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Date: Fri, 19 Mar 2021 04:15:50 -0700
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Subject: ***SPAM*** Extended for a day! Get Your $50 Reward...

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itionally, sun drying has been used for some products such as tomatoes, mushrooms, and beans, spreading the produce on racks and turning the crop at intervals. This method suffers from several disadvantages including lack of control over drying rates, spoilage when drying is slow, contamination by dirt, wetting by rain, and attack by rodents, birds, and insects. These disadvantages can be alleviated by using solar powered driers.[35] The dried produce must be prevented from reabsorbing moisture during storage.[39] High levels of both sugar and salt can preserve food by preventing micro-organisms from growing. Green beans can be salted by layering the pods with salt, but this method of preservation is unsuited to most vegetables. Marrows, beetroot, carrot, and some other vegetables can be boiled with sugar to create jams.[39] Vinegar is widely used in food preservation; a sufficient concentration of acetic acid prevents the development of destructive micro-organisms, a fact made use of in the preparation of pickles, chutneys and relishes.[39] Fermentation is another method of preserving vegetables for later use. Sauerkraut is made from chopped cabbage and relies on lactic acid bacteria which produce compounds that are inhibitory to the growth of other micro-organisms.[6] Top producers Farmers' market showing vegetables for sale near the Potala Palace in Lhasa, Tibet Vegetable shop in India Vegetables in a supermarket in the United States In 2010, China was the largest vegetable producing nation, with over half the world's production. India, the United States, Turkey, Iran, and Egypt were the next largest producers. China had the highest area of land devoted to vegetable production, while the highest aver

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<html>
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=09<title>Newsletter</title>
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<div style=3D"position:absolute;top:-1000px;left:-1000px;height:0px;width:0=
px;"><a href=3D"http://www.prostatee.us/trNVSCMRHKA/FMYLVGHEF/1865/1496/217=
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<center>
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atee.us/1865-22-825-55381022/jaisone/tindex1.html" target=3D"_blank">Click =
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&nbsp;
itionally, sun drying has been us=
ed for some products such as tomatoes, mushrooms, and beans, spreading the =
produce on racks and turning the crop at intervals. This method suffers fro=
m several disadvantages including lack of control over drying rates, spoila=
ge when drying is slow, contamination by dirt, wetting by rain, and attack =
by rodents, birds, and insects. These disadvantages can be alleviated by us=
ing solar powered driers.[35] The dried produce must be prevented from reab=
sorbing moisture during storage.[39]

High levels of both sugar and salt can preserve food by preventing micro-or=
ganisms from growing. Green beans can be salted by layering the pods with s=
alt, but this method of preservation is unsuited to most vegetables. Marrow=
s, beetroot, carrot, and some other vegetables can be boiled with sugar to =
create jams.[39] Vinegar is widely used in food preservation; a sufficient =
concentration of acetic acid prevents the development of destructive micro-=
organisms, a fact made use of in the preparation of pickles, chutneys and r=
elishes.[39] Fermentation is another method of preserving vegetables for la=
ter use. Sauerkraut is made from chopped cabbage and relies on lactic acid =
bacteria which produce compounds that are inhibitory to the growth of other=
 micro-organisms.[6]

Top producers

Farmers' market showing vegetables for sale near the Potala Palace in Lhasa=
, Tibet

Vegetable shop in India

Vegetables in a supermarket in the United States
In 2010, China was the largest vegetable producing nation, with over half t=
he world's production. India, the United States, Turkey, Iran, and Egypt we=
re the next largest producers. China had the highest area of land devoted t=
o vegetable production, while the highest aver
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