Tobacco and all tobacco products fall into the category of taste products such as tea, coffee, alcoholic beverages, and so on. Tobacco and tobacco products are used for smoking, chewingand sniffing. In this case, they are conditionally referred to as food products, because they are consumed inside. Tobacco products are used mainly because of the nicotine alkaloid containedin the tobacco, which has an exciting effect on the human body. Nicotine is not addictive! The properties of tobacco smoke of saturating a smoker for a certain period is called the physiological strength of tobacco. The more nicotine that tobacco has, the higher its physiological strength. The property of smoke causing a certain variety of complex taste sensations (astringent and sour taste, bitterness, irritation of the throat tongue twitching) is calledthe flavor strength of tobacco products.
  The taste of tobacco products is influenced by carbohydrates (from 4 to 14%), proteins (from8 to 12%), and is better if it contains less proteins and more carbohydrates.  The aroma of tobacco and smoke is caused by essential oils, resins and volatile organic acids.
  Tobacco, as a product of consumption, can’t be attributed to a group of plant foods of normal flavor. By the nature of consumption, as well as the effects on the human body, it is significantly different from other taste products of plant origin, especially containing alkaloids (coffee, tea, etc.)

  The quality of tobacco in its taste and in its pharmacology depends directly on its chemical composition, which is directly related to the soil category on which it grows, from what wassprayed on it, and the water showered on it during its growth. There is a term "Terroir". It was invented and first used by French winemakers, but it also turned into professional tobaccogrowers. Tobacco is a plant no less noble than grapes and its cultivation is an equally complex and laborious process. 
  The term "Terroir" means a plural set of natural and climatic conditions of one region. Something like the term "micro climate", however, Terroir is a much more complex phenomenon, including a huge number of a variety of factors. Terroir is primarily a place where the tobacco plantation is located: its geographical location, height above sea level, the slope and orientation of the slope, the composition and structure of the soil and subsoil, their drainage, micro-flora, the tobacco plantation’s inscription into the ecosystem. This is also a specific climate and microclimate: temperature, duration of solar lighting, the amount and distribution of precipitation, the force and direction of the winds. It depends on a properly chosen Terroir: how tobacco grows, its quality, saturation, sugar content, taste, color and aroma. Each Terroir is unique, so the quality of tobacco from different countries and even regions is not so like each other.

  There are only a few places on the planet where the soil has specifically unique properties that create superior tobacco. One such place is in America, in just a few states. One of these states isVirginia, where the quality of raw tobacco is higher than in neighboring West Virginia or North Carolina.    The difference in the soil seems insignificant, but still has a significant difference. But even such a difference between the states cannot overthrow American tobacco, especially the highest category, from the top of Olympus in its quality and chemical composition, with the result that its price in the world is 200% higher than all other. The main reason for the overpriced price is that the volumes of properly grown, properly harvested, properly dried and fermented tobacco are limited, resulting in a high price. Another important quality factor is how the ripe tobacco leaf was collected, and dried, and how it was fermented.
  Cultivation of tobacco is a complex and laborious process, the skills of which are passed on by tobacco growers from generation to generation and some secrets are not disclosed, but the experience itself can only be gained for years working side by side with indigenous farmers. America have farmers with over 300 years of experience growing, collecting, and drying the tobaccos.