 |
| By The World Bank |
To the legions of Western eco-tourists who descend on Morocco every year, the souk symbolizes a way of life distant from the ills of the modern food economy. If the supermarket, with its packaged goods and processed foods symbolizes the evils of the 'food-industrial complex', the souk epitomizes 'organic': produce is piled in haphazard pyramids, as if thrown there by the farmhands who picked it. Many fruits and vegetables are speckled with clods of dirt, too 'organic' to be cleaned before sale. However, these appearances are deceiving. Despite the quaintness and charm of the souk, Morocco is far from an 'eco-gastronomy' paradise.
In his paper presented at the 2009 International Symposium on Sustainable Agricultural in Mediterranean Region, S. B. Alaoui wrote that Morocco has done little to take advantage of the country's organic farming potential. Morocco's climate is ideal for organic agriculture; its long growing season can support almost any type of crop, provided there is sufficient water. Moroccan farmers already use few chemical pesticides, herbicides and fertilizers. And manual labor is very cheap. Yet, organic farming has grown feebly and sporadically.
According to the most recent data from the World Resources Institute, the area of Morocco's cropland totals around 9,445,000 hectares, slightly less than that of California. In 2006, only 5,955 hectares were devoted to certified organic farming. More than half of these are devoted to Argan oil production which, unlike other agriculture, occurs spontaneously. Compare this with California which devoted nearly 175,000 hectares of cropland to organic farming in 2007
What has prevented Morocco from taking advantage of this potential economic growth?
Alaoui writes that organic farming not high on the government's economic agenda. Though agricultural development is a national priority, such efforts focus on increasing crop yields and water conservation. The former can encourage decidedly un-organic practices, like increased fertilizer use, and while expanding organic farming could reduce overall water consumption, there are other less resource and labor intense ways of doing so.
Additionally, Morocco has neither national standards for organic farming nor any means to certify its organic farms. Setting up a national certification system would take time and money. Guaranteeing its veracity would require significant oversight. Yet these costs are necessary if Morocco hopes to profit from its organic potential. It is the lack of such a certification system that makes it impossible for Morocco's already fledgling organic farms to export their produce to Europe.
Simply put, the Moroccan government and Moroccan farmers don't care about organic farming, and it's easy to understand why. Unlike many Western countries, Morocco is still trying to modernize its agricultural sector. The focus is on increasing efficiency, crop yield and, subsequently, profits.
While some Westerners decry the industrial food economy, Moroccans dismay not having such an infrastructure. Western tourists may view Morocco as untouched by many of the problems of a modern economy, but many Moroccans see this as a lack of economic development preventing their nation from reaching its potential.
Turning Morocco into an organic farming power may appeal to certain groups with certain ideologies. But ultimately, Morocco will pursue the actions that best serve its national interest.
Sources:
- Data on organic farming in Morocco come from Mr. Alaoui's paper: "Organic Farming in the World and a case study of Morocco"
-Data on organic farming in California comes from the USDA
-General data on Morocco's Agriculture from the World Resource Institute
It's been some time. But do you know per ha cost for farmer/ investor to contract the services of outside independent certifies?
ReplyDeleteAnne