Much of the added cost of organic foods lies in the transport and storage issues. Shelf life can be shorter for some organic foods, meaning the potential for loss is greater.
We buy organic flour and have found it must be used sooner than "regular"flour because the substances used to prevent the growth of some insect eggs isn't present. This omission keeps the flour in the organic category, but also means the flour cannot remain available for sale to the public nearly as long as "regular" flour.
Grocers have to compensate for that shorter shelf life as their overhead doesn't change.
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