Call for consultancies: Development of Quinoa based products in Morocco

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