Ecology And Environment

Why Organic Produce is Cheaper than Traditionally Grown Produce



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Organic produce is cheaper than traditionally grown produce because it is natural and uses less chemical and genetic benefits found in modern growing methods. Due to the fact that there are less outside agents used in the growing process, there is less cost associated with the growth. Less cost signifies that the produce grown without the alterations will be inherently less expensive. But this method of growth and production isn't as reliable as traditionally grown foods.

Although aided in growth and kept pest-free with the help of chemicals, modern growing methods raise plants fast and hardy, with a prolonged shelf life. Organically grown foods are not completely without fertilizers and pesticides, but such things are only used if absolutely necessary to ensure a final product. It has been suggested that the absence of modification and chemical treatments makes the food more pure and it tastes better. But perhaps more than not it is simply peace of mind that derives a better flavor. Being less expensive is sure to improve the opinion within the mind of a satisfied consumer.

Contrary to the fact of organic foods becoming more favored in the recent future, the demand for modified strains of traditionally grown produce is broadening. Special insect-resistant crops are eliminating the need for chemical treatment, and hybrid foods are being hailed as faster growers, larger, and more plentiful crop alternates. Specialized rice strains are being made to resist the effects of droughts, and others flooding, which will save billions of people around the world who suffer from a poor rice harvest. Because these new seeds are expensive to produce initially, the resultant price of the foods on the shelves will be higher, until the product is more sustainable.

Other traditionally grown foods have higher prices because they are made to have special attributes that aids the consumer. Seedless grapes, watermelon, and others allow consumers to eat produce without obstruction. Because this variety of plant does not re-supply the farmer with seeds for the next year, it costs more to replant than it would with organically grown foods that re-supply the seeds needed. This cost is then reflected in the shelving price.

In a world of genetic modification, it won't be long until the improvements made within the crops it adjusts will be without many of the current burdens. Plants that are efficient growers, ward off insects, survive harsh environments, and many other factors will be very easily managed, and thus cheaper in the long run. For now, because the modified plants aren't miracle products, organic foods will be cheaper. However, once things are figured out further, that may not always remain the case.

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