Does anyone know if Salt ( table salt) - is manufactured and produced any different now than when our Parents or GrandParents purchased it the same way we do now?

I find this interesting and think it can be and is the difference in many handed down recipes for the families as well as resturant chefs being unable to duplicate the same results.

knowing how much salt to add can make or break any recipe. I used to think this with Sugar but it's more of a Salt thing.