Why are organic foods more expensive?

US grocery shoppers have a wide selection of options to choose from, and a wide range of prices with a wide selection.

Items labeled organic are usually sold at a premium over non-organic counterparts, but many consumers are unaware of the power of the market that considers pricing.

All farms face specific regulatory hurdles at the federal, state and local levels, but organic producers adhere to more comprehensive rules.

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Non-organic farms do not have such overhead costs, resulting in a lower price for the cost of the goods sold.

According to advocates of the organic industry, throughout the growing season, organic farms are expensive to operate for a variety of reasons, and subsidies that disproportionately benefit chemically intensive aggravate price discrepancies.

Data collected by the Organic Trade Association shows that from 2018 onwards, about 2% of the funds allocated to federal research have focused on organic food production.

“We want to see more of the balance of research funding, especially as the funds used for organic research tend to benefit the AG industry as a whole,” said a spokesman for The Epoch Times.

For example, past studies related to pest management used to manage beneficial pests have been launched by organic producers, but subsequent findings are now widely used.

By studying non-organic practices such as the use of pesticides and herbicides banned in organic production, critics of the current system suggest that the arena is leaning towards farmers using a wide range of chemicals.

As a result, some non-organic foods, including largely processed fast food, have been significantly lower in prices compared to organic natural ingredients.

Advocates are currently lobbying federal lawmakers to encourage investment in organic farming research.

More expensive input

Fertilizers used in organic production, such as fertilizers, alfalfa diets, and composted ingredients, are especially costly than synthetic versions such as urea and ammonium nitrate, and are estimated to range from 20 to 50% higher in organic nutrients.

Traditional farms rely on synthetic materials developed since the 1950s along with the invention of chemically intensive agriculture.

Organic farmers use crop rotations to cover crops and fix the nitrogen in the soil. This is a way to build soil health, improve moisture retention, suppress weed weeds, and reduce insect populations.

Spreading natural fertilizers and planting and cultivating under clover, winter rye and other cover crops requires the use of heavy equipment or workers depending on the size of the operation, further increasing production costs.

Labor-intensive

Weed removal is one of the most expensive aspects of organic farming as weed eaters and mechanical removal using flame agents is the preferred method, and requires hours of work to eradicate annoying plants.

“For part of this year, we’ll spend more time getting rid of weeds than anything else,” Juan Guzman, a farmer managing organic vineyards in Northern California, told the Epoch Times.

“That’s the most important job, as weeds steal food from the grapes and if they don’t remove them, they reduce the yield.”

Non-organic farmers usually use glyphosate, which is sold under the brand name Roundup, to manage their weeds. The cost of chemicals is offset by ease of application, which helps reduce production costs.

Supply and demand

Also, it is the perennial forces of supply and demand that affect prices, with health-conscious consumers increasing production in recent years, and organic yields being slightly lower than traditional crops.

A thin market with fewer producers than the traditional sector creates a situation where more dollars are chasing less goods, leading to a higher pricing strategy at the retail level.

According to the USDA, imports of organic produce are increasing to meet demand, with over $4 billion in goods imported in 2023.

Families across all backgrounds across the nation prioritize healthy living, and the growing movement is prevalent in a return to traditional farming methods that avoid synthetic chemicals.

“I don’t want it to get into my child’s body,” Megan Armstrong, a resident of Huntsville, Texas and a 3-year-old mother, told the Epoch Times.

“It’s worth the extra money to keep my child safe.”

Kelsey Fakund, another mother from Texas, said that while she prioritizes organic food for her children, she and her husband often have to make it in time for what they can afford.

The mother of the house said the difference between organic and traditional meat is strict.

Animals raised for organic production are given certified organic hay and grains, allowed to graze in pastures, and strictly prohibited from eating GMO-modified grains, the standard fare for traditional livestock production.

“I started to find a local butcher,” Shana Dixon told The Epoch Times.

“The taste is on a different level, so it’s worth the price. This is to show what they’re doing with the genocide and the meat between the table and change the taste.”

Newly appointed Secretary of Health and Human Services, Robert F. Kennedy Jr. has long advocated organic farming as part of his Make-America Healthy Agenda. Many supporters are worried about his actions to see how new policies affect the industry.

Regarding a positive review of US food supplies, he said during his introduction to his division on February 18th that “nothing will be off limits.”