R\u00e9unis en assembl\u00e9e g\u00e9n\u00e9rale \u00e9lective le 8 janvier 2026 \u00e0 Casablanca, les membres de la F\u00e9d\u00e9ration nationale des n\u00e9gociants en c\u00e9r\u00e9ales et l\u00e9gumineuses (FNCL), affili\u00e9e \u00e0 la Conf\u00e9d\u00e9ration g\u00e9n\u00e9rale des entreprises du Maroc (CGEM), ont r\u00e9\u00e9lu \u00e0 l\u2019unanimit\u00e9 Omar Yacoubi \u00e0 la t\u00eate de l\u2019organisation.<\/p>\n\n\n\n
Dipl\u00f4m\u00e9 de l\u2019ESCP Business School Europe, Omar Yacoubi est une figure reconnue du secteur, o\u00f9 il \u00e9volue depuis plus de trente ans. Sa reconduction t\u00e9moigne de la confiance renouvel\u00e9e des membres de la F\u00e9d\u00e9ration et de leur volont\u00e9 de poursuivre les orientations engag\u00e9es.<\/p>\n\n\n\n
Le nouveau Bureau a \u00e9t\u00e9 constitu\u00e9 dans un esprit de continuit\u00e9, afin d\u2019assurer la stabilit\u00e9 et l\u2019efficacit\u00e9 de l\u2019action f\u00e9d\u00e9rale dans un contexte marqu\u00e9 par des enjeux importants pour la fili\u00e8re c\u00e9r\u00e9ali\u00e8re.<\/p>\n\n\n\n
La FNCL regroupe 26 membres, repr\u00e9sentant plus de 80 % des activit\u00e9s de collecte et de commercialisation de la production nationale de bl\u00e9 tendre, ainsi qu\u2019une part pr\u00e9pond\u00e9rante des importations de c\u00e9r\u00e9ales du Royaume, notamment le bl\u00e9, le ma\u00efs et l\u2019orge, ainsi que leurs produits d\u00e9riv\u00e9s.<\/p>\n","protected":false},"excerpt":{"rendered":"
R\u00e9unis en assembl\u00e9e g\u00e9n\u00e9rale \u00e9lective le 8 janvier 2026 \u00e0 Casablanca, les membres de la F\u00e9d\u00e9ration nationale des n\u00e9gociants en c\u00e9r\u00e9ales et l\u00e9gumineuses (FNCL), affili\u00e9e \u00e0 la Conf\u00e9d\u00e9ration g\u00e9n\u00e9rale des entreprises du Maroc (CGEM), ont r\u00e9\u00e9lu \u00e0 l\u2019unanimit\u00e9 Omar Yacoubi \u00e0 la t\u00eate de l\u2019organisation. Dipl\u00f4m\u00e9 de l\u2019ESCP Business School Europe, Omar Yacoubi est une …<\/p>\n","protected":false},"author":1,"featured_media":12746,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,2],"tags":[],"class_list":["post-12759","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\/12759","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=12759"}],"version-history":[{"count":1,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/12759\/revisions"}],"predecessor-version":[{"id":12760,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/12759\/revisions\/12760"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/media\/12746"}],"wp:attachment":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=12759"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=12759"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=12759"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}