This "Dinosaur Egg" is One Of The Rarest Salts In The World | Still Standing | Insider Business

Business Insider
29 Sept 202318:29
EducationalLearning
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TLDRThe video script narrates the story of asin tibuok, a rare artisanal salt known as 'dinosaur egg,' made by a few families on a small island in the Philippines. The salt gets its unique flavor from coconut husks and requires an eight-hour cooking process to transform seawater brine. Despite challenges like a national law banning the sale of non-iodized salt and the impact of natural disasters, the Manongas family has worked to revive the craft. They face difficulties in finding successors and dealing with unpredictable weather but remain committed to preserving the tradition and culture associated with asin tibuok. The salt is also gaining recognition in the culinary world, with chefs like Jordy Navarra using it to enhance their dishes.

Takeaways
  • 🌊 The 'dinosaur egg' salt, known as asin tibuok, is an artisanal salt made by a few families on a small island in the Philippines.
  • 🕰️ It requires eight hours of continuous cooking to transform seawater brine into asin tibuok salt.
  • 📉 The craft of making asin tibuok nearly disappeared in the late 20th century due to younger people seeking cash-paying jobs.
  • 🔥 Nestor Manongas and his siblings revived the craft 13 years ago, facing challenges including a law banning the sale of their traditional salt in the Philippines.
  • 🥥 Coconut husks are used to give asin tibuok its unique taste, and they are an essential part of the salt-making process.
  • 👨‍👩‍👧‍👦 Nestor's team of four does most of the work, including burning coconut husks for a week and using traditional methods to create the salt.
  • ⚖️ A national law from 1995 mandates that all salt sold in the Philippines be iodized, which has negatively impacted small-scale salt producers.
  • 🌱 The asin tibuok production process is meticulous and involves various traditional steps, including using a rattan filter and clay pots.
  • 🍽️ Some restaurants, like Toyo Eatery in Manila, are using asin tibuok to enhance their dishes, valuing the local ingredient for its unique flavor.
  • 🌍 Nestor and his family rely on foreign customers and online sales to market their product, as local sales are restricted by law.
  • 🔄 The tradition of making asin tibuok is being preserved by Nestor and Veronica, despite challenges like unpredictable weather and natural disasters.
Q & A

  • What is the name of the rare artisanal salt produced in the Philippines?

    -The rare artisanal salt is called asin tibuok.

  • Why did the production of asin tibuok nearly disappear in the late 20th century?

    -The craft nearly disappeared because younger people started favoring jobs that paid cash over the traditional salt-making process.

  • How did Nestor Manongas and his siblings contribute to the revival of asin tibuok?

    -Nestor Manongas and his siblings decided to revive the craft 13 years ago, despite the challenges and a law banning the sale of traditional salt in their own country.

  • What gives asin tibuok its distinct taste?

    -The distinct taste of asin tibuok comes from the coconut husks used in the production process.

  • What is the name of the law that has made it difficult for small-scale salt producers in the Philippines?

    -The law is called the ASIN law, passed in 1995, which requires all salt sold in the Philippines to be iodized.

  • Why was the ASIN law enacted?

    -The ASIN law was meant to combat malnutrition and prevent goiters, which were often caused by iodine deficiency.

  • What is the impact of the ASIN law on the salt industry in the Philippines?

    -The law has devastated small-scale salt producers who couldn't afford the expensive machinery required to add iodine to their salt, leading to a drop in national production from 85% to 7% in 31 years.

  • How does Nestor Manongas ensure the quality of asin tibuok during the cooking process?

    -Nestor has strict rules in place before any cooking begins, such as removing jewelry or watches and refraining from eating oily foods, based on superstitions passed down for generations.

  • What is the role of coconut husks in the cleaning of asin tibuok?

    -Coconut husks are used as the perfect cleaning tool to remove any dust from the salt after it has been revealed by cracking open the bottom of the pot.

  • How does the unpredictable weather affect the production of asin tibuok?

    -Unpredictable weather, including heavy rains and typhoons, can damage the workshop and disrupt the production process, as seen with the destruction caused by Super Typhoon Odette in 2021.

  • What are the challenges faced by Nestor and Veronica in finding the next generation of asin tibuok producers?

    -Even their own children are hesitant to take over the business due to the labor-intensive nature of the work and the modern preference for less strenuous careers.

  • How does the asin tibuok find its way to customers despite the legal challenges?

    -Nestor and Veronica rely on a foreign customer base, selling to tourists and online to other countries, and some local restaurants take a chance and add asin tibuok to their menu.

