{"id":21,"date":"2020-01-21T21:49:08","date_gmt":"2020-01-21T21:49:08","guid":{"rendered":"https:\/\/www.gica.tn\/fr\/?page_id=21"},"modified":"2020-08-12T13:08:34","modified_gmt":"2020-08-12T13:08:34","slug":"presentation-du-secteur-conserve-danchois","status":"publish","type":"page","link":"https:\/\/www.gica.tn\/fr\/?page_id=21","title":{"rendered":"Conserves d\u2019anchois"},"content":{"rendered":"\n<h2 class=\"wp-block-heading\">Pr\u00e9sentation du secteur<\/h2>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"264\" src=\"https:\/\/www.gica.tn\/fr\/wp-content\/uploads\/2020\/02\/conserves-anchois-1-1-1024x264.jpg\" alt=\"Conserve d\u2019anchois\" class=\"wp-image-298\" srcset=\"https:\/\/www.gica.tn\/fr\/wp-content\/uploads\/2020\/02\/conserves-anchois-1-1-1024x264.jpg 1024w, https:\/\/www.gica.tn\/fr\/wp-content\/uploads\/2020\/02\/conserves-anchois-1-1-300x77.jpg 300w, https:\/\/www.gica.tn\/fr\/wp-content\/uploads\/2020\/02\/conserves-anchois-1-1-768x198.jpg 768w, https:\/\/www.gica.tn\/fr\/wp-content\/uploads\/2020\/02\/conserves-anchois-1-1-1536x396.jpg 1536w, https:\/\/www.gica.tn\/fr\/wp-content\/uploads\/2020\/02\/conserves-anchois-1-1-213x55.jpg 213w, https:\/\/www.gica.tn\/fr\/wp-content\/uploads\/2020\/02\/conserves-anchois-1-1-947x244.jpg 947w, https:\/\/www.gica.tn\/fr\/wp-content\/uploads\/2020\/02\/conserves-anchois-1-1-624x161.jpg 624w, https:\/\/www.gica.tn\/fr\/wp-content\/uploads\/2020\/02\/conserves-anchois-1-1-1320x340.jpg 1320w, https:\/\/www.gica.tn\/fr\/wp-content\/uploads\/2020\/02\/conserves-anchois-1-1.jpg 1999w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>Les anchois\nsont, depuis longtemps, transform\u00e9s d\u2019une fa\u00e7on traditionnelle en\nsemi-conserves sal\u00e9es et\/ou marin\u00e9es. Depuis quelques ann\u00e9es, l\u2019activit\u00e9 de\ntransformation des anchois en conserves et semi- conserves s\u2019est d\u00e9velopp\u00e9e en\nproposant de l\u2019anchois en filets, en boites aluminium et en bocaux de verre, \u2026<\/p>\n\n\n\n<p>Les unit\u00e9s de\ntransformation des anchois en Tunisie sont des soci\u00e9t\u00e9s totalement\nexportatrices qui ont eu la volont\u00e9 de conqu\u00e9rir cette fili\u00e8re pour plusieurs\nraisons telles que la qualit\u00e9 distingu\u00e9e de l\u2019anchois de Tunisie, le co\u00fbt\nrelativement faible de la main d\u2019\u0153uvre, la proximit\u00e9 des march\u00e9s importateurs\nd\u2019anchois (Italie, Espagne,\u2026), ainsi que le savoir-faire traditionnel\nauthentique du bassin m\u00e9diterran\u00e9en.<\/p>\n\n\n\n<p>L\u2019esp\u00e8ce dominante d\u2019anchois dans\nles eaux tunisiennes est \u00ab&nbsp;<em>Engraulis encrasicolus&nbsp;\u00bb. <\/em>La p\u00eache\ns\u2019\u00e9tale entre les mois de Mai et Novembre via le Chalut p\u00e9lagique, le lamparo\nou la Senne tournante. <\/p>\n\n\n\n<p>Il faut noter que depuis 4 ans les captures locales des anchois ont significativement \u00e9volu\u00e9es (moyenne de 3900T entre 2015 et 2018).<\/p>\n\n\n\n<hr class=\"wp-block-separator\"\/>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Les anchois sont, depuis longtemps, transform\u00e9s d\u2019une fa\u00e7on traditionnelle en semi-conserves sal\u00e9es et\/ou marin\u00e9es. Depuis quelques ann\u00e9es, l\u2019activit\u00e9 de transformation des anchois en conserves et semi- conserves s\u2019est d\u00e9velopp\u00e9e en proposant de l\u2019anchois en filets, en boites aluminium et en bocaux de verre, \u2026<\/p>\n","protected":false},"author":1,"featured_media":270,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-21","page","type-page","status-publish","has-post-thumbnail","hentry"],"_links":{"self":[{"href":"https:\/\/www.gica.tn\/fr\/index.php?rest_route=\/wp\/v2\/pages\/21"}],"collection":[{"href":"https:\/\/www.gica.tn\/fr\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.gica.tn\/fr\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.gica.tn\/fr\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.gica.tn\/fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=21"}],"version-history":[{"count":6,"href":"https:\/\/www.gica.tn\/fr\/index.php?rest_route=\/wp\/v2\/pages\/21\/revisions"}],"predecessor-version":[{"id":661,"href":"https:\/\/www.gica.tn\/fr\/index.php?rest_route=\/wp\/v2\/pages\/21\/revisions\/661"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.gica.tn\/fr\/index.php?rest_route=\/wp\/v2\/media\/270"}],"wp:attachment":[{"href":"https:\/\/www.gica.tn\/fr\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=21"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}