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Join on Telegram Rabat – Moroccan and Spanish business leaders met Tuesday in Rabat to discuss strategies for modernizing and improving the red meat industry. This comes at a time when rising meat prices have become a major concern in Morocco, prompting urgent calls for solutions.
A key point of discussion was the need to regulate prices to ensure affordability while diversifying the supply. Both countries aim to encourage investment throughout the red meat supply chain to boost production and meet consumer demand.
Organized by the Rabat-Sale-Kénitra Chamber of Commerce, Industry, and Services, the event brought together stakeholders from both countries to explore opportunities for collaboration and investment. The primary focus was on improving the entire red meat supply chain, from production to distribution, to address both the rising costs and the strain on local livestock due to several years of drought.
Participants spoke of the importance of developing partnerships between Moroccan and Spanish businesses to diversify the supply of red meat, control prices, and reduce the pressure on the local livestock population.
Hassan Sakhi, President of the Rabat-Salé-Kénitra Chamber, pointed out that both Morocco and Spain boast significant resources in this sector that makes them well-positioned to increase bilateral ooperation and investment.
He said that these resources can turn the red meat sector into an attractive investment hub. “It is necessary to showcase the strengths that Morocco and Spain possess in the red meat sector by organizing forums, sector-specific exhibitions, and regular meetings,” Sakhi added.
Read also: Rising Lamb Prices Spark Public Concern and Industry Outcry in Morocco
Meanwhile, Jose Frigols, President of the Spanish Association of Meat Producers, spoke of the importance of enhancing trade between the two countries. He noted that the meeting was part of ongoing preparations for the export of Spanish red meat to Morocco. He highlighted that the Moroccan government has made efforts to facilitate the export process, particularly by streamlining customs procedures and improving communication with Spanish exporters.
Hassan Haddad, Vice President of the Moroccan Senate, acknowledged that Morocco had made significant strides towards achieving self-sufficiency in red meat production. However, the impact of the COVID-19 pandemic and consecutive drought years have disrupted the sector’s stability. The Moroccan government has responded by implementing measures to mitigate the effects on consumers, including tariff reductions and incentives for imports.
Frigols confirmed that the Spanish government had taken steps to support exporters by offering competitive pricing and incentives to make Spanish red meat more affordable in Morocco. The goal is to reduce the pressure on local prices by increasing the availability of imported meat, which could help stabilize the market.
