Analysis of the Moroccan egg products sector and prospects for development

Abstract

A study of the Moroccan egg products sector was carried out in order to understand its organization, functioning and dynamics and to identify levers for action. The approach consisted in identifying the constraints of the processed egg sector. A qualitative research approach was carried out, individual interviews were conducted with producers, users and professionals of eggs and egg products in Morocco. The national egg product industry is very young. There are currently three units specializing in egg processing. By way of comparison, in 2016, processed eggs in France represented approximately 37.4% of French production of eggs in shell, intended for the food industry and out-of-home catering (ITAVI, 2018). The risk of contamination by microorganisms, particularly Salmonella spp. is a major concern for the industry. The contents of eggs from healthy farms are generally sterile, but they may be contaminated by a diverse flora of spoilage and sometimes pathogenic microorganisms that can represent a real danger to public health. The development of the egg products market in Morocco requires awareness raising, extension and promotion work, and even accompanying measures on the regulatory level. The development of this sector will have a positive impact, both in terms of veterinary public health and employment opportunities.

Keywords: Eggs, Egg-products, Breaking, development, industry, health security