What way did shipowners concern about saving money add to the problem of scurvy?

Shipowners often prioritized cost-cutting measures, which led to the neglect of proper provisions for sailors, including fresh fruits and vegetables essential for preventing scurvy. To maximize profits, they would minimize the quantity and quality of food supplies, opting for cheaper, non-perishable items that lacked necessary vitamins. This lack of adequate nutrition directly contributed to the prevalence of scurvy among crews during long voyages, exacerbating health issues and reducing overall morale and productivity at sea.