CONSUMERS of naturally produced vegetables know the virtues of organic farming. But the rest of the world that consumes commercial vegetables asks, "Why is organic produce expensive?" 

Compare commercially grown tomato with an organic one. Visually, both tomatoes look somewhat alike. The difference is that organic tomatoes cost P90 a kilo while commercial tomatoes cost only P60 per kilo. 


It would seem logical to buy the cheaper produce. But the tomatoes aren't really the same. They are different in quality and value. Take pearls for example. A pearl that was formed in the wild would be much greater in value than a cultured pearl. We know this in principle. Apply this principle on how vegetables are grown and delivered to you. 

Factory farms 

The quality and value of vegetables greatly depend on farming practices. 

Commercial farms work under the principle of economies of scale: "The more there is, the less it will cost." So they develop methods in putting out a greater yield per hectare than organic farms. They tend to be more large-scale, growing the same crop on large plots of land year after year. 

For bigger crop yields, commercial farms implement soil enhancement with frequent use of fertilizers and herbicides. Pest control is also implemented by frequent spraying of pesticides, whether there are bugs or not. 

Commercial farms also benefit from biotechnology to increase growth in less time. Suppose it would normally take 16 weeks to grow a batch of lettuce naturally. Biotechnology has cut that time to 11 weeks. That means commercial farms can harvest almost double the amount of produce using the same patch of land in a year. 

Family affair 

Most organic farms are small, independently owned and family-operated. They grow a variety of crops in a much smaller area. In Tagaytay, there are a number of independent organic farmers growing 15-20 different types of produce in a hectare. 

Unlike its commercial counterparts frequently using synthetic chemicals, organic farming employs mainly labor-intensive practices such as weeding by hand, using green manure (composted, of course) as fertilizer, and putting crop covers to build up the soil. Crops are also closely monitored for pest control. In case of infestation, the affected area is only sprayed with natural elements like garlic. 

You would think that technology would increase the cost of commercial produce. But commercial farms have an advantage over organic farms when it comes to keeping the cost down for the consumer. This is mainly because of existing infrastructure in the industry. These farms benefit from established and mostly government-assisted cooperatives that provide them with advantages in cost control, financing and credit line. In fact, many banks refuse to lend to organic farms that do not adhere to proven methods to increase crop yield. 

In the Philippines, because of the lack of consumer demand, organic farm cooperatives are a fledgling industry. 

So far, these cooperatives can only provide service by getting organic produce to specialized markets like our very own Organic Market and the organic section of Rustan's Supermarket. But transporting organic produce (most especially from the Visayas and Mindanao) to the market just adds to the costs. 

In order to make vegetables look fresh, commercial farms use preservatives, which are cheaper. Organic farms use refrigeration, which adds to the costs. 

Yes, organic produce cost more than commercials. Or do they? Consider the cost to your health. Medical research has linked certain cancers with the use of agricultural chemicals and pesticides frequently applied by commercial farms. 

Ultimately, what would it really cost you to spend a little more for organically grown produce meant to enrich your body without the added slow-acting poison of commercial produce? You do the math. 

Call the Organic Market at 853-1772.