The organic vegetable sector is very diverse and characterised by different structures:

  • diversified small market gardening: 0.5 to 5-6 hectares, where a wide range of vegetables (usually more than 15) are grown, either under cover or in the field. Many local marketing channels are used (markets, purchase agreements, direct sale, etc.)
  • specialised market gardening: 5 to 20 hectares, which is more mechanised and the number of crops is reduced for combined marketing between short and long food supply chains.
  • Vegetable farming: with over 0.5 hectares per species, this involves farm sizes ranging from 20 to more than 100 hectares with high mechanisation. This means shorter rotations and less production diversity. This type of production tends to be sold through long food supply chains, wholesale and semi-wholesale outlets.
  • Some cereal farmers also diversify their rotations with the introduction of 1 or 2 vegetables in their cycle. The aim is to bring added value and diversification into the rotation.

For each structure, the production and/or quality criteria vary in importance. Fertilisation should be adjusted to the rotation in order to meet production targets.


In their early stages, carrots are sensitive to stress (disease, pests, weeds). It is necessary to adjust fertilisation to limit their risks and promote rapid development of the crop.

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Tomatoes are species very demanding in terms of climate. In their early stages of development, they are a sensitive to competition from weeds, especially in organic farming.

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