{"id":345,"date":"2017-06-22T13:52:24","date_gmt":"2017-06-22T11:52:24","guid":{"rendered":"http:\/\/www.foodmagazine.ma\/?p=345"},"modified":"2017-06-22T13:52:24","modified_gmt":"2017-06-22T11:52:24","slug":"palmagri-12-milliard-dh-investis-dici-2020","status":"publish","type":"post","link":"https:\/\/www.foodmagazine.ma\/?p=345","title":{"rendered":"Palmagri : 1,2 milliard DH investis d\u2019ici 2020"},"content":{"rendered":"<p class=\"p1\"><span class=\"s1\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-medium wp-image-346\" src=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2017\/06\/Copyright-Freeimages.com-Vixander-300x200.jpg\" alt=\"Copyright-Freeimages.com---Vixander\" width=\"300\" height=\"200\" srcset=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2017\/06\/Copyright-Freeimages.com-Vixander-300x200.jpg 300w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2017\/06\/Copyright-Freeimages.com-Vixander.jpg 600w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/>Lanc\u00e9 en 2013, Palmagri, p\u00f4le agro-industriel de Palmeraie Industries et Services, a r\u00e9ussi en seulement 4 ans \u00e0 se constituer une assiette fonci\u00e8re de pr\u00e8s de 3.000 ha. Dans le cadre de son plan de d\u00e9veloppement CAP 2020, Palmagri pr\u00e9voit aujourd\u2019hui d\u2019investir dans l\u2019arboriculture fruiti\u00e8re (amande, p\u00eache, nectarine, pomme) sur plus de 400 ha \u00e0 El Hajeb, dans les agrumes (275 ha \u00e0 Chichaoua) et dans les palmiers dattiers (200 ha suppl\u00e9mentaires \u00e0 Boudnib, o\u00f9 elle d\u00e9tient d\u00e9j\u00e0 1.000 ha). \u00c0 partir de 2019, l\u2019investissement dans une ferme laiti\u00e8re de 5.000 vaches sur 1.000 ha et dans un centre de R&amp;D de 11 ha est \u00e9galement pr\u00e9vu. Rappelons que Palmagri produit d\u00e9j\u00e0 actuellement sur plus de 300 ha, dont la moiti\u00e9 en fruits rouges destin\u00e9s \u00e0 l\u2019export. \u00ab <i>Nous avons pris le pari de d\u00e9velopper des fili\u00e8res \u00e0 haute valeur ajout\u00e9e comme les fruits rouges dans les r\u00e9gions d\u2019Agadir et de Moulay Bousselham, ou encore le palmier dattier (Majhoul) dans la r\u00e9gion d\u2019Errachidia, une strat\u00e9gie align\u00e9e sur le Plan Maroc Vert<\/i> \u00bb, pr\u00e9cise Omar Berrada, Directeur G\u00e9n\u00e9ral de Palmagri. Gr\u00e2ce \u00e0 son plan CAP 2020, Palmeraie Industrie &amp; Services compte investir 3 milliards de dirhams \u00e0 l\u2019horizon 2020, dont 40% allou\u00e9 \u00e0 son p\u00f4le agro-industrie, Palmagri, avec l\u2019ambition de devenir leader dans ce secteur.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Lanc\u00e9 en 2013, Palmagri, p\u00f4le agro-industriel de Palmeraie Industries et Services, a r\u00e9ussi en seulement 4 ans \u00e0 se constituer une assiette fonci\u00e8re de pr\u00e8s de 3.000 ha. Dans le cadre de son plan de d\u00e9veloppement CAP 2020, Palmagri pr\u00e9voit aujourd\u2019hui d\u2019investir dans l\u2019arboriculture fruiti\u00e8re (amande, p\u00eache, nectarine, pomme) sur plus de 400 ha \u00e0 &hellip;<\/p>\n","protected":false},"author":1,"featured_media":346,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,2],"tags":[],"class_list":["post-345","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\/345","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=345"}],"version-history":[{"count":1,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/345\/revisions"}],"predecessor-version":[{"id":347,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/345\/revisions\/347"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/media\/346"}],"wp:attachment":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=345"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=345"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=345"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}