Biotecnologia aplicada a valorização da salicultura tradicional

SAL+

Project Summary

Sal+ is a project run by the Centre for Marine Sciences (CCMAR) that aims to enhance the production of sea salt and fleur de sel in the traditional salt pans of the Algarve through biotechnology, environmental monitoring and innovation.

Although salt production is seasonal, the salt pans remain active as ecosystems throughout the year, offering potential that is as yet largely untapped. In this context, the project focuses on characterising production systems, improving the quality and safety of the salt, and creating new opportunities for added value, thereby promoting a sustainable approach to salt production.

Biotecnologia aplicada a valorização da salicultura tradicional

Start and End Date

01.09.2025 - 31.10.2028

Research Group

Comparative Endocrinology and Integrative Biology

Coordinating Entity

CCMAR

CCMAR Coordinators

Deborah Power

Funding agencies

FCT - Fundação para a Ciência e Tecnologia

CCMAR Budget

291153.00€

Project Activities

Characterisation and
Environmental Monitoring

The physico-chemical and microbiological analysis of salt flats, together with the monitoring of contaminants such as heavy metals, organic compounds and microplastics, enables us to understand how these ecosystems function and ensures more sustainable and informed management.

Biotechnology and
resource recovery

The use of microorganisms adapted to highly saline environments and the recovery of resources such as brine—which is wastewater with a high concentration of salt and minerals resulting from production—enable the development of new applications with industrial and biomedical potential, thereby promoting innovation and economic diversification within the sector.

Quality,
safety and traceability

The implementation of quality control and traceability strategies ensures the consistency and safety of sea salt and fleur de sel, helping to enhance the product’s value and ensure compliance with standards and certifications.

Sustainability and
dissemination

The sharing of knowledge and the promotion of traditional practices contribute to the preservation of the salt pans as a natural and cultural heritage, promoting more sustainable management and enhancing their impact at a regional level.