Organic price wars

Why does organic food cost so much?

By Culinate staff

September 14, 2010

From the explain-it-all website How Stuff Works comes a recent analysis of why organic food costs more than conventional food:

An organic plant is one not needing any insecticides, herbicides, fungicides, etc., which cost money. And it is not using any inorganic fertilizers, which also cost money. So . . . if you take away these things that cost money, how can the price go up? It seems like a scam.

The answer is complicated, but includes various costs: getting organic certification, buying pricier organic fertilizers, and simply putting in more hours in the field. Plus, organic crops have lower yields than conventional crops. Put it all together and you’ve got the nutshell answer:

The yields are lower and the production costs are higher. That’s why organic food costs more than conventional food.

However, there is a benefit that goes with the cost. All of those toxic chemicals are removed from the air, the farm’s runoff water, and the groundwater. It’s a big win for everyone.