This "Dinosaur Egg" is One Of The Rarest Salts In The World | Still Standing | Insider Business 

@@NotTheMothMan A job usually pays, a family business makes you more than an associate though

embarrassing if u ask me

​@@MrFatdubymanThat's why we didn't ask you.

There is a type of apprenticeship in some Asian countries. Usually an older man, a master of a craft, would adopt orphan child/children. He would teach his craft to the child and raise him for free. The child is expected to work as he gets old enough and hopefully take over the business and care for the old man as he retires.

Indentured servitude type beat

Tinuod na Bai baratu ra kayu labor

FEATR showcased it before as well in their own documentary featuring the same family

Murag Naa nis Bohol Museum bai gi display..

It's not Boholano is it? It sounds a lot like Bisaya, my mom speaks Bisaya and I can sadly only understand bits and pieces of it

@@kitcutting Boholano/Bol-anon is a Cebuano Bisaya dialect, so there's bound to be many similarities with some own pecularities of their own that isn't the same as in Cebu.

What are the benefits of eating the salt?

​@@RobertsDigitalit tastes good on meat.

Wait, it actually tastes different to regular salt? I got too bored to pay much attention to the video but it seemed like there was no explanation to what makes these special.

@@elio7610 well there's the coconut husks

@@elio7610 Well maybe next time watch it and you'd know 😂

Very cool to fetishize poor people doing incredibly inefficient (borderline pointless) work to eek out sustenance for themselves.

Globalists will end true diversity. Get ready to be an Anglo-American blob

Good for red meats and fish I would assume. Can you explain the sweet aspect, usually smokey and sweet in a salt sounds odd but im curious. Also when your grandpa(god rest his soul) was shaving off chips wee you eating them like candy straight or whats the process there? Thanks in advance.

@@roundtrip385 High-end French fleur de sel and Portuguese flor de sal also have a sweetness that is said to be contributed by salts other than sodium chloride (such as magnesium chloride), which are present in small amounts in the seawater from which such natural sea salts are made.

@@dbadagna Very cool! Thanks for the reply.

Ive noticed the best cooking really almost entirely about whoever gets the best ingredients.

The sweetness is from the coconut husks. I actually make bulk orders from Nestor, and sell them whole at my local farmers market. After shipping (air) it costs me about $26 per 1.5kg egg. I make around 250% margins. People love the novelty and history. More and more local restaurants are buying from me as well to the point that I'm more financially secure than I've ever been in my life. I just sent Nestor and his workers a Christmas package last month. I got each of them a bottle of bourbon and mini Louisville Slugger bats.@@roundtrip385

Its absolutely fascinating to me how practices in one culture can be so similar to another culture's despite being 2000 miles away.

They said the husk ash was used as a filter, the brine is concentrated seawater. After it's filtered they boil off the rest of the moisture in the clay pots. They probably don't have to do much to prep the brine, I imagine it's right out their backdoor. If you made it all over the world it would taste different and offer different rare minerals we probably don't really need but could benefit from nonetheless.

alot of work for nothing. i'll go to walmart and buy five years worth of iodized salt for ten bucks

​@@MrFatdubyman not for many dish but good on meat because of Smokey and fruity taste and its cheap

@@MrFatdubymaniodized salt is slightly bitter, but whatever floats your boat.

I was thinking if they only had some kind of stand for the pots it would make the process so much quicker and easier.

Yea, but then it wouldn't really be so special anymore. Then everyone would do it, and the prices would go downhill.

@@Der_Kleine_Mann It shouldn't be "special". If you want to persevere culture making it a purposely laborious task that many don't want to do will just increase the risk of it going extinct again. If everyone is doing it, the culture survives long term.

Since special salts and their health benefits are just marketing hype, even if you make improvements it would still just be an ineffective way to process salt. This is all about the traditional process and preserving it

​@@Der_Kleine_MannSo you want prices to remain artificially high so that it can only be enjoyed by the elites? Well that's not how a culture survives.

Exactly! Same with oily foods - you don't want oil on your skin around that kind of heat.

