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Lettuce was selected for this study since it is the only raw eaten leafy vegetable produced in the study area, i.e. the one crop with the highest potential risk for consumers.
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The questionnaires were completed by conducting interviews with 250 fruit and vegetable producers, who are dispersed all over the region of Central Macedonia North Greece, which is the main fruit and vegetable producing region in Greece.
It estimates that almost 40% of all fruit and vegetables produced in these countries are wasted.
With greater nutrient and antioxidant density, every mouthful of fruit and vegetables produced organically can count for more.
After harvest, fruit and vegetables produced in plant factories need to be stored under refrigerated conditions.
Hence, vegetables produced under such poor sanitation are vulnerable for contamination (Heaton and Jones 2008; Qadir et al. 2010; Blaak et al. 2015).
Considerable quantities of fruits and vegetables produced in India go to waste owing to improper postharvest operations and the lack of processing [1].
Between a third and half of all the fruits and vegetables produced in India are wasted, rotting on the way to market for lack of adequate cold storage and refrigeration.
New US government dietary guidelines will probably emphasize more fruits and vegetables, produced with far less carbon emissions than meat.
Although the agricultural school did not materialize, the grain, fruits and vegetables produced by the farm supplemented the orphanage diet during the food shortages of World War I.
These non-Apis hymenopteran pollinators alone may be responsible for more than $3 billion of fruits and vegetables produced in US [9].
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