Harvesting salt from the sea is a practice that goes back millennia in Hawaii. The Polynesian voyagers likely found crystallized salt collecting in the rocks along the shoreline when they arrived in the islands around 400 A.D. They certainly collected and used it to preserve and season their food.
Pa’akai, or sea salt, continues to be revered among Hawaiians for its use in seasoning, in many healing remedies as well as for blessings and purification rituals.
Harvesting salt from evaporated sea water along Hawaii’s rocky coastlines continues today. Hawaiian salt is collected these days from several locations. The ancient clay ponds on Kauai are still in production as well as a site on Molokai.
Just off Keahole Point, the westernmost point of Hawaii Island, about 30 tons of high-quality pure Hawaiian salt is being harvested annually at Kona Sea Salt’s farm. For centuries, this spot, known as Ho‘ona, has been recognized for its abundance of resources and its rich fishing grounds. It was once the location of one of King Kamehameha’s largest fish ponds, which stretched for three miles along the coast. This location is also ideal for the production of sea salt.
The point is located on land that has been managed since 1974 by NELHA, The Natural Energy Laboratory of Hawaii Authority. The energy lab was founded to research the potential uses of very cold deep ocean water for OTEC (Ocean Thermal Energy Conversion) and to explore the mineral resources that the water might contain. The access to the deep ocean water directly offshore was a reason NELHA selected this site.
This deep sea water repository exists about a mile off Keahole Point. This water is at about 2,200 feet below the surface and has traveled here from Greenland over several centuries on a global ocean “conveyor belt.” The water is very cold (40 degrees) and is packed with nutrients. These deep sea water conditions only exist in very few places in the world, making this an ideal location for research as well as salt production.
The salt produced from this deep sea water has about 70 percent of the sodium of traditional table salt and is loaded with minerals like magnesium, potassium and calcium. Known as a gourmet sea salt, this is one of the highest-quality finishing salts in production, globally.
The high magnesium content in the deep sea water makes it possible for the salt farm to actually bottle and sell a high quality magnesium product as well as their salt and salt mixes.
Melanie Kelekolio is Kona Sea Salt Farm’s chief salt maker. The process she oversees involves a contemporary version of traditional Hawaiian salt making due to strict FDA requirements. This unique sea salt is still naturally solar evaporated as in the past. Today the process also includes modern technology in order to meet the requirements necessary to be able to sell the salt products.
Melanie is dedicated to maintaining the connection of the process to Hawaiian culture while insuring its pure, clean taste. She knows her salt. She grew up in South Kona in the 1970s and 80s.
“I spent a lot of time at the beach as a kid and was taken by the idea that salt could be produced there so naturally. My late aunt would collect the sea salt and keep it in a separate jar from our regular table salt.”
In addition to processing salt, the farm is an active participant in agritourism. They use the income from their onsite tours and occasional events to help support the work at the salt farm.
Ipolani Morgan serves the farm as a knowledgeable tour guide. The farm offers several 1-hour tours every day at 9 and 11 a.m. and sometimes at 2 p.m. as well. They also offer a 45-minute sunset tour that starts at 5:15 on Tuesday and Thursday evenings.
On the tours, visitors learn about different types of salt and the salt harvesting process. Ipo also reveals the historical and cultural significance of the salt farm’s location and the reasons this location is so special. She knows her history. On her tours she usually shares her knowledge about the ancient Hawaiian settlement at Ho‘ona and the significance of salt in Hawaiian culture. All tours end with a complementary salt tasting of their pure, flavored and smoked salts.
“I feel it is important for visitors to the farm to know the history of salt production in Hawaii and its importance as part of Hawaiian culture,” Ipolani remarked.
The tours are $27 for adults and $17 for children. Reservations are available through their website online or by calling the farm at (808) 326-9301.
