With a push in recent years towards modernization, the Moroccan clementine industry is making inroads into North American markets traditionally dominated by Spanish product.
“The Moroccan industry as a whole is concentrating specifically on growth in the U.S. and Canadian markets,” explains Peter Anderson of Seald Sweet International. The Vero Beach, FL, company is sourcing its winter clementine season exclusively from Morocco this season. “Three charters have arrived so far,” says Anderson, “and we’re expecting three more in the next ten days.” Anderson cites new quality standards imposed on Moroccan exports, as well as modernized packing and cooling operations have directly contributed to the quality of Moroccan clementines.
Seald Sweet’s CEO, Mayda Sotomayor concurs, “We have been developing our Moroccan clementine programs for over fifteen years. In that time, we have seen both suppliers and exporters become better and better with the production and delivery of the overall product. They realize what a competitive market we have in the U.S.”
Early color and eating quality on Moroccan products have both been good this season, says Anderson, who adds that a slight shortage of Spanish supply, combined with strong holiday season demand, has “opened up a bit of a window” for Moroccan imports. “Thanksgiving demand is good,” Anderson notes. “The market has been steady.”
“We have good opportunities and volume for promotions on easy-peelers this season," adds Kim Flores, also with Seald Sweet. “We are looking forward to a good season.”
