Conditionnement: Cans

Canned sardines

Moroccan canned sardines are rich in proteins and vitamin B12. Before being canned, the sardines’ heads are removed, then they are gutted and cooked, with the free space in between filled with vegetable oil or other marinades. Moroccan canned sardines are quality-oriented and have acquired several international certifications.


Pear is the fruit of the pear tree; a tree belonging to the Rosacea family. Visually speaking, the pear is a fleshy, seeded, elongated, and bulging fruit. Green or yellow, this fruit is an excellent source of fiber and vitamins. It is more than 84% water, in which are dissolved many minerals and trace elements …

Pears Read More »


Originating in Southern Europe, the carrot is a biannual root vegetable belonging to the Umbelliferae botanical family. From a nutritional point of view, carrots are full of vitamins and minerals essential for health, including vitamins A, B6, K, as well as phosphorus and potassium.In Morocco, carrots are grown throughout the year. 


Eggplant is a vegetable of the dicotyledonous plant (Solanaceae family). The term eggplant refers to both the plant and the fruit. Icon of Mediterranean gastronomy, eggplant is a fruit eaten like a vegetable. Eggplant has several varieties, although violet remains the most common.Its popularity stems from its plump, juicy, and tasty flesh. Eggplant is low …

Eggplant Read More »


The courgette (zucchini) is the fruit of a plant with the same name. It belongs to the Cucurbitaceae family. The courgette is a summer squash that is one of the diuretic vegetables. It is picked before its maturity. According to its many varieties, this fruit, used as a vegetable, can be long or round, green …

Courgette Read More »


The tomato production areas in Morocco benefit from very favourable pedoclimatic conditions, more regular temperatures, long periods of sunshine, competitive production capacities, producers know-how and  experienced workforce, the availability of cultivation land and state-of-the-art packaging, storage, and wrapping infrastructures.Moroccan tomato exporters use the latest advancements in quality preservation from harvest to marketing, in order to ensure …

Tomato Read More »


Considered the most luxurious of all seafood, homarus is a highly valued dish by food enthusiasts who appreciate it for its fine meat and delicate taste. Homarus is a lobster-like crustacean living in the sea. It has a dark blue color and is characterized by its robust body. Homarus is 23-50 cm, long and can …

Homarus Read More »


The term “crab” refers to the walking decapods, the crustaceans that are able to swim in water and walk on land. Crabs are characterised by a relatively small abdomen, tucked under a rigid and rounded carapace (shell), and five pairs of legs. The crab’s main pair of legs are equipped with strong claws that they …

Crab Read More »

Chili/Hot pepper 

Chili/hot pepper’s cultivation dates back to the colonial period, and it was introduced to the Moroccan Kingdom  in the 1920s. Hot pepper is marketed on the national level as well as the local one, where it is consumed fresh similar to vegetables. It can be packaged as a powder, dried, or made into sauce or “harissa” to enrich …

Chili/Hot pepper  Read More »

Sweet pepper 

The Nyora is native to Central America, and the conquistadors were the ones who imported it to Spain, where it spread rapidly all over the country and in Morocco as well. It is a pepper that does not burn, widely cultivated in the Beni Mellal-Khenifra region, a region that produces an excellent crop yield owing …

Sweet pepper  Read More »