Do You Have a Standard Formulation for Fruits?

Each piece of fruit will take, we'll have a little bit of its, a alteration in regard to the formulation. And some fruit ort has a natural, like wax layer it, so, you know, axthin, particularly a hydrophylbic. So then we have to come up with creative waves to ten insure we have a continuous or contiguous coting around each piece of fruit. But as far as an opt tere's a lot of noptimisation work that will do based on the topology of the piece of fruit and other factors.

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