FOOD TECHNOLOGY FACT SHEET

Abstract

Violin is one of the most popular instruments within the string group. Manufacturing of violins requires very precise craftsmanship. Selection of different types of wood species for different parts, aging of wood, using natural glues and ingredients in the varnish are some of the main aspects of producing a good violin. This fact sheet summarizes fundamentals to manufacture a welldesigned violin from the point of wood technology. Violin is originated from “violo,” the Italian meaning “small viol.” It is believed violin is based on Ravanathatha, which is an ancient Indian string instrument introduced to Italy by Arab traders during the early 11th century. The violin known with today’s configuration was developed in the 16th century in Italy and took some more modifications during the 17th and 18th centuries. The first true violins were manufactured by Andrea Amati in Cremona, Italy, in the 15th century. During the next 160 years or so, other famous violin-maker families, including Antonio Stradivari, Giuseppe Guarneri and several others, put the violin on a high level in terms of its acoustical performance and artwork. Violin manufacturing requires many hours of craftsmanship. In general, a typical violin maker or luthier can produce five to six violins within a year. Selection of wood and wood species is the main parameter influencing overall quality of a violin and eventually its sound. As known, wood being porous and hygroscopic material, needs to be dried to reduce its moisture content for an effective use for a final product. In the case of indoor or outdoor utilization of the wood, lumber can be dried using kiln to a target a moisture content ranging from 20 to 5 percent. Kiln drying of wood also modifies structure of cells, which enhance overall physical and mechanical properties of the product without having any adverse FAPC-201 Robert M. Kerr Food & Agricultural Products Center