Despite the state of deterioration that still has much of the Salt Valley, studies done during the Master Plan have shown that there is still hope for the recovery and value enhancement. To prove it is only necessary to look to other exploitations in Europe, as Læsø Sydesalt in Denmark, île de Ré, île de Noirmoutier and Guerande in France, or Maldon located in the English county of Essex, which have reacted and changed the course of its economic policy and began to believe in the true value of its salt. Overall, this success is based on the perception that there is a potential market that values this type of salt by two key factors: the mode of production and final product quality.

Obtaining salt in traditional factories is necessarily different to what's used in the industry, both in the process of crystallization as in the materials used in the finishing of the threshing pits. The advantages of being handmade lie, first, in the method of collection, being the fleur de sel its greatest exponent, and second, in the absence of refining work, which means that chemically speaking is healthier, because it preserves all the elements that nature provides.

Relying on the opinion of the best restaurateurs, which are who today are more concerned about the qualities of traditional salt, we can get, after a dissemination process, to achieve that all people appreciate the gastronomic quality of our salt, placing it on the market in its rightful place. This process has enabled different salinas in Europe -and why not to Añana in the near future- to earn a living from this ancient activity, opening a new horizon for both traditional exploitation as well as the salt workmen that exploit them.