Each year the average restaurant owner or florist loses up to 30% of his or her inventory to spoilage. The natural enemy of perishables combines to launch a front line assault on profits. Spoiling agents of one kind or another begin their "deadly mission" as soon as the fruits, vegetables, or flowers are separated from the vine. Refrigeration, no matter how effective, is useless against the deadly combination of factors that begin to turn potential profits into losses as soon as they are stored at your location. Don't Be Spoiled!