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Photo Journal: Taking the floor

Citrus sudachi fruits are laid on the floor of a farmhouse in Kamiyama, Kochi Prefecture, for drying. After being dried for three to four days, their moisture content decreases substantially, making it difficult for the fruits to be damaged. If preserved in refrigerators, sudachi can be shipped until early spring next year. The harvesting and drying of sudachi is at its peak now in Kochi Prefecture, known as a major sudachi production area. About 98 percent of sudachi consumed in Japan are produced in the prefecture. (Mainichi)

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