If you’ve ever compared organic produce to conventional, you’ve likely seen a dramatic difference in pricing. The same is true for organic milk.
“In fact, organic 2 per cent costs almost twice as much as regular 2 per cent in my grocery store, and a look across the country, that’s a pretty common pattern,” says dairy farmer and podcast host Andrew Campbell.
In this episode of Food Bubble, Campbell seeks to understand why organic milk is sold at such a premium, speaking to:
- B.C. dairy farmer Julaine Truer;
- Art Hill, with the University of Guelph; and
- Kevin Grier, market analyst and consultant.
From more expensive feed to longer antibiotic withdrawal times; smaller scale processing to limited retail shelf space, there are a number of factors that weigh in on the cost of organic milk. Have a listen: