Morocco’s Avocado Boom: Production Soars to 25,000 Tons Annually

This performance is attributable to the mild climate, neither too hot in summer nor too cold in winter with an average growing temperature between 13 and 29 degrees, recorded in the Gharb region (where 90% of the planted areas are concentrated), reports Challenge.

As for the harvests, they took place between September and May, particularly for the dominant varieties such as Fuerte, Zutano and Bacon or the Greenskin which are available from late September and the Hass from November.

Regarding exports, Moroccan avocado is highly appreciated internationally for its flavor, color, caliber and the fact that the MRLs (maximum residue limits) on the fruit are low or even non-existent, the magazine points out, specifying that in addition to Europe, Russia, the Gulf countries and Asia are increasingly appreciating Moroccan avocados.

About 25,000 tons are exported each year out of a total annual production estimated at nearly 50,000 tons of all varieties combined, the same source indicates.