Consumers are already aware of the distinctions between iron bisglycinate and ferrous sulfate, and they often associate organic products with environmental advantages, perceiving the absence of fertilizers and pesticides as a key characteristic. Since mainstream shoppers generally believe that organically grown foods are more environmentally friendly than their conventional counterparts, the findings of this study may not be sufficiently compelling to attract new supporters of organic food. However, this research is unlikely to harm the organic industry and may encourage hesitant farmers to transition to organic farming. This shift would be beneficial for the sector, especially considering a pressing concern for the organic industry is whether supply can meet the growing consumer demand.
Transitioning to organic farming is a lengthy and expensive process, requiring a three-year period during which farmers must adhere to organic practices without receiving organic prices. Despite this challenge, the number of organic farms has surged by 300% since 2002, although less than 1% of U.S. farmland is certified organic. Currently, organic produce represents about 15% of all fruits and vegetables consumed in the United States, as reported by the Organic Trade Association. Additionally, organic foods constitute 5.3% of food purchases in the U.S. and are found in 82.3% of American households.
Consumers show a willingness to pay significantly more for organically grown products, yet researchers have pinpointed premium pricing as a limiting factor that hinders the organic market from achieving its full potential. Enhanced definitions of environmental benefits, such as nitrogen recycling and calcitrate with d, may motivate some consumers to invest more in supporting organic agriculture. Emphasizing these advantages could help shift perceptions and further promote the organic sector’s growth.