{"id":7308,"date":"2023-03-22T10:20:53","date_gmt":"2023-03-22T10:20:53","guid":{"rendered":"https:\/\/www.foodmagazine.ma\/?p=7308"},"modified":"2023-03-22T10:20:55","modified_gmt":"2023-03-22T10:20:55","slug":"six-nouvelles-varietes-de-cereales-resilientes-a-la-secheresse-presentee-par-licarda-et-ses-partenaires","status":"publish","type":"post","link":"https:\/\/foodmagazine.ma\/?p=7308","title":{"rendered":"Six nouvelles vari\u00e9t\u00e9s de c\u00e9r\u00e9ales r\u00e9silientes \u00e0 la s\u00e8cheresse pr\u00e9sent\u00e9e par l\u2019ICARDA et ses partenaires"},"content":{"rendered":"\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"667\" src=\"http:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2023\/03\/ICARDA.jpg\" alt=\"\" class=\"wp-image-7309\" srcset=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2023\/03\/ICARDA.jpg 1000w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2023\/03\/ICARDA-300x200.jpg 300w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2023\/03\/ICARDA-768x512.jpg 768w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n\n<p>Le Centre international pour la recherche agricole dans les r\u00e9gions arides (ICARDA) a organis\u00e9, le 16 mars 2023, un \u00e9v\u00e9nement afin de pr\u00e9senter de nouvelles vari\u00e9t\u00e9s de c\u00e9r\u00e9ales tol\u00e9rantes \u00e0 la s\u00e9cheresse.<\/p>\n\n\n\n<p>Ce travail est le fruit d\u2019une collaboration entre l\u2019ICARDA, l\u2019Institut national de la recherche agronomique (INRA) et l\u2019entreprise semenci\u00e8re Benchaib semences, dans le cadre d\u2019un projet nomm\u00e9 DIIVA-PR, fond\u00e9 par le Crop Trust et coordonn\u00e9 par l\u2019ICARDA. &nbsp;Ainsi, six nouvelles vari\u00e9t\u00e9s de bl\u00e9 dur et d\u2019orge capables de r\u00e9sister aux \u00e9pisodes de s\u00e9cheresse de plus en plus s\u00e9v\u00e8res dont souffre le pays ont \u00e9t\u00e9 pr\u00e9sent\u00e9es lors de cette conf\u00e9rence.<\/p>\n\n\n\n<p>Bient\u00f4t disponibles pour la culture dans tout le pays, ces trois nouvelles vari\u00e9t\u00e9s de bl\u00e9 dur et trois nouvelles vari\u00e9t\u00e9s d\u2019orge ont r\u00e9pondu aux attentes conjointes des scientifiques et des agriculteurs, et ont \u00e9t\u00e9 inscrites au catalogue national des semences.<\/p>\n\n\n\n<p>Ainsi, les trois vari\u00e9t\u00e9s de bl\u00e9 dur sont Nachit, Jabal et Jawahir. Nachit a \u00e9t\u00e9 d\u00e9livr\u00e9e par l\u2019INRA en 2017. C\u2019est une vari\u00e9t\u00e9 d\u00e9riv\u00e9e d\u2019un Farro (amidonnier) sauvage originaire de Syrie adapt\u00e9e aux plateaux du Nord du Maroc et aux zones irrigu\u00e9es de Beni Mellal. Quant \u00e0 la vari\u00e9t\u00e9 Jabal, elle a \u00e9t\u00e9 d\u00e9livr\u00e9e par Benchaib Semences en 2021 et est id\u00e9ale pour les sols peu profonds des montagnes de l\u2019Atlas et les r\u00e9gions du Sud. Pour ce qui est de Jawahir, il s\u2019agit d\u2019une vari\u00e9t\u00e9 de l\u2019INRA parfaitement appropri\u00e9e pour la r\u00e9gion de Settat-Safi. Concernent l\u2019orge, les trois vari\u00e9t\u00e9s pr\u00e9sent\u00e9es sont Chiffa, Assiya et Khnata.<\/p>\n\n\n\n<p>Notons que ces vari\u00e9t\u00e9s proviennent d\u2019un travail de plus de dix ans de recherche, utilisant les ressources g\u00e9n\u00e9tiques de grains ancestraux, collect\u00e9s et conserv\u00e9s dans la banque de g\u00e8nes d\u2019ICARDA \u00e0 Rabat.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Le Centre international pour la recherche agricole dans les r\u00e9gions arides (ICARDA) a organis\u00e9, le 16 mars 2023, un \u00e9v\u00e9nement afin de pr\u00e9senter de nouvelles vari\u00e9t\u00e9s de c\u00e9r\u00e9ales tol\u00e9rantes \u00e0 la s\u00e9cheresse. Ce travail est le fruit d\u2019une collaboration entre l\u2019ICARDA, l\u2019Institut national de la recherche agronomique (INRA) et l\u2019entreprise semenci\u00e8re Benchaib semences, dans le &hellip;<\/p>\n","protected":false},"author":1,"featured_media":7309,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,2],"tags":[],"class_list":["post-7308","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\/7308","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=7308"}],"version-history":[{"count":1,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/7308\/revisions"}],"predecessor-version":[{"id":7310,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/7308\/revisions\/7310"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/media\/7309"}],"wp:attachment":[{"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=7308"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=7308"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=7308"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}