A GOURMET sea salt business has been given the go-ahead to begin operating on the East Coast.
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Tasman Sea Salts received approval from the Glamorgan Spring Bay Council this week to produce sea salt flakes from sea water at Mayfield Point, Swansea.
The business is being established by Alice Laing and Chris Manson, who have recently returned to Tasmania from the UK.
They will operate the business from a shed, where they will package and distribute high- quality salt to chefs and fine- food lovers.
The facility will initially process one batch of salt a month, with each batch taking 48 hours to complete.
Production is expected to increase to 16 batches a month by its fifth year of operation.
Salt will be extracted from the sea up a pipeline and into a pump house, where it will be filtered and transferred to an evaporator to be concentrated into a saturated salt-water solution.
Glamorgan Spring Bay Mayor and state Liberal candidate Bertrand Cadart said the business would be fantastic for the region.
"This is exactly the type of business I am passionate about seeing established in Tasmania and what better place for a gourmet, high-quality sea salt business than the East Coast," Cr Cadart said.
"Enterprises such as this are so important to our local economy and are vital in helping to build our reputation for the finest quality food products."
Cr Cadart said the region was already known for producing high-quality sea salt.
"The coastline at Little Swanport, just 20 minutes north of Triabunna, was the site of salt works established in the 1830s and hence Saltworks Road," he said.
The facility is being designed by Tasmanian mechanical engineering company SED Manufacturing Services.
Email: mdadson@fairfaxmedia.com.au