{"id":10800,"date":"2025-04-11T13:14:28","date_gmt":"2025-04-11T12:14:28","guid":{"rendered":"https:\/\/www.foodmagazine.ma\/?p=10800"},"modified":"2025-04-11T13:14:29","modified_gmt":"2025-04-11T12:14:29","slug":"reconstruction-post-seisme-la-berd-et-lue-aux-cotes-de-finea-pour-soutenir-les-tpme-marocaines","status":"publish","type":"post","link":"https:\/\/foodmagazine.ma\/?p=10800","title":{"rendered":"Reconstruction post-s\u00e9isme : la BERD et l\u2019UE aux c\u00f4t\u00e9s de Fin\u00e9a pour soutenir les TPME marocaines"},"content":{"rendered":"\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"610\" src=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2025\/04\/8f855238_54e3_4dc1_b66f_c432938de013.jpg\" alt=\"\" class=\"wp-image-10790\" srcset=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2025\/04\/8f855238_54e3_4dc1_b66f_c432938de013.jpg 1000w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2025\/04\/8f855238_54e3_4dc1_b66f_c432938de013-300x183.jpg 300w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2025\/04\/8f855238_54e3_4dc1_b66f_c432938de013-768x468.jpg 768w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n\n<p>La Banque Europ\u00e9enne pour la Reconstruction et le D\u00e9veloppement (BERD) accorde un pr\u00eat pouvant aller jusqu\u2019\u00e0 23,5 millions d\u2019euros \u00e0 Fin\u00e9a, filiale du Groupe CDG, pour appuyer le financement des TPME au Maroc. Ce pr\u00eat est appuy\u00e9 par une garantie de premi\u00e8re perte de l\u2019Union Europ\u00e9enne via le Fonds Europ\u00e9en pour le D\u00e9veloppement Durable Plus (FEDD+).<\/p>\n\n\n\n<p>Le financement accord\u00e9 \u00e0 Fin\u00e9a permettra de faciliter l\u2019acc\u00e8s des TPME marocaines aux appels d\u2019offres publics et priv\u00e9s, notamment dans des secteurs cl\u00e9s comme l\u2019\u00e9clairage municipal, l\u2019\u00e9ducation, la sant\u00e9 et les infrastructures. Ce pr\u00eat s\u2019inscrit dans le cadre de la r\u00e9ponse de la BERD au s\u00e9isme d\u2019Al Haouz de 2023, avec pour objectif de soutenir la reconstruction \u00e9conomique du pays. Bien qu\u2019il cible en priorit\u00e9 les zones sinistr\u00e9es, le dispositif b\u00e9n\u00e9ficiera aussi aux entreprises en dehors du corridor Casablanca-Rabat.<\/p>\n\n\n\n<p>En plus du soutien financier, un programme de coop\u00e9ration technique accompagnera la cr\u00e9ation d\u2019une plateforme digitale d\u00e9di\u00e9e aux nouveaux produits d\u2019affacturage et de financement de la cha\u00eene d\u2019approvisionnement de Fin\u00e9a. Int\u00e9gr\u00e9e aux syst\u00e8mes bancaires de l\u2019entreprise, cette solution vise \u00e0 mieux r\u00e9pondre aux besoins des TPME en mati\u00e8re de financement et \u00e0 renforcer leur comp\u00e9titivit\u00e9.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>La Banque Europ\u00e9enne pour la Reconstruction et le D\u00e9veloppement (BERD) accorde un pr\u00eat pouvant aller jusqu\u2019\u00e0 23,5 millions d\u2019euros \u00e0 Fin\u00e9a, filiale du Groupe CDG, pour appuyer le financement des TPME au Maroc. Ce pr\u00eat est appuy\u00e9 par une garantie de premi\u00e8re perte de l\u2019Union Europ\u00e9enne via le Fonds Europ\u00e9en pour le D\u00e9veloppement Durable Plus &hellip;<\/p>\n","protected":false},"author":1,"featured_media":10790,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,2],"tags":[],"class_list":["post-10800","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\/10800","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=10800"}],"version-history":[{"count":1,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/10800\/revisions"}],"predecessor-version":[{"id":10801,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/10800\/revisions\/10801"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/media\/10790"}],"wp:attachment":[{"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=10800"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=10800"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=10800"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}