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Moroccan Beach Offers Disabled People Opportunity to Swim on Floating Chairs

Small blue fishing boats crowded together in harbour with white medina walls in background, Essaouira, Morocco. (Getty Images)
Small blue fishing boats crowded together in harbour with white medina walls in background, Essaouira, Morocco. (Getty Images)
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Moroccan Beach Offers Disabled People Opportunity to Swim on Floating Chairs

Small blue fishing boats crowded together in harbour with white medina walls in background, Essaouira, Morocco. (Getty Images)
Small blue fishing boats crowded together in harbour with white medina walls in background, Essaouira, Morocco. (Getty Images)

A row of wheelchairs floats on the water in a beach in the northern Moroccan city of Tangier, awaiting the arrival of disabled visitors wishing to swim in the sea.

Alongside the chairs, a team of volunteers is waiting to drive wheelchairs on a ramp designed to help people with disabilities move in and out of water.

These equipment and volunteers on the Dalia beach are part of an initiative aimed at supporting people with special needs who want to swim.

Once in the water, the wheelchair floats, and the volunteers surround swimmers to maintain their safety.

This summer, up to 580 visitors with special needs swam in the waters of Dalia beach, giving them the opportunity to swim freely in a controlled environment, with some swimming for the first time in their lives.

A woman, Rahimo, happily waved to her daughter with Down syndrome swimming in the sea.

"We used to see disabled people marginalized. They weren't able to enjoy like now. They had many obstacles, didn't have full freedom to enjoy the beach like others, and couldn't swim like everyone else. They have the will, and now there is a big difference," she told Reuters.

"Frankly, I like the Dalia beach, because it is the first in Morocco to bring swimming facilities," said Bilal al-Ashhab, a visitor with special needs. "In Dalia Beach, you swim like ordinary people, there is no difference. I thank the young volunteers and hope to see the initiative spread on all shores across the Kingdom.”

Services and assistance for people with disabilities on the beach are free of charge.

Najwa al-Musallam, a volunteer who helps these people, said: "Seeing them happy after swimming for the first time is our biggest reward."

The initiative was founded by Mohamed el-Hisho al-Mertah, president of the Sahel Association for Development and Culture in 2015, who noticed that people with special needs do not feel comfortable while on the beach.

"From 2015 until now, we were observing a group of families bringing their disabled members. We clearly saw that they were uncomfortable on the beach, and felt deprived. So, we launched a small initiative and helped them with modest capacities," al-Hisho said.

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Scientists in Mexico Develop Tortilla for People with No Fridge

Dr. Raquel Gomez Pliego prepares "super tortillas" at the Industrial Microbiology laboratory of the National Autonomous University of Mexico (UNAM) in Mexico City on April 10, 2025. (Photo by Carl de Souza / AFP)
Dr. Raquel Gomez Pliego prepares "super tortillas" at the Industrial Microbiology laboratory of the National Autonomous University of Mexico (UNAM) in Mexico City on April 10, 2025. (Photo by Carl de Souza / AFP)
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Scientists in Mexico Develop Tortilla for People with No Fridge

Dr. Raquel Gomez Pliego prepares "super tortillas" at the Industrial Microbiology laboratory of the National Autonomous University of Mexico (UNAM) in Mexico City on April 10, 2025. (Photo by Carl de Souza / AFP)
Dr. Raquel Gomez Pliego prepares "super tortillas" at the Industrial Microbiology laboratory of the National Autonomous University of Mexico (UNAM) in Mexico City on April 10, 2025. (Photo by Carl de Souza / AFP)

Peering through a microscope, food scientist Raquel Gomez studies microorganisms that add nutrients and preserve tortillas for several weeks without refrigerators -- a luxury in impoverished Mexican communities.

The humble tortilla is a Mexican staple, consumed in tacos and other dishes by millions every day, from the Latin American nation's arid northern deserts to its tropical southern jungle.

Most Mexicans buy fresh corn tortillas from small neighborhood shops.

The wheat flour version developed by Gomez and her team contains probiotics -- live microorganisms found in yogurt and other fermented foods.

As well as the nutritional benefits, the fermented ingredients mean the tortilla can be kept for up to a month without refrigeration, much longer than a homemade one, according to its creators.

It was developed "with the most vulnerable people in mind," Gomez, a professor at the National Autonomous University of Mexico (UNAM), told AFP in her laboratory.

Nearly 14 percent of children under five suffer from chronic malnutrition in Mexico, according to official figures.

In Indigenous communities, the figure is around 27 percent.

The tortilla developed by Gomez is not yet commercially available, but it could benefit people like Teresa Sanchez.

The 46-year-old housewife smokes meat using a wood-burning stove in her house with wooden walls and a metal roof.

Like most of her neighbors in the town of Oxchuc, in the southern state of Chiapas, Sanchez has no refrigerator, so she uses the methods handed down by her Indigenous Tzeltal ancestors.

"My mother taught me and grandparents always do it this way," she told AFP.

"Where are you going to get a refrigerator if there's no money?"

Less than two-thirds of people in Chiapas, a poverty-plagued region with a large Indigenous population, have a refrigerator -- the lowest among Mexico's 32 states.

The average maximum temperature in Chiapas rose from 30.1 to 32 degrees Celsius between 2014 and 2024, according to official estimates.

Half of its territory is considered vulnerable to climate change.

While Oxchuc is located in a mountainous, temperate area, the lack of refrigerators forces its inhabitants to rely on traditional food preservation methods.

"We think about what we're going to eat and how many of us there are. We boil it, and if there's some left over, we boil it again," Sanchez said.

Sometimes meat is salted and left to dry under the sun.

Tortillas are stored in containers made from tree bark.

For that reason, Sanchez only shops for the bare necessities, although her budget is limited anyway.

"I don't have that much money to buy things," she said.

Gomez and her team use prebiotics -- which are mainly found in high-fiber foods -- to feed probiotic cultures and produce compounds beneficial to health, she said.

Thanks to the fermented ingredients, no artificial preservatives are needed in the laboratory developed tortilla, Gomez said.

That is another benefit because such additives have potentially toxic effects, said Guillermo Arteaga, a researcher at the University of Sonora.

One of the most commonly used additives in processed wheat flour tortillas is calcium propionate, which is considered harmful to the colon's microbiota, Arteaga said.

Although her tortilla is made from wheat flour -- a type eaten mainly in northern Mexico -- Gomez does not rule out using the same method for corn tortillas, which are preferred by many Mexicans but can go bad quickly in high temperatures.

The researchers patented their tortilla in 2023. UNAM signed a contract with a company to market the food, but the agreement fell through.

Gomez, who won an award in December from the Mexican Institute of Industrial Property, still hopes to find partners to distribute her tortillas.

She is confident that even though they were developed in a laboratory, consumers will still want to eat them.