Tradition and innovation of artisanal bread from Acámbaro, Guanajuato, Mexico.

Abstract

This article analyzes the challenges and difficulties surrounding the production and commercialization of bread in the municipality of Acámbaro, Guanajuato. To achieve this objective, a qualitative ethnographic methodology was employed. Fieldwork was conducted during the periods of June to December 2015 and January to October 2016 (for obtaining interviews with bakers and various stakeholders involved in bread production). The fieldwork information allows for the analysis of the historical background of bread in Acámbaro, its commercialization, the main difficulties faced by the guild, and the strategies that artisans, semi-industrial, and fully industrial producers have had to develop. Greater training is required regarding raw materials, marketing, access to credit, and health risks associated with the profession. Those working in bakeries have pointed out difficulties such as work schedule demands, increasing product prices, competition with other producers, and the need for ongoing training.