Organic, whole grain, natural, free range; all terms aimed to make the products they are applied to seem better for us and more wholesome overall. But why do they cost so much more? Shouldn’t it make sense that the chemicals used to preserve, enhance taste, plump up and otherwise alter our foods would add cost to the products?
Surprisingly, or perhaps not, much of the additional costs incurred in agrochemical agriculture are absorbed by the taxes we pay. After WWII the US Government began a subsidization program to ensure the food shortages we endured during the war did not reoccur. Subsidization became so widespread and so many experimental programs were encouraged that our food supplies could quite literally be stored for decades in some cases. Canning, preservatives, pesticides, steroids, hormones are all food additives that were born of the need to extend and enhance a possibly meager food supply. Like many practices incepted during or as a result of a war, they become obsolete after a time.
Technology has come a long way in reducing if not eliminating the need for these additives. Refrigeration, water purification, even your Tupperware can preserve food longer than in the days these subsidizations were put into use. Vitamins, soil knowledge, weather prediction and a host of agritechnology substitutes healthfully for the use of chemicals used to bumper crop our foods.
An organic apple will cost on average 5% more than a non-organic one but it will be about 60% more nutritious, juicier and have a better aroma than its chemically protected cousin. Its skin won’t be a shiny, that is a wax designed to keep apples on the “shelf” longer while making them prettier to the eye but it will taste better. Our bodies can digest organic more effectively, using the vitamins and minerals the way our bodies were designed to use them. Waxes, emulsifiers, flavor crystals, sucrose alternatives are taxing on our digestive systems.
Farmers will explain that organic costs them more; hand weeding and insect remediation with no chemicals is pricey and time consuming. Risk is greater too in organic farming. Minus the use of chemicals, crops are at a greater risk of not growing to full potential, to dying overall and requiring faster crop to shelf service.
Doctors and nutritionists are overwhelmingly supporting the incorporation of more organic foods into our diets. Ulcers, digestive issues, some autoimmune diseases and numerous other health concerns that plague our current adults could potentially be eradicated by removing the chemical overload from our kids’ diets.
Like our food supply, fillers and buffers and “junk” in our data is unhealthy for our businesses. Let OnTarget Partners clean your data to its organic state- the payoff is a more robust client base.
-Debra Bertolino Waring is a Social Media Coordinator for OnTarget Partners.