In some cases organic food is more expensive then conventionally grown food but it doesn’t have to be. It can be bought directly from the farmer, cutting out the middleman who usually collects the lion’s share. It is generally more expensive to grow organic food and less profitable for the grower. Therefore the retail price is naturally higher. But you get what you pay for: good quality, tasty produce that is nourishing and devoid of chemicals. There are several factors contributing to this. Organic food is grown in rich soil and to build and maintain healthy soil and grow without artificial fertilizers is very time consuming. Hybrid or GM varieties grow faster and can often be harvested unripe for a faster turnaround of the field and a longer shelf life. As conventional farming allows the use of pesticides most regular farms only grow very few crops, which allows higher yields as the entire farming process is simplified. Conventional produce is generally grown not for its flavor or nutrient value but for its weight and speed. This is why conventional Tomatoes are, for instance, often so mushy inside … they are often grown in record time absorbing large amounts of water in a short space of time. Organic food on the other hand is slow grown in rich soil, work is carried out manually and varieties are selected for taste and nutritional value. Yields are often lower and as there are no pesticides being used there may be a few more damages. Storage times are much shorter as no preservatives are used. Avoiding wastage of food and only buying the produce you know you will eat can help to reduce cost and make up for the extra expense. Planning ahead can safe a lot of money and it give a real sense of satisfaction when all the food is used up.