This is a BBC Podcast. You can get all our podcasts and our terms of use at BBCWorldService.com

Slash Podcasts.

It's a dark chilly morning and I'm just on the shoreline of the Menai Strait. That separates

the Isle of Anglesey from the mainland of Wales and just across the water here in front

of me, I can see the twinkly lights of people getting up in the town called Kanavan.

The silhouette of Mount Snowden is just peeking through the clouds and I've come here because

of the water and the salt in the water. The salt's gone from being this commonplace thing

we'd have in the cupboard to something now much more diverse. It has so many uses, it's

got its own identity really in so many different forms and I just want to look at how important

it is to our diet and the many different lives of salt in our food.

I'm here by the shoreline with David Lee Wilson from Anglesey Sea Salt. David just explained

to me what's this grip pipe here going into the water. It just looks like a pipe to you but to me

it's the conduit out to sea and we pay the queen for the seawater that we pump ashore in this pipe

and it's from that seawater that we make Halonmon which literally means Anglesey Salt but it is the

quality of the seawater that gives us our uniqueness and distinctiveness and it starts here

there is no pollution and we're just taking a swimming pool full of water a day and turning

some of it into sea salt. This is your larder. Absolutely. This is my larder. It just looks

like seawater to most people but to me it is absolutely what everything is about with our business.

Let's go and find out where it goes next. Yep, we'll make it.

So I mean the process really takes seawater 3% salt and we concentrate it in a series of stages.

First stage is where we boil it in a vacuum and it's been about a week getting from the sea.

So even though we can literally see this sea it takes a week for it to actually go through the

...