Mycorrhiza represents a symbiosis beetwen the fungus and the plant whereby the fungus recieves organic matter synthesised through photosynthesis from the plant, and the plant, through the fungus hyphae easily absorbs water and inacessible nutrients. The use of mycorrhiza in agriculture has many advantages: it facilitates the cultivation of plants in the case of unsuitable soil, it improves plant nutrition and mineralization of organic matter. It also improves the utilization of phosphorus and nitrogen, resistance of crops to transplant, drought and salt stress, heavy metals and pathogens in soil and, finally it increases yield and quality of the crops . The application of mycorrhiza in organic farming is increasingly in today's practice, especially in the production of fruit vegetables, olive growing and viticulture. Arbuscularmycorrhizal fungi, that are believed to be able to replace fertilizers and biocides which are not allowed in organic systems, have a great potential for application in organic farming. In addition to maintaining or improving soil fertility by using mushrooms as a biofertilizer, using mycorrhiza in organic food production is promoted, together with a comprehensive systematic approach to agriculture, which encourages continuous innovation on farms, for the purpose of environmental, social and economic well-being. The application of mycorrhiza in all directions of organic production has great potential in the future in the Republic of Croatia and worldwide.