Certified organic products are generally more expensive than their conventional counterparts (for which prices have been declining) for a number of reasons. Organic food supply is limited compared with demand. In addition, production costs for organic foods are typically higher because of greater labor input per unit of output and because the greater diversity in enterprises means economies of scale cannot be achieved (IFOAM, 2005). Post-harvest handling of relatively small quantities of organic foods results in higher costs because of the mandatory segregation of organic and conventional produce, especially in processing and transportation. Finally, the marketing and distribution chain for organic products is relatively inefficient, and costs are higher because of relatively small volumes (IFOAM, 2005). Regarding this issue, the response by the consumers was highly encouraging.