Hi there.
Great post. It reminded me of a hay export company I used to work for here in Western Australia. Every year the managers and others would gather to grade the quality of the years hay. It would last a few days and they would look at, feel, smell and sometimes taste the hay. One of the most important aspects of the hay was it's colour. The greener the better. The funny thing was that everyone had a different definition of what good green looked like. Lots of arguments as you can imagine. I believe they now rely much more on laboratory analysis results which would make for a far less entertaining grading experience...... ;-)
Cheers.
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