Outlines
00:00
🌊 Traditional Salt Making: Asin Tibuok's Struggles and Revival

The first paragraph introduces the rare artisanal salt known as 'asin tibuok,' which is produced by a few families on a small island in the Philippines. It details the labor-intensive process of transforming seawater brine into salt over eight hours of continuous cooking. The script discusses the near-disappearance of this craft in the late 20th century due to younger generations seeking cash-paying jobs. Nestor Manongas and his siblings made efforts to revive the craft 13 years ago, facing challenges such as a law banning the sale of traditional salt in their own country. The unique taste of asin tibuok comes from coconut husks, which are soaked, dried, burned, and used in the production process. The paragraph also highlights the personal stories of those involved, including Nestor's adoption of Jajay and the latter's role in the workshop.

05:14
🔥 Preserving Tradition: The Challenges and Superstitions of Salt Production

The second paragraph continues the narrative of Nestor's family, who had left the salt-making trade in 1983 after a typhoon destroyed their workshop. In 2010, Nestor was convinced by his brother to restart the business to preserve their tradition. Family members, including cousin Josephine, who makes clay pots, have joined the effort. The paragraph outlines the strict rules before cooking begins, based on superstitions passed down through generations, such as removing jewelry and avoiding oily foods. The process of cooking the salt is described, with the entire team involved in preparing the fire, pouring brine into pots, and the eventual filling of pots with salt crystals. The use of seashells as ladles is highlighted due to their heat resistance and lack of synthetic chemicals. The challenges of selling the salt due to a national law requiring iodized salt are also mentioned.

10:15
📉 The Impact of Iodization Laws on Small-Scale Salt Producers

The third paragraph delves into the impact of iodization laws on small-scale salt producers, both in the Philippines and globally. It explains how the ASIN law in the Philippines, aimed at combating malnutrition and goiters, inadvertently devastated small producers who couldn't afford the machinery for iodine addition. The law led to a significant drop in national salt production and a reliance on imported salt. A proposed bill to exempt natural sea salt producers is pending approval. The story of Nengah Pura, a salt farmer in Bali, Indonesia, is shared to illustrate similar struggles due to iodine laws, the difficulty of finding regular buyers, and the decision to sell her salt to a cooperative that adds iodine. The paragraph also touches on the high cost of artisanal salt compared to mass-produced salt and the reliance on tourists and foreign customers for sales.

15:19
⛈ Weathering the Storm: The Future of Asin Tibuok Production

The final paragraph discusses the difficulties of finding successors to carry on the asin tibuok production, with even the producers' children hesitant to take over. It highlights the unpredictable weather and natural disasters, such as Super Typhoon Odette, which caused significant damage and halted production for months. Nestor and Veronica, who manage and market the workshop, spent three months rebuilding after the typhoon. Despite these challenges, they are confident in their team and proud to continue the tradition of asin tibuok in honor of their ancestors. The paragraph concludes with a note on the resilience and dedication of the salt makers in Bohol.

