Why is white pepper more expensive than black pepper although they come from the same source?

Fully ripened pepper fruits are used to make white pepper. For that purpose, the outer hull (exocarp, mesocarp) must be removed. Note that the mesocarp not only contains the sugar, but also a part of the volatile aroma compounds; the pungency is located in the endocarp only. The usual way of processing is soaking the berries for about one week, preferably in slow-running water. After that time, the mesocarp disintegrates and can be separated mechanically from the kernel (endocarp). The remainder, mainly the seed grain, is then dried and sold as white pepper. White pepper retains the full pungency of black pepper, but it has an altered flavour due to partial loss of aroma compounds. White pepper is significantly more expensive than black pepper, on one hand in compensation of the high risk to lose an entire harvest to changing weather, and on the other hand for the extra work involved.

Basically, to compensate for the risk and added work of ripening the seed, is what the excerpt explains.

[uni-graz.at/~katzer/engl/Pipe_nig.html] Link no longer exists
https://en.wikipedia.org/wiki/Black_pepper#White_pepper
https://www.leaf.tv/articles/where-does-pepper-come-from/