A double-edged sword? Trade and nutrition in Morocco

What is it about?

This study looks at how Morocco’s food production and international trade have affected the country's access to nutritious food over the past 30 years. What was the goal of this research? We wanted to understand how food produced in Morocco, along with food that is imported or exported, contributes to the nutrition available to people in the country. Our goal was to see whether Morocco is producing and importing enough healthy food to meet the population’s needs. Why is this research important? Good nutrition is essential for health, and the way a country trades food with others can shape what people eat. While Morocco has made major changes to its farming and trade systems, it hasn’t been clear how these changes affect people’s diets and overall nutrition. This is especially important as the country tries to improve public health and food security. How did we do the research? We used data collected by international organizations (mainly the FAO) to measure how much of each food type Morocco produces, imports, and exports. We looked at 12 food groups, such as fruits, vegetables, cereals, and animal products. We also examined key nutrients such as calories, protein, fats, and vitamins. The data covered the years 1991 to 2021. What did we find? We found that Morocco has generally had enough food and nutrients to meet national needs. At the same time, calorie and fat intake are now higher than what’s recommended for a healthy diet. The country has become more dependent on food imports, especially cereals, to keep food supply stable. Even though Morocco exports a large quantity of vegetables, people in the country still do not consume enough of them. This shows a possible conflict between the goal of increasing food exports and the need to ensure all people at home have enough healthy food to eat. Why does this matter? These findings suggest that Morocco needs food and trade policies that support the local production of healthy, nutrient-rich foods, make trade more diverse and resilient, and ensure that all people, especially the most vulnerable, can access nutritious foods. This kind of research helps decision-makers find the right balance between economic growth and public health when it comes to food and agriculture.

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Photo by Annie Spratt on Unsplash

Photo by Annie Spratt on Unsplash