from this data: 

Cost of ingredients and preparation of a single zongzi dish: INR ₹600 - 

Revenue from a single zongzi dish: INR ₹1000 - 

Time to prepare: 2 days - 

Time before spoiling: 24

 hours How does the calculation change if zongzi take seven days to spoil?

 Can the same method be applied? 

Hint: Think about the implications of perishability on inventory strategy.