138
SALT MANUFACTURE IN HONG KONG
S. Y. LIN
Editor's Note. This article, which is of considerable ethnographic and nearly thirty years after-historical interest, first appeared in the pre-war publication The Hong Kong Naturalist (1930-41), Volume X, No. 1, January 1940. The editor of this interesting series, Dr. G. A. C. Herklots, Reader in Biology at the University of Hong Kong 1928-45 and Principal and Director of Research at the Imperial College of Tropical Agriculture, Trinidad 1953-60, has kindly given permission to reproduce it here. It is hoped that the article will be of interest to present-day residents of Hong Kong as well as providing for scholars a record of salt-production on the South China coast by both the leaching (percolation) and solar (evaporation) processes, now practically defunct in Tai O where the salt pans have been almost deserted for several years past. The author, Dr. Shu-yen Lin, who is now with the Fisheries Division, Joint Commission on Rural Reconstruction Taipei, Taiwan (Formosa) has also expressed his agreement to the article being reproduced. I have added a few notes which, it is hoped, will be of some interest and may encourage others to take up this interesting subject in more detail.
In three places only is salt prepared from sea-water in the Colony namely at Tai O, a fishing village on Lantau island, Sha-taukok on the frontier in Starling Inlet and San Hui in Castle Peak Bay. Of these the first is the most important.
The salt marsh at Tai O, which occupies an area of about 70 acres and is enclosed by high dykes to prevent flooding at high tide or by storms, is owned by three companies, two of which are slightly bigger than the third. The annual production in 1938 amounted to about 25,000 piculs (1,488 tons) valued at about $27,500. A small portion is consumed locally, chiefly by the fishermen in the salting of fish, and all the rest is exported.
The companies lease the salines from Government and sub-let to individual salt-makers or hire them on a piece-wage basis in the form of shares in the profits. In the former case each salt-farmer leases a small saline of about 1/10 acre from the company, paying a rental of $2.00 per month, and endeavours to produce as much salt as possible from this limited area of land. The salt produced, however, must be sold to the company from which the saline has been leased. The company should be able to pay the farmer at a fixed price (50 cents per picul for 1938-1939), immediately on receiving the salt. On the average,
138
SALT MANUFACTURE IN HONG KONG
S. Y. LIN
Editor's Note. This article, which is of considerable ethnographic and nearly thirty years after-historical interest, first appeared in the pre-war publication The Hong Kong Naturalist (1930-41), Volume X, No. 1, January 1940. The editor of this interesting series, Dr. G. A. C. Herklots, Reader in Biology at the University of Hong Kong 1928-45 and Principal and Director of Research at the Imperial College of Tropical Agriculture, Trinidad 1953-60, has kindly given permission to reproduce it here. It is hoped that the article will be of interest to present-day residents of Hong Kong as well as providing for scholars a record of salt-production on the South China coast by both the leaching (percolation) and solar (evaporation) processes, now practically defunct in Tai O where the salt pans have been almost deserted for several years past. The author, Dr. Shu-yen Lin, who is now with the Fisheries Division, Joint Commission on Rural Reconstruc- tion Taipei, Taiwan (Formosa) has also expressed his agreement to the article being reproduced. I have added a few notes which, it is hoped, will be of some interest and may encourage others to take up this interesting subject in more detail.
In three places only is salt prepared from sea-water in the Colony namely at Tai O, a fishing village on Lantau island, Sha- taukok on the frontier in Starling Inlet and San Hui in Castle Peak Bay. Of these the first is the most important.
The salt marsh at Tai O, which occupies an area of about 70 acres and is enclosed by high dykes to prevent flooding at high tide or by storms, is owned by three companies, two of which are slightly bigger than the third. The annual production in 1938 amounted to about 25,000 piculs (1,488 tons) valued at about $27,500. A small
A small portion is consumed locally, chiefly by the fishermen in the salting of fish, and all the rest is exported.
The companies lease the salines from Government and sub-let to individual salt-makers or hire them on a piece-wage basis in the form of shares in the profits. In the former case each salt- farmer leases a small saline of about to acre from the com- pany, paying a rental of $2.00 per month, and endeavours to produce as much salt as possible from this limited area of land. The salt produced, however, must be sold to the company from which the saline has been leased. The company should be able to pay the farmer at a fixed price (50 cents per picul for 1938-1939), immediately on receiving the salt. On the average,
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