You can add to your visit by including a deep-ocean water foot soak in the farm’s ocean front cabana. The mineral-rich water is at 48 degrees and can serve as a healthy, refreshing and invigorating experience. The 20-minute foot soaks are offered hourly on every day of the week. They are $20 and reservations are needed.
For information about planning an event on the farm, contact them at events@konaseasalt.com or call (808) 228-5040.
The salt farm actually began as a side project of a company producing astaxanthin, a popular anti-inflammatory supplement. Though the farm still distributes astaxanthin and offers it on their website, salt harvesting became a full-time endeavor for them in 2005.
Sandra Gibson, founded Sea Salts of Hawaii and has now merged with the salt farm as a way to insure its future. Her introduction to the Hawaiian tradition of salt making on Kauai years earlier, inspired her to want the Kona salt farm to continue and prosper. Today the Kona Sea Salt Farm is the only source of Hawaiian salt that comes from deep sea water.
Several different products made from this salt are on sale in their shop. You might want to try some pure Hawaiian salt for yourself or select from a variety of other salts and salt mixes. In addition to the pure deep water Hawaiian salt, they offer kiawe smoked salt as well as salts flavored with rosemary and garlic. They also feature traditional ‘alaea which is salt mixed with rich red Hawaiian clay.
Find out more about the farm, the process, the salt, the tours and other products at the website konaseasalt.com. To learn even more about this unique Hawaiian product consider signing up for a tour or just stopping by their shop to peruse and taste some of their products. You won’t regret it.
Gardening Events
Saturdays
• “Work Day at Amy Greenwell Garden” from 9 a.m. to 12:30 p.m. Meet at the Garden Visitor Center across from the Manago Hotel in Captain Cook. Come with a mask and prepared to practice social distancing. Volunteers can help with garden maintenance and are invited to bring a brown bag lunch. Water and snacks provided. Visit the website www.amygreenwell.garden/get-involved/volunteer-1/ and sign up for the weekly email for more information on work days.
Tuesdays
• Coffee related webinars with live Q&A with the presenters January through April. Jan. 30: Update on Priaxor Xemium with Mike Ravalin of BASF. These webinars will be hosted at the Kona Extension YouTube account and will be played on Zoom at noon on Tuesdays beginning on Jan. 30. Topics, presenters, and presentation titles will be updated at https://www.hawaiicoffeeed.com/coffeewebinars.html.
Thursday
• “Smarter Coffee Leaf Rust” webinar on Jan. 25 starting at 10 a.m. on YouTube presented by the Hawaii Coffee Association. Go to their website to gain access: https://hawaiicoffeeassoc.org and click on webinars.
Farmer Direct Markets
(Check websites for the latest hours and online markets)
Wednesday
• “Ho’oulu Farmers Market” 9 a.m. to 2 p.m. at Sheraton Kona Resort &Spa at Keauhou Bay
Saturday
• “Keauhou Farmers Market” 8 a.m. to noon at Keauhou Shopping Center. Information on their online market: keauhoufarmersmarket.com/onlinemarket.
• “Kamuela Farmer’s Market” 7:30 a.m. to noon at Pukalani Stables
• “Waimea Town Market” 7:30 a.m. to noon at the Parker School in central Waimea
• “Waimea Homestead Farmers Market” 7:30 a.m. to noon at the Waimea middle and elementary school playground
Sunday
• “Pure Kona Green Market” 9 a.m. to 2 p.m. at Amy Greenwell Garden in Captain Cook
• “Hamakua Harvest” 9 a.m. to 2 p.m. at Hwy 19 and Mamane Street in Honokaa
Plant advice lines
Anytime: konamg@hawaii.edu
Tuesdays and Thursdays: 9 a.m. to 12 noon at UH-CES in Kainaliu — (808) 322-4893 or walk in
Mondays, Tuesdays and Fridays: 9 a.m. to 12 noon at UH CES at Komohana in Hilo — (808) 981-5199 or himga@hawaii.edu
Diana Duff is a plant adviser, educator and consultant living part time in Kailua-Kona.
