{"id":15157,"date":"2026-11-13T13:04:23","date_gmt":"2026-11-13T12:04:23","guid":{"rendered":"https:\/\/www.foodmagazine.ma\/?p=15157"},"modified":"2026-11-13T13:04:25","modified_gmt":"2026-11-13T12:04:25","slug":"viandes-rouges-khalid-hatimy-plaide-pour-une-reorganisation-des-importations-de-bovins","status":"publish","type":"post","link":"https:\/\/www.foodmagazine.ma\/?p=15157","title":{"rendered":"Viandes rouges : Khalid Hatimy plaide pour une r\u00e9organisation des importations de bovins"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Le ministre de l\u2019Agriculture, de la P\u00eache maritime et de la Souverainet\u00e9 alimentaire, M. Khalid Hatimy, a annonc\u00e9, le 11 novembre 2026, une r\u00e9vision des modalit\u00e9s d\u2019importation du b\u00e9tail, dans le but de renforcer l\u2019approvisionnement du march\u00e9 national en viandes rouges et de pr\u00e9server le cheptel marocain.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\u00ab&nbsp;<em>Importer 300 000 t\u00eates de b\u00e9tail, les abattre et les mettre directement sur le march\u00e9 ne constitue pas une solution durable<\/em>&nbsp;\u00bb, a-t-il d\u00e9clar\u00e9 devant la Chambre des repr\u00e9sentants.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Face \u00e0 cette situation, le ministre pr\u00e9conise une diversification des pays fournisseurs, notamment vers le Br\u00e9sil et l\u2019Argentine, o\u00f9 certains bovins co\u00fbtent entre 16 000 et 20 000 DH, contre pr\u00e8s de 40 000 DH sur les march\u00e9s europ\u00e9ens.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Cette r\u00e9orientation s\u2019accompagnera d\u2019un renforcement de l\u2019\u00e9levage national, \u00e0 travers la modernisation des \u00e9tables, l\u2019am\u00e9lioration de l\u2019alimentation du b\u00e9tail et le d\u00e9veloppement des activit\u00e9s d\u2019engraissement.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Khalid Hatimy a \u00e9galement insist\u00e9 sur la n\u00e9cessit\u00e9 de structurer les professionnels de l\u2019importation. \u00ab&nbsp;<em>Nous ne pouvons pas continuer \u00e0 fonctionner de mani\u00e8re d\u00e9sorganis\u00e9e<\/em>&nbsp;\u00bb, a-t-il soulign\u00e9.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Parall\u00e8lement, un amendement au projet de loi de finances 2027 pr\u00e9voit de soumettre les importations d\u2019animaux vivants b\u00e9n\u00e9ficiant d\u2019exon\u00e9rations des droits de douane et de la TVA \u00e0 des proc\u00e9dures administratives sp\u00e9cifiques.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">L\u2019objectif est de mieux encadrer les importations tout en renfor\u00e7ant progressivement la production nationale.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Le ministre de l\u2019Agriculture, de la P\u00eache maritime et de la Souverainet\u00e9 alimentaire, M. Khalid Hatimy, a annonc\u00e9, le 11 novembre 2026, une r\u00e9vision des modalit\u00e9s d\u2019importation du b\u00e9tail, dans le but de renforcer l\u2019approvisionnement du march\u00e9 national en viandes rouges et de pr\u00e9server le cheptel marocain. \u00ab&nbsp;Importer 300 000 t\u00eates de b\u00e9tail, les abattre &hellip;<\/p>\n","protected":false},"author":1,"featured_media":15135,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,2],"tags":[],"class_list":["post-15157","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\/15157","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=15157"}],"version-history":[{"count":1,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/15157\/revisions"}],"predecessor-version":[{"id":15158,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/15157\/revisions\/15158"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/media\/15135"}],"wp:attachment":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=15157"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=15157"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=15157"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}