Pasta consumption rapidly grows in Morocco  

MOROCCO – Pasta consumption in Morocco is surging, fueled by urbanization, affordability, and fusion with local flavors.   

Recent reports highlight robust market growth, positioning the North African nation as an emerging pasta hub.  

This rapid growth of Pasta consumption in Morocco has led local milling companies and industrial producers to directly integrate into milling operations, ensuring a steady supply of flour and reducing production costs.  

This integration strengthens Morocco’s food value chain, allowing producers to innovate and expand their product offerings.   

The rise in pasta consumption also presents opportunities for the milling industry, as increased demand for wheat and semolina benefits it.   

Analysts suggest that Morocco’s pasta sector could become a significant driver of growth in the broader agri-food industry.  

Once considered a niche product, pasta is now becoming a staple in Moroccan households, reshaping the country’s food industry.  

According to recent reports, pasta is increasingly available in souks across cities such as Casablanca, Rabat, Agadir, Tangier, and Marrakesh, alongside olives, dried fruits, and fragrant breads.  

This shift reflects changing consumer preferences, particularly among younger generations and urban families, who value pasta’s convenience and adaptability.   

Pasta dishes are being incorporated into daily meals, blending with Morocco’s rich array of spices and flavors.  

Morocco’s pasta exports are projected to reach US$54 million by 2026, up from US$45 million in 2021, a 3.3% annual growth rate.   

Domestic volume nears 216 million kg by 2030, with 4.2% growth in 2026 alone. Imports climb to US$16 million by 2026, reflecting strong demand amid advances in milling.  

The durum wheat (Triticum durum) used for pasta production in Morocco is only partly sourced domestically.   

Although around 18% of the country’s land area is devoted to agriculture and the sector plays a key role in the national economy, a significant proportion of wheat must be imported.    

Morocco has around 130 industrial mills, of which about 45 process durum wheat, a staple for pasta production.   

With a total milling capacity of roughly 10 million tonnes, annual output fluctuates between 6 million tonnes and 7 million tonnes, depending on harvests and market demand.   

In Africa’s US$7 billion MEA pasta market by 2030, Morocco ranks high, outpacing neighbours via culinary diversity.   

This mirrors Nigeria’s noodle boom, where affordability drives 10%+ yearly gains in bakery-milling sectors.  

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