{"id":10068,"date":"2024-12-10T13:24:19","date_gmt":"2024-12-10T12:24:19","guid":{"rendered":"https:\/\/www.foodmagazine.ma\/?p=10068"},"modified":"2024-12-10T13:24:20","modified_gmt":"2024-12-10T12:24:20","slug":"une-unite-de-conserverie-inauguree-a-dakhla-un-pas-en-avant-pour-lindustrie-halieutique","status":"publish","type":"post","link":"https:\/\/foodmagazine.ma\/?p=10068","title":{"rendered":"Une unit\u00e9 de conserverie inaugur\u00e9e \u00e0 Dakhla : un pas en avant pour l\u2019industrie halieutique"},"content":{"rendered":"\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"563\" src=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2024\/12\/WhatsApp-Image-2024-12-08-at-20.39.06.jpg\" alt=\"\" class=\"wp-image-10069\" srcset=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2024\/12\/WhatsApp-Image-2024-12-08-at-20.39.06.jpg 1000w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2024\/12\/WhatsApp-Image-2024-12-08-at-20.39.06-300x169.jpg 300w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2024\/12\/WhatsApp-Image-2024-12-08-at-20.39.06-768x432.jpg 768w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n\n<p>Le 5 d\u00e9cembre 2024, une nouvelle unit\u00e9 industrielle de conserverie de poisson a \u00e9t\u00e9 inaugur\u00e9e \u00e0 Dakhla par Mme Zakia Driouich, Secr\u00e9taire d&#8217;\u00c9tat charg\u00e9e de la p\u00eache maritime, en pr\u00e9sence de M. Jorge Pedro Mauricio dos Santos, ministre de la Mer de la R\u00e9publique du Cap-Vert, de M. Ali Khalil, Wali de la r\u00e9gion Dakhla-Oued Eddahab, et de M. El Khattat Yanja, Pr\u00e9sident du Conseil r\u00e9gional. Ce projet s\u2019inscrit dans les orientations strat\u00e9giques de la strat\u00e9gie Halieutis, inspir\u00e9es par les Hautes Orientations Royales, visant \u00e0 renforcer le tissu industriel r\u00e9gional, valoriser les produits halieutiques et g\u00e9n\u00e9rer des emplois.<\/p>\n\n\n\n<p>R\u00e9alis\u00e9e avec un investissement de 120 millions de dirhams sur une superficie de 5 200 m\u00b2, l\u2019unit\u00e9 produira annuellement 42 millions de bo\u00eetes de conserve dans sa premi\u00e8re phase, atteignant 84 millions lors de son extension. Plus de 350 emplois directs seront cr\u00e9\u00e9s d\u00e8s le lancement, avec une projection de 600 emplois directs \u00e0 terme. Cette unit\u00e9 fait partie d\u2019un projet global de 500 millions de dirhams visant \u00e0 int\u00e9grer la production, la valorisation et la cong\u00e9lation des ressources halieutiques pour approvisionner cette nouvelle infrastructure.<\/p>\n\n\n\n<p>Avec cette inauguration, Dakhla consolide son r\u00f4le de p\u00f4le strat\u00e9gique pour l\u2019industrie de la p\u00eache, avec ses cinq unit\u00e9s op\u00e9rationnelles existantes et deux autres en cours d\u2019ach\u00e8vement. Ces installations totalisent un investissement de pr\u00e8s de 990 millions de dirhams, g\u00e9n\u00e9rant plus de 3 000 emplois directs. Les chiffres actualis\u00e9s de 2023 montrent que les provinces du Sud abritent 178 unit\u00e9s industrielles employant 31 859 personnes, dont 10 274 dans les conserveries, illustrant ainsi leur r\u00f4le cl\u00e9 dans l\u2019\u00e9conomie nationale.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Le 5 d\u00e9cembre 2024, une nouvelle unit\u00e9 industrielle de conserverie de poisson a \u00e9t\u00e9 inaugur\u00e9e \u00e0 Dakhla par Mme Zakia Driouich, Secr\u00e9taire d&#8217;\u00c9tat charg\u00e9e de la p\u00eache maritime, en pr\u00e9sence de M. Jorge Pedro Mauricio dos Santos, ministre de la Mer de la R\u00e9publique du Cap-Vert, de M. Ali Khalil, Wali de la r\u00e9gion Dakhla-Oued &hellip;<\/p>\n","protected":false},"author":1,"featured_media":10069,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,2],"tags":[],"class_list":["post-10068","post","type-post","status-publish","format-standard","has-post-thumbnail","","category-a-la-une","category-actus-maroc"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/10068","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=10068"}],"version-history":[{"count":1,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/10068\/revisions"}],"predecessor-version":[{"id":10070,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/10068\/revisions\/10070"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/media\/10069"}],"wp:attachment":[{"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=10068"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=10068"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=10068"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}