{"id":876,"date":"2019-03-19T09:04:44","date_gmt":"2019-03-19T09:04:44","guid":{"rendered":"http:\/\/www.foodmagazine.ma\/?p=876"},"modified":"2019-03-19T09:04:50","modified_gmt":"2019-03-19T09:04:50","slug":"fruits-surgeles-un-seminaire-au-maroc","status":"publish","type":"post","link":"https:\/\/www.foodmagazine.ma\/?p=876","title":{"rendered":"Fruits surgel\u00e9s : un s\u00e9minaire au Maroc"},"content":{"rendered":"\n<figure class=\"wp-block-image\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"768\" src=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2019\/03\/fruits-rouges-surgele\u0301s-1024x768.jpg\" alt=\"\" class=\"wp-image-877\" srcset=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2019\/03\/fruits-rouges-surgele\u0301s-1024x768.jpg 1024w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2019\/03\/fruits-rouges-surgele\u0301s-300x225.jpg 300w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2019\/03\/fruits-rouges-surgele\u0301s-768x576.jpg 768w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2019\/03\/fruits-rouges-surgele\u0301s.jpg 1280w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>JBT Corporation\n(John Bean Technologies), avec les marques Frigoscandia et FTNON, les soci\u00e9t\u00e9s\nClauger et de Tresche, organise la 1<sup>\u00e8re<\/sup> \u00e9dition du \u00ab&nbsp;S\u00e9minaire\ndes fruits surgel\u00e9s 2019&nbsp;\u00bb qui se tiendra le 3 avril prochain \u00e0 l\u2019h\u00f4tel\nLixus Beach Resort \u00e0 Larache. <\/p>\n\n\n\n<p>Cette conf\u00e9rence\nr\u00e9unira les professionnels du secteur afin d\u2019assister \u00e0 des pr\u00e9sentations\nanim\u00e9es par des experts. Ces derniers sont des sp\u00e9cialistes dans la fourniture\nde solutions uniques pour les processus de valorisation des fruits. Ce\nrendez-vous sera donc une occasion exclusive pour favoriser le partage et\nl\u2019\u00e9change sur les d\u00e9sid\u00e9ratas de la fili\u00e8re, ainsi que les enjeux et d\u00e9fis\nmajeurs que rencontrent les op\u00e9rateurs. <\/p>\n\n\n\n<p>Parmi les\nintervenants, Frigoscandia, une des marques fortes du groupe JBT Corporation,\nest reconnue pour sa r\u00e9putation et son expertise en mati\u00e8re de surg\u00e9lation\nrapide individuelle (IQF). Le mod\u00e8le le plus repr\u00e9sentatif de l\u2019IQF est le\nfameux surg\u00e9lateur FLoFREEZE con\u00e7u et fabriqu\u00e9 \u00e0 Helsingborg (Su\u00e8de) depuis\n1962.<\/p>\n\n\n\n<p>Ensuite,\nla parole sera accord\u00e9e \u00e0 FTNON du groupe JBT Corporation. Fort de plus de 50\nans d&#8217;exp\u00e9rience, il se r\u00e9v\u00e8le \u00eatre un expert en mati\u00e8re de traitement des\nfruits et l\u00e9gumes. La particularit\u00e9 de FTNON est sa capacit\u00e9 d\u2019innovation par\nl\u2019int\u00e9gration de solutions innovantes de robotique.<\/p>\n\n\n\n<p>Par\nailleurs, l\u2018intervention de la soci\u00e9t\u00e9 Clauger permettra de d\u00e9couvrir, \u00e0\ntravers son long parcours et ses nombreuses ann\u00e9es d\u2019exp\u00e9riences, ses\naccomplissements aux services de l\u2019industrie agroalimentaire au niveau de la\nconception, la fabrication, l\u2019installation, le service et la maintenance dans\nles domaines du froid industriel et du traitement de l\u2019air.<\/p>\n\n\n\n<p>Enfin,\nune vue globale sur le savoir-faire de la soci\u00e9t\u00e9 Tresch, cr\u00e9\u00e9e en 1981, et sur\nson offre de produits et d\u2019\u00e9quipements ainsi que de services li\u00e9s au traitement\ndes eaux industrielles sera pr\u00e9sent\u00e9e. <\/p>\n","protected":false},"excerpt":{"rendered":"<p>JBT Corporation (John Bean Technologies), avec les marques Frigoscandia et FTNON, les soci\u00e9t\u00e9s Clauger et de Tresche, organise la 1\u00e8re \u00e9dition du \u00ab&nbsp;S\u00e9minaire des fruits surgel\u00e9s 2019&nbsp;\u00bb qui se tiendra le 3 avril prochain \u00e0 l\u2019h\u00f4tel Lixus Beach Resort \u00e0 Larache. Cette conf\u00e9rence r\u00e9unira les professionnels du secteur afin d\u2019assister \u00e0 des pr\u00e9sentations anim\u00e9es par &hellip;<\/p>\n","protected":false},"author":1,"featured_media":877,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,2],"tags":[],"class_list":["post-876","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\/876","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=876"}],"version-history":[{"count":1,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/876\/revisions"}],"predecessor-version":[{"id":878,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/876\/revisions\/878"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/media\/877"}],"wp:attachment":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=876"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=876"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=876"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}