There is a possibility where people do not think thorough of salt-seasoning over food. Many have not yet considered the quality of salt that does matter for an array of cooking aspects. For ordinary people, they only know that each dish should include salt to complement savory taste. But for a chef or those who spend their time to hand on recipes, salt is more than that. Salt is the soul of food. The quality of salt used on every plate represents how detailed is a chef when taking care of the meal served. Through salt, a chef brings the soul to the food, controls the whole balance for people’s palate. And as any other ingredients, the quality of salt in every production is different since the sources do not come from the same area. As well as how it is produced and managed to be packed and distributed. But of all, there are two essential significances in resulting quality salt: clean seawater and the welfare of salt farmers.
Many parties have already soared environmental sustainability in diverse industries. In the area of salt production, the quality of seawater plays significant role. It is very crucial, thus, communities must concern more on the issue of polluted ocean. No matter advanced or sophisticated the technologies wired in the factory, the quality of salt still roots from the pool where it is originally from. When a product involves too much artificial technique, it will yield in unnatural result. Therefore, the time technologies in regards to reduce the pollution of the seawater are counted too much, the finished salt will not taste as it is supposed to be when mixed with other ingredients. The whole process of creating the best salt circles on the communities themselves. They preserve the ocean then the best quality of salt will be delivered then the best taste will touch the palate.
Another crux of having the best taste of salt lies on the farmers. The farmers are as if chefs. They are the producers of quality salt. As well as chefs who are appreciated by their customers for serving delicious meals will try to cook better every other time to satisfy the thirst of good food, so will farmers. It is somehow ironic that Indonesia with wealthy natural resources does not consign in skilled farmers. Their wage in some of rural parts of the archipelago is not even taken care of. Imagine if all salt farmers in the country quit and find another job with better salary due to their welfare does not reflect of what they deserve. Similar to the condition of seawater, producing quality salt also depends on the farmers. If they are appreciated, they will be enlightened to observe more about their field in terms of maintaining the quality.
To cut into the chase, salt matters to many aspects in culinary industry. Without its presence recipes are only a piece of literary work. No matter incredible a cook or a chef in the kitchen if they cannot opt the best salt, they arguably will not send out maximum performance of the meals. In other words, prior to produce magnificent masterpiece a good chef should comprehend the upstream-downstream concept of salt as a modicum. Pertaining to this importance, Blanco par mandif has already applied such concept. As a fine-dining restaurant in Ubud, high quality is the ultimate goal. Having said this is to use the highest quality salt as the soul of food served. Blanco par Mandif also believes in empowering local farmers and supplying customers with the best local produces. Furthermore, it has become Blanco par Mandif’s mission through times to empower local farmers so that they will deliver the best local produce and later high quality meals will be served.