{"id":18251,"date":"2022-10-19T11:04:39","date_gmt":"2022-10-19T10:04:39","guid":{"rendered":"https:\/\/letempsmag.ma\/?p=18251"},"modified":"2022-10-19T11:47:46","modified_gmt":"2022-10-19T10:47:46","slug":"barry-callebaut-prend-le-controle-dattelli-sarl-au-maroc","status":"publish","type":"post","link":"https:\/\/letempsmag.ma\/?p=18251","title":{"rendered":"Barry Callebaut prend le contr\u00f4le d\u2019Attelli Sarl au Maroc"},"content":{"rendered":"\n<p>Le groupe Barry Callebaut, leader mondial des fabricants de produits \u00e0 base de cacao et de chocolat, a annonc\u00e9 hier mardi la signature d&#8217;un accord \u00e0 long terme avec Attelli Sarl, distributeur et fabricant de confiseries \u00e9tabli \u00e0 Casablanca. Membre du groupe fran\u00e7ais Cofrapex, Attelli Sarl est sp\u00e9cialis\u00e9 dans la restauration, la distribution et le commerce alimentaires au Maroc ainsi que dans des pays de la r\u00e9gion.<\/p>\n\n\n\n<p>Aux termes de cet accord, Barry Callebaut prend le contr\u00f4le des actifs de production d&#8217;Attelli Sarl \u00e0 Casablanca, instaurant ainsi la premi\u00e8re capacit\u00e9 de production du groupe au Maroc et, par cons\u00e9quent, sur le continent africain. Par ailleurs, Barry Callebaut conclut un accord d&#8217;approvisionnement \u00e0 long terme en p\u00e2te \u00e0 glacer en chocolat avec Attelli Sarl. Ce partenariat permet au groupe de mieux r\u00e9pondre aux demandes locales et d&#8217;acc\u00e9l\u00e9rer son extension en Afrique du Nord.<\/p>\n\n\n\n<p><strong>L. F.<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Le groupe Barry Callebaut, leader mondial des fabricants de produits \u00e0 base de cacao et de chocolat, a annonc\u00e9 hier mardi la signature d&#8217;un accord \u00e0 long terme avec Attelli Sarl, distributeur et fabricant de confiseries \u00e9tabli \u00e0 Casablanca. Membre du groupe fran\u00e7ais Cofrapex, Attelli Sarl est sp\u00e9cialis\u00e9 dans la restauration, la distribution et le &hellip;<\/p>\n","protected":false},"author":9,"featured_media":18252,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[856],"tags":[],"class_list":["post-18251","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chocolat"],"_links":{"self":[{"href":"https:\/\/letempsmag.ma\/index.php?rest_route=\/wp\/v2\/posts\/18251","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/letempsmag.ma\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/letempsmag.ma\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/letempsmag.ma\/index.php?rest_route=\/wp\/v2\/users\/9"}],"replies":[{"embeddable":true,"href":"https:\/\/letempsmag.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=18251"}],"version-history":[{"count":2,"href":"https:\/\/letempsmag.ma\/index.php?rest_route=\/wp\/v2\/posts\/18251\/revisions"}],"predecessor-version":[{"id":18280,"href":"https:\/\/letempsmag.ma\/index.php?rest_route=\/wp\/v2\/posts\/18251\/revisions\/18280"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/letempsmag.ma\/index.php?rest_route=\/wp\/v2\/media\/18252"}],"wp:attachment":[{"href":"https:\/\/letempsmag.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=18251"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/letempsmag.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=18251"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/letempsmag.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=18251"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}