I ORGANIC AGRICULTURE IN THE WORLD

Organic agriculture is a production system that sustains the health of soils, ecosystems and people. It relies on ecological processes, biodiversity and cycles adapted to local conditions, rather than the use of inputs with adverse effects. Organic agriculture combines tradition, innovation and science to benefit the shared environment and promote fair relationships and a good quality of life for all involved.."

The term organic farming was coined by Lord Northbourne, in his book, Look to the Land (written in 1939, published 1940), from his conception of "the farm as organism"[2], he described a holistic, ecologically-balanced approach to farming.
In 1939, influenced by Sir Albert Howard's work, Lady Eve Balfour launched the Haughley Experiment on farmland in England. It was the first scientific, side-by-side comparison of organic and conventional farming. Four years later, she published The Living Soil, based on the initial findings of the Haughley Experiment. Widely read, it led to the formation of a key international organic advocacy group, the Soil Association.

As of 2001, the estimated market value of certified organic products was estimated to be $20 billion. By 2002 this was $23 billion and by 2007 more than $46 billion.[31]

Organic cerfification in the world

II ORGANIC AGRICULTURE IN EUROPE

III ORGANIC FARMING IN FRANCE

In 2008, 583'799 hectares, constituting 2 percent of the agricultural land were under organic management in France, an increase of almost 5 percent compared with 200 and tripled compared since 1999. The in-conversion area rose by 34 percent.
There were 13'298 farms, an increase of 11 % compared with 2007.
Sales of organic food in France jumped 25 percentand more than 60 percent in three years to reach 2.6 billion Euros, according to Agence Bio. Agence Bio expects the French organic food sector to continue growing, although maybe at a slower rate, as more consumers seek to avoid