Call for consultancies: Development of Quinoa based products in Morocco

Status
Closed
Posting Date
20 February 2018
Closing Date
18 March 2018
Location
The consultancy services will be conducted in Morocco
Report To
Project leader (ICBA) and project national coordinator
Vacancy Type
Consultancy
Job Number
ICBADRI-INVDC-2018-002
Job Summary

This consultancy will be conducted within the IDRC funded project titled: “Scaling up quinoa value chain to improve food and nutritional security in poor rural communities of Morocco”. The proposed project will be implemented in Rhamna Province, where a significant number of farmers live under the poverty threshold and where a quinoa value chain already exists but is constrained by various factors. The project will analyze the existing quinoa value chain, develop a pro-poor business model and scale it up. It will introduce and disseminate quinoa cultivars with high tolerance to abiotic stresses and high productivity and yield stability, as well as promote appropriate crop production/management practices among smallholder quinoa growers.

Under the general supervision of the project's local coordinator in Morocco and the project leader the national food specialist consultant will help the project team to undertake research activities within IDRC funded project entitled: “Scaling up quinoa value chain to improve food and nutritional security in poor rural communities of Morocco”.  

Job Responsibilities

Working in support and under the guidance of the project leader and national coordinator, selected consultants will be required to:

  • Participate and facilitate project workshops.
  • Supervise and collaborate with the local coordinator on all his tasks and quinoa processing and transformation issues.
  • Prepare a research methodology and identification of pilot areas for field studies and interviews as well as planning activities for the Valorization of Quinoa products
  • Contribute to the preparation of the work plan for the implementation of the various activities of the project especially those related to quinoa processing.
  • Participate in the preparation and implementation of training and workshops and assist in the production of training materials in Arabic language on processing, valorization and different uses of quinoa.
  • Develop a Guide of best Practices for Quinoa Products processing; and a Methodological Guide for the analysis of the Quinoas value chain in the Rehamna
  • Assist in the formulation of a document on quinoa recipes to be developed for the promotion of quinoa crop and products in Morocco on a large scale in collaboration with the project team.
  • Develop mission reports and contribute to project final report

Outputs and activities

Output 1: Recipes for quinoa-based products developed

The consultant will Develop recipes of quinoa-based nutrient-rich food products. The project will establish linkages between farmers, food technologists, nutritionists and agro-food industries, which would enable the development of products adapted to meet local, regional and national needs and taste preferences (e.g. couscous made with quinoa flour, high-protein bread, etc.). These recipes will be provided as part of the training package to farmers (to promote household consumption of quinoa) and local women’s cooperatives (for value addition), as well as made available to the general public through various forms of media.

Description of Quinoa based Product Preparation Processes - Normative and Regulatory Requirements (Raw Materials and Other Inputs, final Products) -

Output 2: Prepare a check list of requirements for HACCP certification

The consultant will assist the project in preparing check-list of requirements needed for HACCP certification of cooperative working on quinoa processing

Output 3: Development of communication media support on Quinoa products

Activity 3.1: Organize a workshop on the nutritional value of Quinoa.

Activity 3.2: Design and produce communication tools on the importance of Quinoa

Activity 3.3 Organization of food fairs and media events to raise awareness among household decision-makers about the benefits of quinoa consumption and the different quinoa-based products and recipes. In addition to developing the supply side of the value chain, this project component will also stimulate the demand for quinoa-based products. Quinoa recipes developed under component 2 will be disseminated through the publication of recipe books and leaflets in local languages. Given that women are the primary decision makers in relation to household food choices, advocacy and promotional activities will target women in both rural and urban environments.

Output 4: Develop appropriate training package on the benefits of quinoa consumption and the different quinoa-based products and recipes.

Output 5: Contribute in the training sessions of the project

Training on process unit regulatory requirements, manufacturing processes, quality control

Qualifications and Experience

A prospective candidate should meet the following minimum requirements:

  • Advanced university degree (PhD or equivalent), preferably in food sciences with professional experience with at least seven years of practical work in developing food products.
  • Ability to lead and work within a multidisciplinary group.
  • A working knowledge of French and English is essential
  • Previous experience with research institutions, United Nations agencies, NGOs or funding agencies in project development, appraisal and/or implementation would be an advantage;
  • Proficiency in the use of Microsoft Office and the ability to produce professional Word and Excel documents;
  • Pass ICBA’s selection/screening.

Competencies

  • In-depth knowledge of the international agricultural research and development arena, with a focus on food/nutrition security, agriculture, livelihoods
  • Ability to research, analyze and synthesize information related to complex development issues;
  • Familiarity with rural communities
  • Team player with the skills to coordinate field surveys;
  • Self-motivated and detail-oriented with the ability to work under pressure.

Application

Qualified candidates are requested to submit the following to HR Section: (hr@biosaline.org.ae):

  • Updated curriculum vitae
  • Samples of original writing
  • Proposed daily rate and minimum notice period before commencement of an assignment
  • Three references

The expressions of interest should be submitted with the subject line “food specialist”.

Shortlisted candidates will be required to undergo an assessment.