{"id":10592,"date":"2025-03-11T14:30:47","date_gmt":"2025-03-11T14:30:47","guid":{"rendered":"https:\/\/www.foodmagazine.ma\/?p=10592"},"modified":"2025-03-11T14:30:48","modified_gmt":"2025-03-11T14:30:48","slug":"alta-mar-lance-une-ferme-aquacole-a-safi-un-investissement-de-21-millions-de-dollars-pour-lelevage-de-thon-rouge","status":"publish","type":"post","link":"https:\/\/foodmagazine.ma\/?p=10592","title":{"rendered":"Alta Mar lance une ferme aquacole \u00e0 Safi\u00a0: un investissement de 21 millions de dollars pour l\u2019\u00e9levage de thon rouge"},"content":{"rendered":"\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"666\" src=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2025\/03\/fish-farm-sunset-tranquil-water-showcasing-aquaculture-practices-natural-beauty.jpg\" alt=\"\" class=\"wp-image-10593\" srcset=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2025\/03\/fish-farm-sunset-tranquil-water-showcasing-aquaculture-practices-natural-beauty.jpg 1000w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2025\/03\/fish-farm-sunset-tranquil-water-showcasing-aquaculture-practices-natural-beauty-300x200.jpg 300w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2025\/03\/fish-farm-sunset-tranquil-water-showcasing-aquaculture-practices-natural-beauty-768x511.jpg 768w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2025\/03\/fish-farm-sunset-tranquil-water-showcasing-aquaculture-practices-natural-beauty-310x205.jpg 310w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n\n<p>Le groupe norv\u00e9gien Alta Mar a lanc\u00e9 la construction d\u2019une ferme aquacole \u00e0 Safi, d\u00e9di\u00e9e \u00e0 l\u2019\u00e9levage de poissons \u00e0 haute valeur commerciale, notamment le thon rouge de l\u2019Atlantique. Ce projet ambitieux, d\u2019un investissement total de 21 millions de dollars (plus de 200 millions de dirhams), devrait \u00eatre op\u00e9rationnel au quatri\u00e8me trimestre 2025.<\/p>\n\n\n\n<p>Le groupe Alta Mar African Holdings, dirig\u00e9 par le Norv\u00e9gien Jan-Helge Dahl, a entam\u00e9 la construction. L\u2019unit\u00e9 aquacole sera compos\u00e9e d\u2019une \u00e9closerie de 2,3 hectares destin\u00e9e \u00e0 la production d\u2019alevins, de cages d\u2019\u00e9levage en mer couvrant 75 hectares, ainsi que d\u2019une unit\u00e9 de transformation de 8 hectares, conforme aux normes internationales d\u2019exportation. Le financement du projet se r\u00e9partit entre 70 % de dette et 30 % de fonds propres.<\/p>\n\n\n\n<p>Ce projet repr\u00e9sente un investissement strat\u00e9gique pour Alta Mar et contribuerait non seulement \u00e0 diversifier l\u2019industrie locale, mais \u00e9galement \u00e0 r\u00e9pondre \u00e0 la demande croissante en produits de la mer de qualit\u00e9.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Le groupe norv\u00e9gien Alta Mar a lanc\u00e9 la construction d\u2019une ferme aquacole \u00e0 Safi, d\u00e9di\u00e9e \u00e0 l\u2019\u00e9levage de poissons \u00e0 haute valeur commerciale, notamment le thon rouge de l\u2019Atlantique. Ce projet ambitieux, d\u2019un investissement total de 21 millions de dollars (plus de 200 millions de dirhams), devrait \u00eatre op\u00e9rationnel au quatri\u00e8me trimestre 2025. Le groupe &hellip;<\/p>\n","protected":false},"author":1,"featured_media":10593,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,2],"tags":[],"class_list":["post-10592","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\/10592","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=10592"}],"version-history":[{"count":1,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/10592\/revisions"}],"predecessor-version":[{"id":10594,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/10592\/revisions\/10594"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/media\/10593"}],"wp:attachment":[{"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=10592"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=10592"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=10592"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}