Moroccan Economy

Morocco’s economic freedom score is 59.6, making its economy the 90th freest in the 2013 Index. Its score is 0.6 point worse than last year, with large declines in the control of public spending and trade freedom that outweigh gains in investment freedom and labor freedom. Morocco scores about the world average and is ranked 9th out of 15 countries in the Middle East/North Africa region.

Morocco’s steady improvement in economic freedom has come to a halt. Critical development challenges include lingering widespread corruption and relatively high government spending. Budget deficits continue, and public debt has surpassed 50 percent of GDP. Undermining ongoing anti-corruption efforts, the judicial system remains inefficient and vulnerable to political influence.

By and large, Morocco has taken steps to integrate its economy into the global marketplace. The economy performs relatively well in investment freedom and business freedom. Procedures for conducting a business have become streamlined, and foreign investment is generally welcome in many sectors, although the investment regime needs more transparency to spur dynamic growth.

BACKGROUND

Morocco, a constitutional monarchy with an elected parliament, has been a key Western ally in the struggle against Islamist extremism. King Mohammed VI responded to popular calls for democracy and protests against corruption and high food prices by authorizing a commission to propose amendments to the constitution. Those amendments, designed to increase the power and independence of the prime minister, as well as protections for human rights, were approved in a July 2011 referendum. The Justice and Development Party won a plurality in the November 2011 parliamentary elections and became the first Islamist party to lead a Moroccan government, although the king, who is the chief executive, retains significant power. Morocco has a large tourism industry and a growing manufacturing sector, but agriculture accounts for about 20 percent of GDP and employs roughly 40 percent of the labor force.

RULE OF LAWVIEW METHODOLOGY

Property Rights40.0 

Freedom From Corruption 34.0

Private ownership is permitted in all sectors except for a few, like phosphate mining, that are reserved for the state. With few exceptions, private entities may freely establish, acquire, and dispose of interests in business enterprises. The judiciary is influenced by the king, and adjudication of cases can be slow. A new government that took office in 2012 pledged to make the fight against corruption one of its key priorities.

LIMITED GOVERNMENTVIEW METHODOLOGY

Government Spending64.3

Fiscal Freedom71.4

The top income tax rate is 38 percent, and the top corporate tax rate is 30 percent. Other taxes include a value-added tax (VAT) and a gift tax. The overall tax burden equals 22.8 percent of GDP. Government spending has increased to 34.5 percent of total domestic output. The budget has been in deficit, and public debt has climbed to over 50 percent of GDP. High youth unemployment has prompted increased government spending to create jobs.

REGULATORY EFFICIENCYVIEW METHODOLOGY

Business Freedom76.4

Labor Freedom30.1

Monetary Freedom78.9

Procedures for setting up private enterprises have been further streamlined. Launching a business takes six procedures and 12 days, and no minimum capital is required. However, the cost of completing licensing requirements is still over twice the level of average annual income. Labor market rigidity continues to discourage dynamic job growth. Monetary stability has been maintained with relatively modest inflation.

OPEN MARKETS VIEW METHODOLOGY

Trade Freedom70.8

Investment Freedom70.0

Financial Freedom60.0

The trade-weighted average tariff rate is 7.1 percent, and inefficient customs procedures further increase the cost of trade. Foreign investment is welcome, but sector restrictions continue, particularly in areas where the state maintains a monopoly. The financial sector is fairly well developed in comparison to other economies in the region, with banking intermediation increasing gradually. Credit costs remain relatively high.

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The cuisine of Morocco

The cuisine of Morocco is rated among the best in the world, and rightly so. There are few places where food is more carefully and artistically prepared, more delightfully served, and more enjoyed than in this country.

Cooking in Morocco falls into two specific categories. The first, intended for important guests, is the work of skilled chefs. It requires such intensive supervision that the host does not participate. He merely oversees the banquet with his sons and servants. No women are present. The men squat on mattresses or pillows around low, beautifully inlaid tables. A silver ewer of perfumed water is taken around and poured over three fingers of the right hand of each guest.

The host claps his hands and the meal begins. One course after another- each delicacy is served until Chban- complete satiation- is achieved. Again the silver ewer filled with warm water is presented to clean the mouth, lips, and hands. The meal is a feast for the gods and indeed it begins and ends with Bsmillah--God's blessing.

In the second category of cookery are the wonderful dishes prepared with loving care by the mistresses- Dadas- of the homes. Here, where time does not seem to count, she spends hours with her glazed earthenware and copper cooking dishes and her kanoun, the movable clay brazier. Her kitchen is austere, and the charcoal which perfumes the kebabs and allows the sauces to simmer is the only source of heat. There are no chairs. A folded carpet serves as a seat. The Dada is dressed in a long colorful robe tucked up in front and her wide sleeves are held in place with a twisted cord.

The scents of coriander, cumin, saffron, marjoram, and onion mingle with the pungency of olive oil and the sweetness of sandalwood, mint, and roses, delighting the senses.

How a Dinner is Served in Morocco

A hostess in Morocco might take a week to prepare a suitable dinner for her honored guests. The meal often consists of as many as fifty courses. It would take a full day just to make Bstilla- a crisp pastry, rolled as thin as tissue paper, filled with chicken in a mixture "sweet and peppery, soft and violent."

