Organic food in Algeria: is the country ready for it?
Zaki Hariz, President of the Fédération Algérienne des Consommateurs (Algerian Consumers' Federation), argues for a collective effort to promote organic food production.
Portrait of Zaki Hariz wearing a suit and tie, against a white background.
The Fédération Algérienne des Consommateurs was represented by its Executive Director, Mohamed Toumi, on behalf of its President, Zaki Hariz, at the Experts' Agora organised on Monday at Djazagro. A recognised expert in food quality control and director of a technical analysis centre, Mr Hariz shared with our editorial team his vision and concrete suggestions for structuring the development of organic food in Algeria. It's an essential consideration given that consumer expectations are evolving towards greater naturality, safety and sustainability.
  • Why is there an urgent need to focus on the development of organic food in Algeria?

Algerian consumers are increasingly concerned about their health and safety. This is due to the rise in the number of people suffering from all types of cancer. This situation is prompting people to question what they consume. So, manufacturers need to listen, follow trends and meet expectations. This is also essential if they want to export their products internationally.

  • Are Algerian manufacturers ready to supply this demand?

Yes, we have had discussions with several of them, notably in the milk and derivatives, cereals and canning sectors. They have expressed a real desire to develop this niche. However, they face a major obstacle: sourcing raw materials from organic farming or livestock breeding. These products are still rare, both on the national and international markets, and their price is higher than that of conventional products.

  • What do you recommend overcoming these difficulties?

It's essential that all the players involved - public authorities, farmers, manufacturers, experts and consumer associations - work together. We need to support farmers and agricultural investors in partially converting their farms to organic production, to ensure a reliable supply for the agri-food industry.

  • What role do you see the Experts' Agora playing in this dynamic?

It helps to promote the innovations presented by the show's exhibitors, while raising manufacturers' awareness of new market trends. It's a useful and stimulating place to exchange ideas.

  • And more widely, how do you see the Djazagro show evolving?

Djazagro is getting bigger every year. It's an event that's evolving positively, and that's logical because food remains a fundamental consumer need. The show has become a must-attend event for the entire agri-food ecosystem.

Organic agriculture in Algeria: a potential to be cultivated

The organic food industry in Algeria is beginning to take shape, driven by a collective awareness of the importance of health and the environment. While certified organic acreage is still modest - less than 1% of agricultural land - the number of committed producers is rising significantly, with over 200 farms registered to date. The organic boom is particularly strong in strategic sectors such as dates and olive oil, two products with strong export potential. Supported by the government through the creation of a dedicated department and training programs, this initiative remains hampered by the high cost of certification, limited access to organic inputs and a regulatory framework still under construction. Despite these challenges, the future looks promising: local demand is growing steadily, and Algeria has the major assets it needs to become a credible organic player on regional and international markets.

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