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  2. Strawberries are contaminated with pesticides, poisonous ...

    www.aol.com/lifestyle/2017-03-21-strawberries...

    The U.S. Department of Agriculture found that strawberries contained nearly 8 pesticides per sample. That's more than any other sample of produce, which contained 2.3 pesticides per sample, in ...

  3. File : Garden strawberry (Fragaria × ananassa) halved.jpg

    en.wikipedia.org/wiki/File:Garden_strawberry...

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  4. 2018 Australian strawberry contamination - Wikipedia

    en.wikipedia.org/wiki/2018_Australian_strawberry...

    The two largest food retailers in New Zealand, Woolworths NZ and Foodstuffs announced they would be removing Australian-grown strawberries from their shelves. [ 17 ] On 18 September 2018, Senator Bridget McKenzie , the Minister for Regional Services, issued a media statement, describing the contamination as "deliberate sabotage" and urging ...

  5. Groat (grain) - Wikipedia

    en.wikipedia.org/wiki/Groat_(grain)

    Groats (or in some cases, "berries") are the hulled kernels of various cereal grains, such as oats, wheat, rye, and barley. Groats are whole grains that include the cereal germ and fiber-rich bran portion of the grain, as well as the endosperm (which is the usual product of milling). Groats can also be produced from pseudocereal seeds such as ...

  6. The Super Smart Strawberry Hulling Trick We Wish We’d ... - AOL

    www.aol.com/lifestyle/super-smart-strawberry...

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  7. How to cut down on Thanksgiving food waste - AOL

    www.aol.com/cut-down-thanksgiving-food-waste...

    How bad is food waste on Thanksgiving About 200 million pounds of turkey are thrown out over the Thanksgiving holiday week, according to estimates from the Natural Resources Defense Council.

  8. File:Strawberries.JPG - Wikipedia

    en.wikipedia.org/wiki/File:Strawberries.JPG

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  9. Post-harvest losses (vegetables) - Wikipedia

    en.wikipedia.org/wiki/Post-harvest_losses...

    When food and water reserves are exhausted, produce dies and decays. Anything that increases the rate at which a product's food and water reserves are used up increases the likelihood of losses. Increase in normal physiological changes can be caused by high temperature, low atmospheric humidity and physical injury. [ 7 ]