Mainstream consumers have standards for quality that are difficult for organic growers to meet
Lettuce with holes in it, or apples with a bit of scab are always passed over by shoppers, although nutrition and flavor quality might be excellent. Consumers have been trained to seek out food with Barbie-doll features. Organic growers have higher rates of unmarketable blemished product and that limits sales revenue.

Profitability is low because food prices are low and land is expensive
Most of the farmers I know have a day job to support the farming they do on nights and weekends. Despite increase exposure small farms have gained in recent years, the reality is that most are still not profitable businesses.

Farming organically on an industrial scale is difficult.
Many organic crops are grown in monocultures, like conventional crops, but use organically registered pesticides and fertilizers. It is common for organic growers to spray pesticides even more frequently than their conventional counterparts to keep up with insect and disease pressure. Organic methods are much more effective on a small scale than on the industrial level.

There are many conflicting ideas of what organic means.

Many consumers buy organic because it seems like the ethical choice. But how can big businesses (like Wal-Mart, General Mills, and Kellogg) grow organically, and be any better than the produce grown in your own town? Is organic really synonymous with pure? How do ethics of shopping for organics compare with shopping local, or fair-trade? Perhaps we’re ready for a new standard. How about farm-direct?

Organic certification is exclusive
Many small farmers don’t justify the expense for organic certification. Some use methods that are very well suited for their production and environment, but still don’t qualify for the organic label. If you shop at farmer’s markets, you can talk to the farmer about how the food was grown.



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Intresting .

Only1Toss:
Intresting .

Thank you