SeaFood4Africa 2026 se tiendra du 4 au 6 f\u00e9vrier \u00e0 Dakhla. Il est organis\u00e9 par la FENIP sous l\u2019\u00e9gide de sa Majest\u00e9 le Roi Mohamed VI. L\u2019\u00e9v\u00e8nement r\u00e9unira des acteurs africains et internationaux de la p\u00eache, de l\u2019aquaculture et de la transformation halieutique. Il s\u2019inscrit dans la strat\u00e9gie marocaine de positionner Dakhla comme hub africain de l\u2019\u00e9conomie bleue, en mettant en avant son savoir-faire et ses infrastructures.<\/p>\n\n\n\n
L\u2019\u00e9dition 2026 se concentrera sur trois axes : la modernisation et la valorisation locale des produits de la mer, le d\u00e9veloppement d\u2019une \u00e9conomie bleue durable et la stimulation de l\u2019investissement halieutique en Afrique. <\/p>\n\n\n\n
Avec une production africaine de plus de 12 millions de tonnes par an, SeaFood4Africa ambitionne de renforcer la transformation locale, l\u2019int\u00e9gration r\u00e9gionale et les \u00e9changes commerciaux intra-africains. L\u2019\u00e9v\u00e9nement proposera une exposition professionnelle et des conf\u00e9rences et rencontres B2B. L\u2019inscription est gratuite sur\u00a0www.seafood4africa.com<\/a><\/p>\n","protected":false},"excerpt":{"rendered":" SeaFood4Africa 2026 se tiendra du 4 au 6 f\u00e9vrier \u00e0 Dakhla. Il est organis\u00e9 par la FENIP sous l\u2019\u00e9gide de sa Majest\u00e9 le Roi Mohamed VI. L\u2019\u00e9v\u00e8nement r\u00e9unira des acteurs africains et internationaux de la p\u00eache, de l\u2019aquaculture et de la transformation halieutique. Il s\u2019inscrit dans la strat\u00e9gie marocaine de positionner Dakhla comme hub africain de …<\/p>\n","protected":false},"author":1,"featured_media":12896,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,2],"tags":[],"class_list":["post-12895","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\/12895","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=12895"}],"version-history":[{"count":1,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/12895\/revisions"}],"predecessor-version":[{"id":12897,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/12895\/revisions\/12897"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/media\/12896"}],"wp:attachment":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=12895"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=12895"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=12895"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}