Agriculture Products and Preservation

For millennia, agriculture has been the primary source of our food. In actuality, agricultural products are what we rely on the most. The world has prioritized agriculture as a result in order to provide a steady and continuous supply of food for the expanding population. In order to meet the enormous population's demand for food, farmers are working incredibly hard on their farms. To fulfill the varied needs and tastes of various consumers on the market, they (farmers) are planting a variety of crops. These sentiments are based on my encounter and experience on my nearby farmer's local market which has maintained a stable supply of agricultural products both when the seasons are dry and rainy. Below are some of the field notes I was able to compile on various dynamics of my nearby local market.

Field Notes

Sales and Pricing

From this particular market, various things were unique, one of them being the sales of the agricultural produce. Prices were different for all the goods with most of them being priced in regards to quality, freshness as well as quantity. For instance, I was able to note that prices of fresh products different from those believed to have been in the market for quite a while. For example, the price of both garden-fresh spinach and kale were 50% more of the price of those plucked let’s say yesterday. Consequently, the same was in the case for fruits. The cost of garden-fresh orange was a little bit higher as the seller perceived them as quality. Quantity was also a matter of concern. Some of the farmers in the market were awarding offers and discounts on products bought in large quantities. Mostly, the sales were dictated by what each farmer brought in the market in terms quality and quantity. Correspondingly, sales differed based on the reputation of the farmer and region where the produce was grown.

Products and Preservation

The products in the market were inclusive of both fresh-garden and animal’s produce. For instance, fruits, eggs, vegetables, dairy milk among others. However, garden produce, vegetables, in particular, were plenty compared to any other products. This suggested that farmers were really working hard on the farm. Of these products, vegetables were in high demand suggesting that most people in this particular locality were more of vegetarians.

Preservation is also another sensitive aspect I identified in this specific market. Vendors with larges stalls; supermarkets too, had fridges for preservation. These vendors and supermarkets actually make a lot of sales as their products are ever fresh, a priority for most customers.

Organization

The organization in this specific market was quite unique compared to the other open markets I have managed to visit. The arrangement, service and above all the attention to customers depicted much about the market and vendors. Most of the sellers were operating in small movable stalls while others on the pre-existing permanent ones. Only a few had their farm produce placed in baskets and in the open. This particular organization was quite effective as it made it easier for customers to move around freely and choice products from the several varieties on sale.

Appealing Products

Almost every variety of produce in the market was appealing to the eye; from the mouthwatering fresh fish to the fresh grapes in the market. Most of the groceries stores were filled with all kinds of appealing vegetables and at lower prices. The unique thing about this groceries is that each grocery has its specific suppliers of agricultural produce which is evidence that there is always plenty of produce at the market anytime. A few of the noticeable bigger grocery stores are supplied by vast networks of food deliveries.

Greenhouse vegetables

Most of the vegetables and fruits in the market are grown in greenhouses where they are under close monitoring and attendance. This gives them a short-duration of maturity as all the necessary conditions and care are at their disposal. However, a small percentage of consumers on the market showed less interest some of the products grown this greenhouse technology.

Favorable market environment for both the vendors and the consumers

The atmosphere of this particular market is efficient and diversified. Gender diversity is noticeable with both man and women looking after their grocery business and attending to customers well. Supply and access to goods are easy as there is plenty considering the number of stalls and grocery stores in the market. Most of the products are offered at customer friendly prices which actually has established a readily customer-base for this market. People, both vendors, and customers interact freely which has enhanced seller-customer relationships. The market supports local agricultural products more than anything else; this has given farmers morale towards working hard to ensure there is always plenty of products as per the market demand.

Price negotiation

Bargaining over commodities is a trend in this market. Consumers engage the vendors over prices of certain products. This has indeed strengthened the relationship between the vendors and buyers thus facilitating a more favorable market environment for both parties.





Field notes on a reputable Foodie Restaurant (Nexus Restaurant in my Case)

The menu

I was able to identify several aspects of the menu which I never hesitated to note them. First and foremost, the restaurant's menu was original; it offered a balance of unique dishes and other food favorites. For instance, a burger on the menu could be offered plain or in the form of a unique way of a cheeseburger or vege-burger.

Second, the menu was versatile which means that no item on that particular menu stood on its own; had an accompanying and matching item. For instance, including fresh lobster rolls on the menu was a reason to why the Nexus restaurant had lobsters included in their other dishes as well.

