Yes, actually. Focus on shipping and shelf life, and it's pretty hard to also get good flavor
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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