no conveyors, they put the precious caviar into jars by hand, the compassionate correspondent katya tikhayawell, caviar is an expensive, elite product, and how many elite products, of course, are here... manual labor is welcomed, and it’s made just like that with love, simply i take it like this and put it in jars, of course, there’s no machine, i can’t rush around with every egg like that, my hands are already shaking, well, be careful, after all, there ’s 5,000 rubles worth of filling in one tiny jar. you have to press her, she won’t get wrinkled like that, no, no, well listen, i won’t risk doing this anymore, no, no, no, the main reason for the super-expensive delicacy is that sturgeon, unlike salmon, is prohibited from catching, and you can only raise it on farms, buy a fry , nurse it for 3 years before it will be possible to at least determine the gender, then the males will be put under the knife, the sitrichs are raised for another 4 years, then they finally produce full-fledged caviar, all this time it is necessary to feed the ositrov employees, and also pay for utilities, of course