{"id":5301,"date":"2022-02-08T10:29:33","date_gmt":"2022-02-08T09:29:33","guid":{"rendered":"http:\/\/www.foodmagazine.ma\/?p=5301"},"modified":"2022-02-08T10:29:35","modified_gmt":"2022-02-08T09:29:35","slug":"pointe-de-penmarch-1ere-marque-de-produits-de-la-mer-a-sengager-dans-la-demarche-bleu-blanc-coeur","status":"publish","type":"post","link":"https:\/\/foodmagazine.ma\/?p=5301","title":{"rendered":"Pointe de Penmarc\u2019h : 1\u00e8re marque de produits de la mer \u00e0 s\u2019engager dans la d\u00e9marche Bleu-Blanc-C\u0153ur"},"content":{"rendered":"\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"628\" src=\"http:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2022\/02\/Sardines-02.jpg\" alt=\"\" class=\"wp-image-5302\" srcset=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2022\/02\/Sardines-02.jpg 1000w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2022\/02\/Sardines-02-300x188.jpg 300w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2022\/02\/Sardines-02-768x482.jpg 768w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n\n<p>Pointe de Penmarc&#8217;h, marque de conserverie bretonne de poissons, devient la premi\u00e8re marque de produits de la mer \u00e0 s\u2019associer \u00e0 la d\u00e9marche Bleu-Blanc-C\u0153ur. Cette association, qui s\u2019engage sur l\u2019am\u00e9lioration de la qualit\u00e9 nutritionnelle et environnementale de notre alimentation.<\/p>\n\n\n\n<p>La conserverie de poissons Pointe de Penmarc\u2019h poss\u00e8de d\u00e9sormais deux produits qui respectent la d\u00e9marche Bleu-Blanc-C\u0153ur : les sardines \u00e0 l&#8217;ancienne \u00e0 l&#8217;huile d&#8217;olive vierge extra bio, et les sardines \u00e0 l&#8217;huile d&#8217;olive et au citron \u00e0 teneur r\u00e9duite en sel (50% de sel en moins par rapport \u00e0 la moyenne des conserves de sardines pr\u00e9sentes sur le march\u00e9. Pas de sel ajout\u00e9, le sel contenu dans cette recette provient du poisson qui en d\u00e9tient naturellement).<\/p>\n\n\n\n<p>Bleu-Blanc-C\u0153ur et Pointe de Penmarc\u2019h seront pr\u00e9sentes lors de la 58\u00e8me \u00e9dition du Salon de l\u2019agriculture \u00e0 Paris, qui se d\u00e9roulera du 26 f\u00e9vrier au 6 mars. Sur le stand Bleu-Blanc-C\u0153ur (hall 1 &#8211; stand C 022), la journ\u00e9e du 26 f\u00e9vrier sera consacr\u00e9e \u00e0 diff\u00e9rentes animations autour des deux vari\u00e9t\u00e9s de sardines de la marque de conserves.<\/p>\n\n\n\n<p>Au programme : recettes originales et in\u00e9dites \u00e0 base de sardines Pointe de Penmarc\u2019h, pr\u00e9par\u00e9es par un cuisinier, d\u00e9gustations, pr\u00e9sentation des produits et du partenariat entre Pointe de Penmarc\u2019h et Bleu-Blanc-C\u0153ur, \u00e9changes, etc.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Pointe de Penmarc&#8217;h, marque de conserverie bretonne de poissons, devient la premi\u00e8re marque de produits de la mer \u00e0 s\u2019associer \u00e0 la d\u00e9marche Bleu-Blanc-C\u0153ur. Cette association, qui s\u2019engage sur l\u2019am\u00e9lioration de la qualit\u00e9 nutritionnelle et environnementale de notre alimentation. La conserverie de poissons Pointe de Penmarc\u2019h poss\u00e8de d\u00e9sormais deux produits qui respectent la d\u00e9marche Bleu-Blanc-C\u0153ur &hellip;<\/p>\n","protected":false},"author":1,"featured_media":5302,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,3],"tags":[],"class_list":["post-5301","post","type-post","status-publish","format-standard","has-post-thumbnail","","category-a-la-une","category-actus-monde"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/5301","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=5301"}],"version-history":[{"count":1,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/5301\/revisions"}],"predecessor-version":[{"id":5303,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/5301\/revisions\/5303"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/media\/5302"}],"wp:attachment":[{"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5301"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5301"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5301"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}