Fresh production & processing

• The sea salt we use is collected at the edge of the Mediterranean – at Aigues-Mortes in the heart of the Camargue.
• Sea water is pumped through a network of basins where salination increases gradually via evaporation under both the sun and wind.The saturated water finally reaches salt tables on which the salt crystallizes and settles.
• Unlike conventional products, the salt does not undergo any chemical treatments. It is neither bleached nor refined.
• After harvesting, the salt is simply washed with brine baths (water saturated with salt), dried and stored.
• Regular laboratory controls take place to guarantee the high quality of salt used in Herbamare^®.
• Herbamare contains no anti-caking agents.

• Herbamare^® is infused with 12 fresh, organically grown herbs and vegetables.
• Our contract farmers are certified organic by local approved inspection bodies and are passionate about their crops.
• Fresh vegetables contain all the goodness provided by nature and this very goodness is incorporated into the delicious and nutritious ingredients of Herbamare^® during the maceration process.
• Around 600 tons of vegetables and herbs are delivered by farmers to A.Vogel / Bioforce in Colmac and must be processed within less than 8 hours of harvest.

Kelp is a good addition to Herbamare^® because it contains not only natural iodine, but also vital components such as amino acids, vitamins and minerals.

Your body needs small amounts of iodine but cannot make this itself. Therefore it has to come from your diet. All varieties of Herbamare ® contain a small amount of kelp.

• The unique manufacturing process of Herbamare^® takes place in Colmar, Alsace.
• For guaranteed freshness, it is essential that the vegetables and herbs are both delivered and processed within 8 hours of harvest.
• As soon as they are delivered, the weight and quality of the vegetables and herbs are carefully checked. Then each vegetable or herb is chopped by machine and individually mixed with the sea salt in the following proportions: 1/3 vegetables to 2/3 of sea salt. This mixture is called the macerate.
• The macerates are then stored in barrels for 4 -12 months. This is a crucial period of time as it is during this time that the vegetables and herbs combine with the sea salt, extracting the aromas and flavours that give Herbamare^® its incomparable flavour.

• After the maceration process is complete, the macerates are spread on plates and gently dried at a temperature above 80° C. In this way, the aromatic qualities and nutritional ingredients are preserved
• Thereafter, the salt is broken into pieces, then finely ground before being stored
• It is at this stage that the different types of salts are mixed according to the strict guidelines of Alfred Vogel to make the different varieties of Herbamare^®
• A series of quality checks now take place to ensure that each batch of Herbamare^® is made to the same standards as A.Vogel required when he first made Herbamare^®

Herbamare^® is packaged in biodegradable cardboard boxes with recyclable lids.

It is packaged in different sizes according to the specifications of each country by a fully automated packaging line.

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