For many, the organic milk in their grocery store is linked with the idea that the cows are raised locally, but a new study from the Journal of Food Products Marketing, by Neal Hooker, Ph.D., professor of food policy at the John Glenn School of Public Affairs at The Ohio State University, has found the U.S. organic food market becoming increasingly more like its conventional food counterpart, and if the trend continues, more and more organic food won’t be local.

“Large agribusinesses are entering the specialty food market and exploiting economies of scale and organic farms, food processors and third-party certifiers are starting to cluster in regions of the United States,” said Hooker.

Many who have been buing organic are problem unware that several of the organic brand products are being produced by some of the largest food companies in the world, who market their non-organic right next to their organic brands. Either way, they are monopolizing the markets.

The announcement of the study being in the journal was distributed by the Routledge, Taylor & Francis Group. And the free link to the entire scientific/business article is available by clicking here.