The smell in farmers markets

'Your brother's blood cries from the ground,' says God. There's coagulants in animal blood most Americans don't eat. We may still order bloody steak or tartar, but that's mostly water. Not so much outside the united states (GCBI)

So I thought, where does the smell come from in farmers markets? Yes, it has to do with decay and sanitation. But Kroger or Publix do not smell the same. In the deli or butchery there can be before/after fish market odor. The smell soon fades.

I think farmers markets dispose of blood the way the world's markets do; blood sits on the floor and goes through its stages, including the smell. The blood fills our nostrils while it fills God's ears. I think that's where the smell comes from.