I deal with organic food entrepreneurs all of the time, and one thing that I can say for certain is that building and managing these start-up businesses is no easy task.
Aside from the fact that it may take several years to reach profitability (it took Stonyfield’s Gary Hirshberg 9 years to get there!), you have to deal with rising food costs, a distribution system largely controlled by one major player, and the constant worry of food safety. And, of course, that doesn’t mention all of the other things like sales, marketing, public relations, legal, recruiting, and accounting,
Most entrepreneurs are tackling this industry for the very first time and have to figure out the nuances and complexity of the food business as they go. Invariably, many mistakes are made.