JQ Dickinson Salt-Works

I visited JQ Dickinson Salt-Works, a small, salt-harvesting facility today, and it was fascinating. I love factory tours, but I don’t think the term factory applies to this place, and it would almost be derogatory to call the salt works a factory. In any event, the process was fascinating, and I am somewhat in awe of how low-tech it is, yet I am amazed how they can produce so much salt. My guide said they will produce about 16,000 pounds of salt this year. There used to be springs in the area that Native Americans knew about as they knew that animals liked to lick the salt from the springs. Salt was produced commercially from the springs when white settlers moved in to the area, but then production ended in the twentieth century. The operation was resumed more recently, and the current well was installed in 2013.

The start of the process is somewhat anticlimactic. The process starts with groundwater that is pumped from an aquifer that is 350 feet deep and contains water from an ancient ocean. The anticlimactic part is that the well is below ground (obviously), and so all you see from the surface is a tripod of sorts marking off the location.

Groundwater well that eventually produces salt

The groundwater is first pumped into storage tanks to allow the iron to settle out from the water.

Groundwater storage to separate iron from water

They have sample jars that show what the water looks like when mixed (right) and then once the iron has settled and comes out of solution (left). My guide said they try to keep the process as environmentally friendly as possible and allow little to nothing go to waste. The iron that settles out is eventually sold for wood staining or for pottery glazes.

Sample jars showing iron separating from groundwater

After the iron settles out, the water is pumped to one of three greenhouses to concentrate in shallow pools in black-lined tables.

Greenhouse for concentrating groundwater to brine

I forgot to ask my guide what the starting salinity of the groundwater is, but in these first greenhouses, it sits for about 24 hours until it reaches a salinity of 15%. In the shallow pools, I could see a few fine salt crystals settling out.

Greenhouse for concentrating groundwater to brine

The concentrated water or brine is then pumped to another storage tank and then into another greenhouse. In this greenhouse, the salinity is raised to 25%. This is where large salt crystals are formed. One thing I got confused about is that my guide said the salt was now 25% salinity, but they were clearly salt crystals. Visually it didn’t look like 75% water and 25% salt. I am not sure if I understood correctly what is meant by salinity or if I misunderstood her, or if I am just missing a detail. In any event, the salt was quite pretty.

Salt crystalizing

One of the tables had been cleared of the concentrating salt, and there were buckets of salt crystals ready for final processing.

Bucket of salt crystals ready to be dried

The salt is then moved to another room where it is dried. After that, a person inspects the salt and removes any impurities with tweezers. The women who were working admitted that it is a really tedious job. I would need a headlamp and magnifying glasses to do the task.

Cleaning salt by hand

The salt is then ready to be sold. They sell it in three crystal sizes (from finest to coarsest): popcorn, finishing, and grinding. They also mix it with spices, most or all of which are grown locally, to sell as spice salt mixes. The liquid that is left over once the salt settles out is also sold as nigari. Nigari is used to make tofu and cheese, and some people take it as supplement as it is full of minerals. This is part of what my guide said is their goal to not let anything go to waste. Until today, I had never even heard the word nigari, so yet another thing I learned today.

Samples of salt products sold. The red salt is not sold, but it is a very red in color salt that they have to show people what the salt would look like if they did not allow the iron to settle out first. At the bottom of the photo are three giant halite crystals to show how large the salt can grow.

Making chocolate

I took a tour of Che’il Mayan Chocolate, which included an organic cacao farm and a tiny factory where they make chocolate. I am not sure it qualifies as a factory, but they make do make a small amount of chocolate there as well as some chocolate products like nibs, cocoa powder, and cacao tea. The tour was fascinating, and the following is a brief synopsis. It all starts off with a cacao tree.

Cacao tree

Cacao tree

The beginning of the deliciousness that is chocolate starts with a tiny, little flower.

Cacao flower

Cacao flower

When the flower is fertilized, a giant fruit or seed pod forms. The flowers bloom for months, and hence seed pods form and grow at different times.

Unripe cacao fruit or seed pod

Unripe cacao fruit or seed pod

The seed pods ripen to a yellow or red color depending on the specific cacao tree species.

Ripe cacao fruit or seed pods

Ripe cacao fruit or seed pods

Inside the seed pods are cacao beans covered in a white pulp. We got to take a bean and suck the pulp. The pulp was quite tasty with sort of a creamy, light fruit taste.

Cacao seed pod with seeds covered in white pulp

Cacao seed pod with beans covered in white pulp

The beans have a dark brown interior.

Cacao seed pods with seeds covered in pulp in upper half and seeds we sucked pulp off of in lower half

Cacao seed pods with beans covered in pulp in upper half and seeds we sucked pulp off of in lower half

The beans are first fermented in a box for several days. They are then roasted over low heat. In the photo below, the light beans (on the traditional Mayan grinding stone) are the beans that have not been roasted. The dark ones in the middle front bowl have been roasted. Cocoa butter is in the white bowl, and the bowl right in front of it are the shells from de-shelled beans. The shells are removed from the beans before roasting. After roasting the beans, they are ground into nibs, which can be seen in the bowl to the left of the cocoa butter.

Cacao seeds

Cacao beans

The nibs are placed on the stone and crushed.

Crushing cacao nibs

Crushing cacao nibs

Crushing cacao nibs

Crushing cacao nibs

The grinding motion with the stone pulverizes the nibs, and the pressure causes heat, which starts to melt the oils in the nibs. We got to taste it at this point, and the chocolate is rather bitter.

Crushing cacao nibs with liquid starting to form

Crushing cacao nibs with liquid starting to form

After quite a bit of grinding of the nibs, only liquid remains. Sugar and cocoa butter is added.

Adding sugar and cocoa butter

Adding sugar and cocoa butter

The mixture is ground more to mix everything. We got to taste the finished chocolate at this point again. It definitely was sweeter with the sugar, but to me, it still had a bitter after taste.

Finished dark chocolate blend

Finished dark chocolate blend

The liquid is then poured into forms and allowed to harden. These were put into a fridge to harden quickly.

Pouring chocolate into forms

Pouring chocolate into forms

The finished product. The mixture made was 70% cacao. It tasted a bit different from the dark chocolate I have had before. It also melted very quickly in my hands compared to store bought chocolate, which must have stabilizers or something. Interestingly, even though this was the same mixture as what I tasted before it was poured into the forms, after cooling and hardening, it had lost most if not all of the bitter after taste that I tasted with the liquid.

Finished chocolate bars

Finished chocolate bars