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Listen to native speakers pronounce “rot” as a noun in real conversational contexts with synchronized timestamps and subtitles.
I do think that it is cost-effective, if you factor in that about half of the vegetables that come from remote area spoil in transit, and much of itrots on the shelf, and it's picked when it's green so it doesn't spoil.And if you can recycle the water and not have it evaporate and go into the ground table, et cetera,
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