"Emma Thackery" > wrote in message
...
> In article >,
> "JoeSpareBedroom" > wrote:
>
>> And, no matter what the wholesalers say, it's not related in
>> any way to what Emma said, which was that if the produce is locally
>> grown,
>> it's less likely to be hosed with nasty chemicals.
>
> Hold on there, Bedroom. Those were neither my words nor context. What
> I said was:
>
> "The more local a food is, the more likely it is to be fresher and the
> less likely it's been over-handled, bruised, repeatedly sprayed, etc."
>
> Note that the key word there is "repeatedly". And, while I was thinking
> mainly of substances used during shipping to retard ripening and the
> like, I would also posit that the consumer will have a far easier time
> finding out how locally grown foods are raised.
>
> Emma


I'm focusing on "local" and "less likely to be repeatedly sprayed". The
chemicals used to retard ripening are the least of your worries. Those
chemicals are relatively benign compared to pesticides, which are complete
unknowns and always will be. The likelihood of produce being sprayed in Ohio
is pretty much identical to the same produce grown in Florida.