AMAP was born on a general meeting of a group of consumers and producers willing to define contractually the diversity and quantity of food to be produced for the season.These foods can be fruits, vegetables, eggs, cheese, meat ... Diversity is very important because it allows partners of AMAP to consume a variety of foods, to extend the duration of the season, and to limit the risks due to climatic and potential health problems.
As a result, every season, the producer periodically prepares a basket of fresh mature products. This principle reduces the price of food, deferring costs of the entire production.
The group of consumers and the farmer are also agreed on the agronomic practices used. Indeed, participants in the AMAP looking for healthy food products in accordance with the rights, biodiversity and the rhythm of Nature. The list of committee members is renewable each production season.