Many people feel organic food is not worth the cost. There are also some significant between conventional food and organic food, and very real reasons why organics often cost more. Basically time is money and much of organic pricing can be attributed to time issues. Organic growers spend a lot more time on their crops than conventional growers. The organic foundations say that the organic price tag reflects the true cost of growing the food substituting labour and intensive management for chemicals, growing, harvesting, transportation and storage. In addition, because organic growers do not use harmful pesticides they have to look for other, often manual methods of controlling pests and diseases.
Organic foods derived from animals cost more than their conventional counterparts as there is more hands on care required for organic livestock and they must also provide extra space and special feed.
Organic certification is time consuming and expensive.
From growers to processors, most organic certified operations need special land and/or facilities before they can produce food. Organic land costs much more than conventional farmland because there's a long list of qualities organic vs. conventional land must possess. This applies to organic land used for crops or livestock.
On top of land issues, many organic operations are so small that they don't warrant a full-scope manufacturing facility of their own which means either locating an organic operation to share a space with or purchasing special equipment for a conventional facility. If an organic company shares space with a conventional company, more time must be spent making sure that products aren’t mixed and/or that processing machines are properly cleaned before they're used for organics.
When it comes to organic skills, most business owners spend a significant amount of time and money on ongoing education costs. Beyond self-education, organic business owners or companies must take the time to ensure that their employees also follow proper organic protocol. There's a lot of different skill-sets involved with organic production and handling practices and employees must use organic practices in order for an operation to stay certified.
A majority of organic farms are smaller than their conventional peers. Small farms don't receive the same benefits from the economies of scale that large operations do.
With few exceptions, marketing business correctly takes a significant amount of money and time. However, while large companies often have set marketing budgets and people who do the marketing work for them, smaller operations often do marketing on their own. Small companies, with or without budgets still have to pay for consumer education, print ads, business websites and more.
There's a long list of known harmful ingredients not allowed in organic food. This means organic producers must find other, less harmful, but often less available and more expensive ingredients instead. Of course it costs less to use synthetic food items, so conventional food companies get a real financial break that organic companies don't.
Supply and demand is a huge issue. Though organics are gaining popularity each year, organic food sales are nowhere near conventional food sales.
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