— Jacqueline Osborn

Yes, you know when we can certainly use fresh fruit and when we Yeah, when we blend those things or put them into food processor, we call that a puree. Okay rather than if a fruit paste a fruit paste really denotes something that has been dehydrated to some extent or another is going to be just much more thicker much more thick and is consistency whereas of you know fresh product is high in water content. And once we blend it, we call it a puree. They're a little bit different, you know, in terms of concentration of flavor Aroma color texture and so they're not always used in the same way. They're not they in other words. They they shouldn't be used in the same way. You know where we're you know water content modulation is important or if you need a particular, you know intense shot of flavor, you know from a dry product. The fresh product is probably not the best choice. Okay, so there might be some overlap in how we use them, but they're certainly a different place when we use those things as well.