{"id":10082,"date":"2024-12-10T13:33:25","date_gmt":"2024-12-10T12:33:25","guid":{"rendered":"https:\/\/www.foodmagazine.ma\/?p=10082"},"modified":"2024-12-10T13:33:26","modified_gmt":"2024-12-10T12:33:26","slug":"gestion-halieutique-une-visite-strategique-au-port-de-dakhla","status":"publish","type":"post","link":"https:\/\/www.foodmagazine.ma\/?p=10082","title":{"rendered":"Gestion halieutique : une visite strat\u00e9gique au port de Dakhla"},"content":{"rendered":"\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"563\" src=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2024\/12\/WhatsApp-Image-2024-12-08-at-20.41.49.jpg\" alt=\"\" class=\"wp-image-10083\" srcset=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2024\/12\/WhatsApp-Image-2024-12-08-at-20.41.49.jpg 1000w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2024\/12\/WhatsApp-Image-2024-12-08-at-20.41.49-300x169.jpg 300w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2024\/12\/WhatsApp-Image-2024-12-08-at-20.41.49-768x432.jpg 768w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n\n<p>Accompagn\u00e9e d\u2019une d\u00e9l\u00e9gation compos\u00e9e de responsables locaux et internationaux, Mme Zakia Driouich, secr\u00e9taire d\u2019Etat charg\u00e9e de la p\u00eache, a effectu\u00e9 une visite officielle au port de p\u00eache de Dakhla le 5 d\u00e9cembre, afin d\u2019\u00e9valuer les progr\u00e8s des projets li\u00e9s \u00e0 la valorisation des produits halieutiques \u00e0 haute valeur ajout\u00e9e.&nbsp;<\/p>\n\n\n\n<p>Au cours de cette visite, les syst\u00e8mes d\u2019eau de mer r\u00e9frig\u00e9r\u00e9e (RSW) ont retenu l\u2019attention. Ces syst\u00e8mes permettent en effet, un d\u00e9chargement efficace et un contr\u00f4le pr\u00e9cis des quotas de p\u00eache, en pesant les captures directement pomp\u00e9es depuis les cales des navires vers les camions d\u00e9di\u00e9s.<\/p>\n\n\n\n<p>Ce dispositif impliquant 30 navires RSW de p\u00eache, illustre l\u2019engagement du Minist\u00e8re en faveur d\u2019une gestion rigoureuse et durable des ressources halieutiques, conform\u00e9ment \u00e0 la strat\u00e9gie Halieutis. Il vise \u00e0 garantir un approvisionnement r\u00e9gulier des unit\u00e9s industrielles locales, optimisant ainsi la cha\u00eene de valeur tout en assurant une gestion responsable des captures.<\/p>\n\n\n\n<p>Cette visite a \u00e9galement \u00e9t\u00e9 l\u2019occasion de constater les impacts positifs des investissements r\u00e9alis\u00e9s dans les infrastructures portuaires de Dakhla, qui jouent un r\u00f4le crucial dans l\u2019\u00e9conomie maritime r\u00e9gionale et nationale. Le port reste un pilier strat\u00e9gique pour la consolidation de l\u2019industrie halieutique au Maroc, r\u00e9pondant aux objectifs de durabilit\u00e9 et de performance fix\u00e9s par les autorit\u00e9s comp\u00e9tentes.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Accompagn\u00e9e d\u2019une d\u00e9l\u00e9gation compos\u00e9e de responsables locaux et internationaux, Mme Zakia Driouich, secr\u00e9taire d\u2019Etat charg\u00e9e de la p\u00eache, a effectu\u00e9 une visite officielle au port de p\u00eache de Dakhla le 5 d\u00e9cembre, afin d\u2019\u00e9valuer les progr\u00e8s des projets li\u00e9s \u00e0 la valorisation des produits halieutiques \u00e0 haute valeur ajout\u00e9e.&nbsp; Au cours de cette visite, les &hellip;<\/p>\n","protected":false},"author":1,"featured_media":10083,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,2],"tags":[],"class_list":["post-10082","post","type-post","status-publish","format-standard","has-post-thumbnail","","category-a-la-une","category-actus-maroc"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/10082","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=10082"}],"version-history":[{"count":1,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/10082\/revisions"}],"predecessor-version":[{"id":10084,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/10082\/revisions\/10084"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/media\/10083"}],"wp:attachment":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=10082"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=10082"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=10082"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}