French farmer Remi Durand reaping the benefits of biointensive agriculture

After three tough years, business is booming for French farmer Remi Durand thanks to his organic farming system in central Victoria.

Market gardener Remi Durand grows vegetables on farm in Willowmavin. Picture: Zoe Phillips

Remi Durand started his biointensive market garden with just $20,000 to his name.

He’d worked 60-70- hour weeks, first managing an organic dairy farm in Queensland and then a number of market gardens, to save enough money to go it alone.

He finally took the plunge three years ago on a hectare of leased land at Willowmavin, in central Victoria, farming according to the principles of biointensive agriculture.

The farming method focuses on biodiversity and improving soil health while maximising yields from a small area of land.

Remi had been farming that way for 10 years in his previous jobs and was accustomed to relying less on tractors and growing organically.

“It’s the only thing I know,” he said. “And also I can produce more per square metre than even the conventional farmer. You have to smart and have to look after the health of your soil.”

After struggling for 2½ years to grow the business, Remi said he has finally hit his straps.

Market gardener Remi Durand’s farm in Willowmavin, in central Victoria. PICTURE: ZOE PHILLIPS

“It’s very exciting to see it working after three years,” he said, adding his passion for the work got him through, not to mention a love for cooking his own produce.

“You can’t do what I do without passion. It takes everything out of you.”

The past two years, however, have been tough without enough staff to harvest his crop. He has 300 beds, each one 20m long, which require five full-time workers at the peak of harvest to pick.

He’s now back in the Loire Valley, in central France, visiting family as production is winding down on the farm.

But there’s still plenty of produce still being picked, from herbs such as parsley, dill and coriander to brussels sprouts, broccoli, cauliflower and leek. His produce is sold to an agent who supplies 50 restaurants and at farmers’ markets.