{"id":9985,"date":"2024-11-26T13:53:22","date_gmt":"2024-11-26T12:53:22","guid":{"rendered":"https:\/\/www.foodmagazine.ma\/?p=9985"},"modified":"2024-11-26T13:53:22","modified_gmt":"2024-11-26T12:53:22","slug":"lait-pasteurise-ecossais-une-solution-pour-renforcer-lapprovisionnement-au-maroc","status":"publish","type":"post","link":"https:\/\/foodmagazine.ma\/?p=9985","title":{"rendered":"Lait pasteuris\u00e9 \u00e9cossais : une solution pour renforcer l&#8217;approvisionnement au Maroc"},"content":{"rendered":"\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"555\" src=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2024\/11\/lait-vache-fond-vache-laitiere_889227-31604.jpg\" alt=\"\" class=\"wp-image-9986\" srcset=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2024\/11\/lait-vache-fond-vache-laitiere_889227-31604.jpg 1000w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2024\/11\/lait-vache-fond-vache-laitiere_889227-31604-300x167.jpg 300w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2024\/11\/lait-vache-fond-vache-laitiere_889227-31604-768x426.jpg 768w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n\n<p>D\u2019apr\u00e8s nos confr\u00e8res du journal le Matin, la fili\u00e8re laiti\u00e8re marocaine traverse une p\u00e9riode de turbulence, enregistrant une baisse de 25% de la production de lait depuis 2020, en grande partie due \u00e0 des conditions climatiques extr\u00eames. D\u00e9j\u00e0 fragilis\u00e9 par les crises mondiales et la volatilit\u00e9 des prix des mati\u00e8res premi\u00e8res, le secteur est \u00e9galement confront\u00e9 \u00e0 la s\u00e9cheresse prolong\u00e9e et la raret\u00e9 de l&#8217;eau, qui affectent directement ses capacit\u00e9s de production.<\/p>\n\n\n\n<p>Pour faire face \u00e0 ces d\u00e9fis, le Maroc explore des options pour diversifier ses sources d\u2019approvisionnement en lait frais. L\u2019\u00c9cosse, gr\u00e2ce \u00e0 ses conditions de production avantageuses et sa r\u00e9putation de qualit\u00e9, se pr\u00e9sente comme un partenaire strat\u00e9gique. Le projet d\u2019exportation de lait pasteuris\u00e9 \u00e9cossais pourrait renforcer les \u00e9changes commerciaux entre les deux pays et r\u00e9pondre \u00e0 la demande croissante du march\u00e9 marocain.<\/p>\n\n\n\n<p>Le lait sera transport\u00e9 de Grangemouth \u00e0 Casablanca en conteneurs r\u00e9frig\u00e9r\u00e9s. Des investissements en \u00c9cosse moderniseront les infrastructures de pasteurisation pour garantir la qualit\u00e9 et respecter les normes marocaines. Un essai de production est pr\u00e9vu d\u00e9but 2025, ouvrant la voie \u00e0 des exportations r\u00e9guli\u00e8res d\u00e8s 2026. Ce projet vise \u00e0 diversifier l\u2019approvisionnement en lait frais au Maroc, en offrant des produits premium sans concurrencer la production locale.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>D\u2019apr\u00e8s nos confr\u00e8res du journal le Matin, la fili\u00e8re laiti\u00e8re marocaine traverse une p\u00e9riode de turbulence, enregistrant une baisse de 25% de la production de lait depuis 2020, en grande partie due \u00e0 des conditions climatiques extr\u00eames. D\u00e9j\u00e0 fragilis\u00e9 par les crises mondiales et la volatilit\u00e9 des prix des mati\u00e8res premi\u00e8res, le secteur est \u00e9galement &hellip;<\/p>\n","protected":false},"author":1,"featured_media":9986,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,2],"tags":[],"class_list":["post-9985","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\/9985","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=9985"}],"version-history":[{"count":1,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/9985\/revisions"}],"predecessor-version":[{"id":9987,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/9985\/revisions\/9987"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/media\/9986"}],"wp:attachment":[{"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=9985"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=9985"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=9985"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}