32 | R i g h t C h a i n ™ or more fruitful growth, to cut away what is unwanted or superfluous.” Pruning focuses available resources on the healthiest limbs and branches in order to maximize the quantity and the quality of the fruit. We have a joint venture with Mitsubishi in Japan. I travel there once or twice a year to teach a series of seminars, consult with clients, and check up on the business. During one of my trips, my Japanese partner promised to take me to one of best places to eat in Tokyo— the basement of a department store near our Tokyo office. I did not understand until I got to the produce section. He showed me some of the most beautiful fruits and vegetables I have ever seen. They were also the most expensive fruits and vegetables I have ever seen. A small bunch of grapes was $14.00. One cantaloupe was $120.00. A single strawberry was $5.00. Three peaches were $9.00. I asked my partner why the fruit was so expensive. He explained that when the fruit is just budding on a plant, the farmers identify the most promising ten percent and prune the remaining ninety percent. The full resources of the plant are then focused on the best ten percent of the fruit. The fruit was so expensive that I declined to buy any. I could only imagine what it tasted like until a client invited us into his home for dessert. My wife and two children were

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