Calls grow in Morocco to legalize and regulate traditional alcohol 'Mahia'

Moroccan civil society groups are calling for the legalization and formal regulation of “mahia,” a traditional alcoholic beverage long produced informally across the country.

Advocates argue that recognizing and structuring the distribution of mahia under a legal and health-compliant framework would reduce its economic and public health risks while safeguarding it as part of Morocco’s cultural heritage.

Supporters of the initiative warn that delaying action could leave the product vulnerable to appropriation by other countries, as has happened with other elements of Moroccan heritage.

They emphasize that mahia is more than a traditional drink, it is a culturally and historically significant spirit that deserves protection from misrepresentation or illicit exploitation.

A Cultural Product at Risk

Bouazza El Kharrati, president of the Moroccan Consumer Rights League, told Hespress AR that ignoring the reality of mahia production is tantamount to “hiding the sun with a sieve.”

“This product has deep cultural and industrial roots in Morocco. It was first produced by Moroccan Jews centuries ago and its techniques have since spread through other communities,” El Kharrati said. “It is imperative to protect it before it becomes subject to cultural appropriation, as has happened with many other Moroccan traditions.”

He called for the debate to move beyond the binary of acceptance or prohibition, and toward establishing a clear legal framework that includes health and tax regulation. “Many poisoning and death cases are linked to toxic substances used in the unregulated preparation of mahia,” he added.

El Kharrati also highlighted the fiscal opportunity: “By continuing to ignore this reality, the state is missing out on valuable tax revenue—especially at a time when it is seeking additional resources to support the national budget.”

He argued that legalizing mahia, similar to the recent legalization of cannabis cultivation in certain regions, could transform an informal sector into a legitimate economic contributor.

“Everything that is banned becomes more desirable,” El Kharrati noted. “That leads to widespread consumption of unsafe, counterfeit products made in dangerous conditions. Failing to regulate this market only pushes it into chaos.”

He urged the launch of a national dialogue to preserve and promote traditional local products before other countries move to claim them.

Public Health and Regulation

Ahmed Biyoud, founder and president of the consumer association With the Consumers, said the widespread availability of mahia produced in unsafe conditions poses a direct threat to public health.

“Many of these homemade versions are manufactured in environments that lack the most basic safety standards,” Biyoud told Hespress AR. “What is being sold on the black market may contain toxic substances that can lead to poisoning or even death.”

He called for harsher penalties for those found guilty of producing or distributing bootleg mahia, including the confiscation of the property used in its manufacture. “Lax enforcement not only endangers individual health, but also undermines the state’s efforts to combat the informal economy,” he said.

Biyoud urged the government to develop clear guidelines for licensing and production that meet public health standards, under the supervision of relevant authorities. He specifically highlighted the importance of involving the National Food Safety Office (ONSSA) in overseeing the regulation of the sector.

“Consumer protection cannot be separated from market regulation,” he concluded, calling for a broad national conversation on how to transform mahia from a hidden risk into a safe, legal, and economically beneficial product.

He pointed to an existing local initiative in Casablanca as a possible model for broader reform—one that protects public health while preserving Moroccan traditions.