A Historical And Market Research On The Term “Artisan” In The Chocolate Industry

The Fine Chocolate Industry Association (FCIA), the only organization focused 100% on supporting fine chocolate professionals and promoting the best practices in chocolate production with transparent labeling and marketing practices, has made an interesting report available on their website about the historical meaning and public perception of the term “artisan” in the chocolate industry.

The analysis Has the Term “Artisan” Lost Its Art?, authored by Curtis Vreeland (Confectionery Market Analyst and Consumer Researcher) & Kristy Leissle (Researcher at University of Washington Bothell, Department of Interdisciplinary Arts & Sciences), focuses on additional variations of the term “artisan”, such as “small-batch”, “craft”, “bean-to-bar”, “chocolate maker”.

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