Organic designation

Organic is the only designation (or quality symbol) that imposes a specific mode of production and is subjected to very strict regulation.

Organic operators assign a particular priority to the use of cultivation methods targeting environmental conservation and guaranteeing that an agricultural activity will be sustainable. These operators try to maintain diversity within their livestock and vegetable production, often using varieties or species that are less common or that have quite simply been forgotten.

Food and products resulting from organic agricultural production methods exclude the use of genetically modified organisms, pesticides, artificial or soluble fertilizers, they limit the use of inputs and they favor working methods that will involve the recycling of natural organic matter and rotating crops.

To learn more about how to benefit from organic designations, visit our section dedicated exclusively to organic food:

All about organic