{"id":451,"date":"2017-11-29T12:32:51","date_gmt":"2017-11-29T11:32:51","guid":{"rendered":"http:\/\/www.foodmagazine.ma\/?p=451"},"modified":"2017-11-29T12:32:51","modified_gmt":"2017-11-29T11:32:51","slug":"financement-des-pme-217-millions-de-dirhams-octroyes-a-caixabank","status":"publish","type":"post","link":"https:\/\/www.foodmagazine.ma\/?p=451","title":{"rendered":"Financement des PME. 217 millions de dirhams octroy\u00e9s \u00e0 CaixaBank"},"content":{"rendered":"<p class=\"p1\">\n<p class=\"p4\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-medium wp-image-452\" src=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2017\/11\/Financement-des-PME-300x225.jpg\" alt=\"Financement-des-PME\" width=\"300\" height=\"225\" srcset=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2017\/11\/Financement-des-PME-300x225.jpg 300w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2017\/11\/Financement-des-PME.jpg 640w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/>Un pr\u00eat de 217 millions de dirhams a \u00e9t\u00e9 octroy\u00e9 par la Banque europ\u00e9enne pour la reconstruction et le d\u00e9veloppement (BERD) \u00e0 CaixaBank Succursale au Maroc (CBM), pour r\u00e9trocession aux PME.<\/p>\n<p class=\"p4\">Ces fonds de la BERD ont pour but de promouvoir le financement en monnaie locale des petites et moyennes entreprises (PME) au Maroc. En effet, l\u2019acc\u00e8s \u00e0 un financement, en particulier en monnaie locale, reste difficile pour les PME marocaines, qui comptent parmi les priorit\u00e9s de la BERD, comme le pr\u00e9cise sa strat\u00e9gie par pays. Ce pr\u00eat contribue \u00e9galement \u00e0 favoriser la structure \u00e0 terme du bilan de CBM et d\u2019am\u00e9liorer les capacit\u00e9s de financement des PME.<\/p>\n<p class=\"p4\">\u00ab <i>Nous nous r\u00e9jouissons de ce partenariat avec CaixaBank, qui permet de proposer ce financement indispensable en monnaie locale. Le soutien apport\u00e9 aux PME, qui forment l\u2019\u00e9pine dorsale de l\u2019\u00e9conomie marocaine, sera favorable \u00e0 l\u2019emploi dans le pays et contribuera \u00e0 la croissance \u00e9conomique<\/i> \u00bb, a d\u00e9clar\u00e9 Alain Pilloux, Vice-Pr\u00e9sident en charge des op\u00e9rations bancaires \u00e0 la BERD. Pour sa part, Ignacio Pino, Directeur de CBM au Maroc, a soulign\u00e9 que \u00ab <i>cet accord de pr\u00eat est conforme \u00e0 notre strat\u00e9gie fondamentale, qui consiste \u00e0 accorder aux PME un financement ad\u00e9quat. Nous sommes extr\u00eamement satisfaits de l\u2019avoir sign\u00e9 avec la BERD, car ce partenariat, le premier que nous concluons pour de tels projets au Maroc, devrait ouvrir la voie vers une coop\u00e9ration durable entre nos institutions. Cet accord de pr\u00eat survient \u00e0 un moment propice, car il stimulera notre croissance et renforcera notre pr\u00e9sence dans le pays apr\u00e8s l\u2019ouverture de notre troisi\u00e8me agence \u00e0 Agadir.<\/i> \u00bb<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Un pr\u00eat de 217 millions de dirhams a \u00e9t\u00e9 octroy\u00e9 par la Banque europ\u00e9enne pour la reconstruction et le d\u00e9veloppement (BERD) \u00e0 CaixaBank Succursale au Maroc (CBM), pour r\u00e9trocession aux PME. Ces fonds de la BERD ont pour but de promouvoir le financement en monnaie locale des petites et moyennes entreprises (PME) au Maroc. En &hellip;<\/p>\n","protected":false},"author":1,"featured_media":452,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,2],"tags":[],"class_list":["post-451","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\/451","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=451"}],"version-history":[{"count":1,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/451\/revisions"}],"predecessor-version":[{"id":453,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/451\/revisions\/453"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/media\/452"}],"wp:attachment":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=451"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=451"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=451"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}