New players are emerging in the organic farming market because of its success. Some market gardeners build giant gas-heated greenhouses to be able to grow vegetables all year round, while ensuring compliance with the European organic charter. Local producers are standing up against these practices that constitute an ecological abérration in the face of the climate emergency. According to ADEME, the carbon balance of a tomato produced in a heated greenhouse is 8 times higher than that of a seasonal tomato. Organic farmers are appealing to public authorities, especially since FNSEA has positioned itself in favour of this type of crop. Damien CHIRON, organic farmer La Ferme du Limeur and Audrey LACROIX, co-president of Bio 44 farmers develop their arguments.
The labeling of organic products has limits. On the one hand, the certification issued by French controllers is not always up to the requirements. For Patrick HERMAN, organic farmer, and author of "La bio, entre business et projet de société", organic certification has become a simple marketing tool for consumers. On the other hand, about 30% of organic products sold in France come from imports, according to 2012 figures. But the producer countries, outside the European Union, have their own specifications, which are often less demanding and provide less guarantee than European regulations.
Organic poultry farmers have been victims of a scam. The soybean supplier, used for animal feed, added melamine to the meal to increase its profits. A thousand tons of adulterated soybeans were consumed by poultry in the Pays de Loire region. The 127 farmers concerned were concerned about the welfare of their animals and the possible effects on consumers' health. The health authorities want to be reassuring, but the scandal shocked the profession. Christophe COUROUSSE, the communication director of the Terrena cooperative and Loïc ROCHARD, president of the organic breeders of Deux Sèvres testify.
Farmers wishing to convert to organic farming face difficulties, especially financial. Meeting with Simon and Karine Thierry. Managing a farm involves managing debts and complex accounting. Abandoning conventional culture requires effort and involves financial risk, despite the existence of subsidies. Conversion and certification take time, knowing that the first two harvests are sold in the conventional circuit. The vagaries of the harvest, a lower yield, the repayment of loans, the respect of the beet quota specific to the farm, the problems of outlets for the sale are, for this couple of farmers, as many obstacles to engage fully in organic farming.
The reverse side of the industrialization of organic farming. In Spain, vegetable farms registered in organic farming make foreign workers work for poor wages and in disastrous working conditions, in the same way as conventional intensive farms. Amadou, an agricultural worker, testifies: in mid-summer at 45 degrees "when there is a lot of sun, people fall". Workers are poorly paid and housed in slums. These operations draw without any limit from the lakes and streams of the region. For Felipe FUENTELSAZ, activist of WWF Spain, the spirit of organic has been diverted by the consumer society
The INA Galaxy 
