{"id":15149,"date":"2026-11-13T13:01:56","date_gmt":"2026-11-13T12:01:56","guid":{"rendered":"https:\/\/www.foodmagazine.ma\/?p=15149"},"modified":"2026-11-13T13:01:57","modified_gmt":"2026-11-13T12:01:57","slug":"ada-25-groupements-de-producteurs-de-produits-du-terroir-accompagnes-a-laayoune","status":"publish","type":"post","link":"https:\/\/www.foodmagazine.ma\/?p=15149","title":{"rendered":"ADA : 25 groupements de producteurs de produits du terroir accompagn\u00e9s \u00e0 La\u00e2youne"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">L\u2019Agence pour le d\u00e9veloppement agricole (ADA) a organis\u00e9, du 19 au 29 octobre 2026 \u00e0 La\u00e2youne, deux ateliers au profit de 25 groupements de producteurs de produits du terroir des r\u00e9gions du Sud, dans le cadre de la deuxi\u00e8me phase de son douzi\u00e8me programme de mise \u00e0 niveau.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Le premier atelier, organis\u00e9 sur cinq jours, a port\u00e9 sur la gouvernance, l\u2019innovation, l\u2019entrepreneuriat, la gestion financi\u00e8re et la commercialisation.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Le second, d\u2019une dur\u00e9e de six jours, a permis aux participants d\u2019\u00e9laborer leurs plans strat\u00e9giques selon une approche participative, avec l\u2019accompagnement d\u2019experts.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Les groupements poursuivront ensuite l\u2019accompagnement afin de concr\u00e9tiser ces plans en projets de d\u00e9veloppement et de valorisation des produits du terroir.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>L\u2019Agence pour le d\u00e9veloppement agricole (ADA) a organis\u00e9, du 19 au 29 octobre 2026 \u00e0 La\u00e2youne, deux ateliers au profit de 25 groupements de producteurs de produits du terroir des r\u00e9gions du Sud, dans le cadre de la deuxi\u00e8me phase de son douzi\u00e8me programme de mise \u00e0 niveau. Le premier atelier, organis\u00e9 sur cinq jours, &hellip;<\/p>\n","protected":false},"author":1,"featured_media":15136,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,2],"tags":[],"class_list":["post-15149","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\/15149","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=15149"}],"version-history":[{"count":1,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/15149\/revisions"}],"predecessor-version":[{"id":15150,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/15149\/revisions\/15150"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/media\/15136"}],"wp:attachment":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=15149"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=15149"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=15149"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}