But they're poor brown people so Insider Business has to make them seem more exotic and backwards by mentioning superstitions 🤡

A lot of superstition is grounded in reality, somewhere. Of course, not all of it, but it definitely bears at least a bit of consideration sometimes.

Right, I thought the same thing.

Actually most superstition isn't grounded in reality. It's formed by mixing with half-truths. Only a few have some actual grounding. Besides removing jewelry for such work seems simply practical? Because it obviously can get in the way at the very least.

traditional products doesn't mean better products and alot of the time it just means higher priced products and less regulated and dangerous products

​@@MrFatdubymanless regulated, sure. But some of these have been traditionally made for centuries now if not millennia. If there's ever a problem it would've shown by now.

​@@MrFatdubymansince when did cooking salt became dangerous!?

after the ACTERS almost killed it......... yea sure

Anything Artesinal is worth your every penny. Pag sure diha. ​@@MrFatdubyman

Man I love bohol so much! We went there a few months ago and I want to come back asap!

@@ruggy1689 Such a beautiful place, right? Took it for granted when I was still a child but growing up, I started loving and appreciating it.

I got exhausted watching the process because I could think of a dozen ways to make it easier and still end up with the same results. Not exactly “incredible craftsmanship”. The lady making the pots, the meticulous stacking of rocks to seal the gap between pots.. the rods that barely hold the pots in place, how the guy hand patches the pit everytime… just dozens of ways to improve each step using age old crude and many modern methods.

@@HiThisIsMine You're thinking about this in the completely wrong way. Not everything should, or even needs to be "modernized", easier or more efficient. And you say you would end up with the same result, and I doubt that tbh. The way they are doing it is a specific process, and if you start making it less labour intensive etc. you might end up with people becoming lazy, not pay so much attention to detail etc. The charm, the love, the attention to detail, the tradition etc. is what makes this special, the human touch in every part of the process. We need more of this kind of thing, not less

@@northpaul707 - As a business owner in an industry that requires extreme attention to detail and manual labor… I can tell you that you are flat out wrong that modernization is not important and no, it will not change the product. Those little details of stacking rocks or the old lady hand pressing the clay pots may make it special for you, but it doesn’t change the product one bit. We’re talking about a better, more efficient method of hand making pots… a better system of stacking them over a pit and meticulously holding them up with rows of rebar and stacking rocks between the gaps to create a seal… pointless things that these guys admitted to already have modernized with the addition of the rebar. We’re not talking about creating a factory or changing their overall process. Just simple things that will still allow them to create an identical product… less painfully. Their current method isn’t efficient, and therefore is less profitable. I mentioned it in another threat.. these people aren’t doing this out of pure love… they are doing it as a business to make money and feed their family. Traditions get lost when you make it harder to pass down. Making a pot with two stones instead of a pottery wheel or a form… or stacking them over a fire with rows of rebar… that’s not what tradition or love of what you do is about. Rebuilding a pit every time is not part of their love of this work.. the guy said he has no choice but to do it. These people are doing things the way they do because they have no other choice and don’t know better. They just know how to make salt. The old lady even said it.. she doesn’t want this work for her daughter (grandkids?).

ya it's called "craftmanship" when the idiot doing the work is too stupid to find the more efficient way to do it

​@@HiThisIsMineall materials used are natural so the process should also be natural, more hard work, but that's better than relying on machines

There are a couple of videos on asin tibuok made by locals back then and i think there was also a channel that did feature can't recall and it's more of iykyk for people interested in unique / traditional food items but glad someone with a bigger platform is making ppl know of it.

that's what happens when that's all u have to work with lol it's called living in a 3rd world country. you would also probly like the simplicity of their wastewater management system since all they do is shit in a bucket or a hole

Natural things like plastic bottles 😂😂

@@FullPlaythroughs And rods of building steel. And cement in the oven. And mass refuse from coco plantations

everything that exists comes from the environment

Duh samok kaayo uban ga comment diri mga nega 🙄🙄🙄

Featr should feature them. They have the Salt Series after all.😊

​@@scorpioninpinkthey just posted a video last night about it

Hello I'm Filippino, thanks for the appreciation bro❤

Back in the colonial days, Philippines was actually under the Governor of Mexico before their independence hence why there are some similarities in culture and language.

