Morocco, Spain partner to stabilize, boost red meat market

MOROCCO – Business leaders from Morocco and Spain recently convened in Rabat to address strategies for modernizing Morocco’s red meat industry as rising meat prices continue to impact Moroccan consumers. 

The talks focused on potential investments, regulatory measures, and collaborative efforts to address high prices and strengthen the supply chain.

Central to the discussions was the need for regulating prices and diversifying supply sources, with both Moroccan and Spanish leaders aiming to encourage investment across the red meat sector. 

The meeting, organized by the Rabat-Salé-Kénitra Chamber of Commerce, Industry, and Services, brought together key stakeholders from both countries, focusing on building partnerships to enhance production, reduce costs, and sustain demand.

Attendees mentioned the strain on local livestock, particularly after prolonged droughts, which has decreased Morocco’s red meat production in recent years. 

Hassan Sakhi, President of the Rabat-Salé-Kénitra Chamber, emphasized that both Morocco and Spain have substantial resources and expertise that can be leveraged to strengthen the sector, calling for forums, exhibitions, and routine dialogues to boost mutual investment opportunities.

The meeting follows recent regulatory changes in Morocco aimed at stabilizing the domestic meat market. 

A few weeks ago, the National Office for Food Safety (ONSA) announced new approvals allowing the import of frozen and refrigerated sheep and beef from 45 countries. 

This decision is in response to decreased cattle numbers, which have affected local production.

ONSA’s approved countries for sheep and goat meat imports include the European Union, Andorra, Albania, Argentina, Australia, Canada, Chile, Russia, Serbia, Singapore, Switzerland, the United States, the United Kingdom, and Uruguay. 

Beef imports were also recently permitted from Brazil and Ukraine. 

This expanded import policy is expected to help meet domestic demand as Morocco’s red meat production has significantly decreased, from approximately 1.39 million metric tons in 2019 to about 541,000 metric tons today.

Morocco’s national livestock herd includes an estimated 3.5 million cattle, 20.6 million sheep, 6.5 million goats, and 180,000 camels, according to recent reports. 

Experts project that Morocco’s red meat output may reach around 330,000 metric tons, though current levels still place Morocco 41st in global production, illustrating the sector’s challenges in keeping up with demand.

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