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REPORTING MOROCCO REPORTING MOROCCO
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olives

Olive growth provides a sustainable way forward in Morocco

October 23, 2014 By Sarah Ford

Olives are more than food for vendor Mohamed Filale – they are a way of earning a living. In 30 years of working at a fruit stand in Rabat, Filale has supported himself and his family by selling one of Morocco’s most popular foods.

“We live off of the olives,” he said.

This story is the same for numerous competing vendors lining the streets in Morocco’s “souks,” or markets. Olives are a staple in the Moroccan diet, and they are also one of the country’s most prominently exported items. But a serious problem looms: the World Bank projects water availability in the Middle East and North Africa (MENA) region could drop by 50 percent per capita by 2050.

Food Tagged With: Moroccan food, Morocco, olives

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Reporting Morocco is produced by U.S. university students on an SIT Study Abroad program called Morocco: Field Studies in Journalism and New Media. They are mentored by veteran journalists from The New York Times, The Associated Press, and Round Earth Media in a program applying technology and global consciousness to produce high-impact journalism on vital social issues.

Reporting Morocco strives to be a reliable resource for news and information about Morocco.

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A pioneer in experiential, field-based study abroad, SIT (founded as the School for International Training) provides more than 60 semester and summer programs for undergraduate students in Africa, Asia and the Pacific, Europe, Latin America, and the Middle East, as well as comparative programs in multiple locations.

Morocco: Field Studies in Journalism and New Media is a program of SIT Study Abroad.

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