Moroccan avocados for buyers in France

We find and verify avocado suppliers around Larache for buyers in France, and introduce you once we have seen the farm, the packhouse and the paperwork ourselves.

Who buys avocados in France

  • Saint-Charles International (Perpignan)
  • Marché international de Rungis
  • Retail and food-industry buyers nationwide

Getting it to France

Produce from the Loukkos travels by refrigerated truck through Tanger Med and across the Strait of Gibraltar into Europe, so fresh lots reach France in a matter of days.

Transit time (approx.)
About 2 days by road to Perpignan and 2–3 days to the Paris region (Rungis).
Entry and controls
Trucks enter the EU at the border control post in Algeciras (Spain), where plant-health and marketing-standard checks are done. In France, the DGCCRF and DGAL carry out further controls.

Documents to expect

  • Phytosanitary certificate issued by ONSSA (fresh produce)
  • Certificate of origin (EUR.1 or equivalent) where the importer uses the EU–Morocco preferences
  • Residue analyses showing compliance with EU maximum residue levels (MRLs)
  • Commercial invoice, packing list and CMR

General guidance only. Requirements change and depend on the product, so confirm them with your importer, forwarder and the destination authority.

Questions buyers ask

When are Moroccan avocados available?

Fresh avocados from the Loukkos are available from November to April.

Can you supply avocados to buyers in France?

Produce from the Loukkos travels by refrigerated truck through Tanger Med and across the Strait of Gibraltar into Europe, so fresh lots reach France in a matter of days.

How long does shipping avocados to France take?

About 2 days by road to Perpignan and 2–3 days to the Paris region (Rungis).

Who checks imported avocados in France?

Trucks enter the EU at the border control post in Algeciras (Spain), where plant-health and marketing-standard checks are done. In France, the DGCCRF and DGAL carry out further controls.

What to ask a avocado supplier, packaging and how we work →