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Selling tomatoes can be very profitable but perishability makes it very risky.

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One of the best food items to sell is fresh tomatoes. It is used in several cuisines and meal recipes. It is a highly profitable business but because the product is highly perishable, the business is risky.

How would one do the business of selling tomatoes and reduce the risk of perishability?
 
One major issue with the tomato business is how to preserve it. I think it would be best to sell in a smaller quantity to prevent lots from growing badly.
 
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