Comments by "Gaza is not Amalek" (@Ass_of_Amalek) on "Why Miyazaki Mangoes Are So Expensive | So Expensive Food | Business Insider" video.

  1. himalayan salt is very moderately expensive (it's mined quite cheaply in very substantial quantities), and proper sturgeon caviar doesn't really have proportionally cheaper options. expensive fruit are a very specific japanese cultural specialty because of japanese traditions of giving fruit as gifts. extremely rich people giving gifts to extremely rich people WANT their gifts to be extremely expensive, and in japan, what they want due to tradition are extremely expensive fruit. the price has little to do with production costs or value, it's more the other way around that there is a demand for expensive gift fruit to fulfill at various levels of price absurdity that are entirely set by how much rich people WANT to spend to make a point, and then the fruit suppliers compete with one another and the very best fruit (officially, though unofficially I'm sure producers' personal connections and reputations play a role) are awarded the privilege of fulfilling the most expensive demand. it's not like last year the most expensive fruit cost $100k, but this year no fruit turned out as good, so the most expensive ones only sell for $20k. no, there still are the same buyers who want to spend $100k to demonstrate their wealth, and they'll spend that money on the best fruit of the year no matter how good the best of that year is. it's not like they'll be tasting it anyway, because they're buying them as gifts.
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  2. those little bushes are 20 years old? so they're pretty much growing mangoes on bonsai trees! xD
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  3. mangoes like many fruit are known to people outside of their cultivation range only in the form of fruit that are harvested unripe and hard in order to be less easily damaged during transport, and are then ripened artificially with ethylene gas in distribution centers near the consumers. this generally achieves nowhere near the amount of flavor that you would get from the same fruit just left to ripen on the plant. an easy comparison to make in temperate climates is between normal store-bought tomatoes and home grown tomatoes, or perhaps actually locally grown tomatoes from a farmer's market that aren't just supermarket tomatoes sold for a premium. you don't even have to make an effort, tomatoes grow very easily and will almost certainly turn out very noticably sweeter than store-bought if you let them ripen on the plant, even in rather cool climates (though tomato plants usually need to grow under some kind of roof because if the leaves are wet from rain for a while, they grow a fungus that's very harmful to the plant). if you buy tomatoes on a piece of vine that's more than ~4 tomatoes long and they're all equally red, that's a definitive sign of artificial ethylene ripening, because that would never happen on the plant (they ripen in sequence from the base to the tip).
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  4. well that's because you're small like hobbits.
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