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Authors
Advisor(s)
Abstract(s)
As mechanized processes developed, small producers of traditional sea salt ceased to
be competitive. However, when the valuable salt flower (a.k.a. fleur de sel, flower of salt) market
appeared, it gave new breath to the activity of traditional salt pan production. Salt flower sensitivity
and delicateness became a part of modern food habits. Its crystals present some grain differentiation
and these can fulfill diversified consumer tastes. In cooking art, a regular fine flower of salt can be
used to finish dishes, whereas a longer and thin grain known as ‘scale’ (a.k.a. écaille de fleur de sel in
French) can be used for a more gourmet-like palate. Here a suitable method is presented to sort and
grade flower of salt to satisfy different palates. The method of salt flower selection is based on four
main characteristics, which should be considered: cleansing, moisture, color, and size. It is the grain
size that contributes most to demand allocation. The results show that what is produced (supply)
and the demand from customers do not exactly match. The tiniest types of salt flower are usually
completely absorbed by the market, whereas the largest types have no market at all.
Description
Keywords
Coarse salt Cooking art Flower of salt Innovation Tourism Tradition
Citation
Resources 11 (7): 63 (2022)
Publisher
MDPI