Asin Tibuok
Traditional hand-made
sea salt from the Philippines
Asín tibuok is listed in the Ark of Taste international catalogue of endangered heritage foods by the Slow Food Foundation for Biodiversity
The Ark of Taste travels the world cataloging small-scale, quality productions that belong to the cultures, history and traditions of the entire planet. The Ark was created to point out the existence of these products and draw attention to the risk that they might disappear within a few generations. Agricultural biodiversity and small–scale, family-based food production systems are in danger throughout the world due to industrialization, genetic erosion, changing consumption patterns, climate change, the abandonment of rural areas, migration, and conflict.
These heritage products need to be rediscovered and put back on the table, and producers need to be supported and to have their stories told.
Endangered Heritage Foods
All over the world, many indigenous food traditions are disappearing due to the rise of technology and the days-long process and hard labor of making some of these foods. This is the case with Asin Tibuok. Once made by hundreds of families throughout the Albuquerque Bohol region of the Philippines, there are currently only a few “asinderos”–or salt farmers– still willing to put in the long, hot days and back breaking labor to make sure this tradition continues.
What does it take?
Due to the sea’s salinity, Asin Tibuok can only be made during the months of March to December. Production generally takes three months and yields roughly 100 units of sharp and smoky sea salt.
