{"id":14717,"date":"2026-09-29T14:45:12","date_gmt":"2026-09-29T13:45:12","guid":{"rendered":"https:\/\/www.foodmagazine.ma\/?p=14717"},"modified":"2026-09-29T14:45:14","modified_gmt":"2026-09-29T13:45:14","slug":"am3d-le-maroc-a-lhonneur-aux-journees-techniques-de-prosane-a-rennes","status":"publish","type":"post","link":"https:\/\/www.foodmagazine.ma\/?p=14717","title":{"rendered":"AM3D : le Maroc \u00e0 l\u2019honneur aux Journ\u00e9es techniques de PROSANE \u00e0 Rennes"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">L\u2019Association Marocaine des Professionnels 3D (AM3D) participera, les 1<sup>er<\/sup>\u00a0et 2 octobre 2026 \u00e0 Rennes, en France, aux\u00a0Journ\u00e9es techniques\u00a0organis\u00e9es par PROSANE. \u00c0 cette occasion, l\u2019AM3D, invit\u00e9e d\u2019honneur, mettra en avant l\u2019expertise marocaine dans les m\u00e9tiers de la d\u00e9ratisation, de la d\u00e9sinsectisation et de la d\u00e9reptilisation.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Fond\u00e9e en 1946, PROSANE est une association fran\u00e7aise qui rassemble les professionnels de l\u2019hygi\u00e8ne antiparasitaire et de la lutte contre les nuisibles, notamment les applicateurs, fabricants, distributeurs et acteurs de la formation. L\u2019\u00e9dition 2026 de ces Journ\u00e9es techniques marque \u00e9galement les 80 ans de l\u2019organisation.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">La d\u00e9l\u00e9gation marocaine prendra la parole d\u00e8s la premi\u00e8re matin\u00e9e. Abdelkarim Alghourfi, repr\u00e9sentant de l\u2019AM3D, interviendra le jeudi 1<sup>er<\/sup>&nbsp;octobre \u00e0 9h30, apr\u00e8s le mot d\u2019ouverture du pr\u00e9sident de PROSANE, Guy-Andr\u00e9 Lemoine.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Le programme abordera plusieurs enjeux du secteur, parmi lesquels la r\u00e9glementation, la cybers\u00e9curit\u00e9, les techniques de pi\u00e9geage contre les rongeurs, la reconnaissance des m\u00e9rules ainsi que l\u2019\u00e9volution des m\u00e9thodes de lutte contre les rats.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">La seconde journ\u00e9e sera notamment consacr\u00e9e aux 3D en \u00e9levage, aux probl\u00e9matiques li\u00e9es aux rongeurs dans les territoires ultramarins et \u00e0 l\u2019approche One Health appliqu\u00e9e \u00e0 la profession.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">L\u2019objectif de la participation de l\u2019AM3D est de d\u00e9velopper ses partenariats internationaux. L\u2019association a d\u00e9j\u00e0 \u00e9tabli des coop\u00e9rations avec plusieurs organisations professionnelles en Italie, au Royaume-Uni, en Espagne, en Inde, aux \u00c9tats-Unis, au Mexique et en Argentine, et pr\u00e9voit d\u2019\u00e9tendre prochainement ses \u00e9changes \u00e0 la Chine.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>L\u2019Association Marocaine des Professionnels 3D (AM3D) participera, les 1er\u00a0et 2 octobre 2026 \u00e0 Rennes, en France, aux\u00a0Journ\u00e9es techniques\u00a0organis\u00e9es par PROSANE. \u00c0 cette occasion, l\u2019AM3D, invit\u00e9e d\u2019honneur, mettra en avant l\u2019expertise marocaine dans les m\u00e9tiers de la d\u00e9ratisation, de la d\u00e9sinsectisation et de la d\u00e9reptilisation. Fond\u00e9e en 1946, PROSANE est une association fran\u00e7aise qui rassemble les &hellip;<\/p>\n","protected":false},"author":1,"featured_media":14713,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,2],"tags":[],"class_list":["post-14717","post","type-post","status-publish","format-standard","has-post-thumbnail","","category-a-la-une","category-actus-maroc"],"_links":{"self":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/14717","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=14717"}],"version-history":[{"count":1,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/14717\/revisions"}],"predecessor-version":[{"id":14718,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/14717\/revisions\/14718"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/media\/14713"}],"wp:attachment":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=14717"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=14717"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=14717"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}