Abstract
Abstract The study analyzed the profitability of small and medium scale salt enterprises in Alubijid and El Salvador City, Misamis Oriental, Philippines. It determined salt production practices; assessed the profitability of salt production; and identified the problems encountered in salt production. Forty-two salt producers in the area were personally interviewed using a pre-tested interview schedule. Descriptive and cost and returns analysis, rate of return on investment (ROI), and ANOVA were employed. Results revealed that the production practices of the salt producers are dictated by the flooring materials of salt beds and the type and volume of salt produced were highly dependent on the flooring materials and on weather. It was concluded that salt production is a profitable enterprise and the salt beds with transparent polyethylene plastic as flooring material were the most profitable, despite having the most labor-intensive production process. Recommendations include usage of transparent polyethylene plastic as flooring material and teaching appropriate technology for seawater filtration to address the problem on degraded quality of seawater with the local government unit (LGU) taking the lead. Also, a soft loan program be put up for buying flooring materials so that more members of the lakeshore community can engage in the salt making.
Highlights
Salt, chemically referred to as Sodium Chloride (NaCl), is most commonly used as a food seasoning for human consumption
Based on the profitability analysis, it was concluded that salt production in the study areas is generally profitable and a good source of livelihood among the salt producers
Based on the interviews with the salt producers who used brick tiles, they would be more encouraged to engage in the salt production enterprise if the sharing arrangement with the landowner would be fair like the sharing arrangement on the black polyethylene plastic
Summary
Chemically referred to as Sodium Chloride (NaCl), is most commonly used as a food seasoning for human consumption. It does provide an essential flavor, but can intensify aromas, balance other flavors, make meat juicier and preserve food for months or even years (Joachim & Schloss, 2012). Salt activates the salivary enzyme which helps one’s taste bud recognize food and get a headstart on breaking down of food. It creates hydrochloric acid, a digestive secretion from within the stomach, which aids in digestion and absorption of food (Tata Salt, 2016). It acts as an electrolyte that helps to maintain the fluid balance in the body and helps to regulate the body functions such as heart rate, digestion, respiration, brain activity and blood pressure (Palsdottir, 2017)
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