Morocco’s prickly pear cactus is facing a devastating cochineal insect infestation. This pest has drastically reduced fruit production, driving prices sky-high to over 40 MAD per kilogram.
Farmers are now turning to scientific research to develop resistant varieties, offering hope for the future of this vital sector and ensuring the continued availability of this affordable fruit.
In this regard, Abdellah Aboudrar, a National School of Agriculture researcher, revealed that Morocco has successfully developed eight new varieties of prickly pear cactus resistant to the cochineal pest.
These varieties, he said in a statement to Hespress AR, are now being multiplied and prepared for distribution to farmers to revitalize their damaged crops.
The researcher stated that the National School of Agricultural Research is now conducting thorough tests on the new cochineal-resistant prickly pear varieties.
The Ministry of Agriculture has set a goal of replanting 120,000 hectares with these resistant varieties by 2030. So far, around 7,500 hectares have been replanted.
The expert believes that cultivating resistant varieties is the best way to revive prickly pear farming, as chemical and biological controls are costly and resource-intensive.
He emphasized the need for ongoing research to track the pest’s decline and ensure that the eight new varieties perform well in different regions of Morocco.
Kamal Aberkani, an agricultural expert, explained that the cochineal insect has devastated many prickly pear plantations in Morocco.
For this reason, he said, in a statement to Hespress AR, scientists have been working to develop new, resistant varieties, a strategy that has been effective in other crops.
Aberkani pointed out that international scientific research, relying on genetic screening programs, has demonstrated success in overcoming the cochineal insect problem in prickly pear cacti and developing resistant varieties.
The expert highlighted that Morocco must now select new varieties that are resistant to this pest and, but at the same time, adapted to local climate and soil conditions.
This process, which takes into account factors such as photosynthesis, temperature, and humidity, is being overseen by the National Institute of Agricultural Research.
He revealed that it may take approximately five years before the product is ready for consumption.
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