The dinner starts with Bstilla, followed by the typical brochette or kebab flavored with bits of beef or lamb fat. Next comes the Tajine, chicken or meat in a spicy stew which has been simmered for many hours, and it is served with a flat bread called Khubz.

In Morocco, as in most Arab lands, every household makes its own bread. It is made from semolina flour without shortening or milk. An invocation to God is made before commencing the sacred act of kneading. When the bread has been properly shaped, each family puts its own mark or stamp on it before sending it via the children to a common bakery oven. After the Tajine, a Batinjaan- eggplant salad or chopped tomato salad- is served as a separate course. Then comes Couscous, that marvelous Moroccan national dish made of semolina, cooked to perfection, each grain separate from the other. The dinner is completed with slices or wedges of peeled melon, pastries made with honey and almond like the Middle Eastern Baklava, and finally a small glass of mint tea. The dinner following is a very much simplified version, but it is delicious and will give you the "feel" of Morocco. Once you have made the Couscous, it may very well become one of your favorite dishes. This is a delightful dinner to prepare and serve.

How You Can Present a Moroccan Dinner

If feasible, use a low table with cushions on the floor. (Be sure to advise your guests to dress comfortably.) Cover the low table with a bright brocaded cloth and provide your guests with thick towels to cover their knees. You might want to place floral bouquets around the room, but do not have a centerpiece on the table.

Before serving the dinner, walk around the table with an attractive pitcher (silver if possible) filled with warm water which has been scented with cologne or a few drops of perfume. Carry a Turkish towel over your left arm and a small basin in your left hand. Pour a little water over the fingers of each guest, catching the water in the small basin.

Serve tiny kebabs first (with or without a fork) on small plates. As soon as the kebabs have been eaten, remove the plates. The salad may be served as a separate course or may accompany the Couscous. If you serve it separately place the salad (with a fork) in front of each guest. In Morocco, the Couscous is served in a large platter and each guest eats directly from it with a large spoon or he may roll the Couscous up in little balls and pop them into his mouth, but don't expect your guests to do this. You may prefer to place extra plates in front of your guests and ask them to serve themselves.

Slices of melon, watermelon, or cantaloupe speared with toothpicks (no plates) are served in a platter right after the Couscous. You might also serve the mint tea at this time, or wait until later to serve it with the honey pastries.


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The beaches of Morocco

The beaches of Morocco

Whether you’re looking for a relaxing break sunbathing on the beach or the thrills and spills of surfing, the beaches of Morocco are guaranteed to satisfy your wishes. Morocco boasts miles and miles of clean, unspoilt beaches bathed by the Atlantic and the Mediterranean. From Saïdia to Tangier, the Mediterranean coast alone has 120 beaches, and there are a further 238 from Tangier to Essaouira and 54 from Agadir to Dakhla.

The Atlantic coast, ideal for water sports

If you’re keen to indulge in some surface water sports, then head for the magnificent Atlantic coast. The bay of Dakhla and Agadir are the perfect choice for lovers of wind-driven sports. The trade winds blow from late March to mid September, making this the perfect season to travel to this bay to enjoy windsurfing, wakeboarding, kitesurfing or surfing, safe in the knowledge that the waves will rise to the occasion!

The city of Agadir lies on Morocco’s Atlantic coast, bounded by Essaouira and Marrakech as well as the Atlantic Ocean. The 7 kilometre long beach, with its golden sands, crystal-clear waters and spectacular sunsets, draws thousands of tourists each year. They come to enjoy the endless possibilities this beach has to offer; in addition to the water sports listed above, it also has excellent inland sporting facilities such as tennis courts and golf courses.

Watching the sun setting over the beaches of Morocco is a truly breathtaking experience, with golden sandy beaches in the foreground, the calm waters of the Atlantic behind them and the magnificent sun at dusk in the background. An unforgettable sight that will remain fixed in the mind’s eye of everyone with even just a touch of sensitivity.

The Mediterranean coast, calm waters bathing cliffs set in stunning natural landscapes.

The Mediterranean coast is ideal for underwater fishing (for grouper and other Mediterranean species), as well as for scuba diving. Between Tangier and Al Hoceima the sea is kinder and calmer, and the beaches are more secluded. Some are close to traditional fishing villages set against paradisiacal backdrops. The beaches of Tetouan include Martil, Cabo Negro (a stunning beach which also has the added attraction of Cabo Negro Lighthouse, situated a kilometre away, with spectacular views of the sea) and Costa de los Ghomara (a quiet and secluded area that stretches as far as the mouth of the Oued Laou and the magnificent beach of Targhan), and Playa Quemado, one of the finest in Morocco.

Saïdia deserves a special mention. It is known as the Blue Pearl of the Mediterranean because in addition to the beauty of its coastline it also enjoys a particularly mild microclimate in winter. Lying opposite the border with Algeria, visitors can stroll among the mimosas and eucalyptus trees that line the beach, sunbathe freely and especially bathe in the turquoise waters that have an immediate calming effect. Saïdia is set to become one of the Mediterranean’s most popular spa destinations.

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