Our varieties

The three varieties destined for export are the result of a lineage that goes back millennia. Moroccan expertise and savoir-faire have been passed down from generation to generation in order to offer fruit whose quality is incomparable.

Fine clementine

Round in shape, with a lovely orange colour, this clementine has one of the thinnest peels, a delightful, seedless flesh and a wonderfully fragrant and delicious taste.

Nour clementine

With a rougher, easy-to-peel skin, the Nour has a prominent stalk yet an incredibly sweet taste with very little tartness.

Nadorcott mandarin

With its flattened shape and thin, easy-to-peel skin, the Nadorcott melts in the mouth with a unique taste featuring the perfect balance between sweet and tart.


Besides its shiny orange colors, the best way to choose your clementine or your mandarine is to gently pick up the fruit. The heavier it is in your hand, the juicier it will be. It should also be firm, with an even peel.

How to keep them?

They’re good for one week at room temperature. If you’ve bought a case, we recommend that you keep some in the refrigerator, to preserve their freshness a little longer. Remember to take them out of the fridge a few hours before you intend to eat any; they’ll be juicier that way.

History of citrus in Morocco

The first traces of citrus date back over 4,000 years. These fruits almost all originate in South East Asia. They ended up travelling the world because of invasions, conquests and explorations. The very first major “wave” occurred in 326 BC, aided by the troops of Alexander the Great.

/Histoire des agrumes du Maroc

In 1497, the discovery of maritime passages in the southern hemisphere brought Asian citrus fruits to Europe. These fruits were then enjoyed and carried by sailors to combat scurvy, the bane of all seafarers. On his second voyage to the New World, Christopher Columbus brought them to the American continent.

Citrus fruits landed on Moroccan soil in the 7th century. The mild climate was ideal for growing this type of fruit. Today, Morocco grows over a dozen varieties produced in different regions of Morocco.

Where does the name “mandarin” come from?

There are various stories about the name’s origin, but all versions have one source in common: the legendary Chinese high officials known as mandarins. Some speculate that the fruit was given the name because it was said that Chinese mandarins, in particular, loved it. Others claim that it’s because the fruit is the same colour as the mandarin’s official robes… there’s even the story that the fruit looks like a mandarin’s face.

Where does the name “clementine” come from?

In the early twentieth century, Father Clement, who worked in the church nursery, discovered a completely different tree thriving among his mandarins. A natural cross between a mandarin flower and orange pollen, the tree provided exceptionally juicy and sweet fruit. Naturally, the fruit was baptised “clementine”; an homage to the man who discovered it.

Regions of production

We are proud to present the regions where Moroccan citrus fruit is cultivated. Each region enjoys exceptional climate conditions that result in fruit with superior taste.

A 31% Souss Massa
Citrus fruit cultivated: Fine clementine – Nour clementine – Nadorcott mandarin
B 17% Orientale
Citrus fruit cultivated: Fine clementine
C 17% Tadla
Citrus fruit cultivated: Fine clementine – Nour clementine – Nadorcott mandarin
D 21% Gharb
Citrus fruit cultivated:Fine clementine – Nour clementine – Nadorcott mandarin
E 7% Haouz
Citrus fruit cultivated:
Fine clementine Fine – Nour clementine Nour – Nadorcott mandarin


Our production of clementines and mandarins stretches from October to April. The Fine clementine is the “early riser”, while the Nour and the Nadorcott mandarin are harvested from January to April.