Ca Mau’s salt industry elevated through processing and tourism

On May 25, the Department of Agriculture and Environment of Ca Mau province submitted a report to the provincial People’s Committee on the implementation results of “Scheme to enhance the value of salt production and processing in Ca Mau province during 2021-2025.”

In the 2021-2025 period, Ca Mau maintained concentrated salt production areas in coastal communes, including Vinh Hau, Dong Hai, Long Dien, Ganh Hao, Dinh Thanh, and Tan Thuan. By 2025, the total salt production area reached nearly 1,590 hectares, including almost 240 hectares using tarpaulin-based methods and 1,350 hectares using traditional methods. The total output was estimated at 57,036 tons.

Considering the scheme targets, the total production area achieved nearly 106%, the tarpaulin-based salt production area exceeded 198%, and the output reached almost 104%.

According to Pham Van Muoi, Deputy Director of the Ca Mau Department of Agriculture and Environment, the local salt industry has gradually increased in value through investments in infrastructure, the application of science and technology, production organization, product diversification, and trade promotion.

Among key projects, the renovation and upgrade of Dong Hai salt field infrastructure, with a total investment exceeding VND 127 billion from the state budget, has been completed for the most part. The project includes upgrades to nearly 12 km of embankment roads combined with transportation routes, construction of four prestressed reinforced concrete bridges, 15 steel bridges, and 24 D1000 culverts.

The application of technological advances, particularly tarpaulin-based salt production in crystallization fields, has helped improve productivity and product quality. During this period, average productivity under the tarpaulin method reached 47.15 tons per hectare, significantly higher than the 29.85 tons per hectare achieved through traditional farming methods.

At the same time, various processed salt products have continued to evolve, including vegan salt, purslane salt, Himalayan pink salt, herbal salt, foot soak salt, spa salt, and other convenient seasoning products.

Efforts to reorganize salt production have also received continual attention. During 2021-2025, Ca Mau established three new cooperatives operating in the salt sector. Ca Mau now has nine cooperatives with 175 members and a combined production area of 407.3 hectares.

This province has 19 salt and salt-derived products certified under the OCOP program with ratings from three to five stars. Product linkage and consumption activities have left concrete marks one step at a time, with businesses and cooperatives participating in purchasing and distributing salt products from salt farmers in several production areas.

Salt processing activities have also expanded, reaching a total capacity of 36,750 tons per year. Salt and processed salt products are gradually expanding into domestic and international markets. Traditional salt-making practices continue to be maintained alongside experiential tourism development and preservation of local cultural values.

Beyond production and processing, preserving salt-making heritage and promoting tourism are still considered top priorities. Local authorities have made great efforts to preserve the traditional salt production art while safeguarding the cultural values of salt-making communities. At the same time, experiential tourism in salt production zones is gradually being developed to diversify the industry’s value following the scheme’s orientation.

Based on current results, the Ca Mau Department of Agriculture and Environment aims to maintain stable salt production at 1,600 hectares for the 2026-2030 period while targeting an annual output of 76,000 tons. The province also plans to expand tarpaulin-based production areas, increase the proportion of processed salt products, and strengthen production organizations to improve efficiency in line with the salt industry’s long-term development strategy.

After more than 8 years of implementation, Decree 40/2017/ND-CP has created the initial legal foundation for the production, processing, and trading of salt. However, reality shows that many structural issues remain unresolved, and are even becoming more apparent in the context of climate change, market integration, and the demand for improved product quality.

Given the increasing demand for salt in industrial, medical, and food processing sectors, restructuring the industry towards a modern, sustainable, and integrated supply chain is considered a fundamental solution to ensure domestic supply, enhance product value, and stabilize livelihoods for people in coastal areas.

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