan Island Salt boasts seven major characteristics:

　　First, it has a long history of salt production. Records from the Qianyuan era of the Tang Dynasty (758 AD) document coastal residents boiling seawater to make salt. Hainan Island still preserves ancient salt fields over a thousand years old, where people carved stone troughs to hold seawater for sun-drying salt more than 1200 years ago. These sites showcase the ingenuity of Hainan’s people in using sunlight and seawater for salt production. Currently, Hainan has three major salt fields: Yinggehai Salt Field, Dongfang Salt Field, and Yuya Salt Field, producing around 180,000 tons of sea salt annually on average.

　　Second, the production conditions are uniquely favorable. The natural solar salt production areas of Hainan Island are located along the southwestern coastline. This region receives little rainfall, with an average annual precipitation of about 800 mm, abundant sunshine, strong winds, high temperatures (average annual temperature of 26°C, reaching up to 36°C), and high evaporation rates (average annual evaporation of about 2400 mm). The seawater salinity is consistently high, maintaining around 3.5 Baume degrees, making it one of the saltiest sea regions in the world, ideal for sea salt production.

　　 Third, the seawater used for sun-drying salt is clean and pure. Hainan Island is currently one of the regions in China with the best ecological environment. According to annual national marine environmental quality bulletins, the seawater around Hainan Island is of the highest quality. The seawater used for solar salt is free from any industrial pollution, urban water contamination, or major river pollution. With a pH value of 8.36 and a sodium-to-magnesium ratio as high as 8.3, it surpasses other domestic sea salt areas. "Hainan Island Salt" is produced entirely through natural sun-drying of this unpolluted seawater, making it a 100% eco-friendly food product.

　　 Fourth, it is rich in various trace elements beneficial to human health. According to testing by authoritative Chinese inspection agencies, "Hainan Island Salt" contains numerous essential trace elements such as sodium, calcium, magnesium, potassium, iron, zinc, strontium, selenium, and iodine. Especially notable is its high strontium (Sr) content of 35 MG/KG—five times higher than Fujian salt’s 5.5 MG/KG and eleven times higher than Japan’s 2.91 MG/KG. Strontium is an important element for bone growth and is highly effective in treating osteoporosis in the elderly. Strontium compounds such as strontium bromide serve as stomach tonics, while strontium lactate can treat convulsions, all of which are very beneficial to health. Strontium also enhances the penetration of flavors into food. Cooking with high-strontium salt not only benefits health but also results in more flavorful and delicious taste.

　　Fifth, its production process is non-polluting to the salt. The solar salt production techniques in Hainan Island maintain relatively primitive methods. From channeling seawater into the salt fields to sun-drying it into salt, the entire process relies solely on natural sunlight and evaporation. Tools used for harvesting and transporting salt are made of wood and bamboo. After washing, centrifugal dehydration, and manual screening, the salt is packaged and sold without any pollution from mechanical equipment, preserving its environmentally friendly nature. In contrast, salt production in countries like Japan and Australia uses mechanized operations and vacuum pan evaporation processes, which damage the trace elements in seawater and result in a bitter or harsh salt flavor — a key difference.

　　Sixth, it has a pure, delicious taste. "Hainan Island Salt" offers a taste superior to other sea salts and well salts both domestically and internationally. The bitter and harsh taste of vacuum-pan salt from Japan and Australia cannot compare. Korean clients compared pickles made with "Hainan Island Salt" and salts from other regions, finding that those made with Hainan salt had the best texture and color. With its unique environmental advantages, "Hainan Island Salt" is a pure, natural green food.

　　 Seventh, it holds a Geographical Indication Registration Certificate and has been certified under the international quality standards ISO9001 and HACCP.