Doesn’t (b) imply that grocery stores can’t keep organic food on the shelf as long as conventional produce?
I don’t think that applies to all products—if the food doesn’t contain oil or has been packaged in a way which prevents exposure to air, how can it go rancid? This is mere theory, however. Anyone have actual information?
Doesn’t (b) imply that grocery stores can’t keep organic food on the shelf as long as conventional produce?
I don’t think that applies to all products—if the food doesn’t contain oil or has been packaged in a way which prevents exposure to air, how can it go rancid? This is mere theory, however. Anyone have actual information?