Publication
Fleur de sel: how does a pinch of suitable choice practices value this sustainable natural resource?
| dc.contributor.author | Ramos, Jorge | |
| dc.date.accessioned | 2022-07-26T10:41:24Z | |
| dc.date.available | 2022-07-26T10:41:24Z | |
| dc.date.issued | 2022-07-12 | |
| dc.date.updated | 2022-07-25T16:32:40Z | |
| dc.description.abstract | As mechanized processes developed, small producers of traditional sea salt ceased to be competitive. However, when the valuable salt flower (a.k.a. fleur de sel, flower of salt) market appeared, it gave new breath to the activity of traditional salt pan production. Salt flower sensitivity and delicateness became a part of modern food habits. Its crystals present some grain differentiation and these can fulfill diversified consumer tastes. In cooking art, a regular fine flower of salt can be used to finish dishes, whereas a longer and thin grain known as ‘scale’ (a.k.a. écaille de fleur de sel in French) can be used for a more gourmet-like palate. Here a suitable method is presented to sort and grade flower of salt to satisfy different palates. The method of salt flower selection is based on four main characteristics, which should be considered: cleansing, moisture, color, and size. It is the grain size that contributes most to demand allocation. The results show that what is produced (supply) and the demand from customers do not exactly match. The tiniest types of salt flower are usually completely absorbed by the market, whereas the largest types have no market at all. | pt_PT |
| dc.description.version | info:eu-repo/semantics/publishedVersion | pt_PT |
| dc.identifier.citation | Resources 11 (7): 63 (2022) | pt_PT |
| dc.identifier.doi | 10.3390/resources11070063 | pt_PT |
| dc.identifier.eissn | 2079-9276 | |
| dc.identifier.uri | http://hdl.handle.net/10400.1/18095 | |
| dc.language.iso | eng | pt_PT |
| dc.peerreviewed | yes | pt_PT |
| dc.publisher | MDPI | pt_PT |
| dc.relation | Research Centre for Tourism, Sustainability and Well-being | |
| dc.rights.uri | http://creativecommons.org/licenses/by/4.0/ | pt_PT |
| dc.subject | Coarse salt | pt_PT |
| dc.subject | Cooking art | pt_PT |
| dc.subject | Flower of salt | pt_PT |
| dc.subject | Innovation | pt_PT |
| dc.subject | Tourism | pt_PT |
| dc.subject | Tradition | pt_PT |
| dc.title | Fleur de sel: how does a pinch of suitable choice practices value this sustainable natural resource? | pt_PT |
| dc.type | journal article | |
| dspace.entity.type | Publication | |
| oaire.awardTitle | Research Centre for Tourism, Sustainability and Well-being | |
| oaire.awardURI | info:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F04020%2F2020/PT | |
| oaire.citation.issue | 7 | pt_PT |
| oaire.citation.startPage | 63 | pt_PT |
| oaire.citation.title | Resources | pt_PT |
| oaire.citation.volume | 11 | pt_PT |
| oaire.fundingStream | 6817 - DCRRNI ID | |
| person.familyName | Ramos | |
| person.givenName | Jorge | |
| person.identifier.ciencia-id | 2716-0804-58FC | |
| person.identifier.orcid | 0000-0002-5115-7919 | |
| project.funder.identifier | http://doi.org/10.13039/501100001871 | |
| project.funder.name | Fundação para a Ciência e a Tecnologia | |
| rcaap.rights | openAccess | pt_PT |
| rcaap.type | article | pt_PT |
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