Moroccan Meat Crisis: Prices Soar as Demand Plummets, Local Producers Struggle

Moroccans continue to face the surge in prices of red meats. As in the previous months, these prices are displaying the same levels this July. In Salé, the price of this basic commodity remains "stable in its expensiveness". Lamb leg costs 120 dirhams per kilogram, while mutton is sold at 110 dirhams, just like veal. As for the prices of lean meat, minced meat and "sausages", they range between 120 and 130 dirhams for the same quantity.

"The market is currently characterized by clear differences in terms of price and quality as well, with three types of goods: imported and local," said a butcher in Témara and owner of a red meat production chain to Hespress. According to him, the wholesale prices at the regional slaughterhouses located in Bouknadel remain high to this day. He specifies that veal is sold for about 90 dirhams, lamb for 110 dirhams, with a minimum of 80 dirhams, "always taking into account the issue of quality".

Result: sales are declining due to the high prices. "The sector is currently experiencing limited demand, without yet experiencing a peak related to the summer dynamics, particularly those related to weddings and celebrations, which usually prompts caterers to acquire large quantities of red meats from butchers," explained the butcher, stressing that "Moroccans have gradually become accustomed to the prices recorded by red meats for more than a year".

Referring to the change that occurred before and after the last Eid al-Adha, he explains that this "lies in the overcoming of the problem of market supply". Nevertheless, Moroccans still opt for local production. "The preference is always for the local product, followed by the foreign product from Limousin cattle imported from Spain, while Brazilian beef does not arouse any interest among the majority of consumers, due to its limited quality," says the professional, who is also one of the foreign importers.

According to a professional in Fez, the problems encountered by professionals in the city in terms of supply of raw materials from the wholesale market have directly contributed to the rise in prices. Lamb meat costs around 90 dirhams, while the liver (always wholesale) is sold at 120 dirhams, he specifies. As for the retail prices, they vary between 105 dirhams per kilogram of veal, and 110 dirhams for lamb meat. The price per kilogram of minced meat remains stable at 120 dirhams.