{"id":2640,"date":"2020-07-24T11:51:41","date_gmt":"2020-07-24T10:51:41","guid":{"rendered":"http:\/\/www.foodmagazine.ma\/?p=2640"},"modified":"2020-07-24T11:51:42","modified_gmt":"2020-07-24T10:51:42","slug":"berd-300-millions-e-investis-au-maroc-durant-le-premier-semestre-2020","status":"publish","type":"post","link":"https:\/\/www.foodmagazine.ma\/?p=2640","title":{"rendered":"BERD : 300 millions \u20ac investis au Maroc durant le premier semestre 2020"},"content":{"rendered":"\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2020\/07\/Image-par-Hamza-Ait-Omlacho-de-Pixabay-1024x683.jpg\" alt=\"\" class=\"wp-image-2641\" srcset=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2020\/07\/Image-par-Hamza-Ait-Omlacho-de-Pixabay-1024x683.jpg 1024w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2020\/07\/Image-par-Hamza-Ait-Omlacho-de-Pixabay-300x200.jpg 300w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2020\/07\/Image-par-Hamza-Ait-Omlacho-de-Pixabay-768x512.jpg 768w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2020\/07\/Image-par-Hamza-Ait-Omlacho-de-Pixabay-1536x1024.jpg 1536w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2020\/07\/Image-par-Hamza-Ait-Omlacho-de-Pixabay-2048x1365.jpg 2048w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><figcaption><em>\u00a9Hamza Ait Omlacho &#8211; Pixabay<\/em><\/figcaption><\/figure>\n\n\n\n<p>La Banque Europ\u00e9enne pour la Reconstruction et le D\u00e9veloppement (BERD) a inject\u00e9 pr\u00e8s de 300 millions d\u2019euros au Maroc durant le premier semestre 2020, contre plus 110 millions d\u2019euros en 2019. La Banque a en effet r\u00e9pondu avec rapidit\u00e9 aux besoins de liquidit\u00e9s du pays, aux prises avec les cons\u00e9quences de la crise du coronavirus.<\/p>\n\n\n\n<p>Dans le cadre du premier projet r\u00e9alis\u00e9 au titre du Fonds de solidarit\u00e9, Bank of Africa &#8211; BMCE Group du Maroc a b\u00e9n\u00e9fici\u00e9 d\u2019un montant de 145 millions d\u2019euros en guise de soutien commercial et des facilit\u00e9s de financement aux petites et moyennes entreprises ayant enregistr\u00e9 une baisse de leur chiffre d\u2019affaires et de leur rentabilit\u00e9.<\/p>\n\n\n\n<p>La BERD a \u00e9galement soutenu le programme du Royaume en faveur d\u2019une \u00e9conomie verte. Au total, elle a financ\u00e9 38 \u00e9conomies \u00e9mergentes gr\u00e2ce \u00e0 une enveloppe globale de plus de 5 milliards d\u2019euros, au cours des six premiers de l\u2019ann\u00e9e. En 2019, les financements sur la m\u00eame p\u00e9riode s\u2019\u00e9taient chiffr\u00e9s \u00e0 3,7 milliards d\u2019euros. Le pr\u00e9c\u00e9dent record avait \u00e9t\u00e9 r\u00e9alis\u00e9 au premier semestre de 2016, soit 3,9 milliards d\u2019euros.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u00a9Hamza Ait Omlacho &#8211; Pixabay La Banque Europ\u00e9enne pour la Reconstruction et le D\u00e9veloppement (BERD) a inject\u00e9 pr\u00e8s de 300 millions d\u2019euros au Maroc durant le premier semestre 2020, contre plus 110 millions d\u2019euros en 2019. La Banque a en effet r\u00e9pondu avec rapidit\u00e9 aux besoins de liquidit\u00e9s du pays, aux prises avec les cons\u00e9quences &hellip;<\/p>\n","protected":false},"author":1,"featured_media":2641,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,3],"tags":[],"class_list":["post-2640","post","type-post","status-publish","format-standard","has-post-thumbnail","","category-a-la-une","category-actus-monde"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/2640","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=2640"}],"version-history":[{"count":1,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/2640\/revisions"}],"predecessor-version":[{"id":2642,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/2640\/revisions\/2642"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/media\/2641"}],"wp:attachment":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2640"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2640"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2640"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}