Why does organic cost more

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This coookie is used to collect data on visitor preference and behaviour on website inorder to serve them with relevant content and advertisement. If we cut farmer pay, they may not have the money to invest in improving their farms or equipment, which could bring quality down. If we cut corners on pasture time outside for cows, we could cut costs. But since we refuse to cut corners, and because everything we do is and will always be organic, our organic food is often a more expensive choice.

That's one reason we try not to waste a single drop. Butterfat, whey, lactose, cream, and every part of milk from our hard-working family farms is used in one way or another, and all eventually ends up on your shelves and in your communities. And on those occasions when we have more of a product than the market demands, Organic Valley donates food to food banks across the country.

In the spirit of "never wasting a drop," organic food like shelf-stable single-serve milk makes a great addition to lunches and snacks, and it makes it safer for us to send donations.

We also send organic food into areas impacted by natural and human-made disasters through our partnership with Grassroots Aid Partnership. We sure think so! Like we said above, for Organic Valley, the price of organic food includes more than 57 quality checks that take time and effort to ensure the quality of the food. Organic food reflects the true cost of producing food, from sustainable pay for farmers to the elimination of toxic synthetic pesticides, added hormones, antibiotics, and GMOs.

Sheffer did away with his conventional methods after considering the switch for years and finding a small window to make the pricey reversal. Transforming the farm into an organic vehicle with crops untouched by chemical fertilizers and other commercial additives such as herbicides and pesticides was a three-year procedure, that is required by the United States Department of Agriculture USDA.

What the farm previously yielded in a couple of hours, now took them about a whole day to produce. Taking a step back, he pointed out that larger conventional farms can make anywhere from 25, to 30, pounds of milk a year, but smaller organic operations like his own generate about half of that.

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