{"id":4214,"date":"2021-07-20T11:33:20","date_gmt":"2021-07-20T10:33:20","guid":{"rendered":"http:\/\/www.foodmagazine.ma\/?p=4214"},"modified":"2021-07-20T11:33:22","modified_gmt":"2021-07-20T10:33:22","slug":"le-cecama-a-forme-494-agriculteurs-et-conseillers-autour-de-la-culture-du-colza","status":"publish","type":"post","link":"https:\/\/www.foodmagazine.ma\/?p=4214","title":{"rendered":"Le CECAMA a form\u00e9 494 agriculteurs et conseillers autour de la culture du colza"},"content":{"rendered":"\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"668\" src=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2021\/07\/Image-par-congerdesign-de-Pixabay.jpg\" alt=\"\" class=\"wp-image-4215\" srcset=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2021\/07\/Image-par-congerdesign-de-Pixabay.jpg 1000w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2021\/07\/Image-par-congerdesign-de-Pixabay-300x200.jpg 300w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2021\/07\/Image-par-congerdesign-de-Pixabay-768x513.jpg 768w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><figcaption><em>\u00a9 congerdesign &#8211; Pixabay<\/em><\/figcaption><\/figure>\n\n\n\n<p>Le Centre de Conseil Agricole Maroco-Allemand vient de publier le compte-rendu de son cycle de formation Colza, au titre de la campagne agricole 2020-2021. Ce cycle a \u00e9t\u00e9 organis\u00e9 dans le cadre du programme r\u00e9gional Oilseed Maghreb, cofinanc\u00e9 par l&#8217;Union Europ\u00e9enne. L&#8217;objectif est de promouvoir et am\u00e9liorer le rendement des cultures de colza au Maroc gr\u00e2ce \u00e0 un programme autour de 3 axes : formations th\u00e9oriques, sessions de travaux pratiques \u00ab field days \u00bb et plateformes d&#8217;essai.<\/p>\n\n\n\n<p>Sur cette campagne, 494 agriculteurs et conseillers agricoles ont b\u00e9n\u00e9fici\u00e9 du programme, entre d\u00e9but d\u00e9cembre 2020 et fin mai 2021. Selon le CECAMA, cette op\u00e9ration a par ailleurs r\u00e9v\u00e9l\u00e9 \u00ab <em>une grande variabilit\u00e9 de rendement entre les<\/em> <em>diff\u00e9rentes vari\u00e9t\u00e9s de colza test\u00e9es. La meilleure a donn\u00e9 25 % de plus que la moyenne.<\/em> \u00bb<\/p>\n\n\n\n<p>Pour des r\u00e9sultats plus d\u00e9taill\u00e9s, le CECAMA a mis en ligne une newsletter d\u00e9di\u00e9e aux plateformes colza : <a href=\"https:\/\/cecama.us6.list-manage.com\/track\/click?u=bd7b9ce5cf05ca7310549391e&amp;id=f94df62c88&amp;e=67e44b3487\" target=\"_blank\" rel=\"noreferrer noopener\">https:\/\/cecama.us6.list-manage.com\/track\/click?u=bd7b9ce5cf05ca7310549391e&amp;id=f94df62c88&amp;e=67e44b3487<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u00a9 congerdesign &#8211; Pixabay Le Centre de Conseil Agricole Maroco-Allemand vient de publier le compte-rendu de son cycle de formation Colza, au titre de la campagne agricole 2020-2021. Ce cycle a \u00e9t\u00e9 organis\u00e9 dans le cadre du programme r\u00e9gional Oilseed Maghreb, cofinanc\u00e9 par l&#8217;Union Europ\u00e9enne. L&#8217;objectif est de promouvoir et am\u00e9liorer le rendement des cultures &hellip;<\/p>\n","protected":false},"author":1,"featured_media":4215,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,2],"tags":[],"class_list":["post-4214","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\/4214","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=4214"}],"version-history":[{"count":1,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/4214\/revisions"}],"predecessor-version":[{"id":4216,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/4214\/revisions\/4216"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/media\/4215"}],"wp:attachment":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4214"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4214"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4214"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}