Morocco strengthens meat safety measures

MOROCCO – Morocco is intensifying its efforts to ensure the safety and quality of imported red meat through a strict regulatory framework overseen by the National Office for Food Safety (ONSSA). 

The new measures aim to protect public health by applying both national and international standards to all imported red meat, whether fresh or frozen.

Before any meat can be imported into Morocco, it must come from countries that pass a detailed risk assessment by ONSSA experts. 

This evaluation looks at the sanitary conditions of slaughterhouses and the competence of veterinary inspectors in the exporting countries. 

Nations like the United States, Australia, and EU members are among those authorized to supply goat and sheep meat, while beef imports are allowed from countries like Brazil, Paraguay, and Ukraine.

Upon arrival at Moroccan borders, imported meat undergoes thorough inspections. ONSSA ensures that shipments are accompanied by health certificates from the relevant authorities in the exporting countries. 

Border inspectors check these documents and verify cold storage conditions, transportation practices, and labeling compliance. 

Additionally, ONSSA ensures that the meat adheres to Islamic slaughter requirements, with certifications from accredited religious bodies in the exporting countries. 

Random samples are also tested in laboratories to detect chemical contaminants and veterinary drug residues, further ensuring the meat is safe for consumption.

This news follows recent discussions in Rabat between Moroccan and Spanish business leaders aimed at modernizing Morocco’s red meat industry in response to rising prices. 

The talks, focused on investment, regulatory measures, and improving the supply chain, highlighted the need for price regulation and diversifying supply sources. 

Prolonged droughts have contributed to a decline in local livestock, exacerbating the challenges. 

Morocco’s national herd includes around 3.5 million cattle, 20.6 million sheep, and 6.5 million goats, with projections indicating a slight rise in meat production to about 330,000 metric tons. 

Despite these efforts, Morocco ranks 41st globally in red meat production.

Morocco’s red meat production has significantly decreased in recent years, from roughly 1.39 million metric tons in 2019 to an estimated 541,000 metric tons today. 

The country is increasingly reliant on imports to meet domestic demand.

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