{"id":14845,"date":"2026-10-16T14:08:13","date_gmt":"2026-10-16T13:08:13","guid":{"rendered":"https:\/\/www.foodmagazine.ma\/?p=14845"},"modified":"2026-10-16T14:08:14","modified_gmt":"2026-10-16T13:08:14","slug":"am3d-lexpertise-marocaine-a-lhonneur-lors-des-journees-techniques-de-prosane-en-france","status":"publish","type":"post","link":"https:\/\/www.foodmagazine.ma\/?p=14845","title":{"rendered":"AM3D : l\u2019expertise marocaine \u00e0 l\u2019honneur lors des Journ\u00e9es Techniques de PROSANE en France"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">L\u2019Association marocaine des professionnels 3D (AM3D) a particip\u00e9, en tant qu\u2019invit\u00e9e d\u2019honneur, aux Journ\u00e9es Techniques de l\u2019association fran\u00e7aise PROSANE, organis\u00e9es les 1<sup>er<\/sup>&nbsp;et 2 octobre 2026 \u00e0 Rennes, en France. Cette rencontre a r\u00e9uni plus de 200 professionnels autour des enjeux de la lutte antiparasitaire, de l\u2019hygi\u00e8ne et de la sant\u00e9 environnementale.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\u00c0 cette occasion, Abdelkarim Alghourfi, pr\u00e9sident de l\u2019AM3D, est intervenu sur le th\u00e8me \u00ab Vers un changement de paradigme chez les acteurs professionnels de l\u2019hygi\u00e8ne 3D au Maroc \u00bb. Sa pr\u00e9sentation a mis en lumi\u00e8re l\u2019expertise marocaine en mati\u00e8re de lutte contre les nuisibles, de pr\u00e9vention des zoonoses et de d\u00e9veloppement des partenariats public-priv\u00e9.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Devant les professionnels fran\u00e7ais, le pr\u00e9sident de l\u2019AM3D a notamment pr\u00e9sent\u00e9 l\u2019\u00e9volution du secteur au Maroc, en soulignant l\u2019engagement des autorit\u00e9s sanitaires et des acteurs de terrain dans le renforcement des pratiques professionnelles et la protection de la sant\u00e9 publique.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Cette participation a \u00e9galement constitu\u00e9 une occasion de favoriser les \u00e9changes d\u2019exp\u00e9riences entre les professionnels marocains et fran\u00e7ais, notamment dans les domaines de la d\u00e9ratisation, de la d\u00e9sinsectisation et de la d\u00e9sinfection, regroup\u00e9s sous l\u2019appellation \u00ab 3D \u00bb.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">L\u2019intervention de l\u2019AM3D, programm\u00e9e d\u00e8s la premi\u00e8re journ\u00e9e apr\u00e8s le mot de bienvenue, a t\u00e9moign\u00e9 de la place accord\u00e9e \u00e0 l\u2019exp\u00e9rience marocaine dans les \u00e9changes techniques.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>L\u2019Association marocaine des professionnels 3D (AM3D) a particip\u00e9, en tant qu\u2019invit\u00e9e d\u2019honneur, aux Journ\u00e9es Techniques de l\u2019association fran\u00e7aise PROSANE, organis\u00e9es les 1er&nbsp;et 2 octobre 2026 \u00e0 Rennes, en France. Cette rencontre a r\u00e9uni plus de 200 professionnels autour des enjeux de la lutte antiparasitaire, de l\u2019hygi\u00e8ne et de la sant\u00e9 environnementale. \u00c0 cette occasion, Abdelkarim &hellip;<\/p>\n","protected":false},"author":1,"featured_media":14834,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,2],"tags":[],"class_list":["post-14845","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\/14845","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=14845"}],"version-history":[{"count":1,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/14845\/revisions"}],"predecessor-version":[{"id":14846,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/14845\/revisions\/14846"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/media\/14834"}],"wp:attachment":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=14845"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=14845"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=14845"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}