The tragedy is that when those exports arrive on their destination (take mangos arriving in Portugal, for instance), due to necessity to prevent the fruit to get ripe in transit they alter it somehow and not for the best.
I'm used to the taste of fresh picked mango (and guava, banana and other tropical fruits) and it is a world of difference from the fruits that we get in the supermarket. They all taste like they were picked way before they properly matured and then when they reach their destination they add some ripening substance making the fruit look ripe but without the right taste and the aroma.
It's a tragedy, they pick the best fruits, mangle them to survive travel and deprive both the locals and the foreigners of the best produce.
It's hard to see how it could be economically efficient to have a year's worth of apples in the producer's inventory. Surely they should be trying to keep the capital tied up in inventory as low as possible?
I'm used to the taste of fresh picked mango (and guava, banana and other tropical fruits) and it is a world of difference from the fruits that we get in the supermarket. They all taste like they were picked way before they properly matured and then when they reach their destination they add some ripening substance making the fruit look ripe but without the right taste and the aroma.
It's a tragedy, they pick the best fruits, mangle them to survive travel and deprive both the locals and the foreigners of the best produce.