Proud to have been part of this milestone for nutrition science in Morocco 
This week, the Haut-Commissariat au Plan (HCP) and the FAO officially unveiled the first-ever Moroccan Food Composition Table (Table Marocaine de Composition des Aliments – TMCA), presented in Rabat. I had the honor of being part of the expert team that worked on building this reference table, and of attending the presentation event.
This is a long-awaited resource for nutrition professionals and researchers in Morocco. The TMCA documents 1,001 foods and more than 50 Moroccan recipes across 43 nutritional constituents, including energy, proteins, lipids, carbohydrates, vitamins, minerals, and fiber.
Why it matters:
It gives Morocco, for the first time, harmonized national data on the foods people actually eat every day.
It will help convert quantities reported in consumption surveys into reliable energy and nutrient intakes, giving policymakers a real tool to spot deficiencies, excesses, and disparities across regions and social groups.
It was built in line with the National Household Living Standards Survey (ENNVM 2025-2026), so its data can be used to strengthen that survey’s findings too.
It doesn’t stop at raw ingredients — it also captures Moroccan culinary specialties. Think harira, seven-vegetable couscous, rfissa, olive meat tajine, zaalouk, and energy-dense staples like amlou, zammita, and ghreyba, giving a much more accurate picture of national eating habits.
The workshop brought together the HCP, the FAO, the Ministry of Health and Social Protection, the Ministry of Agriculture, and researchers and academic institutions, all working toward one goal: making the TMCA a true reference tool for evidence-based nutrition, public health, research, and food security policy in Morocco.
Grateful to have contributed to something that will shape nutrition research and policy for years to come.
