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Join on Telegram Rabat – The average Moroccan consumer consumed 180 eggs in 2017, a significant increase over the 138 eggs consumed in 2010, said the National Association of Egg Producers (ANPO).
Morocco’s increased demand for eggs was entirely met last year, as the country produced 5.5 billion units in 2017 according to preliminary figures from the ANPO.
In 2017, egg production required an investment of MAD 3.25 billion with an estimated turnover of MAD 6.75 billion, the Association said.
Further, this sector offers 21,000 direct jobs and nearly 31,000 indirect jobs in marketing and distribution channels, added the same source.
Where Do Eggs Come From?
Morocco is home to three approved hatcheries producing 14 million chicks, 252 farms authorized to raise laying hens, five approved egg processing centers and three egg processing units.
The ANPO has also indicated that consumption or table eggs are produced by hens called “laying hens” which are raised in farms in accordance with the provisions of Law 49-99, “on the health protection of poultry products.” These farms are approved by the veterinary services of the National Office for Food Safety (ONSSA) and are supervised by a private veterinary surgeon with a health mandate.
These laying hens, which are reared for about 80 weeks, receive a balanced diet consisting mainly of grains such as corn, barley, by-products of oilseeds, soybeans, and sunflower as well as small amounts of vitamins and minerals to protect chicks against nutritional deficiencies.
