{"id":15022,"date":"2026-11-03T12:54:05","date_gmt":"2026-11-03T11:54:05","guid":{"rendered":"https:\/\/www.foodmagazine.ma\/?p=15022"},"modified":"2026-11-03T12:54:06","modified_gmt":"2026-11-03T11:54:06","slug":"sival-2027-730-exposants-attendus-a-angers-pour-la-40eme-edition","status":"publish","type":"post","link":"https:\/\/www.foodmagazine.ma\/?p=15022","title":{"rendered":"SIVAL 2027 : 730 exposants attendus \u00e0 Angers pour la 40\u00e8me\u00a0\u00e9dition"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Le SIVAL, salon international des techniques de productions v\u00e9g\u00e9tales, tiendra sa 40<strong><sup>\u00e8me<\/sup><\/strong>&nbsp;\u00e9dition du 12 au 14 janvier 2027 au Parc des Expositions d\u2019Angers, en France. Cet \u00e9v\u00e9nement r\u00e9unira 730 exposants et devrait accueillir 24 000 professionnels des fili\u00e8res du v\u00e9g\u00e9tal sp\u00e9cialis\u00e9.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Consacr\u00e9 notamment \u00e0 l\u2019arboriculture, au mara\u00eechage, \u00e0 la viticulture et \u00e0 l\u2019horticulture, le salon proposera une programmation ax\u00e9e sur l\u2019innovation, les enjeux climatiques et les \u00e9volutions des pratiques agricoles.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Pour cette \u00e9dition anniversaire, le SIVAL adoptera une nouvelle configuration, avec une surface d\u2019exposition port\u00e9e \u00e0 37 500 m\u00b2, contre 35 500 m\u00b2 en 2026. Un nouvel espace, baptis\u00e9 \u00ab Le Pavillon \u00bb, regroupera notamment les solutions d\u00e9di\u00e9es \u00e0 l\u2019irrigation et aux cultures sous abri, ainsi que des forums techniques.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">La gestion de l\u2019eau occupera une place centrale dans la programmation, \u00e0 travers des conf\u00e9rences et un parcours th\u00e9matique. Le concours SIVAL Innovation mettra en avant les nouvelles solutions pour les productions v\u00e9g\u00e9tales, tandis que le hackathon Agreen D\u00e9fi explorera les applications de l\u2019intelligence artificielle dans les fili\u00e8res agricoles.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Le salon abordera \u00e9galement la diversification des exploitations, la transmission des entreprises agricoles et l&#8217;attractivit\u00e9 des m\u00e9tiers.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Enfin, un programme d\u2019accueil d\u2019acheteurs internationaux visera \u00e0 favoriser les \u00e9changes commerciaux entre les entreprises fran\u00e7aises et les march\u00e9s \u00e9trangers.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Le SIVAL, salon international des techniques de productions v\u00e9g\u00e9tales, tiendra sa 40\u00e8me&nbsp;\u00e9dition du 12 au 14 janvier 2027 au Parc des Expositions d\u2019Angers, en France. Cet \u00e9v\u00e9nement r\u00e9unira 730 exposants et devrait accueillir 24 000 professionnels des fili\u00e8res du v\u00e9g\u00e9tal sp\u00e9cialis\u00e9. Consacr\u00e9 notamment \u00e0 l\u2019arboriculture, au mara\u00eechage, \u00e0 la viticulture et \u00e0 l\u2019horticulture, le salon &hellip;<\/p>\n","protected":false},"author":1,"featured_media":14998,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,3],"tags":[],"class_list":["post-15022","post","type-post","status-publish","format-standard","has-post-thumbnail","","category-a-la-une","category-actus-monde"],"_links":{"self":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/15022","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=15022"}],"version-history":[{"count":1,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/15022\/revisions"}],"predecessor-version":[{"id":15023,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/15022\/revisions\/15023"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/media\/14998"}],"wp:attachment":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=15022"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=15022"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=15022"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}