The crystalized salt is scraped from the bottom of the pans and collected in large heaps before it is packed and transported to factories on the edge of the desert. These "agarias" work as much as 16 hours a day with very few breaks in between (image by Poul Madsen)
The crystalized salt is scraped from the bottom of the pans and collected in large heaps before it is packed and transported to factories on the edge of the desert. These "agarias" work as much as 16 hours a day with very few breaks in between
┬ęPoul Madsen
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