@article{AitElMekki:331473,
      recid = {331473},
      author = {Ait El Mekki, A. and Jaafari, S. and Tyner, W.},
      title = {Economic Competitiveness of the Meat Sub-sector in  Morocco: The Case of Beef and Poultry},
      address = {2006},
      pages = {12},
      year = {2006},
      note = {Presented at the 9th Annual Conference on Global Economic  Analysis, Addis Ababa, Ethiopia},
      abstract = {The meat sub-sector is among the most important  agricultural sub-sectors in Morocco. Since the middle of  the 1980s, red meat and poultry underwent deep reforms, all  related to trade and price liberalization. Nowadays, with  the prospects of growing market liberalization in the  context of multilateral (WTO) and bilateral (FTA with the  US, the Association Agreement with the EU) agreements, the  question of the domestic meat competitiveness is being  raised more than before. The objective of this paper is to  contribute to answering that question using appropriate  quantitative tools. The methodology is based on the  value-chain concept and uses nominal and effective  coefficients along with the domestic resource coefficient  (DRC) to assess domestic comparative advantage. Policy  Analysis Matrix (PAM) allows us to implement alternative  policy experiments related to bilateral and multilateral  commitments. The calculation of the cost-competitiveness  index shows that Moroccan beef (Standard bone-in meat) and  poultry could not compete with French and American  products. However, Moroccan beef remains relatively more  competitive than poultry. Besides, the DRC is 1 for beef  and 1.34 for poultry meaning that Morocco seems to have no  comparative advantage in producing poultry while neutrality  is registered for beef. Lastly, among interesting policy  experiments, the combined scenario of an import tariff  reduction, currency devaluation and a technical progress  shows the best impact on the domestic meat competitiveness.  In fact, with this scenario which aims at larger Moroccan  market openness, the DRC improves by 21% for beef and 31%  for poultry. This is also the only experiment that allows  probable comparative advantage for poultry in Morocco.},
      url = {http://ageconsearch.umn.edu/record/331473},
}