Morocco is one of the leading exporters of fresh fruit and vegetables to Europe — tomatoes, citrus, berries, green beans and more — and is opening new markets as far as North America and Asia. For a perishable product, logistics is not a cost line: it decides whether the goods arrive sellable. Three things matter: the right documents, an unbroken cold chain, and the right transport mode.
1. The documents
- Phytosanitary certificate — issued by ONSSA (the National Food Safety Office), it certifies that plant products meet the plant-health requirements of the importing country. Requirements differ by product and destination, and some markets require prior approval of the product and the exporter.
- Technical/quality control — the EACCE is the public body in charge of coordinating and controlling the quality of agricultural and agri-food exports.
- Certificate of origin (e.g. EUR.1 for the EU) to benefit from preferential duties.
- Sanitary certificate for products of animal origin, such as fish and seafood.
- The usual commercial and transport documents: invoice, packing list, and the B/L, AWB or CMR.
The key is timing: certificates have to be ready when the goods are loaded, not after. A missing document can keep a refrigerated container waiting at the port while the produce ages.
2. The cold chain
A cold chain is only as good as its weakest link. The product must be pre-cooled to its target temperature before loading — a reefer container is designed to maintain temperature, not to cool down warm produce.
| Range | Typical products |
|---|---|
| Frozen (–18 °C and below) | Frozen fish, frozen vegetables and fruit |
| Chilled (0 to +4 °C) | Fresh fish, many leafy vegetables, berries |
| Cool (+6 to +12 °C) | Citrus, tomatoes, peppers, cucumbers (varies by product) |
Exact set points depend on the product and variety — the exporter or agronomist should define them. Ventilation and humidity settings also matter: many fruits release ethylene, which speeds up ripening if it is not vented.
3. Choosing the transport mode
- Refrigerated truck to Europe — the backbone of Moroccan fresh exports, via the ferry crossings to Spain. Door to door in a few days, with temperature control end to end.
- Reefer container by sea — for longer distances and large volumes, through Tanger Med or Casablanca.
- Air freight — for high-value, short-shelf-life products (berries, fresh fish, flowers) to distant markets.
Good practices
- Pre-cool the product and the container before loading.
- Load quickly, with air flow around the pallets — do not block the floor channels.
- Use a temperature data logger in the load as independent proof.
- Prepare the certificates in advance and check the destination’s requirements each season.
- Plan clearance at destination before departure, so the goods do not wait.
Our perishable logistics service
We handle perishable cargo by reefer truck, reefer container and air, with documents prepared in advance and fast-track customs. Tell us your product, volume and market.
