{"id":5032,"date":"2021-12-21T12:07:12","date_gmt":"2021-12-21T11:07:12","guid":{"rendered":"http:\/\/www.foodmagazine.ma\/?p=5032"},"modified":"2021-12-21T12:07:14","modified_gmt":"2021-12-21T11:07:14","slug":"um6p-domaines-agricoles-developpement-dune-nouvelle-technique-de-production-du-ble","status":"publish","type":"post","link":"https:\/\/www.foodmagazine.ma\/?p=5032","title":{"rendered":"UM6P &#038; Domaines Agricoles : d\u00e9veloppement d\u2019une nouvelle technique de production du bl\u00e9"},"content":{"rendered":"\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"733\" src=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2021\/12\/PHOTO-2021-12-17-18-05-58.jpg\" alt=\"\" class=\"wp-image-5033\" srcset=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2021\/12\/PHOTO-2021-12-17-18-05-58.jpg 1000w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2021\/12\/PHOTO-2021-12-17-18-05-58-300x220.jpg 300w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2021\/12\/PHOTO-2021-12-17-18-05-58-768x563.jpg 768w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n\n<p>AgriEdge, business unit de l\u2019Universit\u00e9 Mohammed VI Polytechnique de Benguerir (UM6P) vient d\u2019annoncer le d\u00e9veloppement d\u2019une nouvelle innovation pour booster la production de bl\u00e9 au Maroc. D\u00e9velopp\u00e9e en collaboration entre les Domaines Agricoles et l\u2019UM6P, cette nouvelle technique de production se basant sur l\u2019indice digital d\u2019azote, le N-IndeX, permettra de rehausser le niveau de production du bl\u00e9 qui, rappelons le, constitue un \u00e9l\u00e9ment de base dans le r\u00e9gime alimentaire des Marocains.<\/p>\n\n\n\n<p>Fruit de 3 ans de recherches appliqu\u00e9es et test\u00e9 par les Domaines agricoles, le N-IndeX permet d\u2019estimer, \u00e0 partir des images satellites, la quantit\u00e9 d\u2019azote optimale \u00e0 appliquer pour le bl\u00e9 \u00e0 ses diff\u00e9rents stades agronomiques.<\/p>\n\n\n\n<p>En plus de relever le niveau de production des agriculteurs, cette nouvelle solution permet aussi de gagner en comp\u00e9titivit\u00e9. En effet, le prix de l\u2019engrais azot\u00e9, notamment de l\u2019ammonitrate 33,5, l&#8217;un des fertilisants les plus utilis\u00e9s au Maroc, a connu une flamb\u00e9e inqui\u00e9tante ces derniers mois. Le prix de la tonne d\u2019ammonitrate 33,5 se situe en effet, actuellement, autour de 8 250 dirhams, contre environ 3 400 dirhams au printemps dernier.<\/p>\n\n\n\n<p>Par ailleurs, selon les premiers r\u00e9sultats obtenus, il est possible d\u2019atteindre 21 % d\u2019\u00e9conomie d\u2019azote tout en r\u00e9alisant 24 % de rendement grain suppl\u00e9mentaire.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>AgriEdge, business unit de l\u2019Universit\u00e9 Mohammed VI Polytechnique de Benguerir (UM6P) vient d\u2019annoncer le d\u00e9veloppement d\u2019une nouvelle innovation pour booster la production de bl\u00e9 au Maroc. D\u00e9velopp\u00e9e en collaboration entre les Domaines Agricoles et l\u2019UM6P, cette nouvelle technique de production se basant sur l\u2019indice digital d\u2019azote, le N-IndeX, permettra de rehausser le niveau de production &hellip;<\/p>\n","protected":false},"author":1,"featured_media":5033,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,2],"tags":[],"class_list":["post-5032","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\/5032","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=5032"}],"version-history":[{"count":1,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/5032\/revisions"}],"predecessor-version":[{"id":5034,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/5032\/revisions\/5034"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/media\/5033"}],"wp:attachment":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5032"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5032"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5032"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}