The production from Salinas del Carmen, located in Fuerteventura, has been recognized as the Best Sea Salt of the Canary Islands 2026 at the Official Sea Salt Contest Agrocanarias 2026. This event, organized by the Government of the Canary Islands through the Canarian Institute of Agri-food Quality (ICCA), in collaboration with the Cabildo of Lanzarote, aims to reward and promote the archipelago's finest productions.
This sea salt, traditionally obtained on the coast of Antigua, within an area declared a Site of Cultural Interest (BIC), not only secured the top award but also received the special distinction of Best Organic Sea Salt of the Canary Islands 2026 and a grand gold medal. Proasur Cultural Management thus repeats its success from the previous edition and adds a gold medal in the Virgin Sea Salt category.
The award for Best Innovation, Image, and Presentation 2026 went to the salt flower from Salinas de Janubio, in Lanzarote, which also earned a grand gold medal in this category. In the Virgin Sea Salt category, Salinas de Janubio also received a grand gold medal. Meanwhile, in the salt flower category, Salinas de Fuencaliente (La Palma) and Salinas de Bocacangrejo (Gran Canaria) were awarded gold medals.
In total, the jury presented nine awards: three special distinctions and six medals (three grand gold and three gold). By island, Fuerteventura collected four prizes, Lanzarote three, and La Palma and Gran Canaria one each.
The Minister of Agriculture, Livestock, Fisheries, and Food Sovereignty, Narvay Quintero, and the Director of ICCA, Luis Arráez Guadalupe, announced the jury's verdict, which took place on September 17th at the Islote de Fermina, in Arrecife. Twelve salt samples from the six currently active salt pans in the archipelago participated.
Narvay Quintero highlighted the excellence of Canary Islands sea salts and the dedication of the producers. He recalled that approximately 2,700 tons of salt are produced annually, a product that is part of the islands' heritage, landscape, and culture, as well as a significant economic activity. He noted that the salt pans have successfully integrated traditional production with initiatives in gastronomy, tourism, and outreach.
Luis Arráez Guadalupe, Director of ICCA, stated that the competition reflects the diversity and quality of Canary Islands production and serves as a promotional tool and marketing support for the awarded companies.
The participating salts were evaluated through blind tasting by eleven specialists who assessed aroma, flavor, texture, color, consistency, and grain size. Awarded companies may display accreditation labels on their products until the next edition of the contest.
The salt flower from Salinas del Carmen is characterized by its manual harvesting, low sodium chloride content, and the presence of trace elements. Its extraction process is natural, utilizing wave impact and solar evaporation, maintaining artisanal techniques passed down through centuries.
