The salt harvest in the Camargue region happens between late August and early October. The layer of salt obtained after the evaporation of seawater has then reached a 3 inches (76 mm) average thickness that represents approximately 1,000 tonnes of salt to be sold per hectare of saline surface. A team of two harvesters and a chain of transporters collects the salt in order to store it in temporary camelles, heaps about 26 ft (8 m) high visible along salty surfaces. After the harvest, the salt is removed from the temporary camelles, washed, and placed in the final camelles.