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Morocco mandarins are known for their sweet taste as well as its high quality. They are consumed locally as well as in the global market. Other than being consumed as fresh fruit, cosmetic and health products are also processed. 

The Morocco mandarins’ trees are small in size than sweet oranges or may be equal in size depending on different varieties. The tree can approximately reach a height of 7.5 meters and spread widely. It is thorny, has slender twigs and lanceolate leaves with rounded teeth and narrowly winged petioles. Morocco mandarins’ flowers appear singly, or some are together in the leaf axils. Its fruit is oblate, and when ripe it is bright orange or red-orange. It can easily separate from the segments and has smaller seeds pointed at one end and green in the side.

The Morocco mandarin orange originated from the Philippines and southeastern Asia. It is grown in India, Japan, and China, while in Australia it’s planted for home consumption. The morocco mandarin originated from a different introduction, where a variety of canton took to the United Kingdom in 1805 and was adopted in the Mediterranean area for cultivation and by 1850 was well established in Italy. The Italian consul in 1840 and 1850 then planted it in New Orleans. It was later carried to Florida and then reached California.

The Mandarin is of three types namely Satsuma, Mandarin and Tangerine

The Satsuma orange originated in Japan 350 years ago. The fruit is cold-resistant and can survive in 12º to -11.11º Celsius, it is more resistant than any other sweet orange. 

Mandarin is a sweet, brilliant red-orange fruit that is insipid and seedy. Has been grown as an ornamental at climate range of 4º Celsius to as low as -15.56º Celsius making it a cold resistance mandarin. 

Tangerine mandarin originated from China and planted in the city of Tangier in Morocco where it thrived well and named after the town. The fruit has a sour taste.

Morocco mandarins’ oranges are, to a great extent more cold hardy than the sweet orange, and their tree is additionally tolerant to drought. The fruits are smooth tender and readily damaged by cold. 

Morocco mandarin exported as fresh fruits. Upon maturity, harvesting for export mandarins’ begins before they start acquiring their orange, red colour, which signifies its ripening since the fruit is perishable to prolong their shelf life.

They are harvested by hand and by picking the fruit from the branch. The fruit will then continue to ripen off of the main plant. 

The fruit is then packed in shipping cartons after being washed, waxed and sunburst. Before export, they are stored in controlled temperatures of 5 degrees to slow down the ripening process. However, mandarins transported by air can be sent as 50% ripe.

The Fruits are stored in perforated polyethene bags and remain marketable for 21 days at room temperature and held at 5º Celsius to retain quality for at least 31 days.

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