Why is organic produce so expensive?

Question

And what are the benefits of organic besides pesticide-free? I mean, don't they sell products to cleanse your produce with? I always try to buy organic for the sake of my children, but now that I'm on a really tight budget I'm not sure if organic is worth the high price? I will definately keep buying organic meats and dairy, but why is the produce so expensive?????

Answer 1

Why is organic produce so expensive??
- Organic produce, meat and dairy simply cost more to produce than their conventional counterparts. Limits on pesticides, for instance, mean more hand-weeding. They also mean farmers run a higher risk of losing all or part of a year's crop.
-Organic feed for cattle and other livestock can cost twice as much as conventional feed, said George Siemon, CEO of the Organic Valley co-op, the largest organic farmers' co-op in the country. A ton of organic cattle feed can cost from $350 to $400 a ton versus $220 or less for a ton of conventional feed, he said.
-The demand for organic food is greater than the supply
- Some of the cost difference comes from retailers, Siemon said, since some organic products don't sell as quickly as their conventional counterparts. "The retailer wants to make the same amount of money, per space," he said.

- Finally, organic farming proponents say conventionally grown food includes invisible costs, including a higher incidence of some cancers and other diseases in farm workers and their children and contamination of water supplies


Why to Buy Organic
1. Organic products meet stringent standards.

Organic certification is the public’s assurance that products have been grown and handled according to strict procedures without persistent toxic chemical inputs. When you see that a product has been Certified Organic by QAI (Quality Assurance International), you can rest assured that the product, its ingredients and the manufacturer have gone through a thorough investigation.

2. Organic food tastes great!

It’s common sense -- well balanced soils grow strong healthy plants that taste great. Try an organic orange or vine-ripened tomato for a sweet and juicy flavor treat.

In a study done by Washington State University in Pullman, published in the April 19, 2001 issue of the journal of Nature, researchers measured the effects of an organic, a conventional and an integrated apple production system on the sustainability indicators of horticultural performance, soil quality, orchard profitability, environmental quality and energy efficiency. Taste was measured three ways. Mechanical analysis on fruit firmness at harvest and after six months storage was higher for organic than its two competitors. The ratio of sugar content to acidity, an indication of sweetness, was higher among organic apples as well. These results were then confirmed by consumer taste tests. To find out more you can go to http://www.nature.com, the title of the article is called The Sustainability of Three Apple Production Systems. (Natural Foods Merchandiser, June 2001)

3. Organic production reduces health risks.

Many EPA-approved pesticides were registered long before extensive research linked these chemicals to cancer and other diseases. Now, the EPA considers 60% of all herbicides (weed killers), 90% of all fungicides (mold killers), and 30% of all insecticides (insect killers) as potentially cancer causing. Organic farming keeps harmful chemicals and pesticides out of the food we eat and beverages we drink. It also prohibits the use of antibiotics in animal feed, which are routinely used in conventional farming and is known to create dangerous antibiotic-resistant pathogens. Organic farms also benefit the farm workers who have high exposure to chemicals and synthetic pesticides.

4. Organic farms respect our water sources.

The elimination of polluting chemicals and nitrogen leaching, done in combination with soil building, protects and conserves water resources. Organic farming reduces toxic farming runoff and pollutants that contaminate our water, soil and air.

5. Organic farmers build soil.

Soil is the foundation of the food chain and the primary focus of organic farming. We’re facing the worst topsoil erosion in history due to our current agricultural practice of chemical intensive, mono-crop farming.

6. Organic farmers work in harmony with nature.

Organic agriculture respects the balance demanded of a healthy ecosystem: wildlife is an essential part of a total farm and is encouraged by including forage crops in rotation and by retaining fence rows, wetlands, and other natural areas.

7. Organic producers are leaders in innovative research.

Organic farmers have led the way, largely at their own expense, with innovative on-farm research aimed at reducing pesticide use and minimizing agriculture’s impact on the environment.

Organic farming is better for the environment, better for business, more energy efficient and makes better tasting fruit than conventional methods and most integrated production systems, according to the research conducted at Washington State University. (Natural Foods Merchandiser, June 2001)

8. Organic producers strive to preserve diversity.

The loss of a large variety of species (biodiversity) is one of our most pressing environmental concerns. The good news is that many organic farmers and gardeners have been collecting and preserving seeds, and growing unusual varieties for decades.

9. Organic farming helps keep rural communities healthy.

The USDA predicts that by the year 2000, half of U.S. farm production will come from 1% of farms. Organic farming may be one of the few survival tactics left for the family farm and the rural community.

10. Organic abundance – Foods and non-foods alike!

Answer 2

Owing to the small percentage of organic farms, farmers do not have the capacity to produce a yield in the same numbers as conventional farmers. They have a much more labor- and management intensive process as they don't use pesticides and, instead, opt for more environmentally friendly procedures like such as crop rotation. These methods are partially what make organic food so expensive. It also does not help organic farmers that pesticides are much cheaper than fertilizer. according to Organic.org, these prices reflect the -true cost of growing- cause organic farms do not receive federal subsidies as do some conventional farmers.

With all the new produce cleaning stuff out, I'm not sure if organic is the way to go either. It's cheaper to clean the regular produce than to buy organic.

Answer 3

its worth the price, buying organic is cheaper than cancer. You don't have to get everything organic some fruits and veggies aren't effected so much by pesticides like lemons,limes,apples you can wash them off. When buying soft produce you should get organic like peaches,kiwi you can wash them off too but its easier for the chemicals to soak in. The labor is what makes it expensive then you have price gouging consumers will pay. Try growing your own vegetables and don't use any pesticides it takes a lot more effort

Answer 4

There is a dirty little secret... all of the middlemen mark this organic food up much higher, because they know that consumers will pay more for it. The profit margins are HUGE on organic produce.
Yes, it costs a little more to produce it, but the vast majority of these higher prices go to your grocery store, the distributor, and the farmer in pure price gouging.
Sorry.

Answer 5

There are a lot of reasons - Organic Certification is a big one, as are things like "alternatives" to pesticides...

On the other side of things - think about "store brands". These are (virtually) the same product as the Brand Names, but only cost a fraction of the price...

Basically, if you want the "good stuff" - be it organic or brand name - then you have to be willing to shell out the buck$. But for most things, go for the cheap stuff - and use the money you save to buy Organic ;););)

Answer 6

it's much more labor intensive to grow/produce organic, especially since alot of the companies doing it are much smaller. also, as far as the cleansing products, it will take the pesticides off the surface, but not all the pesticides that seep into the food.

Answer 7

It is mainly the certification process. There is little more handling involved but it is the quantities. They are not grown on a huge scale like the others. All of the middle men know those who want it will pay more, so they will pay a little more.

Answer 8

it takes more labour work!!