{"id":844,"date":"2019-02-21T11:59:26","date_gmt":"2019-02-21T11:59:26","guid":{"rendered":"http:\/\/www.foodmagazine.ma\/?p=844"},"modified":"2019-02-21T11:59:35","modified_gmt":"2019-02-21T11:59:35","slug":"conference-internationale-du-sucre-maroc-une-3eme-edition-consacree-a-la-region-mena-puissance-sucriere-en-emergence","status":"publish","type":"post","link":"https:\/\/www.foodmagazine.ma\/?p=844","title":{"rendered":"Conf\u00e9rence Internationale du Sucre Maroc : une 3\u00e8me \u00e9dition consacr\u00e9e \u00e0 la r\u00e9gion MENA, puissance sucri\u00e8re en \u00e9mergence"},"content":{"rendered":"\n<figure class=\"wp-block-image\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"433\" src=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2019\/02\/cis_morocco_22018_casablanca-1024x433.jpg\" alt=\"\" class=\"wp-image-845\" srcset=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2019\/02\/cis_morocco_22018_casablanca-1024x433.jpg 1024w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2019\/02\/cis_morocco_22018_casablanca-300x127.jpg 300w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2019\/02\/cis_morocco_22018_casablanca-768x325.jpg 768w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2019\/02\/cis_morocco_22018_casablanca.jpg 1057w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>L\u2019Association\nProfessionnelle Sucri\u00e8re Marocaine et l\u2019Organisation Internationale du Sucre\norganisent les 27 et 28 f\u00e9vrier prochains au Hyatt Regency de Casablanca la 3<sup>\u00e8me<\/sup>&nbsp;\u00e9dition\nde la Conf\u00e9rence Internationale du Sucre Maroc sous le th\u00e8me \u00ab la r\u00e9gion MENA : une puissance en\n\u00e9mergence. \u00bb<\/p>\n\n\n\n<p>Cet\n\u00e9v\u00e9nement phare r\u00e9unira tous les professionnels concern\u00e9s de la fili\u00e8re\nsucri\u00e8re et abordera l\u2019actualit\u00e9, les potentialit\u00e9s et les perspectives de\nd\u00e9veloppement du secteur sucrier. Il sera aussi question des enjeux nationaux,\nr\u00e9gionaux et internationaux de ce march\u00e9 dans la r\u00e9gion MENA. L\u2019accent sera mis\n\u00e0 cette occasion sur les mod\u00e8les de d\u00e9veloppement du secteur en Afrique du Nord\net au Moyen-Orient.&nbsp;<\/p>\n\n\n\n<p>Ce\nrendez-vous international des acteurs de la fili\u00e8re sucri\u00e8re, o\u00f9 seront pr\u00e9sents pr\u00e8s de 500\nparticipants marocains et internationaux, pr\u00e9sentera \u00e9galement les innovations et nouvelles\ntechnologies du march\u00e9 ainsi qu\u2019une vue d\u2019ensemble sur le secteur sucrier \u00e0\nl\u2019\u00e9chelle mondiale dans le cadre d\u2019un programme complet de sessions anim\u00e9es par\ndes experts r\u00e9gionaux et \u00e9trangers. <\/p>\n\n\n\n<p>Assurant\nl\u2019approvisionnement r\u00e9gulier en sucre du Royaume, avec une qualit\u00e9 r\u00e9pondant\naux standards les plus exigeants, la fili\u00e8re sucri\u00e8re marocaine occupe une\nplace strat\u00e9gique et joue un r\u00f4le moteur dans l\u2019\u00e9conomie nationale du pays.\nElle g\u00e9n\u00e8re 5.000 emplois permanents directs et indirects, et garantit des\nrevenus \u00e0 80.000 partenaires agriculteurs, producteurs de betterave et canne \u00e0\nsucre, avec une capacit\u00e9 annuelle de production de 1,65 million de tonnes de\nsucre blanc. Elle participe en outre \u00e0 l\u2019\u00e9mergence de v\u00e9ritables p\u00f4les de\nd\u00e9veloppement r\u00e9gionaux. <\/p>\n","protected":false},"excerpt":{"rendered":"<p>L\u2019Association Professionnelle Sucri\u00e8re Marocaine et l\u2019Organisation Internationale du Sucre organisent les 27 et 28 f\u00e9vrier prochains au Hyatt Regency de Casablanca la 3\u00e8me&nbsp;\u00e9dition de la Conf\u00e9rence Internationale du Sucre Maroc sous le th\u00e8me \u00ab la r\u00e9gion MENA : une puissance en \u00e9mergence. \u00bb Cet \u00e9v\u00e9nement phare r\u00e9unira tous les professionnels concern\u00e9s de la fili\u00e8re sucri\u00e8re &hellip;<\/p>\n","protected":false},"author":1,"featured_media":845,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,2],"tags":[],"class_list":["post-844","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\/844","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=844"}],"version-history":[{"count":1,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/844\/revisions"}],"predecessor-version":[{"id":846,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/844\/revisions\/846"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/media\/845"}],"wp:attachment":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=844"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=844"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=844"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}