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By Wu Sh. L.

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9 Value added by commercial and independent bakers. Source: Compiled from author’s own research based on (Akdeniz et al. S. value added was different from the international companies. 1 %. 5 % is considerably smaller than the 20 % in Akdeniz et al. • The flourmill and elevator in Akdeniz et al. received 5 % but only 9 % from Titus and Dooley. This likely reflects the grain processors/railroads recouped the value of transportation (some 2 %). Also, Titus and Dooley studied farmers in the large, sparsely populated states of North and South Dakota, Montana and Minnesota where distances between farms, elevators and mills are much greater than other regions.

4 The French Bakery Industry . . . . . . . . . . . . . . . . . . . . . . . . . . S. . . . . . . S. and France . . . . . . . . . . . . . . . . S. . . . . . . . . . . . . . . . . . . . . . . . . . . 8 Grain Processors in France . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 Summary Comparison of the Grain Processors-VC . . . . . .

Other Factors Contributing to Operational Improvements Personal choice may have also played a role in operational improvements. “The artisan’s job has long been considered the most dangerous of all of the French culinary specialties” (from personal interview with Chef Fabrice Danniel of Le Cordon Bleu 2005). Due to the risks of lung disease associated with flour particles, making a larger batch and freezing dough could reduce the frequency of exposure. In addition, “French laws require that traditional baguette dough be allowed to rise for a minimum of 12 h and preferably longer, up to 16 h, to allow enough time for the yeast activity to fully end” (from personal interview with Chef Fabrice Danniel of Le Cordon Bleu 2005).

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