Edible Salt

Salt has been an important and integral part of countless civilizations since 6050 BC. It has been used as a Religious Offering, a Medium of Exchange in Trade, Seasoning, a Preservative, and even as an Antiseptic. Bamboo, Bulk, Black, Flavoured, Fortified, Gray, Himalayan, Ingredient, Lake, Pickling, Reed, Refined, Table, Sea, and Smoked Salts are some of the varieties in use, worldwide.

The majority of the Salt used is sourced from Sea. Other sources include Natural Depression like Danakil in Ethiopia, Saline Lakes like the Sambhar Lake in Rajasthan, Retba & Timbuktu in Africa, Himalayan Rocks, Mountain Caves (Khewra in Pakistan), and Underground Deposits (Sifto in Canada).

Edible Salt undergoes different types of processing before the same is marketed. Apart from Physical (Moisture Content, Water Solubility) & Chemical (Calcium, Potassium, Magnesium etc. & Alkalinity) properties, these may include tests for Fortification (Iodine or Iodine plus Iron) of Salt for prevention of Goitre and Goitre plus Anaemia respectively.

The Quality of Edible Salt is subject to FSSAI, IS, and Food Codex Regulations depending on Internal/ Export requirements. The USA is the largest buyer of Salt exported from India. FDA’s Section 182 of Title 21 of the CFR regulates Salt Iodization in the USA while Food Safety and Standards (Prohibition & Restrictions on Sales) Regulations, 2011 governs the Sale of Edible Salt in India. EFRAC Analyses the Quality of Edible Salt to assess the Product’s Compliance with the above Regulations.