{"id":9617,"date":"2024-10-09T09:52:35","date_gmt":"2024-10-09T08:52:35","guid":{"rendered":"https:\/\/www.foodmagazine.ma\/?p=9617"},"modified":"2024-10-09T09:52:36","modified_gmt":"2024-10-09T08:52:36","slug":"distribution-la-start-up-terraa-accelere-son-expansion-au-maroc","status":"publish","type":"post","link":"https:\/\/foodmagazine.ma\/?p=9617","title":{"rendered":"Distribution\u00a0: La start-up Terraa acc\u00e9l\u00e8re son expansion au Maroc"},"content":{"rendered":"\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"667\" src=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2024\/10\/TERRAA.png\" alt=\"\" class=\"wp-image-9618\" srcset=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2024\/10\/TERRAA.png 1000w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2024\/10\/TERRAA-300x200.png 300w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2024\/10\/TERRAA-768x512.png 768w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n\n<p>La start-up marocaine Terraa, sp\u00e9cialis\u00e9e dans la distribution alimentaire, poursuit son expansion rapide avec l\u2019ouverture de 18 nouvelles boutiques \u00e0 Casablanca, Dar Bouazza, Bouskoura et Nouaceur. Ce d\u00e9veloppement confirme l\u2019ambition de l\u2019entreprise de rapprocher les agriculteurs des consommateurs tout en proposant des produits frais \u00e0 des prix comp\u00e9titifs dans une exp\u00e9rience d\u2019achat particuli\u00e8re. Depuis son lancement, Terraa a su conqu\u00e9rir une client\u00e8le fid\u00e8le gr\u00e2ce \u00e0 son mod\u00e8le transparent et ses prix attractifs, g\u00e9n\u00e9rant des \u00e9conomies significatives pour les consommateurs.&nbsp;<\/p>\n\n\n\n<p>En parall\u00e8le de son expansion nationale, Terraa se fait \u00e9galement remarquer \u00e0 l\u2019international. Elle a remport\u00e9 le prix de la meilleure start-up africaine lors de la comp\u00e9tition AfricArena \u00e0 Vivatech, renfor\u00e7ant ainsi son r\u00f4le dans la transformation du secteur alimentaire marocain. Ce succ\u00e8s a attir\u00e9 de nombreux investisseurs, parmi lesquels des acteurs marocains et \u00e9trangers tels que Domseeds, Foodlabs, Kima Ventures, Musha Ventures et DFS Lab.<\/p>\n\n\n\n<p>En outre, Terraa explore de nouveaux partenariats, notamment avec des op\u00e9rateurs de stations-service, visant \u00e0 implanter ses magasins dans ces espaces pour offrir un acc\u00e8s encore plus pratique \u00e0 ses produits. Des discussions avec des franchis\u00e9s potentiels sont \u00e9galement en cours, t\u00e9moignant de l\u2019int\u00e9r\u00eat croissant pour ce mod\u00e8le de distribution innovant.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>La start-up marocaine Terraa, sp\u00e9cialis\u00e9e dans la distribution alimentaire, poursuit son expansion rapide avec l\u2019ouverture de 18 nouvelles boutiques \u00e0 Casablanca, Dar Bouazza, Bouskoura et Nouaceur. Ce d\u00e9veloppement confirme l\u2019ambition de l\u2019entreprise de rapprocher les agriculteurs des consommateurs tout en proposant des produits frais \u00e0 des prix comp\u00e9titifs dans une exp\u00e9rience d\u2019achat particuli\u00e8re. Depuis son &hellip;<\/p>\n","protected":false},"author":1,"featured_media":9618,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,2],"tags":[],"class_list":["post-9617","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\/9617","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=9617"}],"version-history":[{"count":1,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/9617\/revisions"}],"predecessor-version":[{"id":9619,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/9617\/revisions\/9619"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/media\/9618"}],"wp:attachment":[{"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=9617"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=9617"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=9617"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}