Exports of mass gain strength in North Africa

Pasta is gaining ground in Morocco's daily diet, driven by the country's culinary diversity and the advancement of the milling industry. According to Wafiq Mpayimana, sales manager at Mühlenchemie, the product shows strong potential both for domestic consumption and exports, benefiting local pasta producers and mills. Known for its richness in aromas, spices, and flavors, the country brings together this diversity intensely in traditional souks, where breads, sweets, tajines, dried fruits, fish, and meats share space with different types of pasta. The food has become a relevant part of the daily diet, especially in urban areas, leading milling companies to invest in modern facilities and direct integration with industrial pasta production. Among the most consumed formats are short pastas, such as penne and fusilli, as well as vermicelli used in soups. Combined with regional seasonings, these pastas frequently appear in lunch and dinner meals. The advancement of urbanization, which ...