Organic food : State of the art and perspectives

Autor: Thomas Habersetzer, Denis Lairon, Guillaume Mondejar, Audrey Lesturgeon, Rodolphe Vidal, Cyril Bertrand, Marie-Josèphe Amiot, Marc Tchamitchian, Claire Dimier-Vallet, Ivan Dufeu, Bruno Taupier-Letage, Didier Majou

Publikováno v: Cahiers de Nutrition et de Diététique
Cahiers de Nutrition et de Diététique, Elsevier Masson, 2018, 53 (3), pp.141-150. ⟨10.1016/j.cnd.2018.02.004⟩
Cahiers de Nutrition et de Diététique, 2018, 53 (3), pp.141-150. ⟨10.1016/j.cnd.2018.02.004⟩

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 biologica

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