With the recent news that organic food isn’t much different than non-organic, this bodes even more bad news for such businesses.
The big problem with organic vegetables is that first; they must be picked before the are fully ripe so they don’t develop their full flavor potential. Second; they have less of a shelf life since they are not preserved in any way—fruits and vegetables begin to rot almost immediately once they are picked. Because of the above, they have to turn the inventory fast or they suffer spoilage, thus the higher prices for the products.