{"id":15112,"date":"2026-11-10T14:30:28","date_gmt":"2026-11-10T13:30:28","guid":{"rendered":"https:\/\/www.foodmagazine.ma\/?p=15112"},"modified":"2026-11-10T14:30:30","modified_gmt":"2026-11-10T13:30:30","slug":"interprolive-la-filiere-oleicole-confrontee-a-une-baisse-de-production-de-30-a-40","status":"publish","type":"post","link":"https:\/\/www.foodmagazine.ma\/?p=15112","title":{"rendered":"INTERPROLIVE : la fili\u00e8re ol\u00e9icole confront\u00e9e \u00e0 une baisse de production de 30 \u00e0 40 %"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">L\u2019Interprofession marocaine de l\u2019olive (INTERPROLIVE) a alert\u00e9, le 5 novembre 2026, sur les difficult\u00e9s \u00e9conomiques et commerciales de la fili\u00e8re ol\u00e9icole. Malgr\u00e9 une baisse de la production nationale estim\u00e9e entre 30 et 40 % par rapport \u00e0 la campagne pr\u00e9c\u00e9dente, les prix restent bas, dans un contexte de faible demande et de ralentissement des achats.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Selon l\u2019interprofession, les prix ne couvrent pas les co\u00fbts de production et de r\u00e9colte. La hausse du co\u00fbt de la main-d\u2019\u0153uvre saisonni\u00e8re et sa rar\u00e9faction accentuent les difficult\u00e9s, avec des risques de retards de cueillette et de pertes de r\u00e9colte.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">La crise touche \u00e9galement les unit\u00e9s de trituration, de production d\u2019huile d\u2019olive et de transformation des olives de table, confront\u00e9es \u00e0 l\u2019accumulation des stocks, aux difficult\u00e9s de financement et \u00e0 la hausse des charges d\u2019exploitation.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">L\u2019INTERPROLIVE souligne par ailleurs l\u2019insuffisance des incitations \u00e0 l\u2019exportation, qui freine la comp\u00e9titivit\u00e9 des produits marocains sur les march\u00e9s internationaux.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Face \u00e0 cette situation, elle appelle \u00e0 am\u00e9liorer les conditions de commercialisation, \u00e0 faciliter l\u2019acc\u00e8s \u00e0 la main-d\u2019\u0153uvre, \u00e0 encourager la m\u00e9canisation et \u00e0 soutenir les unit\u00e9s industrielles.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Elle demande \u00e9galement l\u2019application des engagements du contrat-programme, le renforcement de l\u2019appui \u00e0 l\u2019exportation, un meilleur suivi des prix, des stocks et de la production, ainsi que l\u2019ouverture d\u2019un dialogue urgent avec les pouvoirs publics.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>L\u2019Interprofession marocaine de l\u2019olive (INTERPROLIVE) a alert\u00e9, le 5 novembre 2026, sur les difficult\u00e9s \u00e9conomiques et commerciales de la fili\u00e8re ol\u00e9icole. Malgr\u00e9 une baisse de la production nationale estim\u00e9e entre 30 et 40 % par rapport \u00e0 la campagne pr\u00e9c\u00e9dente, les prix restent bas, dans un contexte de faible demande et de ralentissement des achats. &hellip;<\/p>\n","protected":false},"author":1,"featured_media":15113,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,2],"tags":[],"class_list":["post-15112","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\/15112","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=15112"}],"version-history":[{"count":1,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/15112\/revisions"}],"predecessor-version":[{"id":15114,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/15112\/revisions\/15114"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/media\/15113"}],"wp:attachment":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=15112"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=15112"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=15112"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}