> Say you're taking pictures of meat to put on packaging.
Another point that is quite surprising (to me it was at least) is that
pretty much every mass produced food is manufactured or bought to strict
colour standards. The reason being that any "odd" coloured food tends
to get left on the shelf and scrapped, so the big shops demand the
colour is within a certain tolerance. This really is no joke, I met a
colour scientist once who worked in a bread factory, he was having
problems with the crumbs getting into the colour measurement equipment
(costing far more than $1000).
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