Morocco champions food security at UN forum, highlighting Africa’s potential

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Held under the theme “SDGs in action: Shaping the Africa we want,” the event emphasized partnerships for tackling poverty, food sovereignty, and climate change.

 

The initiative, co-organized by Morocco’s UN mission and the OCP Group, a leading phosphate producer, brought together key figures. UN Deputy Secretary-General Amina Mohammed and Moroccan Ambassador Omar Hilale delivered opening remarks, followed by a detailed presentation from OCP Group Chairman Mostafa Terrab. Ambassadors from various African nations, including Ethiopia, Rwanda, Nigeria, and Kenya, participated alongside representatives from international organizations and media.

 

Ambassador Hilale reaffirmed Morocco’s unwavering dedication to ending hunger and fostering sustainable agriculture in Africa. He emphasized that food security remains a core priority for the continent, and Morocco is actively sharing its agricultural expertise through South-South cooperation, aligning with the 2021 UN Food Systems Summit recommendations.

 

Mr. Terrab shed light on the continent’s ongoing “green revolution,” underlining the critical need for Africa to produce its own fertilizers using its rich natural resources. He highlighted that while arable land is decreasing globally, a staggering 60% of uncultivated reserves lie in Africa, positioning it strategically for global food security.

 

Mr. Terrab revealed the OCP Group’s multi-faceted strategy across Africa. Through their efforts, 65% of fertilizers used on the continent are now manufactured locally. He emphasized the importance of Africa continuing on this path to achieve food security, address climate change (aligned with UN SDG 13), and promote more sustainable agricultural practices.

 

This high-level meeting served as a platform for Morocco to showcase its commitment to African food security alongside the vast potential within the continent itself. Collaboration and utilizing Africa’s own resources were highlighted as key elements in achieving sustainable food systems for the future.

 

SOURCE: APA NEWS