Over 1,000 professionals from across the country participated in a training program last week organized by the Moroccan Interprofessionnel Olive Federation (Fédération interprofessionnelle marocaine de l’olive – Interprolive), in partnership with the National Office of the Agricultural Council (Office national du conseil agricole – ONCA) and the National Office for the Sanitary Protection of Food Products (Office national de sécurité sanitaire des produits alimentaires – ONSSA).
Covering topics such as productivity, quality, pests and diseases, and legal aspects, the training program was conducted on 43 sites in the olive producing regions of de Fès-Meknès, Marrakech-Safi, Béni Mellal-Khénifra, l’Oriental, Tanger-Tétouan-Al Hoceima, and Rabat-Salé-Kénitra. The ultimate objective of the program was to foster a quality production of olive products like oil and table olives.
Representing five percent of the country’s gross domestic product, olive production is one of the focal points of the Green Morocco Project, or Plan Maroc Vert. Launched in 2008, one of the focal points of the plan has been the olive sector, with the aim to modernize it and increase production. Actions have included capacity building for the 2014 to 2016 period, under which this training program falls.
Since 2008, Morocco has almost doubled its olive production to 1.5 million tons and created over 300,000 new jobs. Today there are 784,000 hectares of olive groves, and 120,000 tons of olive oil and 90,000 tons of table olives produced annually. The country is the second-largest global exporter of table olives, exporting 64,000 tons of olives, as well as 17,000 tons of olive oil.
Under the objectives of the Green Morocco Plan, the aim is to increase olive cultivation to an area of 1,220,000 hectares, while increasing production to 2.5 million by 2020.
Related Articles
Feb. 8, 2024
39 Complete Sommelier Certification Program in London
Olive oil professionals and enthusiasts completed a hands-on sensory analysis program, mastering the nuances of production and quality evaluation to elevate their careers and launch new initiatives.
May. 13, 2024
Study Sheds Light on Lowering Harvest Costs for Table Olive Producers
A combined canopy and trunk shaking method to harvest table olives increases efficiency by 75 percent and improves fruit quality.
Sep. 18, 2024
Project Turns Olive Waste Into Supercapacitors
A research project in Spain has concluded after developing an effective process to repurpose olive waste for several industrial applications.
Nov. 20, 2024
Olive Oil Sommelier Program Returns to London
The Olive Oil Times Education Lab will return to Central London with its flagship five-day Sommelier program.
Oct. 1, 2024
Egypt Aims for Significant Increase in Olive Oil Exports
Officials are developing a strategy to increase exports by expanding production.
Sep. 16, 2024
Table Olive Production in Spain Rebounds, but Falls Short of Initial Expectations
Farmers warn that a hot and dry August impacted the size and marketability of table olives.
Jul. 8, 2024
New Spanish Podcast Delves into the World of Olive Oil
A la Sombra del Olivo brings together three hosts from different backgrounds and a diverse range of guests with the goal of educating the public about olive oil.
Feb. 23, 2024
Sommelier Program Returns to New York
The five-day program covers sensory assessment, production best practices, health and nutrition, culinary applications, quality assurance and more.