Thirdly, the menu was inclusive of correct food costs. Prices were priced based on the quality of food and not quantity, however, customer friendly. I believe that the restaurant's food prices were mostly based food cost. Actually, it appeared to me that the restaurant priced the dishes basing on the costs of preparing the dish, ingredients, spices and somehow labor included. This specific reason now brings out the reason to why the foods are priced on the grounds of quality over quantity. However, prices were favorable for all sorts of customers. Equally, some dishes were cheapest and affordable but still looked good and tasty.

Fourth, most of the dishes/menu items were easy to prepare. This supported the fact of efficiency and on time attendance to customers as noted form the busy waiters. This also avoided the dinner rush complexity which could portray a bad picture as well as a reputation for the restaurant.

Lastly, the menu was small; of manageable size of course. Despite being versatile, Nexus restaurant menu only offered a limited/ small selection of items. I actually support this strategy as it facilitated efficiency and effectiveness of food preparation and attendance to customers. The menu literary was inclusive of items that the restaurant’s kitchen department could prepare fast and at ease. Looking at the fact that this was no huge restaurant then the small size of the menu suggested that there were limited operation stations within the restaurant's kitchen.

The food

The menu for Nexus restaurant is small (as aforementioned) and for that reason, the restaurant does not offer a variety of dishes. However, the few or little it offers is of quality and affordable to the customers. From the menu, the restaurant has a great test for fresh garden produce with vegetable being on the forefront. This can be told from the tasty salad that the restaurant makes. Still, the menu recommended that the customer was privileged to make any special requests regarding their dishes (a good strategy to attract the single players who are customers).

The service/ customer attendance

The hotel has an efficient servicing strategy effected by friendly waiters. One thing for sure that will create a reliable and frequent customer base is the services they receive; a warm welcome is likely to foresee this fact. Nexus restaurant has good and well-presented waiters who have proven to be important for the restaurant's course. Their hospitality speaks volume about the services you are likely to receive. First of all, the make one feels welcomed by offering them empty reservations and thereafter presenting to them the menu. Such efficiency has actually been boosted by the fact that waiters have been assigned different tasks. There are those who engage customers and show them the way to empty tables (this group presents the menu to the customers as well). There is also another group that does the servicing (taking customer's orders), and finally, there is this last group that checks to ensure that the clients are fully satisfied. Actually this arrangement has facilitated efficiency and build a reputation for the restaurant within the region.

The arrangement and organization

Nexus restaurant has quite a transparent arrangement which is also evident that there indeed exists a reputable organization. Actually, from the conduct of the waiters (as mentioned above; service/ customer attendance) I ought to conclude that the organization is quite efficient and transparent. There is an understanding which I easily noted from the waiter's communication and the way they handled their tasks. As well, from the quality of food served I can concur that there is some good organization in the kitchen department.

The reservations

The restaurant has a good reservation which I was able to note based on the setting of Nexus’s background. The hotel is divided into various sections; a section for holding meetings, for couples (romantic dinner dates), and for the general/ casual customers (general meals in this case). From the look of things, some of the sections like the couples and events sections, one was supposed to make reservation request earlier for arrangement and proficiency. Such an arrangement suggested how the management of the restaurant was generally organized.





Essay Part: Foodie Culture

Food always has and will forever remain an integral part of lives. There actually has been no point in history where man has had to survive on an empty stomach. Then and now, the purpose of food has been to provide means of survival for man. Apparently, the role of food has diversified and evolved into much more than it was before. Nowadays, eating food is not just for the purpose of survival but also to quench our heightened desires and the experience we can adore alone or with others. The role of food has diversified to include one's self-expression and likeness; a way to bond with others, to learn and finally to listen and appreciate the producers. The evolution in the role of food has generally been intensified by innovations, health concerns, nutrition and above all, food ethics. For this aspects, the hospitality industry (hotels) have been forced mold their art of food preparation to cope with the diversification and ever-expanding demands concerning food (Anon, 2017).

From the above field notes and the provided study materials, there are several aspects to conclude regarding the foodie culture. First and foremost, the foodie culture is diversified in that there are so many varieties of foods on the market and in restaurants. From this point of view, we can say that the foodie culture has greatly evolved in that we now days have plenty of food varieties to choose from depending on our likeness. In the case of restaurants, several dishes are being offered which are prepared on different recipes (ingredients) to give them a sweet aroma and delicious taste to attract and satisfy the desires of consumers. One thing is however unique in regards to these dishes, the prices. The taste of a particular food and customer likeness has created a new trend regarding pricing meals not just in the restaurant but all on the market. Equally, from both the field notes and the videos, the nutritious content correspondingly dictates the pricing.

