{"id":3863,"date":"2021-05-11T13:19:37","date_gmt":"2021-05-11T13:19:37","guid":{"rendered":"http:\/\/www.foodmagazine.ma\/?p=3863"},"modified":"2021-05-11T13:19:39","modified_gmt":"2021-05-11T13:19:39","slug":"doing-business-in-guinee-lasmex-revele-les-opportunites-quoffre-la-guinee-pour-les-exportateurs-marocains","status":"publish","type":"post","link":"https:\/\/www.foodmagazine.ma\/?p=3863","title":{"rendered":"Doing Business in Guin\u00e9e : l\u2019ASMEX r\u00e9v\u00e8le les opportunit\u00e9s qu\u2019offre la Guin\u00e9e pour les exportateurs marocains"},"content":{"rendered":"\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"495\" src=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2021\/05\/WhatsApp-Image-2020-06-15-at-19.25.12.jpg\" alt=\"\" class=\"wp-image-3864\" srcset=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2021\/05\/WhatsApp-Image-2020-06-15-at-19.25.12.jpg 1000w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2021\/05\/WhatsApp-Image-2020-06-15-at-19.25.12-300x149.jpg 300w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2021\/05\/WhatsApp-Image-2020-06-15-at-19.25.12-768x380.jpg 768w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n\n<p>L\u2019Association Marocaine des Exportateurs (ASMEX) a organis\u00e9 un webinaire sous le th\u00e8me \u00ab Doing Business in Guin\u00e9e \u00bb, en partenariat avec le cabinet Harvard Consulting. La rencontre s\u2019est tenue le 5 mai et a \u00e9t\u00e9 anim\u00e9e par Philippe Cordier, expert en management op\u00e9rationnel, de la performance individuelle et collective et de la gestion des risques interculturels. Elle avait pour objectif d\u2019identifier les opportunit\u00e9s commerciales en Guin\u00e9e pour les exportateurs marocains.<\/p>\n\n\n\n<p>En termes d\u2019opportunit\u00e9s pour les exportateurs marocains, 2 secteurs se sont d\u00e9marqu\u00e9s lors de la rencontre : l\u2019agriculture et les TIC. D\u2019apr\u00e8s M. Cordier : \u00ab <em>le secteur agricole est en pleine croissance et repr\u00e9sente un atout majeur pour la diversification de l&#8217;\u00e9<\/em><em>conomie en Guin<\/em><em>\u00e9e.<\/em> \u00bb En effet, 61,3% de la population active \u0153uvre dans le secteur primaire, qui b\u00e9n\u00e9ficie du soutien actif du gouvernement, de conditions agro-climatiques favorables et d\u2019une forte m\u00e9canisation agricole.<\/p>\n\n\n\n<p>La Guin\u00e9e est le 49\u00e8me march\u00e9 d&#8217;exportation du Maroc (88,6 millions $), soit 0,2% des exportations marocaines, et le 89\u00e8me march\u00e9 d&#8217;importation du Royaume (9 millions $). Les produits principalement export\u00e9s par le Maroc sont les pr\u00e9parations de viande, poissons et crustac\u00e9s (17,7 millions $), les terres et pierres, sel et ciment (11,8 millions $), la fonte et l&#8217;acier (10,2 millions $), et les engrais (7,4 millions $). Les deux pays ont \u00e9galement partag\u00e9 plusieurs conventions et accords, concernant les secteurs de l&#8217;agriculture, de l&#8217;industrie, du tourisme, du transport, de l\u2019\u00e9nergie et de la logistique.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>L\u2019Association Marocaine des Exportateurs (ASMEX) a organis\u00e9 un webinaire sous le th\u00e8me \u00ab Doing Business in Guin\u00e9e \u00bb, en partenariat avec le cabinet Harvard Consulting. La rencontre s\u2019est tenue le 5 mai et a \u00e9t\u00e9 anim\u00e9e par Philippe Cordier, expert en management op\u00e9rationnel, de la performance individuelle et collective et de la gestion des risques &hellip;<\/p>\n","protected":false},"author":1,"featured_media":3864,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,2],"tags":[],"class_list":["post-3863","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\/3863","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=3863"}],"version-history":[{"count":1,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/3863\/revisions"}],"predecessor-version":[{"id":3865,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/3863\/revisions\/3865"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/media\/3864"}],"wp:attachment":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3863"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3863"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3863"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}