Institutional barriers of development of the production ecological pure food: European experience

The purpose of the article is to identify a set of factors hindering the development of the production of organic food. Foreign experience shows that the development of the production of organic food goes through the following stages: the creation of a community of organic food producers; recognition of community interests by authorities; organization of state support; establishing the relationship between the environmental sector and traditional agricultural production; creating a market for organic food. It is possible to use this list for the development of the national sector of organic food.