The Irish-Moroccan forum for dairy products was held this Thursday, September 29 in Casablanca. It’s regarding a first meeting between professionals from the Moroccan and Irish dairy sectors organized by Bord Bia, the Irish agri-food development and promotion agency with the support of the Irish Embassy in the Kingdom of Morocco.
In a global environment of tension on the prices and supplies of raw materials and faced with the need to deal with climate change, the Irish-Moroccan forum on dairy products was an opportunity for Moroccan and Irish participants to take stock of dairy markets and forging trade links, explains Bord Bia.
On this occasion, Nicolas Ranninger, regional director for Africa at Bord Bia, quoted by the press release, underlined the importance of exchanges between suppliers and buyers to establish solid partnerships in an increasingly tense context and with few visibility.
« Morocco is a priority market for Bord Bia and Irish dairy exporters, and our focus this week was to further build awareness and reputation of Ireland as a source of sustainable, safe and high quality dairy ingredients and products. quality for Morocco. With 41 million euros in exports achieved in 2021, amid market challenges, more and more customers across Morocco are enjoying world-class foods and ingredients from Ireland“, explains Bord Bia.
Thus, in 2021, Ireland was the main supplier of butter to Morocco with 4,900 tonnes out of a total imported of 15,400 tonnes and of casein with 1,800 tonnes out of a total of 3,220 tonnes indicates the same source, noting that Ireland was also the third supplier of cheddar cheese with 2,275 tonnes. Bord Bia notes that trade relations between the two countries are strong with Irish exports having doubled over the past 5 years.
In addition, the opening less than a year ago of the Irish embassy, which works closely with Bord Bia as well as with other promotion agencies, contributes to the strengthening of relations between the two countries, specifies the same source.
« Irish dairy producers work with the entire Moroccan industry. They have a privileged relationship with processors and in particular cheese and pastry manufacturers for whom the quality of the ingredients that make up their products is essential to ensure their success on the Moroccan market or for export.“, it is underlined.
According to the World Bank, Morocco is the third African country which devotes the greatest efforts to agribusiness, the agency recalls, noting that Moroccan ambitions to become a regional agrifood platform make it a privileged commercial partner for the Ireland.
« With 80% of its agricultural land made up of pasture, Ireland has developed a successful dairy sector. It pays particular attention to sustainable development framed by the national sustainable development program Origin Green. The dairy sector in Ireland is built on a tradition of intergenerational family farming. There are around 17,000 multi-generational family dairy farms in Ireland. The Irish herd averages 83 cows with a yield of around 5,648 liters per cow per year“, points out Bord Bia.
But not only ! The country enjoys a long grass growing season, due to its island location on the edge of Western Europe and a temperate climate, abundant rainfall and rich, deep soil.
Thanks to the high grass diet enjoyed by Irish cows, the Irish Agribusiness Development and Promotion Agency says Irish milk is recognized worldwide for its high fat and protein content, ideal for the production of butter and cheese.
« That is why, is it highlighted, Bord Bia’s three-year strategy focuses on constantly raising the profile of premium Irish dairy products and ingredients sourced from family-owned and fully traceable farm-to-table farms. Creating a brand that symbolizes Ireland’s heritage, quality and green credentials through the Origin Green sustainability program is essential« .
