The project will undertake a supply chain study on the economy of salt in Mauritania that takes into consideration not only Nouadibou, but the entire country, so as to have a complete picture of the relative sector. At the same time, an experimental production unit will be created that includes five salt producers, who will receive training from the salt producers of UNS. The pilot salt mine will allow all technical production options to be tried out before they are definitively put into place with the creation of the final salt mine. This definitive mine will be created, installed, and equipped with the involvement of 100 local salt producers, most of whom are women. Their aim is to reach a potential annual production rate (100 gg) of 330 tons of salt. In addition, a structure will be created near the salt mine for stocking and packaging.

The technical work of producing and processing the salt will take place alongside the reinforcing of the capabilities of the producers involved, through training activities offered by both UNS and Slow Food. UNS will principally be in charge of technical training, while Slow Food will concentrate on the quality of the salt and on the promotion and publicity of the end product. Training will take place through classic frontal sessions, but also through first-hand field experience, tasting panels, and two exchange trips to Guinea Conakry and France. The salt producers will finally participate in the international events that Slow Food puts on: Salone del Gusto in 2014, and Slow Fish in 2015.

Objectives: The goal of the project is to develop a high quality, artisanal sea salt supply chain in Nouadhibou, Mauritania, thus contributing to the development of an activity that will generate income for small-scale producers who are the direct beneficiaries of the project. Furthermore, the project aims to guarantee the adoption of sustainable practices on two fronts: from an environmental point of view, in the extraction of salt, while from the point of view of consumer health, through attentive work on the quality of the salt.

Results: The expected overall result of this project is the improvement of incomes of both salt producers and the other workers in the supply chain, both from the point of view of an increase in wages and of long-term sustainability, through the use of a natural resource like sea salt that is mined and processed using traditional techniques.

The work on the salt will allow for the improvement in safety and quality (both in sensory qualities and nutrition) of the available, local sea salt; the strengthening of the capacities the target groups and ultimate beneficiaries, which will take place through the strengthening of the local NGO Mauritanie2000, and the support of developing this sector in close collaboration with the local authorities. Finally, this project will help promote local consumption of high-quality sea salt and give it greater market access.


Project Closed/Ongoing: The project is closed

Partners: Slow Food, Univers-sel (France), Mauritanie2000 (Mauritania)

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