Why do organic foods sometimes cost more than their non-organic counterparts?
Many conventional practices cut corners – and costs – in ways that organic farms cannot without defy the principles of organic farming. For example, a conventional farming industry standard is to feed animal by-products (remains of slaughtered animals that are not suitable for sale) to other animals. This is the practice that brought us BSE or Mad Cow Disease. Though it may seem counter-intuitive, the less an item has been processed, the more money has gone into maintaining the purity of that product. Farmers must account for the costs, and they are often passed on to the consumer.
