Murray River Salt turns highly saline groundwater into versatile product

The journey from underground mineral to seasoning staple has just wrapped up at Murray River Salt's site in Mourquong in south west New South Wales.

The company's annual salt harvest gathers product from highly saline water that is pumped from a deep aquifer in the Murray Darling Basin, which prevents the salt entering the Murray River system.

There are 18 salt mitigation schemes operating along the Murray River between Waikerie and Pyramid Creek.

The series of bores prevent 200 tonnes of salt and brine per day leaching into the river.

Murray River Salt general manager Travis Robinson said that was good for the river and the environment.

Piles of washed salt are ready to be processed in the shed at Mourquong. (ABC Rural: Kellie Hollingworth)

While the company's pink salt flakes are used by chefs and foodies around the world, Mr Robinson said the majority was used for a variety of other products.

"It is used to preserve animal skins, a lot goes to pool salts and there's white food grade salt too," he said.

The company is also developing a magnesium spray that can be applied to sore muscles.

Mr Robinson said trial results would be available in a few weeks.

"We're trying to get more of the sulphites out, but these trials at the moment look really promising," he said.

From earth to table

The salt is harvested using a purpose-built machine towed by a tractor.

A blade scrapes up the salt which has been produced in a crystalliser bed before it travels on a conveyor belt and falls into a truck.

The salt is then piled up until it needs to be processed.

Salt is a favourite seasoning for hot chips. (ABC South West: Sam Bold)

"We probably have about 3,000 tonnes of washed white salt that can go straight through to the shed here at Mourquong," Mr Robinson said.

He said it would then be dried, cooled, crushed, sized and processed into bags.

"Or it'll get put into bulk bags and sent to Mildura for the gourmet pink salt flakes," he said.

The pale pink hue of the salt flakes is created by the high levels of minerals including magnesium and calcium in the brine.

A purpose-built machine is used to harvest the salt at Mourquong. (ABC Rural: Kellie Hollingworth)

Weather delays salt harvest

Mr Robinson said the two-week harvest usually took place in March but was delayed by several weeks this year after rain diluted the brine in the separating ponds.

"We're expecting about 12,000 tonnes this year roughly," he said.

"We usually get between 10 and 15,000 tonnes.

"This is a pretty standard year, I was hoping for a little more but we'll see how we go by the final count."