We trade for hundred of years manila acapulco galeon trade❤

They speaking Cebuano, one of Visayan languages. I'm Capiznon speaker from Visayan group also but I can't understand what they say. I can undestand only some Spanish , English and Tagalog words.

Wrong, The Philippines was only decades later than Mexico to become a Spanish colony. The reason The Philippines preserved pretty much its own culture and identity is the fact that Asians have cattle, chicken, and goat unlike the Native Americans, thus they have some immunity to diseases that almost wiped out the Native Americans, and their old culture along with it. Getting almost 90% of their population dead from small pox and other pestilence would understandably make the Latin American culture easily replaceable with Spanish.

Easier said than done

The Philippines is a semi-feudal and semi-colonial country. National industrialization will not be allowed by foreign powers and their local ruling elite collaborators sitting in the government. Western world heavily relies on PHLs human labor export.

They seem like they would make great gifts. Unique and something that can actually be used.

This iodine requirement is very short sighted. Yes, iodine is a necessary mineral but you need only a tiny bit and you can get it by simply eating seafood.

@@beckyweisfeld6977 rofl, there's a burgeoning health crisis because idiots stopped eating regular iodized salt in favor of bullshit pink rock salt. But you clearly know better than doctors and legislators and government regulators who applied their medical recommendations to law

​@@beckyweisfeld6977this might not be known in some places or in a lot of younger generations now, but a lot of people used to live on extreme powerty that some days, all they can afford is just salt and rice. Some people still live this way. They had to make it a requirement to make iodized salt cheap and the people living in extreme poverty to actually have access to it. It's shortsighted in that they could have made exemptions and/or budgeted to help our saltmakers to learn how to iodize salt.

And would you prefer the one for 30 cents, or this one, which takes days to make, for 250 dollars (per kilogram, real price by google)? Cuz I invented similar technique for sugar - the price is also 83300% of the normal one, and the taste is also totally same, but at least you know I spent huge unnecessary time on it... It is also necessary for most of sweet meals. (Note: Sadly, I am not from Philippines and I use normal steel ladle to pour in the water. Also heat resistant and doesn't contain synthetic chemicals, just not as cool.)

the ancient romans had a better way of producing salt for their foods so I wonder how the mystery of it got lost over time these idiots are breaking their backs doing something that should be so simplistic now days

A true chef would know that salt isn't a flavouring and doesn't add flavour to food. A true chef would know that salt is a flavour enhancer as it enhances the flavour of whatever ingredients are already there.

But make sure you get enough idodine otherwise - especially your kids. Strumata are no joke and its preventions still useful.

​@@user-un8tv1pp8mCebu has lot's of seafood, don't worry.

Bless you.. xx

I agree with trace minerals.

The Asin tibook is actually expensive for normal Filipinos. They are 20-30 USD per piece and normal Filipino can't afford such luxury.

It's just snake oil.

@@khanch.6807what are you trying to imply?

@@khanch.6807 Mostly, but it looks cool, there is a story behind it, and it may taste a bit different with the coconut added. Why do people like pink salt? $20 for some hand shaped salt doesn't seem terrible. How much salt are you going through that this wont last a long time.

@@khanch.6807 Fully agree.

Wdym... japan and korean traditions get question on a daily basis

strong ascertainment bias here, Everyone gets criticized.

great insight mate solid points

amazing analysis

yEP!

Nice points

nice

why? Its salt. The complex artisenal production process doesnt change its taste all that much, only its price. Most customers/eaters will never taste a difference. At least that much has been true for any "special salt" i´ve ever tasted, and those where quite a few. In the end ist just natrium chloride.

@@user-un8tv1pp8mprobably those high end restaurants will use this for uniqueness. I heard the taste of this salt is really different. It’s like concentrated with a smoky flavor.

What is that even supposed to mean? Chefs care about flavor.

