{"id":11410,"date":"2025-07-01T13:22:28","date_gmt":"2025-07-01T12:22:28","guid":{"rendered":"https:\/\/www.foodmagazine.ma\/?p=11410"},"modified":"2025-07-01T13:22:29","modified_gmt":"2025-07-01T12:22:29","slug":"summer-fancy-food-show-2025-le-made-in-morocco-sur-le-marche-americain","status":"publish","type":"post","link":"https:\/\/foodmagazine.ma\/?p=11410","title":{"rendered":"Summer Fancy Food Show 2025\u00a0: le \u00ab\u00a0Made in Morocco\u00a0\u00bb sur le march\u00e9 am\u00e9ricain"},"content":{"rendered":"\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"552\" src=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2025\/07\/WhatsApp-Image-2025-07-01-a-09.53.23_95ba7cc5.jpg\" alt=\"\" class=\"wp-image-11411\" srcset=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2025\/07\/WhatsApp-Image-2025-07-01-a-09.53.23_95ba7cc5.jpg 1000w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2025\/07\/WhatsApp-Image-2025-07-01-a-09.53.23_95ba7cc5-300x166.jpg 300w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2025\/07\/WhatsApp-Image-2025-07-01-a-09.53.23_95ba7cc5-768x424.jpg 768w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n\n<p><\/p>\n\n\n\n<p>Le Maroc a marqu\u00e9 sa pr\u00e9sence \u00e0 l\u2019\u00e9dition 2025 du Summer Fancy Food Show, grand rendez-vous international de l\u2019industrie agroalimentaire, qui se tient du 29 juin au1<sup>er<\/sup>&nbsp;juillet \u00e0 New York.&nbsp;<\/p>\n\n\n\n<p>Install\u00e9 au niveau 3, stand 1520, le pavillon marocain a mis en avant une s\u00e9lection vari\u00e9e de produits embl\u00e9matiques du terroir marocain. Les visiteurs ont pu y d\u00e9couvrir une offre diversifi\u00e9e et de qualit\u00e9, comprenant notamment de l\u2019huile d\u2019olive extra vierge, des olives, du couscous, des p\u00e2tes, des biscuits, des snacks, des herbes aromatiques, des jus frais, des sauces, ainsi que des conserves de sardines et d\u2019anchois.<\/p>\n\n\n\n<p>Cette 24<sup>\u00e8me<\/sup>&nbsp;participation, organis\u00e9e par Morocoo Foodex, a mis en valeur la richesse culinaire marocaine et fourni l\u2019occasion de promouvoir des produits authentiques aupr\u00e8s des acheteurs, distributeurs et importateurs nord-am\u00e9ricains. Le pavillon marocain a constitu\u00e9 \u00e9galement une vitrine strat\u00e9gique pour renforcer les \u00e9changes commerciaux et la visibilit\u00e9 du &#8220;Made in Morocco&#8221; \u00e0 l\u2019international.<\/p>\n\n\n\n<p>Les exposants ont invit\u00e9 les visiteurs professionnels \u00e0 venir d\u00e9couvrir l\u2019authenticit\u00e9 des saveurs et la singularit\u00e9 de l\u2019offre agroalimentaire du Maroc tout au long de l\u2019\u00e9v\u00e9nement.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Le Maroc a marqu\u00e9 sa pr\u00e9sence \u00e0 l\u2019\u00e9dition 2025 du Summer Fancy Food Show, grand rendez-vous international de l\u2019industrie agroalimentaire, qui se tient du 29 juin au1er&nbsp;juillet \u00e0 New York.&nbsp; Install\u00e9 au niveau 3, stand 1520, le pavillon marocain a mis en avant une s\u00e9lection vari\u00e9e de produits embl\u00e9matiques du terroir marocain. Les visiteurs ont &hellip;<\/p>\n","protected":false},"author":1,"featured_media":11411,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,2],"tags":[],"class_list":["post-11410","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\/11410","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=11410"}],"version-history":[{"count":1,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/11410\/revisions"}],"predecessor-version":[{"id":11412,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/11410\/revisions\/11412"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/media\/11411"}],"wp:attachment":[{"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=11410"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=11410"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=11410"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}