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Rabat – Morocco has approved a new government decree aimed at tightening the monitoring of the quality and safety of vegetable oils and fats intended for consumption.
The measure aims to enforce food safety laws and responds to the rapid development of the vegetable oil market.
The decree applies to all virgin or refined vegetable oils and fats produced from one or several seeds or fruits, whether individually or in blends. However, it excludes olive oil, olive-pomace oil, argan oil, and spreadable vegetable fats from its scope.
According to the government, the update was necessary to modernize the legal framework, make commercial transactions easier, and ensure consumer protection, clear labeling, and fair market practices. It also aligns national rules with international standards.
Prepared under Law 28.07 on food safety, the decree sets an organized system for all vegetable oils and fats intended for consumption. It provides precise definitions of the different categories of oils, including virgin oils, and cold-pressed oils, which are not chemically treated, as well as refined oils, which undergo chemical or physical processes to remove unwanted substances. It also defines mixed oils and fats, which are made by blending two or more types.
The decree establishes strict naming rules. Products must be marketed under names that correctly reflect their nature and method of extraction. “Virgin oil” or “virgin fat” must be followed by the name of the fruit or seed it comes from.
Meanwhile, “oil” or “fat” followed by a fruit or seed name is reserved for products that have gone through refining. The term “vegetable oil” applies only to blends of two or more edible vegetable oils, while “vegetable fat” refers to blends of vegetable fats or combinations of vegetable oils and fats.
The decree also introduces new requirements for producers, processors, and distributors of vegetable oils and fats. All companies involved must obtain sanitary authorization and follow strict traceability procedures throughout production.
Importers are responsible for ensuring that foreign products comply with Moroccan standards. Oils must be sold in sealed, food-safe containers that cannot be resealed after opening.
In addition, labels must include additional information when needed, such as “cold-pressed” or “suitable for frying,” along with instructions for proper use. The decree also sets a limit on the level of oil degradation during frying, which must not exceed 25% in polar compounds.
The decree also bans the use of any additives that are not legally authorized and requires producers to comply with limits on contaminants and pesticide residues. It considers processes like fractionation, hydrogenation, and interesterification acceptable in the production of refined oils. However, it prohibits re-esterification — a chemical process that may pose health risks if used on natural oils or processed oil blends.
