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#6
05-25-2007, 11:54 PM
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Why Are Bread Cards Graded So Low?
Posted By: Cobby33
First, ewwww. And second, my comment was somewhat flippant- but- I have noticed (and have heard) that although they maintain their color and edges, etc., the surfaces are many times rough because of their tight storage with the food. Later, of course, card manufacturers made the surfaces glossy and/or enclosed the cards in plastic, but I have noticed that many D cards have rough surfaces due to their "co-existing" with the food product, perhaps. 
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