Welcome to COCO NOW!: freshness comes to Agadir

Today in Morocco, drinking fresh coconut water means consuming a nut imported from Asia after 55–65 days at sea, soaked in antioxidants, sold for up to 94 MAD — or settling for a sterilized can that lost taste and electrolytes.

Our answer fits in one sentence: bring the nut closer to the consumer. Young coconuts from Ivory Coast in 8–12 days at sea, raw extraction in Agadir, immediate chilling to +2 °C, served in the fruit or short-circuit to regional hospitality.

And because a coconut is more than its water, every shell counts: durable containers, oyster mushrooms, biosourced panels from the Souss. Follow the journal for launch behind-the-scenes.