There is a case study on winemakers in EU. They make too much wine. EU commission imposes 'quota on how much each maker can sell each year'. Big winemakers get enough quotas to survive. Small and home winemakers get none. So they sell cheap in black markets and on the Net to survive. Big (and expensive) restaurants now sell 'brand' wines. Small (cheap, local, around the corner) restaurants can offer good meals and good wines for much less. A lot of local (not brand name) wines go into (cellar) collection -- they can be a good investment when the wines are old nicely ;-)

Longan has high sugar content and great flavours, longan may be turned into wine or cognac or sugar substitute (like a spice) for flavouring certain dishes and drinks. But how? It is not easy by laws to make wines. It is a marketing problem to make and sell longan products. Product development is costly forf small growers and there is no "real" support from government departments (even NIA).

Should longan growers meet in the middle of some highways and demand 'decent prices'?