{"id":9364,"date":"2024-07-16T09:58:59","date_gmt":"2024-07-16T08:58:59","guid":{"rendered":"https:\/\/www.foodmagazine.ma\/?p=9364"},"modified":"2024-07-16T09:59:00","modified_gmt":"2024-07-16T08:59:00","slug":"3eme-edition-du-festival-irzafrane-promouvoir-le-safran-bio-et-le-developpement-durable-de-la-region-fes-meknes","status":"publish","type":"post","link":"https:\/\/foodmagazine.ma\/?p=9364","title":{"rendered":"3\u00e8me\u00a0\u00e9dition du festival Irzafrane : promouvoir le safran Bio et le d\u00e9veloppement durable de la r\u00e9gion F\u00e8s\/Mekn\u00e8s"},"content":{"rendered":"\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"558\" src=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2024\/07\/Capture-decran_Irzane_.jpg\" alt=\"\" class=\"wp-image-9365\" srcset=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2024\/07\/Capture-decran_Irzane_.jpg 1000w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2024\/07\/Capture-decran_Irzane_-300x167.jpg 300w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2024\/07\/Capture-decran_Irzane_-768x429.jpg 768w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n\n<p>La 3<sup>\u00e8me<\/sup>\u00a0\u00e9dition du festival Irzafrane se tiendra prochainement, promettant de dynamiser la r\u00e9gion F\u00e8s\/Mekn\u00e8s. Dr Hafida Moukadiri, CEO de domaine Irzane &amp; Victoria Esp\u00e9rance et pr\u00e9sidente de l&#8217;Association IRZAFRANE SERGHINA, a cr\u00e9\u00e9 le festival Irzafrane en 2022 avec pour objectif de promouvoir cette r\u00e9gion comme une nouvelle zone de production de safran de haute qualit\u00e9 \u00e0 travers un projet d\u2019agriculture biologique. Le festival vise aussi \u00e0 favoriser le d\u00e9veloppement durable et socio-\u00e9conomique de la commune de Serghina, d&#8217;autonomiser la femme rurale, de d\u00e9velopper l\u2019\u00e9co-tourisme, et de promouvoir la culture berb\u00e8re.<\/p>\n\n\n\n<p>L\u2019\u00e9dition inaugurale du festival Irzafrane tenue en novembre 2022, a mis en avant les coop\u00e9ratives de la r\u00e9gion F\u00e8s\/Mekn\u00e8s qui ont pr\u00e9sent\u00e9 des produits du terroir. Cette premi\u00e8re \u00e9dition a \u00e9t\u00e9 marqu\u00e9e par des conf\u00e9rences abordant l&#8217;agriculture biologique du safran, son utilisation m\u00e9dicinale, les subventions \u00e9tatiques et les impacts \u00e9conomiques sur Serghina, ainsi que le r\u00f4le de la femme rurale dans le d\u00e9veloppement \u00e9conomique local.&nbsp;<\/p>\n\n\n\n<p>La 3<sup>\u00e8me<\/sup>&nbsp;\u00e9dition du festival Irzafrane pr\u00e9voit deux grands projets pour l&#8217;avenir \u00e0 court terme de la r\u00e9gion F\u00e8s\/Mekn\u00e8s : cr\u00e9er la route du safran pour permettre aux touristes de d\u00e9couvrir, d\u00e9guster et acheter du safran en visitant les sites de production dans la province de Boulemane\/Missour, et formaliser l\u2019agr\u00e9gation safran Bio pour f\u00e9d\u00e9rer les coop\u00e9ratives, former les femmes rurales, garantir une production de qualit\u00e9 et soutenir l&#8217;\u00e9conomie sociale.<\/p>\n\n\n\n<p>Le festival Irzafrane proposera \u00e9galement des conf\u00e9rences sur le safran en tant que plante m\u00e9dicinale, sa culture au Maroc, et son potentiel international, en mettant l&#8217;accent sur le safran bio, la route du safran, le d\u00e9veloppement durable, et l&#8217;agriculture moderne.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>La 3\u00e8me\u00a0\u00e9dition du festival Irzafrane se tiendra prochainement, promettant de dynamiser la r\u00e9gion F\u00e8s\/Mekn\u00e8s. Dr Hafida Moukadiri, CEO de domaine Irzane &amp; Victoria Esp\u00e9rance et pr\u00e9sidente de l&#8217;Association IRZAFRANE SERGHINA, a cr\u00e9\u00e9 le festival Irzafrane en 2022 avec pour objectif de promouvoir cette r\u00e9gion comme une nouvelle zone de production de safran de haute qualit\u00e9 &hellip;<\/p>\n","protected":false},"author":1,"featured_media":9365,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,2],"tags":[],"class_list":["post-9364","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\/9364","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=9364"}],"version-history":[{"count":1,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/9364\/revisions"}],"predecessor-version":[{"id":9366,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/9364\/revisions\/9366"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/media\/9365"}],"wp:attachment":[{"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=9364"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=9364"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=9364"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}