Every grain of salt counts

Salt is important to our existence. It’s a taste that all humans readily recognise, along with sweetness, bitterness, sourness and savouriness. Too little or too much in our diet causes health problems. 83% of salt produced is an important ingredient in the manufacture of non-food stuffs. 17% is for food purposes. It is produced via extraction or evaporation.  Raw salt is bitter, unrefined salt cannot be digested but combined with other ingredients, is therapeutic.  Refined salt is edible, a flavouring and preservative.

On its own a grain of salt may not be perceived as able to do much, though it’s presence can be detected.  However, when added to more of the same it has the potency to significantly change the flavour of food and in the correct conditions, preserve it for later use. 

Management, through its aims and objectives, decides the purpose and nature of an organisation.  However, it is each employee who salts or, brings flavour and character to the business.  Developing or refining staff motivates them, changing the atmosphere within the organisation.  It tells individuals they are valued, and perceived as having potential to add more to the establishment, if not immediately, later though refining. 

Make every grain count.