{"id":3560,"date":"2021-03-16T14:39:21","date_gmt":"2021-03-16T13:39:21","guid":{"rendered":"http:\/\/www.foodmagazine.ma\/?p=3560"},"modified":"2021-03-16T14:39:24","modified_gmt":"2021-03-16T13:39:24","slug":"commerce-exterieur-le-point-sur-les-politiques-douanieres-avec-la-ccblm","status":"publish","type":"post","link":"https:\/\/www.foodmagazine.ma\/?p=3560","title":{"rendered":"Commerce ext\u00e9rieur : le point sur les politiques douani\u00e8res avec la CCBLM"},"content":{"rendered":"\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"714\" src=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2021\/03\/450742000007730183_zc_v117_1615298486982_partenaire_bonze_202121.jpg\" alt=\"\" class=\"wp-image-3561\" srcset=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2021\/03\/450742000007730183_zc_v117_1615298486982_partenaire_bonze_202121.jpg 1000w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2021\/03\/450742000007730183_zc_v117_1615298486982_partenaire_bonze_202121-300x214.jpg 300w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2021\/03\/450742000007730183_zc_v117_1615298486982_partenaire_bonze_202121-768x548.jpg 768w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n\n<p>Le 18 mars 2021 \u00e0 11h, la Chambre de Commerce Belgo-Luxembourgeoise au Maroc (CCBLM) organise un webinaire gratuit sous le th\u00e8me \u00ab Les politiques douani\u00e8res en mati\u00e8re de facilitation du commerce ext\u00e9rieur \u00bb.<\/p>\n\n\n\n<p>Soutenu par Sonatrans, Ventec, Xpertize Africa, Bericolor et Winbook ainsi que des partenaires institutionnels, cet \u00e9v\u00e9nement sera anim\u00e9 par des experts belges et marocains. Ainsi, Lhassane Hallou, Directeur de la facilitation et de l&#8217;informatique de l&#8217;Administration des Douanes et Imp\u00f4ts Indirects, parlera du r\u00f4le de la douane marocaine dans la facilitation du commerce ext\u00e9rieur. Christian Liongo, Conseiller \u2013 Team Chef &#8211; Coordinateur de Risques Entreprise de Douane et Assises Belge \u00e9voquera l&#8217;\u00e9volution en douane et les facilit\u00e9s qui y sont li\u00e9es. Ensuite, Edwin Sluismans, Pr\u00e9sident de la CCBLM, exposera l\u2019impact des barri\u00e8res non tarifaires appliqu\u00e9es aux exportations et importations avec l\u2019UE. Pour cl\u00f4turer le webinaire, le t\u00e9moignage d\u2019une industrie agroalimentaire est au programme avec la pr\u00e9sentation de Zhor Alaoui, Directeur D\u00e9veloppement de Cartier Saada.<\/p>\n\n\n\n<p>Inscription sur : <a href=\"https:\/\/forms.gle\/7D1nRd1X44ALiK5Y8\" target=\"_blank\" rel=\"noreferrer noopener\">https:\/\/forms.gle\/7D1nRd1X44ALiK5Y8<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Le 18 mars 2021 \u00e0 11h, la Chambre de Commerce Belgo-Luxembourgeoise au Maroc (CCBLM) organise un webinaire gratuit sous le th\u00e8me \u00ab Les politiques douani\u00e8res en mati\u00e8re de facilitation du commerce ext\u00e9rieur \u00bb. Soutenu par Sonatrans, Ventec, Xpertize Africa, Bericolor et Winbook ainsi que des partenaires institutionnels, cet \u00e9v\u00e9nement sera anim\u00e9 par des experts belges &hellip;<\/p>\n","protected":false},"author":1,"featured_media":3561,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,2],"tags":[],"class_list":["post-3560","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\/3560","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=3560"}],"version-history":[{"count":1,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/3560\/revisions"}],"predecessor-version":[{"id":3562,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/3560\/revisions\/3562"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/media\/3561"}],"wp:attachment":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3560"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3560"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3560"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}