Why does organic cost more?
Prices for organic foods reflect many of the same costs
as conventional foods in terms of growing, harvesting, transportation
and storage. Organically produced foods must meet stricter regulations
governing all these steps so the process is often more labor and management
intensive, and farming tends to be on a smaller scale. There is also mounting
evidence that if all the indirect costs of conventional food production
(cleanup of polluted water, replacement of eroded soils, costs of health
care for farmers and their workers) were factored into the price of food,
organic foods would cost the same, or, more likely be cheaper.
Is organic food really a significant industry?
Approximately 1% of the US food supply is grown using organic
methods. In 1996, this represented over $3.5 billion in retail sales.
Over the past six years sales of organic products have shown an annual
increase of at least 20%. Organic foods can be found at natural foods
stores, health food sections and produce departments of supermarkets and
at farmersí markets, as well as through grower direct-marketing such as
C.S.A.s (Community Supported Agriculture). Many restaurant chefs across
the country are using organic produce because they desire its superior
quality and taste. Organic food is also gaining acceptance on a worldwide
basis, with nations like Japan and Germany becoming important international
organic food markets.
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