No matter which brand you choose, in most of the cases certified organic food is slightly (or sometimes a lot) more expensive than their non-organic counterpart. Now, the obvious question is: why the difference in rates? And what’s the added value for money? Well, here are some of the most common reasons.
- Higher Production Costs
As farmers use no chemical fertilizers or pesticides during cultivation of organic food, it requires more labour and care to maintain the quality of crops. From hand weeding to eliminating pesticide contamination, farmers do everything themselves for which they have to hire additional labour. Hence the obvious increase in costs.
- Demand-Supply Gap
During the past few years, the demand for organic food has been increasing constantly. But unfortunately, as organic farmlands still account for a very minor percentage of total cultivated area, the supply cannot meet the demand. This again leads to higher cost for organic food.
- Crop Rotation
While traditional farmers have the liberty to grow the most profitable crop every single time on every acre of their land, organic farmers have certain restraints. In order to maintain the quality of the soil, organic farmers have to practice proper crop rotation techniques. That means after every successful harvesting, they have to grow ‘cover crops’ to restore the health of soil and prevent weed growth. This translates to higher cost for the profitable crops.
And this is just the tip of the iceberg. In essence, organic food is costly because from farm to fork, care is taken to ensure highest quality of produce. Every single step taken during organic farming is driven by the aim to maintain health standards. There are no shortcuts and no easy way outs. Organic food is costly because it’s cultivated with care and it’s healthier than its counterpart.
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