I have frequently warned against the use of yeast and its derivatives, especially in the sizing of fruits. This poses a significant disaster on top of the challenges already faced by agricultural products. We should be working to extend the storage life of fruits and prevent them from deteriorating quickly, but instead, we are witnessing a drop in prices for most products due to reduced storage capacity.
Moreover, yeast derivatives are much more effective at promoting the activity of pathogenic fungi and bacteria in plants compared to amino acids.
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