Another important thing to acknowledge where food is involved is the safety and health associated with that particular food. Actually, this has been a foodie culture both in history and now. In most cases, there is need to consider the type of food we consume not for other reasons but for health purpose. In this case, the concern is whether we are making healthier choices where food is involved or not. People have apparently developed a taste for certain foods leaving others out of the picture which has increased cases of food related health complications such as obesity, ulcers among others. For this reasons, health experts, as well as restaurants, recommend that we take nutritious meals rich in vegetables and fruits over other foods. From the study materials, the quantity of food we take does not matter but the quality of the food as well as the nutritious elements it supplies to the body.

As well, the quality, likeness and tasty of a particular food determines its market demand. Still, its health implication has also emerged to be a determining factor as consumers have realized the importance of living a healthy life. How fast food is sold on the market is based on the quality; in a restaurant, both quality and deliciousness are a priority for pricing. This culture continues and has even further extended to producers, in this case, farmers. From this point of view, and relating to my field notes (field notes from my local farmer’s market) above, farmers and vendors on the market are also concerned with the quality issue. In this case, the quality produce stands chances for higher prices and vice versa.

As much as the centralization of food (mostly from the farm) production is being advocated for, there are other factors to consider such as related illness, cost, safety and market demand as well. Raw foods/ farm produce have been booming in the food market for quite a long time until the when industrialization began and took over leading to a new foodie culture, packaged and canned food. Despite the fact that the measure has been received well in this contemporary society, there are some inconveniences more so health hazards associated with the latter. Actually, this centralization of food production has facilitated a new culture of food advertisement as a way of marketing and increasing sales of foods. The benefits of advertisements are not only valuable to the producers, but they are further extended down the line with the farmers getting some credit for their hard work in the firm as well. The negative side of this canned food has been on the chemicals of preservations. Some health bodies, as well as professions been on the frontier of arguing that some of the preservative chemicals used, are a threat the human body when ingested. The fact remains that the society has well accepted this new food culture and as a result, more and more productive firms are sprouting on a daily basis.

In general, the foodie culture will keep on evolving since more discrete measures of food preservation and preparation are on the rise. Equally, the culture will continuously evolve are more advancement are made in the field of agriculture every day and night. The hospitality industry is on the other hand not left behind, innovations to are noticeable (Schlosser, 2005). Currently, the food industry just like other sectors has embraced technology as well. Recipes for preparing certain meals can be found online and on social media platforms such as Facebook, Twitter, Instagram, and others. As well, the recipes have been compiled in books making it easier for people to learn on their own on how to prepare different meals. Farming has also embraced technology. The emergence of greenhouses has actually brought an upper hand in the sector of food farming. Yields have increased due to favorable and readily available growth conditions. The maturity period has equally been reduced. Generally, this greenhouse technology has provided a reliable base of farm produce in both seasons.

In conclusion, the evolution in the foodie culture has led to several changes in the food industry forcing restaurateurs, vendors, and farmers and consumers to rethink their approach towards food. Restaurateurs have had to deal with the harder party of this case as they seek to find good flavor combinations, pricing, and quality of service and food pairings as well. As for we consumers, we have understood the meaning of a nutritious meal, and more so it's significant to the body. Our increased desire for locally-sourced food is because of their rich, nutritious elements that are definitely suitable for our health. Generally, the evolution of the foodie culture has made restaurants adapt to new food operations to meet and satisfy the demand of customers.









































References

Pollan, Michael (2006). Part I: Corn. The Omnivore’s Dilemma (pp. 15-119). New York, NY: Penguin Books. (Download Link Below) Retrieved from: http://library.uniteddiversity.coop/Food/Michael_Pollan-The_Omnivores_Dilemma.pdf

Schlosser, Eric (2005). Part I: Chapters 1-4. Fast Food Nation (pp. 13-107). New York, NY. Retrieved from: http://jhampton.pbworks.com/w/file/fetch/51769044/fast

Feeding Frenzy (2013), streaming through Vimeo: https://vimeo.com/r/21fP/OEJnNzlmUV (Links to an external site.)Links to an external site. 

Dailymotion. (2017). King Corn (en) by aid4heaven - Dailymotion. [online] Available at: http://www.dailymotion.com/video/xx728t [Accessed 19 Nov. 2017].

Anon, (2017). [Online] Available at: ♣ https://vimeo.com/103388728 [Accessed 19 Nov. 2017].