In 2008, Morocco launched the plan: “Green Morocco”, to allow for food self-sufficiency of the population and the export of their sectors of excellence. The results of the plan could be seen in the Morocco Pavilion of Expo Milano 2015, entitled “A Journey of flavors.”
The route was divided according to the different regions of the country, each with its own specific food excellence. At the entrance, the panels explained the importance of agriculture for the Moroccan economy with 40 percent of the population drawing its resources from this sector.
Upon entering, you dove into the marine waters surrounding the country: a video in circular form, reminiscent of a porthole, projected images of splashing water, recalling a refreshing dip or a trip across the sea.
Clementines and almonds on the Mediterranean, figs, capers and grapes in the central region
The first area represented the region that overlooks the Mediterranean Sea. Fruits typical of that region include Berkane clementines and Tafraout almonds (Morocco is the fifth largest almond producer in the world). Following this you moved to the country’s central region where you can find Ouezzane figs. Another specialty of this area are Safi capers, of which Morocco is the number one producer and exporter to foreign markets; 98 percent of its production is for export. Finally, in the central area of Morocco, grapes were grown, (it’s the third largest African producer), in particular there were the doukali and muscat of Skhirat varieties.
Pomegranate, saffron and argan oil on Mount Atlas. Oysters, chili peppers, green beans and tomatoes along the Atlantic coast
Mount Atlas comprised the third region and is where the Sefri pomegranate grows. It is also the land of the precious Taliouine saffron (grown between 1,000 and 2,400 meters in elevation), of which Morocco is the fourth largest producer. The famous argan oil, widely used in cosmetics, also comes from the mountain areas. The fourth zone was the Moroccan Atlantic coast: here you could find seafood, including oysters, chili peppers and extra fine green beans, another specialty of which Morocco is the leading producer and exporter in the world. It is also here that the symbolic product of Moroccan cuisine grows: the tomato.
Finally, the fifth zone was the South, a vast desert area that is perceived by the senses due to the significantly hotter temperature created inside this part of the Pavilion. This arid area can also be fertile, and provides prickly pears, roses (including the Kelâat M’gouna-Dadès rose, that produces essential oils and rose water), Majhoul Tafilalet dates, one of the noblest varieties of this fruit, and the famous couscous, a preparation of five grains and still prepared by hand.
Visit the botanical garden or the bar for a mint tea
The tour ended with a stroll through the beautiful botanical garden found outside, surrounded by a stream of water. At the bar you could enjoy the delights and the sweetness of Morocco, including pastries, freshly squeezed orange juice or a nice mint tea.