The pomegranate (Punica granatum L.) is an ancient fruit native to the Mediterranean region, prized for its sweet-tart flavor, vibrant red color, and rich nutritional value. It is widely consumed fresh or processed int juice, syrup, molasses, oil, and cosmetic extracts due to its high antioxidant and vitamin content. In Morocco, pomegranate cultivation thrives mainly in the regions of Béni Mellal-Khénifra, Marrakech-Safi, Fès-Meknès, and Tadla, where the favorable climate and fertile soils produce fruits of exceptional quality. Traditional Moroccan varieties such as Sefri, Kharazi de Bzou, Laroussi de Fès, Mesri, Zhéri, Ruby, and Jaune Marrakech are well known for their sweetness, juiciness, and bright color, making them highly valued for both fresh consumption and processing. Today, Moroccan pomegranates are increasingly exported to international markets, recognized for their superior taste, natural antioxidants, and growing economic potential.