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20 Jul 2025, 01:40
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Aakanksha1194
This seems to be like a very lengthy passage for critical reasoning.
However, only D seems to remotely fit the situation of hotels continuing to lose money despite this very strange campaign to Mark pork items on the menu. I don’t understand what the logic of that identification is either, but the other options don’t really fit the pattern of answering complete the passage because they seem to be disconnected from what the passage talked about such as changing the menus.
While I do not like D, it seems to be the only answer that kind of fits any kind of logic to be relevant to the argument and that involves the menus.
On the GMAT, the answers will usually have something to do with the argument presented. Not always but usually and more often than not, the answer will somehow be fitting into the argument.
22 Jul 2025, 05:58
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Aakanksha1194
I'll start by agreeing with the consensus that this question is quite poor - not just for poor and unGMAT-like grammar, style, etc, but because the argument is far wordier than the GMAT would ever write, and the "correct" answer is only barely that.
ID the Question Type. This is a fill in the blank, so we have to skim the words around the blank to see what kind of question it is. Because the word before the blank is since, this blank supports SOMETHING. But because the sentence starts with despite, we are asked to support the opposite of what the argument seems to be leading to initially. This means that this question is actually more like a Find A Discrepancy problem. The answer will provide a reason for why, if most of the argument is leading in one direction, we should support the opposite belief or outcome?
Deconstruct the argument. First, lightly ignore most of the first two sentences because it's overly wordy background. But here is what we know:
- pork-eating customers won't eat at restaurants because they don't want antibiotic pork
- restaurants will label any pork that has antibiotics
- this will help them stop losing business (presumably because consumers can choose pork that does NOT have this antibiotic in it?)
Pause & Get Clear. Customers are avoiding all pork in restaurants because they don't know which pork does or doesn't have the antibiotic. But we need to show that even if it was labeled, the restaurants will still lose business? Somehow, labeling isn't going to be enough, but why?
Test the Choices.
A)The full impact of consuming pork raised from anti-biotic fed animals has not been conclusively established but is enough to scare the customers.
We're trying to show why adding labels to the pork that does have antibiotics isn't enough. We already know that people are scared, it's why restaurants are doing this. In fact, if anything, scared customers might be more likely to finally return if they can clearly tell what is or isn't antibiotic pork.
B) Some of the restaurants that were on the verge of buying pork from the farms using anti-biotic laden feed for their animals are having second thoughts.
If anything, this is the opposite of what we are looking for. This would imply that restaurants who might have actually started to get MORE antibiotic pork are reconsidering. So less antibiotic pork in restaurants would actually help the first half of the argument!
C) The farms using anti-biotic laden feed for their animals does not form a significantly large proportion of the total number of pig farms in Bravia.
If it is true that f[color=#0f0f0f]arms using antibiotics are not the majority, then labeling might reassure most customers; losses should shrink. That said, even if the farms aren't a significant proportion of pig farms, it doesn't say anything about how much of the restaurant supply comes from them. So the impact is honestly unclear. [/color]
D) Despite making the restaurants spend all the money to change their menu, the association has allocated little money to educate potential customers of its plans.
If restaurants add labels, the customers will only know if the pork does or doesn't have antibiotics if they COME to the restaurant and see the labels. OR, if the association can advertise this change so that customers know that it is happening, then customers might come back to the restaurants and then be able to see the labels. Again, I don't find this answer super compelling or GMAT-like, but it is the only choice that has any defensible support for working in the blank.
E) The consistency of pork is such that there is no discernible change in the texture, colour or taste of pork raised from anti-biotic fed.
We don't care if it looks, smells, or tastes as good. Consumers are avoiding because of the fear of the antibiotic!
So again, don't love this question, but the general logic behind D technically works.
Hope this helps!
Whit
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