Business Enterprise Development Expert Consultant

Détails de l'emploi

Consultancy
Toliara, Toliara, Madagascar
International Potato Center
20.05.2024
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The BuildingSweeter Livelihoods project linked to the MIONJO program in SouthernMadagascar, which is financed by the World Bank, is a 26 months effort startedby 15th May 2023. The objective of the project is to improve the opportunitiesof subsistence and resilience of communicator organizations through the developmentof sustainable seed systems and value chains of orange-fleshed sweetpotato(OFSP). Business Enterprise Development & Management is key to thedevelopment of economically viable OFSP value chains in the 10 districtsproject’s intervention zone (Ampanihy Ouest, Betioky Atsimo and Toliara II inAtsimo Andrefana Region; Ambovombe, Beloha, Tshihombe, Bekily in Androy Region;and Amboasary-Atsimo, Betroka, and Taoloagnaro in Anosy Region). Aninternational consultant will be recruited to conduct market assessments andfeasibility studies to determine the best approaches for developing sustainableOFSP value chains; followed by the support to CIP staff who will work withcommunity-based organizations and government institutions for their furthercapacity building. The Business Enterprise Development consultant will also beinvolved in supporting business skills development of one medium-scale OFSPpuree processing enterprise in Toliara. The international consultant willoperate in the CIP offices in Toliara and Ambovombe, with extensive travelthroughout Southern Madagascar by road. The international consultancy will lastfor three (03) months (65 working days): one month (25 days) in the field andtwo months (40 days) working remotely.

I. Objective

Major responsibilities are asfollows:

  • Design and conduct feasibility studyincluding market assessment and cost-benefit analysis for OFSP puree and itsderived processed products.
  • Develop the business plan for onemedium-scale and forty-eight OFSP puree processing business enterprise in thesouth.
  • Design a template that can be usedby CIP and its partners to support the development of business plans ofsmall-scale OFSP processing enterprises in Southern Madagascar.
  • Design and train CIP’s staff relatedto the business management of OFSP processing enterprises.
  • Collaborate with CIP’s FoodTechnology Associate Scientist in the conceptualization and design of consumerspreferences surveys of OFSP processed products.
  • II. Deliverables

  • OneFeasibility study of OFSP puree and its derived processed products conducted.
  • Oneconsumer’s preferences survey OFSP processed products conducted.
  • Onebusiness plan for medium-scale and forty-eight for each small-scale OFSP pureeprocessing business enterprise developed, at least 6 CIP’s staff are trainedrelated to business development.
  • Rapport de travail