10 Reasons Organic Food Costs More

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Recent polls show that most Americans think organic food isn’t worth the cost, mainly because many consumers think organics are the same as conventional items, simply with a fancy organic label attached.​

However, there are actual differences between organics and conventional food. There are also some significant, and very real reasons, why organics can be expensive.

Here are the top 10 reasons organic food costs more.

Time Requirements

Much of organic pricing can be attributed to time issues. Time is money after all, and organic growers spend a lot more time on their crops than conventional growers. The Organic Farming Research Foundation notes that: “The organic price tag more closely reflects the true cost of growing the food [including] substituting labor and intensive management for chemicals, growing, harvesting, transportation, and storage.”

Because organic growers don’t use the same amounts of harmful pesticides on their crops, they have to look for other, often manual methods of controlling pests and diseases. These methods keep pesticides out of people and the environment, but they do cost more. There’s also ongoing education for organic growers, the certification process, paperwork, inspections, planning and more that are factored into the organic grower’s schedule.

Organic foods derived from animals cost more than their conventional counterparts for the same reasons. There is more hands-on care required for organic livestock. All this costs money, of course.

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