{"id":10698,"date":"2025-03-25T13:56:11","date_gmt":"2025-03-25T13:56:11","guid":{"rendered":"https:\/\/www.foodmagazine.ma\/?p=10698"},"modified":"2025-03-25T13:56:12","modified_gmt":"2025-03-25T13:56:12","slug":"le-maroc-interdit-labattage-des-femelles-ovines-et-caprines-une-demarche-strategique-pour-proteger-le-cheptel-national","status":"publish","type":"post","link":"https:\/\/foodmagazine.ma\/?p=10698","title":{"rendered":"Le Maroc interdit l&#8217;abattage des femelles ovines et caprines : une d\u00e9marche strat\u00e9gique pour prot\u00e9ger le cheptel national"},"content":{"rendered":"\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"667\" src=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2025\/03\/moutons-herbe-verte_74190-945.jpg\" alt=\"\" class=\"wp-image-10699\" srcset=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2025\/03\/moutons-herbe-verte_74190-945.jpg 1000w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2025\/03\/moutons-herbe-verte_74190-945-300x200.jpg 300w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2025\/03\/moutons-herbe-verte_74190-945-768x512.jpg 768w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n\n<p>En r\u00e9ponse \u00e0 la diminution de la production et la productivit\u00e9 du cheptel national ovin et caprin due aux s\u00e9cheresses r\u00e9p\u00e9t\u00e9es et aux d\u00e9fis climatiques et afin de prot\u00e9ger le patrimoine animal national, les autorit\u00e9s marocaines ont d\u00e9cid\u00e9 d&#8217;interdire l&#8217;abattage des ovines et caprines jusqu&#8217;\u00e0 fin mars 2026. En effet, le Maroc a observ\u00e9 une baisse de 38 % de son cheptel depuis 2016, ce qui a affect\u00e9 la production de viande rouge et entra\u00een\u00e9 une hausse des prix. Une circulaire des minist\u00e8res de l&#8217;Int\u00e9rieur et de l&#8217;Agriculture, de la P\u00eache Maritime, du D\u00e9veloppement Rural et des Eaux et For\u00eats interdit l&#8217;abattage des animaux hormis les animaux non productifs, ceux ayant plus de 8 dents permanentes, et les animaux import\u00e9s destin\u00e9s \u00e0 l&#8217;engraissement ou \u00e0 l&#8217;abattage. Cette mesure sera supervis\u00e9e par les autorit\u00e9s r\u00e9gionales et locales pour assurer son respect strict.<\/p>\n\n\n\n<p>Cette mesure fait partie d&#8217;une strat\u00e9gie plus large visant \u00e0 renforcer la s\u00e9curit\u00e9 alimentaire et prot\u00e9ger la richesse animale. Des actions suppl\u00e9mentaires, comme l&#8217;am\u00e9lioration des races de b\u00e9tail et le soutien alimentaire pendant les p\u00e9riodes de s\u00e9cheresse, sont n\u00e9cessaires pour assurer la r\u00e9ussite de cette strat\u00e9gie. Le Maroc r\u00e9affirme ainsi son engagement \u00e0 prot\u00e9ger son troupeau national et \u00e0 assurer la durabilit\u00e9 de sa production animale face aux d\u00e9fis futurs.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>En r\u00e9ponse \u00e0 la diminution de la production et la productivit\u00e9 du cheptel national ovin et caprin due aux s\u00e9cheresses r\u00e9p\u00e9t\u00e9es et aux d\u00e9fis climatiques et afin de prot\u00e9ger le patrimoine animal national, les autorit\u00e9s marocaines ont d\u00e9cid\u00e9 d&#8217;interdire l&#8217;abattage des ovines et caprines jusqu&#8217;\u00e0 fin mars 2026. En effet, le Maroc a observ\u00e9 une &hellip;<\/p>\n","protected":false},"author":1,"featured_media":10699,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,2],"tags":[],"class_list":["post-10698","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\/10698","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=10698"}],"version-history":[{"count":1,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/10698\/revisions"}],"predecessor-version":[{"id":10700,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/10698\/revisions\/10700"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/media\/10699"}],"wp:attachment":[{"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=10698"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=10698"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=10698"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}