{"id":7867,"date":"2023-09-19T10:13:33","date_gmt":"2023-09-19T09:13:33","guid":{"rendered":"https:\/\/www.foodmagazine.ma\/?p=7867"},"modified":"2023-09-19T10:13:35","modified_gmt":"2023-09-19T09:13:35","slug":"partenariat-en-france-pour-des-cultures-resilientes-au-climat-de-lentilles-et-de-pois-chiches","status":"publish","type":"post","link":"https:\/\/www.foodmagazine.ma\/?p=7867","title":{"rendered":"Partenariat en France, pour des cultures r\u00e9silientes au climat, de lentilles et de pois chiches"},"content":{"rendered":"<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"668\" src=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2023\/09\/Icarda.jpg\" alt=\"\" class=\"wp-image-7868\" srcset=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2023\/09\/Icarda.jpg 1000w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2023\/09\/Icarda-300x200.jpg 300w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2023\/09\/Icarda-768x513.jpg 768w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><figcaption class=\"wp-element-caption\"><em>\u00a9 Karolina Grabowska &#8211; pexels.com<\/em><\/figcaption><\/figure><\/div>\n\n\n<p>Terres Inovia, ICARDA et trois entreprises fran\u00e7aises sp\u00e9cialis\u00e9es dans la s\u00e9lection de cultures ont sign\u00e9 un accord de recherche de trois ans visant \u00e0 d\u00e9velopper des lentilles et des pois chiches plus nutritifs et r\u00e9sistants au climat par des m\u00e9thodes de s\u00e9lection naturelle. L\u2019objectif final de cette collaboration est d\u2019\u00e9largir la gamme de vari\u00e9t\u00e9s de lentilles et de pois chiches en France.<\/p>\n\n\n\n<p>Gr\u00e2ce \u00e0 cette initiative, les agriculteurs auront acc\u00e8s \u00e0 un plus grand nombre de vari\u00e9t\u00e9s nutritives et r\u00e9silientes, ce qui est essentiel pour obtenir des rendements satisfaisants face aux d\u00e9fis climatiques.<\/p>\n\n\n\n<p>Le projet qui se poursuivra jusqu&#8217;en 2025, se concentrera sur deux domaines de travail principaux &nbsp;: le d\u00e9veloppement de nouvelles ressources g\u00e9n\u00e9tiques adapt\u00e9es aux conditions fran\u00e7aises et la coop\u00e9ration pour l\u2019\u00e9valuation rapide des ressources g\u00e9n\u00e9tiques pertinentes.<\/p>\n\n\n\n<p>\u00c0 cette occasion, Gilles Robillard, Pr\u00e9sident de Terres Inovia, a d\u00e9clar\u00e9 : \u00ab&nbsp;<em>cet accord de recherche est une avanc\u00e9e majeure pour l&#8217;avenir des cultures de lentilles et de pois chiches. Les prochaines vari\u00e9t\u00e9s contribueront \u00e0 accro\u00eetre la valeur ajout\u00e9e sur les exploitations agricoles.<\/em>&nbsp;\u00bb<\/p>\n\n\n\n<p>De son c\u00f4t\u00e9, Dr. Shiv Kumar, principal s\u00e9lectionneur de lentilles \u00e0 l&#8217;ICARDA, a ajout\u00e9 : \u00ab&nbsp;<em>cette collaboration marque une \u00e9tape importante vers la r\u00e9silience future de ces cultures.<\/em>&nbsp;\u00bb<\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u00a9 Karolina Grabowska &#8211; pexels.com Terres Inovia, ICARDA et trois entreprises fran\u00e7aises sp\u00e9cialis\u00e9es dans la s\u00e9lection de cultures ont sign\u00e9 un accord de recherche de trois ans visant \u00e0 d\u00e9velopper des lentilles et des pois chiches plus nutritifs et r\u00e9sistants au climat par des m\u00e9thodes de s\u00e9lection naturelle. L\u2019objectif final de cette collaboration est d\u2019\u00e9largir &hellip;<\/p>\n","protected":false},"author":1,"featured_media":7868,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,3],"tags":[],"class_list":["post-7867","post","type-post","status-publish","format-standard","has-post-thumbnail","","category-a-la-une","category-actus-monde"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/7867","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=7867"}],"version-history":[{"count":1,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/7867\/revisions"}],"predecessor-version":[{"id":7869,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/7867\/revisions\/7869"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/media\/7868"}],"wp:attachment":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=7867"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=7867"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=7867"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}