​@@bitchcraftwitch351 I´ll not denie that in direct comparison - fleur de sel or korean black salt vs supermarket salt - there can be differences in taste. I did those tests - but that is having the stuff before you and figertip-tasting it on its own. One after the other, comparing directly. Yes, there are differences. The moment you salt the food with it? I doubt many consumers can still tell a difference. I´d argue the chefs boasting such stuff are in the same situations as wine-experts who cannot differentiate in blind testing between discounter-tetrapak wine and 15 yo 100$-bottles. They have a personal marketing-interest to hype it.

@@user-un8tv1pp8m well that’s fine dining for you especially when it involves culture and history. With this kind of salt in a traditional Filipino restaurant it can be a cultural asset and even more so because right now the government is trying to protect the salt’s heritage because it’s endangered of vanishing.

Yes, Featr does a really good job in making docus about the Philippines, it’s people, and their craft.. better than the govt tourism dept..

Byahe ni Drew did.

yes

I agree with your idea but if they used it for filtration then THAT bottle isn't "single-use" anymore!

​@@Steven-cn9jg I've worked as a Stainless (Acid-Resistant) welder, building medicine machines. The price for changing all the plastic parts used in the video, into sustainable Acid Resistant (highest level of Stainless) is absolutely something they can afford if they sell each "Egg" for $100-$180.

its different because it is being heated

@@ku8721 micro plastics and pthalates are kosher as long as not from single use plastic

Sorry my point is that plastic bottle like that arent designed to be used over and over again... especially with salty water.. It can inhibit germs and add microplastics to their salt..

Do you know why a law like that would even be enacted?

@@9Godslayer it was said, and even shown in the film. A population that eats iodized salz will develop no strumata. That law is to protect the people by enforcing sale of only salt that has this health benefit. Condensed seawater salt does not have that.

​@@9GodslayerRepublic Act 8172, known as an “Act for Salt Iodization Nationwide” (ASIN), requires the addition of iodine to salt intended for animal and human consumption to eliminate micronutrient malnutrition, particularly iodine deficiency disorders, which remain as a public health concern in the country

@@user-un8tv1pp8m All these salt farmers need is the iodine component but sadly the country’s government is corrupt and not far sighted enough to financially support them for the machinery to make that possible. If they supported them, traditional ways are preserved, people don’t have to leave that career and over flood Manila (apperantly the capital is where they put most of the available jobs), basically that helps sustains the already available traditional source of income/jobs in Bohol and lastly, it can help boost tourism if the salt actually becomes a huge competitor outside the country.

I can't be the only one who didn't think PH was referring to their country of origin.

He not from the country

Erwin's channel Featr also have the same video and the Salt Series that features these traditionally made salt.

AND cheap labour on top.

filipinos btw, and yea sadly labor is cheap

As an American living in the Philippines, I can honestly say what puts most Western cultures to shame is how people stick together here. How they have the mental fortitude to handle some very tough situations without breaking down. In the current era back home, most Americans would break down. The people here are very much like how America was in our early years as a county.

To be fair its literally the corruption in the government there that are holding the people back. Plenty of Filipinos back then had to move to other countries just so their innovations get funded. If there wasn’t a brain drain and reasons to move abroad I can only imagine how much better the country might be.

I search in internet and they sell one egg of salt for 139 dollar.Thats not cheeper.😂

​@@tauruskd6688Filipino here. It's 8-10 USD. Still expensive compared to a normal salt.

@@tauruskd6688 those are probably imported ones. The last time I had the chance to try this unique salt was before covid when the whole family visited the Philippines for a month vacation. It was still pretty cheap back then that a single egg only cost us like 3 or 4$. It Was worth it tho. we had the salt for like 2 years. haha

Can't count on Business Insider to actually promote the businesses they exploit for ad revenue.

Lmao, it's literally just salt. Are you fr or just being sarcastic? genuinely can't work out if you're being funny or just not the brightest spark.

@@CreateHarmony It doesn't take a sophisticated pallet to work out that it's literally not JUST salt. If you knew anything about, well, anything, or simply paid attention to the video, you'd know that. Genuinely can't work out if you're being funny, or just a woefully unsophisticated contrarian.

@@GM-qq1wi he's a tasteless uncultured swine. leave him be.

