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Organic food : State of the art and perspectives

Abstract : The organic market, cultivated surfaces and numbers of operators are growing fast (though surfaces grow more slowly). Organic products are based on agricultural and processing practices that avoid chemicals and that emphasize mechanical and biological operation. A strict regulation and independent certification bodies oversee those practices and the marketing. The regulation leads to products with specific attributes, in terms of safety (very few pesticides residues), environment (lower pollution and higher biodiversity). In addition, organic products generally contain more bioactive substances, such as polyphenols. Those attributes and the European logo which proves the application of the organic regulation, are the core of the consumer confidence and popularity. This confidence brings in its trail the craze for their consumption, even if the prices of organic products are usually and logically higher. The organic agrivalue chains aim to contribute to a sustainable food system.
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Submitted on : Thursday, May 2, 2019 - 5:33:32 PM
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Cyril Bertrand, Audrey Lesturgeon, Marie-Josephe Amiot, Claire Dimier-Vallet, Ivan Dufeu, et al.. Organic food : State of the art and perspectives. Cahiers de Nutrition et de Diététique, Elsevier Masson, 2018, 53 (3), pp.141-150. ⟨10.1016/j.cnd.2018.02.004⟩. ⟨hal-02117952⟩

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