{"id":971,"date":"2019-05-29T13:37:49","date_gmt":"2019-05-29T13:37:49","guid":{"rendered":"http:\/\/www.foodmagazine.ma\/?p=971"},"modified":"2019-05-29T13:37:55","modified_gmt":"2019-05-29T13:37:55","slug":"salon-national-professionnel-du-sardi-la-region-casablanca-settat-au-coeur-de-la-2eme-edition","status":"publish","type":"post","link":"https:\/\/www.foodmagazine.ma\/?p=971","title":{"rendered":"Salon National Professionnel du Sardi : la r\u00e9gion Casablanca-Settat au c\u0153ur de la 2\u00e8me \u00e9dition"},"content":{"rendered":"\n<figure class=\"wp-block-image\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2019\/05\/Salon-National-Professionnel-du-Sardi-1024x683.gif\" alt=\"\" class=\"wp-image-972\" srcset=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2019\/05\/Salon-National-Professionnel-du-Sardi-1024x683.gif 1024w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2019\/05\/Salon-National-Professionnel-du-Sardi-300x200.gif 300w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2019\/05\/Salon-National-Professionnel-du-Sardi-768x512.gif 768w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>Le ministre de tutelle, Aziz Akhannouch, accompagn\u00e9 du gouverneur de la province de Settat, Brahim Abouzaid, ainsi que d\u2019une importante d\u00e9l\u00e9gation de responsables du minist\u00e8re, a pr\u00e9sid\u00e9 le 21 mars 2019 \u00e0 Settat, la c\u00e9r\u00e9monie d\u2019ouverture de la 2<sup>\u00e8me<\/sup> \u00e9dition du Salon National Professionnel du Sardi sous le th\u00e8me \u00ab Le Sardi\u2026 Une Fiert\u00e9 Nationale \u00bb. Organis\u00e9e du 21 au 24 mars derniers, cette \u00e9dition traduit la dynamique du Plan Maroc Vert pour la promotion et le d\u00e9veloppement de la fili\u00e8re ovine Maroc.<\/p>\n\n\n\n<p>Au Maroc, le cheptel ovin se localise dans des zones dites \u00ab berceaux de races\u00bb d\u00e9limit\u00e9es par voie r\u00e9glementaire, dont 40% de races pures locales, avec 2,5 millions de t\u00eates de Sardi, localis\u00e9es sur les plateaux de Chaouia, Sraghna et Rhamna. L\u2019effectif de cette race, estim\u00e9 \u00e0 2,5 millions de t\u00eates, a connu une augmentation ces derni\u00e8res d\u00e9cennies et ses g\u00e9niteurs sont souvent utilis\u00e9s en croisement. La race produit annuellement environ 1 million d\u2019agneaux, contribuant \u00e0 la fourniture, chaque ann\u00e9e, de quelques 300.000 moutons&nbsp; pour l\u2019A\u00efd et produisant un total de 4.800 tonnes de viande rouge.&nbsp;<\/p>\n\n\n\n<p>Par ailleurs, la r\u00e9gion Casablanca-Settat dispose d\u2019un cheptel de 2,2 millions de t\u00eates. Ainsi, l\u2019organisation de ce Salon \u00e0 Settat vient conforter la place de la r\u00e9gion Casablanca-Settat comme la plus grande r\u00e9gion d\u2019\u00e9levage du mouton de race Sardi et le premier producteur national de viandes rouges.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Le ministre de tutelle, Aziz Akhannouch, accompagn\u00e9 du gouverneur de la province de Settat, Brahim Abouzaid, ainsi que d\u2019une importante d\u00e9l\u00e9gation de responsables du minist\u00e8re, a pr\u00e9sid\u00e9 le 21 mars 2019 \u00e0 Settat, la c\u00e9r\u00e9monie d\u2019ouverture de la 2\u00e8me \u00e9dition du Salon National Professionnel du Sardi sous le th\u00e8me \u00ab Le Sardi\u2026 Une Fiert\u00e9 Nationale &hellip;<\/p>\n","protected":false},"author":1,"featured_media":972,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,2],"tags":[],"class_list":["post-971","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\/971","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=971"}],"version-history":[{"count":1,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/971\/revisions"}],"predecessor-version":[{"id":973,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/971\/revisions\/973"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/media\/972"}],"wp:attachment":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=971"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=971"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=971"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}