In the United States, consumers have a plethora of supermarkets to choose from when shopping, each offering a variety of price ranges to cater to different budgets.
Typically, products labeled as organic come at a higher price than non-organic products within the same category, yet many consumers are unaware of the market factors influencing pricing.
According to data from the U.S. Department of Agriculture (USDA), premiums on certain organic goods have once reached as high as 170%, such as spinach in 2015, but have since been decreasing and currently stand at around 20% more than conventionally grown produce.
While all farms are subject to certain regulations at federal, state, and local levels, organic producers must adhere to more comprehensive rules.
The production of organic foods is rigorously controlled, prohibiting the use of genetically modified organisms and around 700 chemicals commonly used in non-organic agriculture, in addition to requiring organic certification.
To obtain organic certification, farmers must spend hundreds of hours each year complying with record-keeping requirements, preparing regular documentation, and equipment testing, costing them thousands of dollars in funds.
Unlike non-organic farms, these indirect costs are not incurred, leading to lower costs included in the product’s sales price.
Advocates of organic agriculture argue that for various reasons, operating costs at organic farms are higher throughout the growing season, while disproportionate subsidies to chemically intensive agriculture further widen this price gap.
Data collected by the Organic Trade Association shows that since 2018, only about 2% of federal funding allocated for research has been utilized for organic food production.
A spokesperson for the trade organization told Epoch Times, “We really hope to see a more balanced allocation of research funding, especially because investing in organic research would benefit the entire agricultural industry.”
For example, an integrated pest management study on using beneficial insects to control invasive pests was initially spearheaded by organic producers, but subsequent research outcomes have been widely applied.
Research by the National Institutes of Health (NIH) found that employing natural pest management methods could reduce pesticide usage by 95%.
However, as most federal funding is directed towards researching non-organic cultivation, such as how to use prohibited pesticides and herbicides in organic production, critics of the current system argue that the competitive environment favors farmers using various chemicals.
This has led to significantly lower prices for some non-organic foods, including heavily processed fast food, compared to products made from organic and natural ingredients.
Advocates of organic agriculture are currently lobbying federal lawmakers to increase investment in organic farming research.
Fertilizers used in organic production, including manure, alfalfa meal, and compost, are much more expensive compared to synthetic fertilizers like urea and ammonium nitrate, with estimated costs of organic fertilizers being 20% to 50% higher.
Since the 1950s, traditional farms have relied on synthetic fertilizers developed with the advent of chemically intensive agriculture.
Organic farming practices involve crop rotation and cover crops (plants grown not for harvest but to cover the soil), which help in replenishing soil fertility, improving soil health, enhancing water retention, suppressing weed growth, and reducing pest populations.
Applying natural fertilizers, seeding and cultivating beneath alfalfa, winter rye, and other cover crops necessitate the use of heavy equipment or, depending on the size of the land, more manual labor, further increasing production costs.
Weed management is one of the highest-cost components in organic agriculture, as using a weed cutter or flame weeder for mechanical weeding is the preferred method, requiring substantial labor to clear out harmful plants.
Juan Guzman, a farm worker responsible for managing an organic vineyard in Northern California, told Epoch Times, “During a part of the year, we spend more time weeding than doing anything else.”
“This is crucial work because if you don’t pull weeds, they steal nutrients from the vine, leading to reduced yields.”
Non-organic farmers typically use the Roundup glyphosate brand to handle weeds. The convenience it provides offsets the cost of chemical agents, helping to further lower production expenses.
The age-old force affecting pricing, supply and demand dynamics also play a significant role. The demand for high-quality food products among health-conscious consumers continues to rise, while organic production has plateaued in recent years, with organic product yields slightly lower than traditional crops.
Compared to traditional industries, the organic product market is smaller, with fewer producers, leading to more money chasing fewer goods, resulting in retailers adopting higher pricing strategies.
The U.S. Department of Agriculture states that to meet demand, organic product imports are increasing, with imported goods exceeding $4 billion in 2023.
However, according to a 2019 report from the National Center for Appropriate Technology, the profit margin of organic farms is slightly lower than the national average of non-organic farms, ranging from -3% to slightly above 20%.
According to the USDA’s 2025 Situation Report, the demand for organic food has reached an all-time high. Last year, the total value of certified organic food sold in the U.S. amounted to around $64 billion, compared to about $11 billion in 2000.
Families from diverse backgrounds across the United States are prioritizing healthy living, advocating for a return to traditional farming methods, and steering clear of synthetic chemicals, marking the growth of this movement.
Megan Armstrong, a mom from Huntsville, Texas, with a three-year-old child, told Epoch Times, “I don’t want it in my child’s system,” adding, “For the safety of my child, a little extra money is worth it.”
Another mom from Texas, Kelsey Facundo, stated that she prioritizes organic food for her child, while she and her husband often have to settle for more affordable options.
A full-time mom emphasized the quality differences between organic and conventional meats.
Livestock for organic meat consumption are fed certified organic hay and grains, allowed to graze on pastures, and strictly prohibited from consuming genetically modified grains, which are standard feeds in conventional animal agriculture.
Shanna Dixon told Epoch Times, “I started sourcing all of our meats from local butchers.”
“It’s worth it because the taste is on another level, allowing you to truly understand what they’ve done to the meat between slaughter and the table to alter its taste.”
The newly appointed Secretary of Health and Human Services, Robert F. Kennedy, Jr., has long advocated for organic agriculture, incorporating it into his “Reclaiming America’s Health” initiative. Many supporters are eagerly watching his actions to see how new policies will impact the industry.
In his first address at the Department of Health, on February 18, he discussed the review of the future of the U.S. food supply, stating, “No issues will be off the table.”