​@@GM-qq1wiYou can't expect many people to have ever tried this salt so most people have no idea what it tastes like. The video shows the salt being made before really giving any explanation to what the point of it all is. It really did just seem like it was no different from regular salt.

Cebuano is a language, it's totally different from Tagalog. A tagalog speaker won't understand cebuano

@@grantasilom5844 Oh really?? I used to call it language back then but someone told me I should call it dialect because it's not a national language.

@@kungbibitawngmahinahonakob5481 they're simply wrong. A dialect is a regional version of the same language like Bohol Cebuano, Negros Cebuano, Davao Cebuano, Mindanao Cebuano, Urban Cebuano, Formal Cebuano, etc. They may have different accent or slightly different words but they will understand each other. Tagalog is totally a different language like other languages such as Waray, Hiligaynon, Chavacano, Ilocano, etc.

@@grantasilom5844 pinaglalaban mo? Sa asin ka magfocus!

@@grantasilom5844They are speaking Bicol Cebuano, so technically they are correct that they are speaking in a dialect (a dialect of Cebuano).

Exactly. I think this should be considered national heritage and get funded/boosted by the government in some major ways.

This is why engineers should stick to their lanes.

Ignorance is bliss, I guess

The government is smart in maximizing their own profit.

The government? Want to help citizens make money by making it easier for them to make their product? Not gonna happen

Unlike in a third world country that food is scarce not very nutritious so would be needing some iodine even in just salts.

I use Amabito No Moshio daily. I love how it gets its iodine from seaweed.

I guess adding iodine when being an island eating lots of things from the sea would make it more likely to end up with excess iodine than deficiency.

that means my salt is illegal

you have no idea what you are talking about, iodine or salt have never been illegal in japan

Why not let the sea water evaporate like everyone else does?

some businesses do not need to be "still standing" this is the first one in this series that I really thought should disappear

@@thewronganswer1187 Why? That salt looks amazing!

Probably the "lack of money" is a huge factor in it.

@@lYl93 Because that's not how "everyone else" does it. That's done for sea salt. Table salt is typically mined. There are many different types of salt, based on the source and manufacturing process, which contributes to unique flavors.

I almost agrees with you, except that a lot of old traditions went thru hundreds even thousands of years to perfect the process to reach desired quality. The modernization of low cost and compromised quality products are the ultimate killer.

This begs the question of how much you can modernize a tradition without it losing the value the tradition adds. I felt bad they had to balance the salt eggs with the iron rods and stones, it sounds so tedious. But would adding a fixture to hold all the pots lessen the value of the tradition?

@@jacksonc8243 Literally. That particular bit is so easy to address it's ludicrous they aren't improving on that one

If all you cared about was profit and making a product, then yes, tradition is in the way of making things more efficient and faster and cheaper and more profitable... But is that all you care about? Chasing purely profits and efficiencies can be detrimental as well as we can see from the state of USA farming today...

The whole process is so unnecessarily laborious it's hilarious.

You dont think they know that??? At the end of the day its just salt, it doesn't bring much money when you have even cheaper alternative than what you make..

i'll send u a video of me making a shit... it's just as long and useless as this is

True but since the pots appear to be one time use they have to make a lot of them and round is faster to make than square

@@sadurkee5only a few minutes faster. Many simple things could make the entire process faster and safer, but the traditional aspect usually keeps people from being practical and innovative

Interesting. I'll be visiting Catigbian this Jan'24. I live in Manila all my life but I remember being there when I was 7 when my grandparents are still alive. It's a very rural area and frankly, no offense, it's very poor compare to other rural places. whenever I remember the place and my grandparents it makes very sad bcoz I really wish my grandparents got to experience some comfort

Why?

​@@xrry8428for finishing/ esthetic

I know it is in a 5K a plate luxury restaurant in NY

Trust me, It’s not even close. Stop exaggerating.

Nah homie dude was about to become a 9 finger mfer that shit was close

And they do that for hours repeatedly😬

@@cruzaldinomorales9790bruh look at 1:44 the last cust 😮😮

​@@cruzaldinomorales9790Dude was less than a centimeter from his thumb