{"id":10772,"date":"2025-04-08T11:32:46","date_gmt":"2025-04-08T10:32:46","guid":{"rendered":"https:\/\/www.foodmagazine.ma\/?p=10772"},"modified":"2025-04-08T11:32:46","modified_gmt":"2025-04-08T10:32:46","slug":"preservation-des-ressources-halieutiques-interdictions-de-peche-sur-le-littoral-national-durant-le-printemps-2025","status":"publish","type":"post","link":"https:\/\/www.foodmagazine.ma\/?p=10772","title":{"rendered":"Pr\u00e9servation des ressources halieutiques : interdictions de p\u00eache sur le littoral national durant le printemps 2025"},"content":{"rendered":"\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"642\" src=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2025\/04\/1743687211666.jpg\" alt=\"\" class=\"wp-image-10773\" srcset=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2025\/04\/1743687211666.jpg 1000w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2025\/04\/1743687211666-300x193.jpg 300w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2025\/04\/1743687211666-768x493.jpg 768w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n\n<p>Dans le cadre de la mise en \u0153uvre du Plan Halieutis pour une gestion durable des ressources maritimes, le Secr\u00e9tariat d\u2019\u00c9tat charg\u00e9 de la P\u00eache Maritime a annonc\u00e9, par un arr\u00eat\u00e9 minist\u00e9riel dat\u00e9 du 28 mars 2025, l\u2019interdiction de la p\u00eache au poulpe sur l&#8217;ensemble du littoral national pendant la saison printani\u00e8re 2025, soit du 1<sup>er<\/sup>&nbsp;avril au 31 mai. Cette mesure intervient apr\u00e8s consultation de l\u2019Institut National de Recherche Halieutique (r\u00e9f\u00e9rence 10.0325 du 27 mars 2025), qui a soulign\u00e9 la n\u00e9cessit\u00e9 de prot\u00e9ger cette ressource.<\/p>\n\n\n\n<p>L&#8217;arr\u00eat\u00e9 pr\u00e9voit \u00e9galement une interdiction temporaire de la p\u00eache \u00e0 la seiche au sud de Sidi Ghazi (26\u00b024&#8242; Nord) pendant la m\u00eame p\u00e9riode. Cette d\u00e9cision fait suite \u00e0 une surexploitation pr\u00e9occupante de cette esp\u00e8ce. Selon l\u2019Institut National de Recherche Halieutique, les quantit\u00e9s p\u00each\u00e9es ont augment\u00e9 de 81 % entre 2022 et 2023, avant de chuter drastiquement de 50 % entre 2023 et 2024, passant de 35 877 tonnes \u00e0 18 013 tonnes. Cette baisse significative refl\u00e8te une pression excessive sur la ressource, mena\u00e7ant sa durabilit\u00e9 et son renouvellement. Sans mesures correctives, le risque de d\u00e9gradation, voire d&#8217;extinction, de cette esp\u00e8ce reste \u00e9lev\u00e9.<\/p>\n\n\n\n<p>L&#8217;objectif est de mettre en place des mesures sp\u00e9cifiques pour pr\u00e9server les stocks halieutiques et assurer la durabilit\u00e9 des esp\u00e8ces. Cette d\u00e9cision vise \u00e0 contrer la surexploitation de la seiche et \u00e0 restaurer sa biomasse et sa productivit\u00e9, essentielles pour maintenir l&#8217;\u00e9quilibre des \u00e9cosyst\u00e8mes marins.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Dans le cadre de la mise en \u0153uvre du Plan Halieutis pour une gestion durable des ressources maritimes, le Secr\u00e9tariat d\u2019\u00c9tat charg\u00e9 de la P\u00eache Maritime a annonc\u00e9, par un arr\u00eat\u00e9 minist\u00e9riel dat\u00e9 du 28 mars 2025, l\u2019interdiction de la p\u00eache au poulpe sur l&#8217;ensemble du littoral national pendant la saison printani\u00e8re 2025, soit du &hellip;<\/p>\n","protected":false},"author":1,"featured_media":10773,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,2],"tags":[],"class_list":["post-10772","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\/10772","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=10772"}],"version-history":[{"count":1,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/10772\/revisions"}],"predecessor-version":[{"id":10774,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/10772\/revisions\/10774"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/media\/10773"}],"wp:attachment":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=10772"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=10772"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=10772"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}