"organic pricing" news and stories

Stroll the aisles at your local natural foods store. Notice anything? Along with the sandalwood scent and fair-trade coffee comes higher prices, especially for organic produce. When you stop to think about it, it might seem kind of odd; after all, organic farmers don't use all those conventional chemicals and fertilizers, so there would seem to be a lower overhead. Right?

Turns out it's not that simple. Citing a University of Wisconsin study, The Seattle Times points out that there are many factors contributing to the higher price of organic produce -- including start-up costs (converting land from conventional farming to certified organic takes three full years), rotation farming (to maximize natural fertilization), and hands-on cultivation (as a means of pest control). It all results in more work for a lower yield, meaning lower profits for the farmer -- and higher prices in the natural foods aisle.

So why bother eating organic? The two biggest reasons: fewer pesticides and (potentially) more nutrients. A 2007 study funded by the European Union showed that organic fruits and vegetables can contain up to 40 percent more antioxidants than their conventionally grown brethren. (Even more astounding, organic milk had a whopping 60 percent more antioxidants and essential fatty acids than conventional milk.) In some cases organic foods don't show any extra nutritional benefit (as Time recently reported), but the environmental benefit still remains.