Organic food often costs more than conventional food because it is more expensive to produce. Farmers have higher labor costs, costly infrastructure, and strict certification requirements under the widely trusted USDA organic label.
While large farms can absorb these costs, smaller farmers often cannot. Some continue to use organic methods but drop certification due to its expense, losing the ability to market their products as “organic.”
Although consumers trust the USDA organic label, and organic foods may reduce pesticide exposure, the nutritional benefits are less clear, raising questions about whether the higher price is worth it.
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