{"id":10589,"date":"2025-03-11T14:29:09","date_gmt":"2025-03-11T14:29:09","guid":{"rendered":"https:\/\/www.foodmagazine.ma\/?p=10589"},"modified":"2025-03-11T14:51:45","modified_gmt":"2025-03-11T14:51:45","slug":"copag-lance-le-kefir-jaouda-un-lait-fermente-100-marocain","status":"publish","type":"post","link":"https:\/\/foodmagazine.ma\/?p=10589","title":{"rendered":"COPAG lance le K\u00e9fir Jaouda\u00a0: un lait ferment\u00e9 100% marocain"},"content":{"rendered":"\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"630\" src=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2025\/03\/1741261529535.jpg\" alt=\"\" class=\"wp-image-10612\" srcset=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2025\/03\/1741261529535.jpg 1000w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2025\/03\/1741261529535-300x189.jpg 300w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2025\/03\/1741261529535-768x484.jpg 768w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n\n<p>COPAG a annonc\u00e9 le lancement du K\u00e9fir Jaouda, un lait ferment\u00e9 naturel riche en probiotiques et b\u00e9n\u00e9fique pour la sant\u00e9. Ce produit innovant incarne l&#8217;engagement de COPAG \u00e0 offrir des produits alliant tradition et bien-\u00eatre. Le K\u00e9fir Jaouda se distingue par sa production 100% marocaine, mettant en avant la qualit\u00e9 et le savoir-faire local tout en r\u00e9pondant aux besoins croissants des consommateurs soucieux de leur sant\u00e9.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>COPAG a annonc\u00e9 le lancement du K\u00e9fir Jaouda, un lait ferment\u00e9 naturel riche en probiotiques et b\u00e9n\u00e9fique pour la sant\u00e9. Ce produit innovant incarne l&#8217;engagement de COPAG \u00e0 offrir des produits alliant tradition et bien-\u00eatre. Le K\u00e9fir Jaouda se distingue par sa production 100% marocaine, mettant en avant la qualit\u00e9 et le savoir-faire local tout &hellip;<\/p>\n","protected":false},"author":1,"featured_media":10612,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,2],"tags":[],"class_list":["post-10589","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\/10589","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=10589"}],"version-history":[{"count":2,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/10589\/revisions"}],"predecessor-version":[{"id":10613,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/10589\/revisions\/10613"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/media\/10612"}],"wp:attachment":[{"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=10589"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=10589"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=10589"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}