{"id":1346,"date":"2020-03-30T12:00:16","date_gmt":"2020-03-30T11:00:16","guid":{"rendered":"http:\/\/www.foodmagazine.ma\/?p=1346"},"modified":"2020-03-30T12:00:20","modified_gmt":"2020-03-30T11:00:20","slug":"viandes-rouges%e2%80%af-linterprofession-rassure-les-consommateurs","status":"publish","type":"post","link":"https:\/\/www.foodmagazine.ma\/?p=1346","title":{"rendered":"Viandes rouges\u202f: l\u2019interprofession rassure les consommateurs"},"content":{"rendered":"\n<figure class=\"wp-block-image\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"562\" src=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2020\/03\/Sans-titre-1-1.jpg\" alt=\"\" class=\"wp-image-1342\" srcset=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2020\/03\/Sans-titre-1-1.jpg 1000w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2020\/03\/Sans-titre-1-1-300x169.jpg 300w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2020\/03\/Sans-titre-1-1-768x432.jpg 768w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n\n<p>Dans le cadre de la&nbsp;pand\u00e9mie mondiale&nbsp;caus\u00e9&nbsp;par le&nbsp;covid-19 et dans le contexte de l\u2019\u00e9tat d\u2019urgence&nbsp;sanitaire d\u00e9cr\u00e9t\u00e9&nbsp;par le Royaume pour la lutte contre ce virus, la&nbsp;F\u00e9d\u00e9ration&nbsp;Interprofessionnelle des Viandes Rouges (FIVIAR) rassure les consommateurs marocains&nbsp;quant&nbsp;\u00e0&nbsp;la situation d\u2019approvisionnement&nbsp;des march\u00e9s en viandes rouges, qui&nbsp;ne suscite aucune&nbsp;inqui\u00e9tude. L\u2019offre d\u00e9passe&nbsp;en effet&nbsp;largement la demande des mois&nbsp;\u00e0&nbsp;venir,&nbsp;notamment durant le mois sacr\u00e9&nbsp;du Ramadan.&nbsp;<\/p>\n\n\n\n<p>En effet, les professionnels de la&nbsp;fili\u00e8re&nbsp;des viandes rouges,&nbsp;dans&nbsp;tous les maillons de la&nbsp;cha\u00eene&nbsp;de valeur, s\u2019engagent&nbsp;\u00e0&nbsp;assurer&nbsp;la continuit\u00e9&nbsp;de la production et l\u2019approvisionnement&nbsp;des march\u00e9s&nbsp;int\u00e9rieurs, et ce que ce soit&nbsp;en&nbsp;viandes rouges,&nbsp;en&nbsp;produits&nbsp;\u00e0&nbsp;base&nbsp;de viandes ou encore&nbsp;en&nbsp;animaux vivants destin\u00e9s&nbsp;\u00e0&nbsp;l\u2019abattage&nbsp;ou&nbsp;\u00e0&nbsp;l\u2019occasion&nbsp;de&nbsp;Aid&nbsp;Al&nbsp;Adha&nbsp;1441 h\u00e9gire.&nbsp;<\/p>\n\n\n\n<p>Par ailleurs, afin de pr\u00e9server la sant\u00e9&nbsp;du personnel et de la main d\u2019\u0153uvre contre le covid-19 au niveau des exploitations d\u2019\u00e9levage et des circuits de commercialisation, les professionnels du secteur ont&nbsp;\u00e9galement veill\u00e9&nbsp;au renforcement des mesures d\u2019hygi\u00e8ne, de sant\u00e9&nbsp;et de&nbsp;s\u00e9curit\u00e9&nbsp;au travail.&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Dans le cadre de la&nbsp;pand\u00e9mie mondiale&nbsp;caus\u00e9&nbsp;par le&nbsp;covid-19 et dans le contexte de l\u2019\u00e9tat d\u2019urgence&nbsp;sanitaire d\u00e9cr\u00e9t\u00e9&nbsp;par le Royaume pour la lutte contre ce virus, la&nbsp;F\u00e9d\u00e9ration&nbsp;Interprofessionnelle des Viandes Rouges (FIVIAR) rassure les consommateurs marocains&nbsp;quant&nbsp;\u00e0&nbsp;la situation d\u2019approvisionnement&nbsp;des march\u00e9s en viandes rouges, qui&nbsp;ne suscite aucune&nbsp;inqui\u00e9tude. L\u2019offre d\u00e9passe&nbsp;en effet&nbsp;largement la demande des mois&nbsp;\u00e0&nbsp;venir,&nbsp;notamment durant le mois sacr\u00e9&nbsp;du Ramadan.&nbsp; En effet, &hellip;<\/p>\n","protected":false},"author":1,"featured_media":1342,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,2],"tags":[],"class_list":["post-1346","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\/1346","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=1346"}],"version-history":[{"count":1,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/1346\/revisions"}],"predecessor-version":[{"id":1347,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/1346\/revisions\/1347"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/media\/1342"}],"wp:attachment":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1346"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1346"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1346"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}