Certified organic products — those that are in compliance with specific standards during their production, storage, processing, and handling — are often more expensive than their non-organic counterparts.

 

This is due largely to the fact that producing them with ecological and social factors in mind is expensive. Instead of growing foods with synthetic pesticides or fertilizers, organic farmers incur additional costs when they can use natural farming practices to prevent pests and diseases, to enhance the health of the soil, and to raise animals more humanely.

 

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