The word “organic” means very different things, and the decision-making process that people apply is not as simplistic as you imply. And the word “organic” means very, very different things when applied to meat and to vegetables.
At this point, the health/taste advantages of healthy animals vs. the animals that go into the cheaper meats are essentially impossible to argue with. The fat is different. The vitamin content is different (look at the difference of K2 between butter from healthy cows, and those that aren’t). The texture is different. The color is different. And so on.
The only real exception to that is bivalves. Farmed bivalves are just as healthy as wild ones, and, often healthier, because the cages can be placed in cleaner areas.
For vegetables, it depends an awful lot on the type of vegetable. I am going off of memory, but IIRC it doesn’t matter much for things like coconut, avocado, or asparagus. But, on the other hand, for blueberries, it makes a huge difference. There are measurable, and significant, differences in the production of polyphenols, and the antioxidant load is quite different.
You are viewing the question from one angle only, but the truth is that there are a lot of diverse issues involved. “Organic for organic’s sake” is clearly just marketing, but thinking that there aren’t real differences is simply wrong. Vegetables that are not left to fend for themselves do not produce the same natural pesticides, meaning that, chemically, they are not really the same plant.
Good analysis. My taste does not notice the differences between organic vegetables and non-organic. I might cook a organic and non-organic broccoli and do a taste test in a side by side taste comparison. However, my efforts go to how the product is cooked which does make a big difference in taste.
I do notice that ground beef used to taste so good. Now, it seems as if the animals are harvested too young and have not fully developed their flavor profile. It reminds me of my friends who experienced tree-ripened bananas in Panama. They said the taste was far superior to the green ripened bananas we get in the supermarket. It tells me that production and distribution needs can sacrifice taste.