The historical and economic importance of Quriyat’s salt basins

Its discovery was reported to be an accident and while nobody can pinpoint the exact date of when it was first developed as a salt-producing field, the Khor Al Malh in the Wilayat of Qurayat has proven to be an essential source of livelihood for some of the residents in the area.

“People noticed the water that springs or come out from the ground fills the basins and then the salts are formed as soon as the water evaporates due to the temperature,” Omar al Balushi shared.

Omar with his brother Jeffer are sons of Juma al Balushi and their family is one of the pioneers in extracting salt from the khor. In fact, as both brothers shared, both of them had been working in the profession since they were 12 years old.

Salt is an essential ingredient in preparing daily food and has many uses in various aspects of life. While salt is produced in different parts of Oman, the Wilayat of Qurayat is the most famous Omani state known for extracting natural salt that traces its origin since ancient times.

The Balushi brothers, just like the other salt field producers in the area, still preserve the traditional methods of extracting it from “Khor Al Malh”.

The traditional way they are talking about uses “either an Al Shafta, which is an animal bone (the shoulder of cow or sheep), or with a traditional plastic tool.” Some people also use round plates.

“After the salt has been collected, we keep it for two days outside and near the basins in a place called (Al Bind), which is a passage between the basins. By leaving it there, we give the salt ample time to dry or remove the remaining water,” they shared.

Once dried, the heaps of salt are shovelled into large bags called “gawani” and are delivered to different markets in the Sultanate.

Passed down from their ancestors

Extracting natural salt is an old profession practised by grandparents and was passed on to fathers and sons.

“In the past, the salt was carried through a “Qafeer” (baskets made of palm fronds) which were transported on the donkey’s backs and then to the markets, but today the salt is collected in the “Gawani” and transferred by cars to the various governorates,” Jeffer shared.

Jeffer added that even in the olden days, salt that exceeds the local needs was exported through ships that dock on the coast of Quriyyat, next to the “Al Sira” fortress. These were delivered to India and other countries.

“It is, also, transported from Khor Al Malh to many markets, including the traditional markets scattered in the Sultanate, as well as fish markets, and other shops,” he added.

Today, he and his brother have utilised modern tools in order to accept orders and deliver the products. He confirmed that social media platforms played a prominent role in marketing natural salt and they are happy that there is a great demand for it by many families.

“We receive the orders in our Instagram account “quriyat.salt” or our number “90666021”,” he said.

The increasing demand for salt, as he shared, “is due to the fact that it is healthy, natural, free from chemicals and manufactured materials, and it has many uses, starting with adding it to foods and not ending with generating electric power.”

Photo by Ismail al Farsi

Photo by Ismail al Farsi

Photo by Abdulraham al Hinai

Working with difficult conditions

Managing the salt ponds and overseeing salt production had their own sets of challenges. One of the main issues they have to contend with is the weather and Oman’s dry, hot temperature.

“The Khor Al Malh is located close to the sea. The unstable weather that causes heavy rain usually inundates the valley. Once the salt ponds are flooded, it takes time to dry, some extending for several months,” Jafeer said.

For people in their profession, summer is their best friend as the quick evaporation process helps them extract more salt. The hot weather however can be very challenging for the workers as they have to work under direct sunlight.

“In the summer, we extract from one basin about 120 kg every 10-15 days, where the value of one large bag of salt is RO 1,200 to 1,600,” he said.

In the winter, the amount of extracted salt drops but the prices usually go up due to low supply. “We extract from one basin 120 kg every 20-25 days and the value of salt increases about RO 1,800-2,000,” he added.

Khor Al Malh, located close to the sea, extends about 4 square kilometres, while the salt sources (basins) are about 2 square kilometres.

“These basins are divided amongst citizens who inherited them from their ancestors or bought them,” Omar said.

Omar added, “The number of basins that people own varies. It may reach 200 basins per person, and this means more effort and time spent to extract the salt. The size of the basins varies, and the least size is one and a half metres long and one and a half metres wide.”

Jafeer stressed that the place welcomes visitors every day, “and we are always ready to teach visitors about the history and process of salt extraction, and its benefits as well,” he said.