{"id":3603,"date":"2021-03-23T11:20:07","date_gmt":"2021-03-23T10:20:07","guid":{"rendered":"http:\/\/www.foodmagazine.ma\/?p=3603"},"modified":"2021-03-23T11:20:14","modified_gmt":"2021-03-23T10:20:14","slug":"petits-fruits-rouges-la-moroccan-berry-conference-revient-en-avril","status":"publish","type":"post","link":"https:\/\/www.foodmagazine.ma\/?p=3603","title":{"rendered":"Petits fruits rouges : la Moroccan Berry Conference revient en avril"},"content":{"rendered":"\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"667\" src=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2021\/03\/Image-par-Ulrike-Leone-de-Pixabay.jpg\" alt=\"\" class=\"wp-image-3604\" srcset=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2021\/03\/Image-par-Ulrike-Leone-de-Pixabay.jpg 1000w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2021\/03\/Image-par-Ulrike-Leone-de-Pixabay-300x200.jpg 300w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2021\/03\/Image-par-Ulrike-Leone-de-Pixabay-768x512.jpg 768w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><figcaption><em>\u00a9 Ulrike Leone &#8211; Pixabay<\/em><\/figcaption><\/figure>\n\n\n\n<p>Du 7 au 8 avril 2021 sera organis\u00e9e la seconde \u00e9dition de la \u00ab Moroccan Berry Conference \u00bb. Pour cette ann\u00e9e, au vu de la situation sanitaire au monde, la conf\u00e9rence sera organis\u00e9e sous format digital et regroupera plus de 500 professionnels de ce secteur r\u00e9partis dans le monde. L\u2019objectif derri\u00e8re l\u2019organisation de cet \u00e9v\u00e9nement propos\u00e9 par Green Smile et Hortitool Consulting est de permettre \u00e0 ces acteurs, de nouer des contacts, partager des id\u00e9es et discuter de leurs probl\u00e8mes techniques et commerciaux.<\/p>\n\n\n\n<p>Plusieurs th\u00e8mes seront abord\u00e9s lors de ces deux jours de conf\u00e9rence, tels que la qualit\u00e9 des fruits, les tendances, les principales maladies fongiques en culture de framboise, fraise et myrtille, la situation hydrique de la r\u00e9gion Souss Massa, etc. Les pr\u00e9sentations seront assur\u00e9es par des experts issus de plusieurs pays, qui auront pour t\u00e2che de prodiguer des conseils et des astuces pour r\u00e9ussir dans ce domaine.<\/p>\n\n\n\n<p>Il est d\u00e8s \u00e0 pr\u00e9sent possible de r\u00e9server sa place pour l\u2019\u00e9v\u00e9nement et se rendant sur le site <a href=\"https:\/\/events.greensmile.ma\/\" target=\"_blank\" rel=\"noreferrer noopener\">https:\/\/events.greensmile.ma\/<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u00a9 Ulrike Leone &#8211; Pixabay Du 7 au 8 avril 2021 sera organis\u00e9e la seconde \u00e9dition de la \u00ab Moroccan Berry Conference \u00bb. Pour cette ann\u00e9e, au vu de la situation sanitaire au monde, la conf\u00e9rence sera organis\u00e9e sous format digital et regroupera plus de 500 professionnels de ce secteur r\u00e9partis dans le monde. L\u2019objectif &hellip;<\/p>\n","protected":false},"author":1,"featured_media":3604,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,2],"tags":[],"class_list":["post-3603","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\/3603","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=3603"}],"version-history":[{"count":1,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/3603\/revisions"}],"predecessor-version":[{"id":3605,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/3603\/revisions\/3605"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/media\/3604"}],"wp:attachment":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3603"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3603"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3603"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}