Pan to sack

Every sack knows its pan.

Salt farmers in Sumenep work shared pans. We note each harvest, its evaporation days and the bagging, so buyers can tell which pan a sack came from.

A shallow evaporation pond with white salt heaps stacked on the far bank

Each pan's line

Owner, pan size and evaporation days are kept per pan.

Weighed at the edge

Salt is weighed beside the pan before it goes to the store.

Harvest code on the sack

Every bag carries the code that leads back to its pan.