{"id":2852,"date":"2020-10-06T14:38:08","date_gmt":"2020-10-06T13:38:08","guid":{"rendered":"http:\/\/www.foodmagazine.ma\/?p=2852"},"modified":"2020-10-06T14:38:11","modified_gmt":"2020-10-06T13:38:11","slug":"soutien-des-petites-entreprises-la-berd-engage-10-millions-de-dollars-pour-la-region-semed","status":"publish","type":"post","link":"https:\/\/www.foodmagazine.ma\/?p=2852","title":{"rendered":"Soutien des petites entreprises : la BERD engage 10 millions de dollars pour la r\u00e9gion SEMED"},"content":{"rendered":"\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"472\" src=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2020\/10\/image016.jpg\" alt=\"\" class=\"wp-image-2847\" srcset=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2020\/10\/image016.jpg 1000w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2020\/10\/image016-300x142.jpg 300w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2020\/10\/image016-768x362.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) soutient la disponibilit\u00e9 de financements alternatifs en actions pour les petites entreprises de la r\u00e9gion Sud et Est de la M\u00e9diterran\u00e9e (SEMED) en engageant 10 millions de dollars suppl\u00e9mentaires en faveur du fonds d&#8217;actions (AIF). AIF est un fonds d&#8217;actions r\u00e9gional investissant en fonds propres et quasi-fonds propres dans des petites et moyennes capitalisations, principalement en \u00c9gypte, en Jordanie, au Maroc et en Tunisie. Il est g\u00e9r\u00e9 par SPE Capital, une \u00e9quipe qui a \u00e9t\u00e9 r\u00e9cemment form\u00e9e en tant que spin-off de Swicorp.<\/p>\n\n\n\n<p>Cet engagement augmentera la disponibilit\u00e9 du financement par capital-investissement, qui est crucial pour le d\u00e9veloppement des petites et moyennes entreprises (PME) ainsi que pour soutenir la croissance des entreprises, en particulier pendant la pand\u00e9mie de Coronavirus.<\/p>\n\n\n\n<p>Anne Fossemalle, Directrice des fonds d&#8217;actions de la BERD, a d\u00e9clar\u00e9 : \u00ab <em>depuis le d\u00e9but de la pand\u00e9mie de Covid-19, il est devenu encore plus important de continuer \u00e0 soutenir les gestionnaires de fonds prometteurs de la r\u00e9gion SEMED afin de fournir aux PME un acc<\/em><em>\u00e8<\/em><em>s continu aux fonds propres.<\/em> \u00bb Il s\u2019agit du deuxi\u00e8me engagement de la BERD envers le FIA, apr\u00e8s les 20 millions US$ engag\u00e9s en 2019, ce qui porte l\u2019engagement total de la Banque en faveur du FIA \u00e0 30 millions US$.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>La Banque europ\u00e9enne pour la reconstruction et le d\u00e9veloppement (BERD) soutient la disponibilit\u00e9 de financements alternatifs en actions pour les petites entreprises de la r\u00e9gion Sud et Est de la M\u00e9diterran\u00e9e (SEMED) en engageant 10 millions de dollars suppl\u00e9mentaires en faveur du fonds d&#8217;actions (AIF). AIF est un fonds d&#8217;actions r\u00e9gional investissant en fonds propres &hellip;<\/p>\n","protected":false},"author":1,"featured_media":2847,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,3],"tags":[],"class_list":["post-2852","post","type-post","status-publish","format-standard","has-post-thumbnail","","category-a-la-une","category-actus-monde"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/2852","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2852"}],"version-history":[{"count":1,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/2852\/revisions"}],"predecessor-version":[{"id":2853,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/2852\/revisions\/2853"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/media\/2847"}],"wp:attachment":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2852"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2852"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2852"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}