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The region’s agriculture has been affected by drought, which has caused a sharp decline in production across Morocco
Farmers gear up in one of Morocco’s top red pepper-producing villages every year starting in August to begin the red pepper drying season, hoping to preserve this heritage.
Oulad Ali Loued is located 25 kilometers away from the central city of Fquih Ben Salah and 296 kilometers from Rabat. It is known as the capital of red pepper and produces the most significant amount of red pepper in Morocco.
The red pepper drying season includes three main steps: harvesting, drying outdoors, and then turning the peppers into spices at a local cooperative.
However, the region’s agriculture has been affected by drought, which has caused a sharp decline in production across Morocco.
Drying ideally takes one day if the weather is sunny, but it can take up to three days in cloudy weather. After the drying stage, the peppers are moved to the cooperative, where they are transformed into spices.
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Half of the production, consisting of approximately 6 tons of both dried red pepper and red pepper powder, is exported primarily to Spain and Algeria. This involves both sweet and spicy varieties.
