{"id":4423,"date":"2021-09-21T11:25:54","date_gmt":"2021-09-21T10:25:54","guid":{"rendered":"http:\/\/www.foodmagazine.ma\/?p=4423"},"modified":"2021-09-21T11:25:57","modified_gmt":"2021-09-21T10:25:57","slug":"oleiculture-lancement-du-programme-climolivemed-avec-la-contribution-du-maroc","status":"publish","type":"post","link":"https:\/\/www.foodmagazine.ma\/?p=4423","title":{"rendered":"Ol\u00e9iculture : lancement du programme ClimOliveMed avec la contribution du Maroc"},"content":{"rendered":"\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"682\" src=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2021\/09\/olives.jpg\" alt=\"\" class=\"wp-image-4424\" srcset=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2021\/09\/olives.jpg 1000w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2021\/09\/olives-300x205.jpg 300w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2021\/09\/olives-768x524.jpg 768w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2021\/09\/olives-110x75.jpg 110w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n\n<p>R\u00e9unissant plusieurs acteurs du bassin m\u00e9diterran\u00e9en, le programme ClimOliveMed, lanc\u00e9 le 16 septembre 2021, met en avant la r\u00e9silience des agrosyst\u00e8mes ol\u00e9icoles et leur adaptation au changement climatique. \u00ab <em>Ce programme visera \u00e0 r\u00e9pondre aux objectifs de d\u00e9veloppement durable et de promotion de la recherche scientifique sur l\u2019ol\u00e9iculture selon une m\u00e9thode d\u2019anticipation, qui tient compte du climat m\u00e9diterran\u00e9en<\/em> \u00bb, indique le Minist\u00e8re de l\u2019\u00e9ducation nationale, de la formation professionnelle, de l\u2019enseignement sup\u00e9rieur et de la recherche scientifique dans son communiqu\u00e9.<\/p>\n\n\n\n<p>Fruit d\u2019une collaboration avec des partenaires de France, d\u2019Espagne et d\u2019Italie, aux c\u00f4t\u00e9s de l\u2019Institut Agropolis, le programme a \u00e9t\u00e9 lanc\u00e9 lors d\u2019une vid\u00e9oconf\u00e9rence \u00e0 laquelle ont particip\u00e9 le Ministre de l\u2019\u00e9ducation nationale, Said Amzazi, le secr\u00e9taire permanent de l\u2019Acad\u00e9mie Hassan II des sciences et de la technologie, Omar Fassi-Fehri, et le directeur de l\u2019Institut national de la recherche agronomique, Faouzi Bekkaoui.<\/p>\n\n\n\n<p>S\u2019exprimant \u00e0 cette occasion, Said Amzazi a d\u00e9clar\u00e9 que \u00ab <em>les agrosyst<\/em><em>\u00e8<\/em><em>mes ol<\/em><em>\u00e9icoles constituent un enjeu national majeur puisqu<\/em><em>\u2019<\/em><em>ils repr\u00e9sentent environ 5% du PIB du pays, une question r\u00e9gionale pour le bassin m\u00e9<\/em><em>diterran<\/em><em>\u00e9en qui abrite plus de 90% des oliveraies dans le monde et, enfin, un enjeu mondial compte tenu de l<\/em><em>\u2019<\/em><em>augmentation continue de la demande internationale de cette huile. <\/em>\u00bb<\/p>\n","protected":false},"excerpt":{"rendered":"<p>R\u00e9unissant plusieurs acteurs du bassin m\u00e9diterran\u00e9en, le programme ClimOliveMed, lanc\u00e9 le 16 septembre 2021, met en avant la r\u00e9silience des agrosyst\u00e8mes ol\u00e9icoles et leur adaptation au changement climatique. \u00ab Ce programme visera \u00e0 r\u00e9pondre aux objectifs de d\u00e9veloppement durable et de promotion de la recherche scientifique sur l\u2019ol\u00e9iculture selon une m\u00e9thode d\u2019anticipation, qui tient compte &hellip;<\/p>\n","protected":false},"author":1,"featured_media":4424,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,2],"tags":[],"class_list":["post-4423","post","type-post","status-publish","format-standard","has-post-thumbnail","","category-a-la-une","category-actus-maroc"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/4423","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=4423"}],"version-history":[{"count":1,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/4423\/revisions"}],"predecessor-version":[{"id":4425,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/4423\/revisions\/4425"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/media\/4424"}],"wp:attachment":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4423"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4423"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4423"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}