{"id":7469,"date":"2023-05-09T08:57:48","date_gmt":"2023-05-09T07:57:48","guid":{"rendered":"https:\/\/www.foodmagazine.ma\/?p=7469"},"modified":"2023-05-09T08:57:50","modified_gmt":"2023-05-09T07:57:50","slug":"hlib-bladi-de-centrale-danone-un-programme-pour-renforcer-la-resilience-des-petits-eleveurs-face-aux-changements-climatiques","status":"publish","type":"post","link":"https:\/\/www.foodmagazine.ma\/?p=7469","title":{"rendered":"\u00ab Hlib Bladi \u00bb de Centrale Danone : Un programme pour renforcer la r\u00e9silience des petits \u00e9leveurs face aux changements climatiques"},"content":{"rendered":"\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"610\" src=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2023\/05\/LOGO-HLIB-BLADI.ar-Centrale-Danone.jpg\" alt=\"\" class=\"wp-image-7470\" srcset=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2023\/05\/LOGO-HLIB-BLADI.ar-Centrale-Danone.jpg 1000w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2023\/05\/LOGO-HLIB-BLADI.ar-Centrale-Danone-300x183.jpg 300w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2023\/05\/LOGO-HLIB-BLADI.ar-Centrale-Danone-768x468.jpg 768w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n\n<p>Centrale Danone a lanc\u00e9 la deuxi\u00e8me phase de son programme &#8220;Hlib Bladi&#8221; visant \u00e0 renforcer la souverainet\u00e9 laiti\u00e8re au Maroc. Apr\u00e8s le succ\u00e8s de la premi\u00e8re phase, qui a b\u00e9n\u00e9fici\u00e9 \u00e0 1 600 \u00e9leveurs de la r\u00e9gion de Chaouia, la deuxi\u00e8me phase cible 10 000 \u00e9leveurs r\u00e9partis dans 170 centres de collecte. Le programme vise \u00e0 am\u00e9liorer les conditions de vie des petits \u00e9leveurs, \u00e0 renforcer leur r\u00e9silience face au changement climatique et \u00e0 d\u00e9velopper un mod\u00e8le d&#8217;\u00e9levage laitier durable. &#8220;Hlib Bladi&#8221; compte sur la participation du Minist\u00e8re de l&#8217;Agriculture, du Cr\u00e9dit Agricole du Maroc et d&#8217;autres acteurs pour fournir un financement continu, des intrants et des \u00e9quipements, ainsi qu&#8217;une technologie verte. Le programme s&#8217;articule autour de trois volets: social, \u00e9conomique et environnemental, et vise \u00e0 am\u00e9liorer la rentabilit\u00e9 de la petite exploitation laiti\u00e8re, \u00e0 renforcer les capacit\u00e9s des \u00e9leveurs, \u00e0 promouvoir une production alimentaire locale, \u00e0 am\u00e9liorer la g\u00e9n\u00e9tique et la sant\u00e9 animale, et \u00e0 encourager les pratiques agricoles r\u00e9g\u00e9n\u00e9ratives. Les coop\u00e9ratives repr\u00e9sentant les \u00e9leveurs partenaires ont sign\u00e9 la charte d&#8217;adh\u00e9sion &#8220;Hlib Bladi&#8221; lors de la 15<sup>\u00e8me<\/sup> \u00e9dition du Salon International de l&#8217;Agriculture de Mekn\u00e8s.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Centrale Danone a lanc\u00e9 la deuxi\u00e8me phase de son programme &#8220;Hlib Bladi&#8221; visant \u00e0 renforcer la souverainet\u00e9 laiti\u00e8re au Maroc. Apr\u00e8s le succ\u00e8s de la premi\u00e8re phase, qui a b\u00e9n\u00e9fici\u00e9 \u00e0 1 600 \u00e9leveurs de la r\u00e9gion de Chaouia, la deuxi\u00e8me phase cible 10 000 \u00e9leveurs r\u00e9partis dans 170 centres de collecte. Le programme vise &hellip;<\/p>\n","protected":false},"author":1,"featured_media":7470,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,2],"tags":[],"class_list":["post-7469","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\/7469","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=7469"}],"version-history":[{"count":1,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/7469\/revisions"}],"predecessor-version":[{"id":7471,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/7469\/revisions\/7471"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/media\/7470"}],"wp:attachment":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=7469"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=7469"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=7469"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}