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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 it
rots 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,
Listen to native speakers pronounce “rots” in real conversational contexts with synchronized timestamps and subtitles.