Why Organic Food Is More Expensive

In an economy slowly recovering from the recession, this is a price that many Americans cannot afford, even though most of them prefer to buy organic products. If you are part of this majority, you may have wondered the reason for this cost. These are the top ten factors that contribute to higher organic food prices:

Organic food are chemicals free, thus more work.

Traditional farmers use all of these industrial chemicals and pesticides because they ultimately reduce the cost of production by doing the job faster and more efficiently. Otherwise, organic farmers would have to hire more workers to do tasks such as removing weeds by hand, cleaning contaminated water, and treating pesticide contamination. The organic price closely reflects the actual cost of growing food: replacing labor and intensive management with chemicals that society has to bear environmental and health costs,” the OAGR explained well.

The demand is always higher than the supply

Retail deals of organic foods rose from $ 3.6 billion out of 1997 to $ 21.1 billion of every 2008, as indicated by the US Department of Agriculture, and 58 per cent of Americans state they incline toward eating organic foods as opposed to inorganic foods. Be that as it may, organic farmland represents just 0.9 per cent of all agrarian land around the world, and natural homesteads will, in general, produce not exactly conventional ranches. Ordinary ranches have farmland and supplies to minimize expenses, as makers can diminish costs by creating an item in enormous amounts.

Higher cost of production

The high cost of fertilizers for organic Sewage sludge and chemical fertilizers may not be something you want in your food, but traditional farmers use it because they don’t cost much and are authorized to transport it. Organic farmers avoid these economic solutions to conserve their natural crops and instead use manure and animal manure, which is the most expensive to transport.

Crop rotation

Rather than utilizing synthetic herbicides, organic ranchers perform propelled crop cycles to keep up soil wellbeing and forestall weed development. In the wake of collecting a harvest, organic ranchers can utilize this region to develop “spread yields”, which add nitrogen to the dirt to assist resulting crops.

On the other hand, traditional farmers can use each acre to grow the most profitable crops. Since crop rotation reduces the frequency of organic farmers producing profitable crops, they cannot produce larger quantities that are more profitable for traditional farmers.

The cost of covering more considerable losses

Traditional farmers use some chemicals to reduce crop loss. For example, industrial pesticides repel insects and antibiotics to keep livestock healthy. Since organic farmers don’t use them, their injuries are more significant, which costs the farmer more and increases the cost to the consumer. Besides, without adding all chemical preservatives to traditional foods, organic foods experience less storage time and shelf life.

Better living conditions for livestock.

Higher standards of animal welfare also mean increased costs for organic farms. According to the Food and Agriculture Organization of the United Nations, organic food is annual.

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