[baron816]

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.

[refurb]

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

[jbacher]

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

[jbacher]

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