Culinary argan oil has deep roots in Moroccan food culture, yet outside Morocco it is still often misunderstood. For many international consumers, argan oil is still associated first with cosmetics, while the culinary version remains less recognized as a premium food ingredient with its own history, production method, and flavor.
That question of recognition is part of the discussion at the 8th International Argan Congress in Essaouira, taking place from today (May 8) to May 10, 2026. The congress is held under the high patronage of His Majesty King Mohammed VI. This year’s program focuses on the future of the argan sector, from the traditional arganeraie to arganiculture, with the argan tree positioned as an important pillar for water resilience, ecosystems, territories, and local communities.
As part of the scientific program, Wim Reinders, founder of Culinary Argan Oil, will present:
“From the ABR to the Global Tables: Understanding a Valorization Gap in Culinary Argan Oil.”
The presentation is listed in the congress section dedicated to the valorization of argan products, including health, nutrition, chemistry, and technology.
For Culinary Argan Oil, this subject is central. Authentic culinary argan oil is not simply another specialty oil. It is connected to traditional knowledge, artisanal roasting, women’s cooperatives, and a landscape where the argan tree carries both economic and environmental importance.
The valorization gap is not only about awareness. It is also about helping people understand why culinary argan oil is different from cosmetic argan oil, why the roasted culinary version has a distinctive nutty profile, and why authentic production carries a value that cannot be reduced to price alone.
Culinary argan oil deserves to be understood at the table, not only recognized on the shelf.
We look forward to the discussions in Essaouira and will share more after the congress.