This paper presents a coherent and supported argument regarding the technique, ingredients and expertise employed in the making of an artisanal food product. The product of an artisan can be defined by numerous unique products and the special techniques that go into the making of the product, along with it the geographical location of the recipe s also an important factor (Cohen, 2014). This argumentative essay investigates how these aspects as well as their impacts on the product/food of an artisan. An artisan is a term used in describing the food produced by non-industrialized methods, normally based on traditions that have been followed down the generations but currently in danger of being lost (Cohen, 2014). The processes and tastes are permitted to develop naturally and slowly, eliminating the factor of expediency for suiting mass-production. Traditionally, artisan refers to what the product is made of and how the product is made (Packham, 2013).
An artisan product is generally made by the usage of very specific ingredients and in a stipulated quantity that are used through necessary techniques to achieve the required product. For example, an artisan breadmaking is usually done by the use of basic ingredients such as small quantity of salt, yeast, water and flour. The addition of other ingredients is fine, so long as they are natural and processed naturally. In the production and development of healthier artisan products, it is essential to consider the effect that the ingredients may have on handling and processing, and food safety and product quality (Barbara, 2011). The quality and safety of the artisan product are determined by the ingredients used. The process of handling and processing an artisan product is directly determined by the type of ingredients used in making the product hence making the ingredients impart the genuine and the heavenly flavour accounts for the authenticity factor in the aspect of artisan product. For examples, salt can increase shelf life and also flavour while reducing water activity, and sugar provides sweetness and also bulk. Artisan bakers select good ingredients carefully, free from additives when making an artisan product (Bradford, 2011). As Barbara (2011) puts it, that the specific ingredients and quality that goes into special cheese-making, wine fermenting and brewing of beer. For example a particular microbial reaction is caused to give the blue gorgonzola cheese the distinct aroma, colour and the flavour. The vintage wines are aged in special cellars in specific wooden barrels which could be oak or apple wood depending upon the desired taste and colour of the final product. The time taken to age it is also an important factor, as the longer the time taken, the better shall be the taste and the greater shall be the price. For the case of beers, the lager beers specially, the usage of special malt mixture imparts the flavour in terms of its strength or lightness, and even the colour, ranging from light golden to dark brown.
The location or place in which the artisan product is being made is very significant since it directly affects the final artisan product made. The handling and processing of the artisan product determine the quality and safety of the final product. There are some regions where the weather and climate of those places affects the quality and safety of final artistry product since there are some geographical areas, countries or states where the atmospheric conditions favours the growth of microorganisms. Majority of these towns, countries, or states are characterized as being favourably to the growth of microorganisms hence affecting the quality and safety of the artistry products hence making the location, town, or state be an authentic factor is the aspect of an artisan product. The town or country in which the station of making the products will be done should be free from contaminated air and sanitation should strictly be observed to ensure that all the health and food requirements are met according to the requirements (Council, 2011).
The person who takes the responsibility of making the artisan products plays an important role during the handling and processing of the product. Handling of the product includes processes like packaging, preparation of ingredients, heating process, the cooling process, the preservation process, and the addition of additives. The processing process of the product entails the entire process of making the artisan product from the raw materials to finished product hence making the person making the artisan product be an authentic factor in the aspect of artisan product. All these processes are carried out by the individual or groups of an individual whose decisions affect the final product (Davelaar, 2017). The person determines the technique that would be used during the process of processing the artisan product. There are numerous techniques that can be chosen by the person depending on the type of the artisan product being made, the quality of the artisan product that the person wishes to be attained, and the duration that the person have. The quality and safety of the final artisan product produced entirely depend on the individual carrying out the process since the person carefully selects appropriate ingredients which are free from additives and invest time in carefully crafting and slowly making the product. The ingredients selected by the baker will determine the final taste and quality of the artisan product and this is entirely the choice of the person baking (Packham, 2013).
The technique or recipe used by the baker during the process of making an artisan product directly affects the quality of the final artisan product. There are numerous techniques that can be chosen by the person depending on the type of the artisan product being made, the quality of the artisan product that the person wishes to be attained, and the duration that the person has (Swanepoel, 2015). For example, in bread making, the technique that can be used is the traditional technique where baking is observed as a careful art form or chemistry and acute detail is paid to the technique so specific crumb and crust textures are attained hence making the technique or recipe be considered as an authentic factor in the aspect of artisan product. In this process, great significance is placed on the process of fermentation, and it is for this reason why bakers prefer to use the traditional fresh or dry yeast during the traditions technique. The baker can decide to either use fresh yeast or dry yeast, shorter period of fermentation or longer period of fermentation depending on the selection of the baker (Wyshak, 2014).
Conclusion
From the discussion above an artisan is a term used in describing the food produced by non-industrialized methods, normally passed through generations but currently in danger of being lost. Some of the factors affecting the final artisan product produced by a person depend on the technique or recipe used in processing, the individual doing the baking, and the location or place where the process is being carried out. The person determines the technique that would be used during the process of processing the artisan product. The handling and processing of the artisan product determine the quality and safety of the final product and these processes are affected by the ingredients used, the person carrying out these processes, and the technique used in achieving the final artisan product.
References
Barbara, R. (2011). Farmstead and Artisan Cheeses: A Guide to Building a Business. Toledo: UCANR Publications.
Bradford, E. (2011). The Career Artisan Series: The 21st Century Resume & Linkes to Custom Templates. Michigan: Mary Elizabeth Bradford, MCD.
Cohen, K. (2014). Orwashers Artisan Bread: 100 Years of Techniques and Recipes. Melbourne: Race Point Publishing.
Council, N. (2011). Guidelines for food safety control of artisan cheese-making. Nordic: Nordic Council of Ministers.
Davelaar, E. (2017). Product Development Training Impact on Artisan Capabilities and Sustainable Business Success. Delaware: University of Delaware.
Packham, J. (2013). The Artisan Food Entrepreneur: Profiles in Passion and Success. New York: Quarry Books.
Swanepoel, L. (2015). Consumers’ Perception of Artisan Bottled Preserved Food Products. Pretoria: University of Pretoria. Department of Consumer Science.
Wyshak, S. (2014). Good Food, Great Business: How to Take Your Artisan Food Idea from Concept to Marketplace. London: Chronicle Books.
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