Organic farming is a method of production and processing that respects the environment, animal welfare and biodiversity, and provides solutions to climate change.

Organic foods are produced from ingredients grown without synthetic chemicals and without GMOs (Genetically Modified Organisms). They do not contain any taste enhancers, colorants or synthetic chemical flavors. The use of additives is very limited.

Organic farming is based on respect for animal welfare. The animals must have access to the open air and space. They are fed with organic food mainly from the farm and are treated primarily with alternative medicines. The basic principles remain certification and control.

Organic products are controlled at all stages. In addition to the controls carried out on all agri-food products, specific controls are carried out on organic products by an independent organization approved by the public authorities. The Moroccan organic logo and the AB logo guarantee that the product respects the rules of organic farming.

Organic agriculture is at the heart of sustainable development. It is a commitment to the well-being of future generations.

Organic products are clearly identified and comply with strict labelling rules. To refer to organic farming, in the labeling, sale or advertising of products, any farmer or company must be controlled and certified according to this regulation. The new Moroccan logo is mandatory on organic products and this since September 2018. However, this one is still not well known by consumers and most products also have the European logo. However, you can still find organic products with the old European logo because we are in a transition period of labeling until June 30, 2012. These logos can only be affixed after certification by a control body.

Organic products are controlled at all stages. In addition to the controls carried out on all agri-food products, specific controls are carried out on organic products by an independent organization approved by the public authorities. The Moroccan organic logo and the AB logo guarantee that the product respects the rules of organic farming.

The Moroccan Bio logo and the European Union Bio label (for products originating from the EU) guarantee that the product respects the rules of organic agriculture.

 

A recent study conducted at the request of the European Parliament highlights the differences that can exist between consuming organic and conventional products. This research highlights the fact that organic products are good for a good reason: they do not contain chemicals. For fruits and vegetables: goodbye pesticides, for meat: goodbye antibiotics! This is one aspect of organic farming that makes eating these products good for your health. A new meta-study gathering the results of 300 international scientific researches puts forward the same argument. The meta-study highlights the many side effects that can result from the consumption of pesticide residues. First of all, you should know that the non-reasoned use of antibiotics in livestock contributes to antibiotic resistance in humans! Pesticides, on the other hand, can cause developmental problems in children. And let's not forget the numerous allegations of the World Health Organization (WHO) concerning the carcinogenic character of repeated consumption of pesticide residues. On the contrary, the meta-study states that organic food has soothing effects on allergies and reduces overweight.

Many of you are asking this question. Is organic really interesting for the consumer? The answer is yes! If the advantages of this method of cultivation and breeding has, as we have just seen, a positive impact on the environment and the soils - which is essential - for the health of the consumers, the interest is just as great. Imagine: if a farmer uses many phytosanitary products to treat his apple trees against insects and diseases, the fruits will absorb them during their entire growth. Because, let's face it, the skin of the apples is not going to act as a watertight barrier that can be simply rinsed or removed to ensure that the fruit is healthy.

Long-term sustainability. The many changes that can be observed in the environment can only be achieved in the long term because they occur slowly. Organic agriculture takes into account the impact of production methods on the agrosystem over the medium and long term. It aims to produce food while creating an ecological balance to reduce soil fertility and pest problems. Organic agriculture favors a proactive approach rather than treating problems as they arise.

Methods to maintain soil quality, such as crop rotation, intercropping, symbiotic associations, cover crops, organic fertilizers and shallow tillage, are essential in organic agriculture. These methods are beneficial to soil flora and fauna as they improve the composition and structure of the soil and create more stable systems. In turn, nutrient and energy cycling is stimulated and soils retain nutrients and water better, compensating for the lack of mineral fertilizer use. These management techniques also play a crucial role in controlling soil erosion. Soils are less exposed to erosion factors for a shorter period of time, soil biodiversity increases, and nutrient losses decrease, which contributes to maintaining and increasing soil productivity. The transfer of nutrients resulting from cultivation is usually compensated by renewable resources generated by the farm itself, but it is sometimes necessary to enrich organic soils with potassium, phosphate, calcium, magnesium and trace elements from external sources.

In many agricultural areas, synthetic fertilizers and pesticides pollute the water table, which is a serious problem. These substances, which are prohibited in organic agriculture, are replaced by organic fertilizers (compost, manure, green energy) and by the use of a richer biodiversity (in terms of cultivated species and permanent plants), which improves soil structure and favors water infiltration. Well-managed organic farming systems, which are able to better conserve soil nutrients, greatly reduce the risk of groundwater pollution. In areas where pollution is a real problem, conversion of land to organic farming is strongly encouraged as a means of recovery (e.g., recommended by the French and German governments).

Organic farming reduces the use of non-renewable energy by reducing the need for agrochemicals (which require the production of large quantities of fossil fuels). Organic farming helps mitigate greenhouse effects and reduce global warming through its ability to remove carbon from the soil. Many of the management practices used in organic agriculture (minimum tillage, return of crop residues to the soil, use of cover crops, rotations, greater integration of nitrogen-fixing legumes) increase the return of carbon to the soil, thereby increasing productivity and promoting carbon retention.

Organic farmers are both custodians and users of biodiversity at all levels. At the genetic level, organic agriculture favors traditional and adapted seeds because they are more resistant to disease and less sensitive to climatic shocks. At the species level, the diversity of plant and animal associations optimizes the nutrient and energy cycle for agricultural production. At the ecosystem level, the preservation of natural areas within and around organic fields and the absence of chemicals creates a suitable habitat for wildlife. Frequent use of underutilized species (often in the form of rotational crops to increase soil fertility) reduces erosion of agro-biodiversity, creating a healthier gene pool as the basis for future adaptation. Structures built to provide shelter and food and the removal of pesticides attract new or colonizing species (both permanent and migratory) to organic farming areas, including wildlife (birds) and organisms beneficial to the biological system (pollinators and pest-feeding predators).