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Moroccan Cuisine
Moroccan Cuisine has influences from around the Africa, Middle East, and Europe due to its close location to all of these regions geographically. This geographical location gives Morocco easy access to trade products and ideas, seen with the vegetable seed controversies currently happening, to all of the locations. Common crops found in the region include carrots, beans, peas, and onions. The region often uses dryland farming and there are currently large debates about agronomic vs. agricultural crop growth. In terms of food security in Morocco, the agriculture industry provides security for a significant part of the population with the physical food, a spot in the workforce, and ultimately income as well. Morocco hosts outdoor food markets in secluded areas, causing men to do the grocery shopping for households. In Morocco's early history, a lot of origins for crops like wheat were destroyed by drought which set the country up for a period of hunger and recovery that still exists a bit today. Due to this current state of hunger, during the 1980s Northern African government began making movements toward food security in their policy amendments.
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