Places to see in ( Aigues Mortes - France ) Salin d'Aigues Mortes
Places to see in ( Aigues Mortes - France ) Salin d'Aigues Mortes
The Salins d'Aigues-Mortes is one of the 6 establishments of the company Salins du Midi, and the historic headquarters of this company. Located in the town of Aigues-Mortes , in the Camargue , in the Gard department , the salt marshes cover a large part of the Peccais marshes , to the south-east of the fortified village. They are accessible by the departmental road 46, southeast of Aigues-Mortes.
The exploitation of salt in Aigues-Mortes is an economic activity that goes back to ancient times . The first saline activity is attributed to a Roman engineer, Peccius , who left his name to the marsh of Peccais . During the Middle Ages , while the village of Aigues-Mortes is strongly influenced by the nearby Psalmodie Abbey , the economy is mainly focused on fishing and salt. During the reign of Louis IX , while the abbey passes under its domination, part of the marshes are sanitized, to facilitate the activity and trade of the region. Local development is continued under the reign ofPhilip III, said the Bold and Philip IV the Fair said , and sees the creation of the ramparts of Aigues-Mortes.
It is in 1856 that the Salins of Aigues-Mortes are constituted by company, by the regrouping of the owners, to become the company Renouard et Cie . In 1868 , the company changed its name. Compagnie des Salins du Midi then set up its headquarters in Montpellier. Salinas have been included in the general inventory of cultural heritage since 22 December 1995 , both for the production site and for administrative and housing buildings.
Aigues-Mortes saline production is a classic sea salt production, located along the Mediterranean coast, on a totally flat soil. The maximum activity is in summer, in order to benefit from optimal sunshine, for evaporation of water and crystallization of salt under the combined action of sun and wind. The operation of the salt is done, in stages, in five types of consecutive basins, interconnected by a circulation of water. The first basins, the parts , collect pumped seawater (salinity rate of about 38 g per liter) . The basins are, indeed, located a few meters above sea level, and the absence of important tides in the Mediterranean forces the use of pumps. The water then flows from basins to basins, its salinity increasing as and when. This circuit, with a length of several kilometers, causing the brine water to the basins reserve.
The salt tables (or crystallizers) , last basins, allowing the harvest of salt, are less deep than the previous ones. The salinity level then reaches 260 g of salt per liter of water. This is the most striking part of the production: on the one hand, by the color of the basins, due to the presence of microscopic algae in the water, Dunaliella salina ; on the other hand the mode of salt extraction. Once the water is drained, a layer of 8 to 15 centimeters of salt, the salt cake covers the bottom of the basins. Formerly harvested manually, by the salt workers (or salt workers )salt is collected mechanically by crawler tractors with shovels in the front. The salt thus harvested is stored in the form of mounds of 10 to 15 meters , the camels.
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