{"id":13430,"date":"2026-04-15T15:51:15","date_gmt":"2026-04-15T14:51:15","guid":{"rendered":"https:\/\/www.foodmagazine.ma\/?p=13430"},"modified":"2026-04-15T15:51:16","modified_gmt":"2026-04-15T14:51:16","slug":"morocco-foodex-pilote-la-participation-marocaine-au-seafood-expo-global-a-fira-barcelona-gran-via","status":"publish","type":"post","link":"https:\/\/www.foodmagazine.ma\/?p=13430","title":{"rendered":"MOROCCO FOODEX pilote la participation marocaine au Seafood Expo Global \u00e0 Fira Barcelona Gran Via"},"content":{"rendered":"\n<p>MOROCCO FOODEX organise la participation du Maroc au Seafood Expo Global \/ Seafood Processing Global, pr\u00e9vu du 21 au 23 avril 2026 \u00e0 Fira Barcelona Gran Via.<\/p>\n\n\n\n<p>\u00c0 travers cette pr\u00e9sence, les exposants marocains entendent mettre en avant la diversit\u00e9 et la richesse des ressources halieutiques nationales. Une large gamme d\u2019esp\u00e8ces sera pr\u00e9sent\u00e9e, notamment l\u2019anchois, le maquereau et la sardine, produits phares du secteur.<\/p>\n\n\n\n<p>Cette vitrine internationale vise \u00e9galement \u00e0 valoriser le positionnement du Maroc sur le segment des produits de la mer durables, en soulignant les efforts engag\u00e9s en mati\u00e8re de gestion responsable des ressources et de qualit\u00e9 des productions.<\/p>\n\n\n\n<p>Le pavillon marocain sera install\u00e9 au Hall 2, stand 2B501, offrant aux visiteurs professionnels une immersion dans l\u2019offre exportable du Royaume et ses savoir-faire industriels dans la transformation des produits halieutiques.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>MOROCCO FOODEX organise la participation du Maroc au Seafood Expo Global \/ Seafood Processing Global, pr\u00e9vu du 21 au 23 avril 2026 \u00e0 Fira Barcelona Gran Via. \u00c0 travers cette pr\u00e9sence, les exposants marocains entendent mettre en avant la diversit\u00e9 et la richesse des ressources halieutiques nationales. Une large gamme d\u2019esp\u00e8ces sera pr\u00e9sent\u00e9e, notamment l\u2019anchois, &hellip;<\/p>\n","protected":false},"author":1,"featured_media":13431,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,2],"tags":[],"class_list":["post-13430","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\/13430","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=13430"}],"version-history":[{"count":1,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/13430\/revisions"}],"predecessor-version":[{"id":13433,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/13430\/revisions\/13433"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/media\/13431"}],"wp:attachment":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=13430"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=13430"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=13430"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}