Portugal has, in the continental part of the territory, five Salgados (salt flats): Aveiro, Figueira da Foz, Tejo, Sado and Algarve.
The most traditional technique, which comes from time immemorial, as the Romans already used it, is the one that is still in use in Salgado de Aveiro, also known as the "Aveirense technique" applied in small units, associating frequent "redures" ( salt collections) and an intensive and knowledgeable labor force.
Mechanized techniques, some very sophisticated and making use of heavy machinery, are adopted in larger units and in which the number of collections per harvest (annual production cycle) is small.
Globally, the productive activity of sea salt is very beneficial for the maintenance of environmental balance in coastal areas, with the specific avifauna and the stability of the coastline being the most benefited aspects, since the active salt pans provide the existence of determining ecosystems for the survival of various animal and plant species and prevent the negative action of high tides on coastal areas due to the dike walls that defend the productive units.
This artisanal and traditional methodology, part of the Culture and the History of Portugal itself, has several variants in the other salty foods, resulting from the climatic and soil characteristics and the idiosyncrasies of the marnots in each region.
The registration of the production is done through the reserved area of the DGRM electronic counter.
If the entrepreneur has no computer skills or knowledge, he should contact DGRM services.