{"id":2505,"date":"2020-07-03T12:27:49","date_gmt":"2020-07-03T11:27:49","guid":{"rendered":"http:\/\/www.foodmagazine.ma\/?p=2505"},"modified":"2020-07-03T12:27:52","modified_gmt":"2020-07-03T11:27:52","slug":"edita-food-industries-revision-a-la-baisse-du-budget-dinvestissement-et-un-pret-de-80-mdh-pour-son-usine-au-maroc","status":"publish","type":"post","link":"https:\/\/www.foodmagazine.ma\/?p=2505","title":{"rendered":"Edita Food Industries : r\u00e9vision \u00e0 la baisse du budget d\u2019investissement et un pr\u00eat de 80 MDH pour son usine au Maroc"},"content":{"rendered":"\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"666\" src=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2020\/07\/Image-par-Sornram-Srithong-de-Pixabay.jpg\" alt=\"\" class=\"wp-image-2506\" srcset=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2020\/07\/Image-par-Sornram-Srithong-de-Pixabay.jpg 1000w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2020\/07\/Image-par-Sornram-Srithong-de-Pixabay-300x200.jpg 300w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2020\/07\/Image-par-Sornram-Srithong-de-Pixabay-768x511.jpg 768w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2020\/07\/Image-par-Sornram-Srithong-de-Pixabay-310x205.jpg 310w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><figcaption><em>\u00a9Sornram Srithong &#8211; Pixabay<\/em><\/figcaption><\/figure>\n\n\n\n<p>L\u2019industriel \u00e9gyptien Edita Food Industries, partenaire de Dislog, a d\u00e9cid\u00e9 de r\u00e9viser son budget d\u2019investissement pour l\u2019exercice 2019\/2020 et de le r\u00e9duire de 790 \u00e0 650 millions de livres \u00e9gyptiennes. Une r\u00e9vision conforme \u00e0 une baisse des perspectives de revenus et entreprise pour couvrir les projets cl\u00e9s de la soci\u00e9t\u00e9. Il s\u2019agit de 2 lignes de plaquettes, une ligne de biscuits, l\u2019expansion du parc de distribution de l\u2019entreprise \u00e0 plus de 200 v\u00e9hicules, et 2 lignes de production au Maroc.<\/p>\n\n\n\n<p>Par ailleurs, Edita Food Industries a annonc\u00e9 que sa filiale marocaine avait obtenu un pr\u00eat de 80 millions de dirhams, sur 7 ans, aupr\u00e8s de l\u2019Arab Bank-Maroc. Ce pr\u00eat servira \u00e0 financer la construction d\u2019une usine au Royaume et \u00e0 acheter les machines et \u00e9quipements n\u00e9cessaires \u00e0 ses lignes de production.<\/p>\n\n\n\n<p>L\u2019entreprise avance dans la construction de son usine marocaine, qui commencera ses op\u00e9rations d\u00e9but 2021avec la production de cakes et de gaufrettes. Soulignons qu\u2019au 1er trimestre de l\u2019ann\u00e9e 2020, les exportations d\u2019Edita Food Industries vers le Maroc repr\u00e9sentaient environ 14% de ses exportations totales.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u00a9Sornram Srithong &#8211; Pixabay L\u2019industriel \u00e9gyptien Edita Food Industries, partenaire de Dislog, a d\u00e9cid\u00e9 de r\u00e9viser son budget d\u2019investissement pour l\u2019exercice 2019\/2020 et de le r\u00e9duire de 790 \u00e0 650 millions de livres \u00e9gyptiennes. Une r\u00e9vision conforme \u00e0 une baisse des perspectives de revenus et entreprise pour couvrir les projets cl\u00e9s de la soci\u00e9t\u00e9. Il &hellip;<\/p>\n","protected":false},"author":1,"featured_media":2506,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,2],"tags":[],"class_list":["post-2505","post","type-post","status-publish","format-standard","has-post-thumbnail","","category-a-la-une","category-actus-maroc"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/2505","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=2505"}],"version-history":[{"count":1,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/2505\/revisions"}],"predecessor-version":[{"id":2507,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/2505\/revisions\/2507"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/media\/2506"}],"wp:attachment":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2505"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2505"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2505"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}