Why is Local Organic Produce More Expensive?
The cost of locally grown vs imported produce
The level of flavour you get from a vegetable depends on the nutrients they retain from the soil.
Plant roots intercept the exchange of nutrients between soil particles, which are typically moving in moisture contained in the soil. They absorb the nutrients and transport them up into the plant.
Clay soils, which are made up of tiny and more plentiful particles, have considerably more nutrient reserves and exchanges between them than do larger particle, sand soils. Inherently, the soil at Cookstown Greens has a higher percentage of clay than conventional vegetable soils.
This is great for nutrient exchange, but makes working and preparing the soil harder compared to naturally loose sand soils. Anything that limits the supply of nutrients in the exchange affects the plants ability to adsorb nutrients. We need to create soil conditions that have physical features of more open sandier soils while maintaining the nutrient capacity benefits of clay soils.
The cost of locally grown vs imported produce
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The cost of locally grown vs imported produce