You need to be keeping track of your costs of production, which are probably mostly labor. Estimate how much time you spend on your tomato plants: seeding, transplanting, watering, staking, pruning, harvesting. Divide by the number of plants. This gives you time per plant. Divide this by the number of pounds you get per plant. This gives you time per pound. Then multiply by how many dollars per hour you want to be making.

There is a rule of thumb that says that if you are making thirty dollars and hour picking and packing, that you are doing ok (covering all the other costs of production) but tomatoes are more labor intensive than average, so you might want to increase that.

Around here, in-season certified-organic tomatoes go for $2.00-@2-.50 a pound, to the farmer.

Try these three methods of calculating prices and see what you come up with. Obviously, the first is the best if you can keep track of your labor.

Are you certified organic? I think the rule is that you must be certified in order for HIM to call the ingredient you sell him organic, even if your production is so small (under $5000/year) that you, yourself, don't have to be certified in order to call your own produce organic. the difference is because he is a processor.

Katey