By what standards of better quality? I'm just using this as an example, but consider the food industry. Larger companies have the advantage of being able to more cheaply create "better" food in terms that it can be stored longer, stays fresher longer, might be "bigger". But those things that make it that way--preservatives, pesticides, hormones, treated feed--are not necessarily better for us. They can, in fact, be very bad for you.

Just for anecdotal discussion, fruits and veggies are often dyed for color and grown to an extreme that may lessen their flavor. Another example, free-range animals that are slaughtered for food (which I am kind of short-handedly calling "organic" though that is nowhere near the correct term, I'm just kind of lumping it in there) are often much richer in both nutrients and flavor.


I guess, in terms of mechanically produced things, faster turnaround is not necessarily equal to "better".