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Salt is processed from salt mines, or by the evaporation of seawater (sea salt) or mineral-rich spring water in shallow pools. Its major industrial products are caustic soda and chlorine, and is used in many industrial processes including the manufacture of polyvinyl chloride, plastics, paper pulp and many other products. Of the annual global production of around two hundred million tonnes of salt, only about 6% is used for human consumption. Other uses include water conditioning processes, de-icing highways, and agricultural use. Edible salt is sold in forms such as sea salt and table salt which usually contains an anti-caking agent and may be iodised to prevent iodine deficiency. As well as its use in cooking and at the table, salt is present in many processed foods.

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Common salt is a mineral composed primarily of sodium chloride (NaCl), a chemical compound belonging to the larger class
of salts; salt in its natural form as a crystalline mineral is known as rock salt or halite. Salt is present in vast
quantities in seawater, where it is the main mineral constituent; the open ocean has about 35 grams (1.2 oz.) of solids
per liter, a salinity of 3.5%. Salt is essential for animal life, and saltiness is one of the basic human tastes.
Salt is one of the oldest and most ubiquitous of food seasonings, and salting is an important method of food preservation.
Some of the earliest evidence of salt processing dates to around 8,000 years ago, when people living in Romania were boiling
spring water to extract the salts