Yes, actually. Focus on shipping and shelf life, and it's pretty hard to also get good flavor
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In my experience, though, the people running or working at these don't even notice. Lots of people just aren't very attuned to flavors
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So my suggestion is: get more, better tasters
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I can tell you that I've been to fields where I've tried several varieties grown the same way, and generally there's a clear difference.
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Now, you might respond by saying that each cultivar has different optimal conditions, so it's hard to make a generalization about particular
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ones. And there may be some truth to that. But when I look at people's tasting notes I see the same varieties being preferred in general.
End of conversation
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