The natural unrefined salt Floros is a treasure of the Messolonghi lagoon. The production period starts in March-April. The seawater is channeled into the pre-heaters of the salt pans, areas that are suitably designed for the storage and isolation of seawater.

During spring and summer, the water is heated and gradually dries out, while under specific density conditions, it is transferred from one heater to another. In this way, undissolved materials and excess salts produced as the sea dries are removed.

By the end of summer, the now salt-saturated seawater is transferred to the evaporation tanks (or "tigans" for the locals) where it is left to dry. After collection, the salt is washed with brine to maintain its natural and chemical characteristics.

What comes out of the washing process is pure, natural salt that retains all its flavor and approximately 88 trace elements essential for health.