Mindmap
Keywords
💡Dinosaur Egg Salt
Dinosaur Egg Salt, also known as asin tibuok, is a rare artisanal salt produced by a few families on a small island in the Philippines. It is characterized by its unique taste and the traditional method of its production, which involves a lengthy process of transforming seawater brine through eight hours of nonstop cooking. The salt gets its name from its resemblance to a dinosaur egg, and it plays a central role in the video's narrative as it represents both a craft and a cultural heritage that the producers are trying to preserve.
💡Artisanal Salt
Artisanal salt refers to salt that is produced using traditional methods and often has unique characteristics due to the specific production process. In the context of the video, asin tibuok is an example of artisanal salt, made by hand using techniques passed down through generations. It is distinct from mass-produced or industrial salt, reflecting a commitment to traditional craftsmanship and cultural preservation.
💡Coconut Husks
Coconut husks are the fibrous material that remains after the outer shell of a coconut is removed. In the video, they are used in the production of asin tibuok, giving the salt its distinct taste. Nestor Manongas soaks thousands of coconut husks in a saltwater pond, which are later burned to create the ash called gasang, an essential ingredient in the salt-making process. The use of coconut husks exemplifies the sustainable and natural approach to crafting the salt.
💡Iodized Salt
Iodized salt is table salt that has had iodine added to it to prevent iodine deficiency, which can lead to malnutrition and goiters. A national law in the Philippines requires all salt sold in the country to be iodized, which has had a significant impact on small-scale salt producers like those making asin tibuok. The law is mentioned in the video as a hurdle for the traditional salt producers, as they cannot afford the machinery to iodize their salt, leading to a decline in national salt production and a reliance on imported salt.
💡Gasang
Gasang is the term used in the video to describe the pile of ashes that remain after burning coconut husks. This ash is one of the most essential ingredients in the production of asin tibuok. Workers manually break up any large pieces of gasang, which is then packed into a rattan filter called sagsag. The process of creating gasang and using it in the salt-making process is a crucial part of the traditional method depicted in the video.
💡Sagsag
Sagsag is a rattan filter used in the production of asin tibuok. Workers cover the sagsag with a bed of fresh palm leaves to prevent leakage and then pack it with the essential ingredient, gasang. Seawater is then pumped through the filter, resulting in a salty brine called tasik. The sagsag represents the traditional and sustainable techniques used by the salt producers, which are central to the video's theme of preserving cultural heritage.
💡Tasik
Tasik is the term for the salty brine that results from pumping seawater through the gasang-filled sagsag filter during the asin tibuok production process. The creation of tasik is a significant step in the salt-making process, as it is the precursor to the final product. The term 'tasik' and the process of its creation are integral to understanding the traditional method of artisanal salt production featured in the video.
💡Kon
Kon are clay pots used in the final stages of asin tibuok production. After the brine is prepared, it is cooked in these pots for several hours until the water evaporates and salt crystals form. The pots are carefully balanced on metal rods, and the process requires precision and patience. The use of kon is an example of the traditional techniques that contribute to the unique quality of the artisanal salt and are part of the cultural legacy being preserved.
💡Typhoon
A typhoon is a powerful tropical storm that typically brings strong winds and heavy rain. In the video, it is mentioned that weather has become more unpredictable, with typhoons even hitting the island during the dry season. Super Typhoon Odette is highlighted as a significant event that destroyed the salt producers' workshop in 2021, disrupting their operations for months. The mention of typhoons underscores the challenges faced by the salt producers and the vulnerability of their craft to natural disasters.
💡Geographical Indication
A Geographical Indication (GI) is a label that identifies a product as originating from a specific region, where its quality, reputation, or other characteristics are due to its geographical origin. In the video, Kusamba salt farmers in Indonesia receive a GI certificate from the government, recognizing the unique reputation of their palung salt. This certification is part of the efforts to protect and promote traditional products and methods, similar to the asin tibuok producers' struggle to preserve their craft.
💡Cultural Heritage
Cultural heritage refers to the traditions, crafts, and practices that are passed down through generations and form an important part of a community's identity. The video emphasizes the importance of preserving cultural heritage through the production of asin tibuok. The salt-making process, the use of traditional tools and materials, and the challenges faced by the producers all contribute to the narrative of maintaining cultural heritage in the face of modernization and changing economic conditions.
Highlights

The rare artisanal salt 'asin tibuok' is made on a small island in the Philippines by only a few families.

Asin tibuok is also known as 'dinosaur egg' salt due to its unique appearance.

The salt is made by transforming seawater brine through 8 hours of nonstop cooking.

Coconut husks are used to give asin tibuok its distinct taste.

It takes 2 days to chop 3,000 coconut husks needed for one batch of salt.

Nestor Manongas and his siblings revived the craft 13 years ago to prevent it from disappearing.

A national law bans the sale of traditional asin tibuok salt within the Philippines.

The team uses a rattan filter called 'sagsag' to extract the salty brine from ashes.

The brine is then cooked in clay pots for an entire day to produce salt crystals.

Nestor's cousin Josephine is one of the few potters making the clay pots used in the process.

The 1995 ASIN law requiring iodized salt devastated small-scale producers like asin tibuok.

A proposed bill in 2017 to exempt natural sea salt producers from ASIN is still pending approval.

Most salt in the Philippines is now imported from Australia, China, and Mexico.

Asin tibuok producers rely on foreign customers, tourists, and some local restaurants.

The traditional salt is used as a finishing touch on the best-selling dessert at Toyo Eatery in Manila.

Preserving the asin tibuok tradition is important for Nestor and Veronica Manongas-Salupan.

Finding the next generation of producers is a challenge, as even their own children are hesitant to take over.

Unpredictable weather and natural disasters like typhoons pose additional risks to the salt-making process.

Despite these challenges, Nestor and Veronica remain committed to continuing the asin tibuok legacy.

Transcripts

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Artisanal SaltPhilippine CraftCultural HeritageSustainabilityTraditional TradeSalt MakingFamily BusinessFood TraditionLegal ChallengesCraft RevivalIndigenous Knowledge