In Bandrélé, the association of Mama Shingo, composed mainly of women, practices the artisanal production of mangrove salt.
A traditional practice that is passed down from generation to generation. This technique has its origins in the Bantu world. The Thonga located on the Limpopo River in the former Transvaal (Mozambique) have several techniques for making salt, which they call «munyu», a term used to describe salt in Anjouan.
Bandrélé salt is a seasonal, subsistence production produced by women who call themselves «Mama shingo», in other words, women who produce salt. Production is done only during the dry season and is done in four phases:

• Silt harvesting;
• Filtration;
• evaporation;
• Drying;
  A Shingo mom produces about 20 kg of salt per day with a metal tray, and sometimes up to 30 kg per day, depending on the dimensions of the tray.