{"id":10891,"date":"2025-04-23T12:41:57","date_gmt":"2025-04-23T11:41:57","guid":{"rendered":"https:\/\/www.foodmagazine.ma\/?p=10891"},"modified":"2025-04-23T12:41:58","modified_gmt":"2025-04-23T11:41:58","slug":"viande-rouge-le-maroc-valide-limportation-de-viande-bovine-bresilienne-abats-inclus","status":"publish","type":"post","link":"https:\/\/foodmagazine.ma\/?p=10891","title":{"rendered":"Viande rouge : le Maroc valide l\u2019importation de viande bovine br\u00e9silienne, abats inclus"},"content":{"rendered":"\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"750\" src=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2025\/04\/close_up_meat_barbecue_grill.jpg\" alt=\"\" class=\"wp-image-10892\" srcset=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2025\/04\/close_up_meat_barbecue_grill.jpg 1000w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2025\/04\/close_up_meat_barbecue_grill-300x225.jpg 300w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2025\/04\/close_up_meat_barbecue_grill-768x576.jpg 768w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n\n<p>Le gouvernement br\u00e9silien a annonc\u00e9 l\u2019approbation, par les autorit\u00e9s sanitaires marocaines, d\u2019un nouveau certificat sanitaire international (ISC) encadrant l\u2019exportation de viande bovine vers le Royaume. Ce document actualise les conditions sanitaires d\u2019exportation et \u00e9largit les produits autoris\u00e9s aux abats de b\u0153uf.&nbsp;&nbsp;<\/p>\n\n\n\n<p>Cette avanc\u00e9e s\u2019inscrit dans une dynamique commerciale croissante entre les deux pays. En 2024, les exportations agricoles br\u00e9siliennes vers le Maroc ont atteint 1,36 milliard de dollars, selon le minist\u00e8re br\u00e9silien de l\u2019Agriculture, avec comme principales marchandises le sucre, l\u2019\u00e9thanol, les c\u00e9r\u00e9ales, les farines, les animaux vivants et le caf\u00e9. L\u2019accord avec le Br\u00e9sil refl\u00e8te la confiance du Maroc dans le syst\u00e8me sanitaire br\u00e9silien et ouvre de nouvelles perspectives commerciales pour les producteurs br\u00e9siliens.&nbsp;<\/p>\n\n\n\n<p>Cette d\u00e9cision intervient dans un contexte de hausse record des prix de la viande rouge au Maroc, atteignant jusqu\u2019\u00e0 120 dirhams le kilo. Face \u00e0 cette flamb\u00e9e des prix, le Maroc mise sur la diversification de ses sources d\u2019approvisionnement en viandes rouges, notamment depuis le Br\u00e9sil, l\u2019Argentine et l\u2019Espagne. Ces importations devraient permettre une baisse progressive des prix sur le march\u00e9 local, en r\u00e9ponse \u00e0 la forte pression sur l\u2019offre caus\u00e9e par la s\u00e9cheresse, la hausse des co\u00fbts agricoles et les tensions internationales.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Le gouvernement br\u00e9silien a annonc\u00e9 l\u2019approbation, par les autorit\u00e9s sanitaires marocaines, d\u2019un nouveau certificat sanitaire international (ISC) encadrant l\u2019exportation de viande bovine vers le Royaume. Ce document actualise les conditions sanitaires d\u2019exportation et \u00e9largit les produits autoris\u00e9s aux abats de b\u0153uf.&nbsp;&nbsp; Cette avanc\u00e9e s\u2019inscrit dans une dynamique commerciale croissante entre les deux pays. En 2024, &hellip;<\/p>\n","protected":false},"author":1,"featured_media":10892,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,2],"tags":[],"class_list":["post-10891","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\/10891","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=10891"}],"version-history":[{"count":1,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/10891\/revisions"}],"predecessor-version":[{"id":10893,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/10891\/revisions\/10893"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/media\/10892"}],"wp:attachment":[{"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=10891"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=10891"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=10891"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}