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Best of luck. Something like 25% of food that’s grown won’t be eaten because of, among other things, spoilage. Keeping food fresh for longer would mean not using as much land or as much fertilizer for agriculture.

Isn’t a decent amount of spoilage due to processes internal to the product (e.g. over ripening) versus some external microbe?

Yes. There are other companies that seek to preserve freshness. Our products specifically target fungal infections.

Thanks! In the US, >50% if fruits and vegetables are wasted. (Not all because of fungal rot, of course.)

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