{"id":11165,"date":"2025-05-30T11:40:35","date_gmt":"2025-05-30T10:40:35","guid":{"rendered":"https:\/\/www.foodmagazine.ma\/?p=11165"},"modified":"2025-05-30T11:40:36","modified_gmt":"2025-05-30T10:40:36","slug":"vers-une-agriculture-resiliente-le-pari-gagnant-de-linra-et-de-licarda","status":"publish","type":"post","link":"https:\/\/foodmagazine.ma\/?p=11165","title":{"rendered":"Vers une agriculture r\u00e9siliente : le pari gagnant de l\u2019INRA et de l\u2019ICARDA"},"content":{"rendered":"\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"668\" src=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2025\/05\/WhatsApp-Image-2025-05-28-a-21.05.33_f3451cba.jpg\" alt=\"\" class=\"wp-image-11166\" srcset=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2025\/05\/WhatsApp-Image-2025-05-28-a-21.05.33_f3451cba.jpg 1000w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2025\/05\/WhatsApp-Image-2025-05-28-a-21.05.33_f3451cba-300x200.jpg 300w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2025\/05\/WhatsApp-Image-2025-05-28-a-21.05.33_f3451cba-768x513.jpg 768w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n\n<p><\/p>\n\n\n\n<p>Dans le cadre de la strat\u00e9gie \u00ab G\u00e9n\u00e9ration Green 2020-2030 \u00bb, l\u2019Institut National de la Recherche Agronomique (INRA) et le Centre International de Recherche Agricole dans les Zones Arides (ICARDA) ont organis\u00e9 une journ\u00e9e de d\u00e9monstration le 28 mai 2025 au domaine exp\u00e9rimental de Marchouch (province de Kh\u00e9misset). Pr\u00e9sid\u00e9 par M. Ahmed El Bouari, ministre de l\u2019Agriculture,&nbsp;de la P\u00eache Maritime, du D\u00e9veloppement Rural et des Eaux et For\u00eats, l\u2019\u00e9v\u00e9nement a rassembl\u00e9 environ 350 participants issus de divers secteurs. L\u2019objectif \u00e9tait de pr\u00e9senter les avanc\u00e9es en am\u00e9lioration g\u00e9n\u00e9tique et les performances des nouvelles vari\u00e9t\u00e9s agricoles, afin d\u2019encourager leur adoption par les agriculteurs et les soci\u00e9t\u00e9s semenci\u00e8res.<\/p>\n\n\n\n<p>La journ\u00e9e a mis en avant les avanc\u00e9es de l\u2019INRA et de l\u2019ICARDA en am\u00e9lioration g\u00e9n\u00e9tique et en multiplication des semences, notamment pour les vari\u00e9t\u00e9s des c\u00e9r\u00e9ales, l\u00e9gumineuses et fourrag\u00e8res. Ces innovations visent \u00e0 r\u00e9pondre au d\u00e9ficit hydrique chronique au Maroc. La plateforme de l\u2019INRA comprend 110 vari\u00e9t\u00e9s en production G1 et 45 en G2, cultiv\u00e9es sur plus de 55 hectares et \u0153uvre pour favoriser leur adoption commerciale.<\/p>\n\n\n\n<p>Dans le cadre du programme \u00ab INRA-ICARDA MCGP \u00bb, des syst\u00e8mes de culture combinant semis direct, rotations avec l\u00e9gumineuses et fourrages ont permis d\u2019atteindre des rendements \u00e9lev\u00e9s en paille. L\u2019irrigation d\u2019appoint, m\u00eame minimale, am\u00e9liore significativement ces r\u00e9sultats. L\u2019\u00e9v\u00e9nement a aussi pr\u00e9sent\u00e9 un prototype local de culture hydroponique \u00ab simple-tech \u00bb et une nouvelle vari\u00e9t\u00e9 d\u2019orge, \u00ab Hydroponica \u00bb, d\u00e9di\u00e9e \u00e0 la production de fourrage vert hors-sol. D\u2019ici 2030, l\u2019INRA pr\u00e9voit de d\u00e9velopper 30 \u00e0 50 nouvelles vari\u00e9t\u00e9s agricoles et de promouvoir le semis direct sur un million d\u2019hectares, afin d\u2019accro\u00eetre les rendements, renforcer la r\u00e9silience face au climat et assurer une gestion durable des ressources.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Dans le cadre de la strat\u00e9gie \u00ab G\u00e9n\u00e9ration Green 2020-2030 \u00bb, l\u2019Institut National de la Recherche Agronomique (INRA) et le Centre International de Recherche Agricole dans les Zones Arides (ICARDA) ont organis\u00e9 une journ\u00e9e de d\u00e9monstration le 28 mai 2025 au domaine exp\u00e9rimental de Marchouch (province de Kh\u00e9misset). Pr\u00e9sid\u00e9 par M. Ahmed El Bouari, ministre &hellip;<\/p>\n","protected":false},"author":1,"featured_media":11166,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,2],"tags":[],"class_list":["post-11165","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\/11165","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=11165"}],"version-history":[{"count":1,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/11165\/revisions"}],"predecessor-version":[{"id":11167,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/11165\/revisions\/11167"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/media\/11166"}],"wp:attachment":[{"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=11165"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=11165"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=11165"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}