even as it degrades the taste. Read the labels. People often report that pasteurized HIGH QUALITY juice is only slightly less tasty than fresh juice. They insist it tastes far superior to fresh poor, or average, quality juice. GRAINS: Dry grain QUALITY is relative to unit weight, i.e., if you weighed bushels of 2 equally dry wheats, the heavier bushel is HIGHER QUALITY. For instance, top quality wheat from mineral-rich soil can be 70+ pounds per bushel. On the other hand, mineral poor wheat can be as little as 60 or less pounds per bushel. The grain elevators pay meaningful premiums when they can find higher quality wheat or other grains. ANY ITEM: Slime or mold can be washed off the surface, but it has grown throughout the item. Reject such food. Remember that high brix produce will not rot in storage, therefore rotting in storage is a sign of poor quality. Are you serious about this "won't rot in storage" talk? Indeed I am!  We've endured commercial "food" that quickly rots in storage for so long that we now think produce is supposed to rapidly decompose.  Years ago, when I first heard of this "won't rot in storage" concept, I decided to conduct some kitchen tests.  I really didn't need to test low brix food because I had already spent a lifetime learning that typical produce rotted quickly.  Anyway, I started sitting items of high brix food on the windowsill to see what would happen. Wow! What a revelation.