Vegetables and agrochemical contamination is the most outstanding food topic addressed by scientific journals and popular scientific articles. This increasingly available information has led to an increase in consumers demand for organic products and, consequently, for the development of technologies that make organic production viable to meet this demand and raise the income of producers, mostly family farmers The production of organic vegetables requires technologies that foster ecological processes, promote the increase of organic matter in the soil and energy-saving practices. The objective of this work was to present and discuss some of these technologies and research results, focusing on seedling production, soil fertilization and management, green fertilization, crop rotation, vegetable consortium, weed, pest and disease management. Such practices are approved by organic production norms and follow agroecological principles, contributing to a greater energetic efficiency of the productive systems, which collectively provide the necessary development of a scientifically-based vegetable production sector.
agroecology; vegetable farming; organic agriculture; food safety