How do I avoid them? What causes the mould?
I just wasted the better part of an afternoon, blanching and peeling 1 lb of chestnuts intending to make puré. Fully two thirds were mouldy or rotten. Thank God it's just the two of us tonight. I'm willing to accept minor waste in a purchase, but not to that extent. They were $3/lb but the biggest loss is the disappointment and wasted time and effort. I picked them out of a huge bin at a local chain whom I won't identify but will inform: I'm sure it's the same at all of our very few national chains.
Why can I get fish, fruit and other perishables at decent freshness, but not chestnuts?
This is a perennial problem here in Canada. Surely the nation's vendors are knowingly setting out mouldy product as an annual rite. Don't they test their product?
Is the situation the same elsewhere?