Cocoa agronomy specialist and trainer

Organizational Setting

The FAO Sub-Regional Office for the Caribbean (SLC) was established in 1996 and is based in Barbados. It is headed by a Sub-Regional Representative/Coordinator and is staffed by a Multidisciplinary Team and an Administrative Unit. The FAO Caribbean Sub-Regional Office is supporting 13 member countries including Antigua and Barbuda, Barbados, The Bahamas, Belize, Dominica, Grenada, Guyana, Jamaica, Suriname, St. Kitts and Nevis, St. Vincent and the Grenadines, St. Lucia, and Trinidad and Tobago. FAO SLC is implementing activities in Saint Lucia as part of the Programme for Capacity Building Related to Multilateral Environmental Agreements in ACP countries Phase III (ACP MEAs 3). ACP MEAs 3 is a global European Union-funded project that aims to promote environmental sustainability in ACP countries by strengthening environmental governance and the implementation of multilateral environmental agreements. The programme aims, inter alia, to bring about sustainable changes in agricultural policies and practices to conserve and sustainably use biodiversity, and to increase food security and resilience to climate change. The objective of the assignment is to build cocoa producers’ capacity in the areas of harvesting, fermentation, drying and storage of cocoa beans, with the ultimate aim of increasing production and productivity of cocoa beans and processed products, as a key component of enhancing the overall cocoa value chain.

Reporting Lines

The Consultant will work under the overall supervision of the FAO Sub-Regional Coordinator for the Caribbean, the technical supervision of the ACP-MEAs 3 Project Coordinator for the Caribbean, and in close coordination with the ACP-MEAs 3 National Coordinator and other programme/project partners in Saint Lucia.

Technical Focus

The objective of the assignment is to build cocoa producers’ capacity in the areas of harvesting, fermentation, drying and storage of cocoa beans, with the ultimate aim of improving sustainable production of cocoa and enhancing the overall cocoa value chain.

Tasks and responsibilities

• Hold an inception meeting with FAO project personnel and project counterparts in Saint Lucia to establish the details of the scope and implementation modalities of the assignment. • Liaise and collaborate with local cocoa farmers, experts, and stakeholders in the design and delivery of good practice guidance, training materials and training sessions. • Draft guidelines and instructions for the design and construction of cocoa fermentation boxes and solar drying trays, drawing on existing local good practice. • Draft an accessible good practice guide for farmer, processors, and other cocoa sector producers on harvesting, fermentation, drying and storage of cocoa beans, with consideration of how to incorporate ecosystem-friendly approaches and practices for enhanced product quality. • Based on the guidelines and good practice guide, develop a suitable training agenda and materials, incorporating both virtual and in-person delivery methods, on cocoa harvesting, fermentation, drying, and storage. • Conduct one training with a duration of 10 days (not necessarily consecutive) for a target cohort of 20 persons, using a combination of in-person and remote delivery. • Prepare a report on the training and overall assignment, including recommendations for future cocoa sector capacity-building in Saint Lucia. • Finalise the guidelines and good practice guides based on stakeholder feedback, including feedback from the training session.

CANDIDATES WILL BE ASSESSED AGAINST THE FOLLOWING

Minimum Requirements

• University degree in agriculture, agronomy, botany or related subject matter • A minimum of seven years of experience in cocoa agronomy, agroecology, and post-harvest processing, with at least three years of experience in the delivery of training and capacity building to farmers and other cocoa sector stakeholders • Working knowledge (level C) of English and limited knowledge (level B) of Arabic, Chinese, French, Russian or Spanish for Consultants; Working knowledge of English for PSA Subscribers.

FAO Core Competencies

• Results Focus • Teamwork • Communication • Building Effective Relationships • Knowledge Sharing and Continuous Improvement

Technical/Functional Skills

• Working experience in the Caribbean or in other small island developing states is an advantage • Experience and understanding of small-scale cocoa production in the Caribbean • Experience in managing relationships with a variety of cocoa sector stakeholders • Experience in building capacity, developing training modules, and facilitating training sessions • Previous experience in applying gender concepts and principles in farmer outreach and capacity building is an advantage • Excellent written communication and presentation skills • Ability to work independently with minimum supervision