Quality construction and food

Food products authentication as organic is a major challenge given the increasing incidence of fraud. However, determining whether a product is organic is not easy since it is not always possible to spot potential inputs that are not authorized for organic agriculture (e.g., products that are difficult to detect or confined to certain parts of the plant).

Production under OA certification often entails additional costs, particularly in terms of yield variability. These additional costs can be partly offset by an increase in consumers' willingness-to-pay (WTP).

Small-scale processing of organic milk is a way of creating added-value on the farm and of promoting environmentally-friendly practices such as grassland systems. However, these systems are particularly sensitive to environmental conditions (drought, humidity), especially when it comes to fodder production.

French organic wine production has considerably increased over the past ten years, but the enthusiasm of producers is dampened by a wide range of constraints and an increased risk of crop loss due to fungal diseases. The use of resistant varieties is a possible solution in the context of organic practices guided by the limitation of inputs, both in the vineyard and in the wine cellar.