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"Using nitrogen absorbing plants, green fertilizer and practicing varied crop rotation are the methods I employ to use less fertilizer and no pesticides. I process my wheat on the farm. I make bio flour on a millstone. I sell it in bakeries, but I'm planning to open a shop on the farm. This would allow me to sell my products and those of other farmers in the region. I know a bio cheese producer, so I'd sell his cheeses and he'd sell my flour. It would be an exchange of good products. In fact, I think that change needs to happen fundamentally, that's the way to consume. Simple things like eating seasonal fruit and vegetables, eating watercress, lambs' lettuce or chicory in winter rather than lettuce that has to be produced in heated ground. Being bio is a way of life, a thought process."

Bertrand LEJEUNE (METIGNY)
Farmer and flour producer - "Biological Agriculture"

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