“I’ve created a new type of protective layer for fruit and vegetables. It’s an invisible substance that I put around produce. Then I measure whether it extends the shelf life of that produce in different types of situations.” “Such as?” “Today, humidity. So I’m not sure I can—” “What’s the layer made of?” This was pointless. I swallowed a sigh. “Its main ingredient comes from shells, but it’s combined with lactic acid.”
