Related items
Showing items related by metadata.
-
FactsheetTechnical Assistance to Strengthen Capacity of National Stakeholders in Spice Value Chain - TCP/IND/3801 2024
Also available in:
No results found.The project contributed, in close cooperation and coordination with the Spices Board of the MoCI, to improving the cleanliness and quality of selected Indian spices (cumin and fennel in the Mehsana and Jodhpur districts of Gujarat and Rajasthan respectively, coriander in the Guna district of Madhya Pradesh, and black pepper in Paderu, Andhra Pradesh) with the objective of enhancing market access and expanding their export. To this end, several technical solutions, such as the development of training and communication materials related to GAP and GHP based on international standards were implemented, benefiting partners and relevant stakeholders in the spice value chain. The project worked towards the creation of decent rural employment for small-scale farmers and the empowerment of women and other marginalized communities, supporting efforts to reduce poverty and hunger in selected geographic areas in India. Further details on the key activities carried out and results achieved are outlined below. Packages of GAP for the four selected spices (cumin, fennel, coriander and black pepper) were developed based on existing international standards and covering essential aspects such as soil management, pest control, irrigation, and post-harvest handling. All packages focus on sustainability, quality, and the overall enhancement of spice production. In addition, packages of GHP for the four selected spices were developed based on existing international standards. This encompasses a range of guidelines and protocols, ensuring highest standards of hygiene and quality throughout the spice production process and trade. The GHP packages serve as an invaluable tool for farmers and stakeholders, promoting the production of spices that meet stringent hygiene standards, and are well-suited for both domestic and international markets. -
FactsheetFostering Food Security Policy Implementation with the Support of Multistakeholder Platforms - GCP/GLO/1285/GER-F 2025
Also available in:
No results found.Since the adoption of the Voluntary Guidelines on the Responsible Governance of Tenure (VGGT) in 2012, Multistakeholder Platforms (MSPs) have been widely supported by FAO and other partners to promote responsible and inclusive land governance, especially at the country level. These platforms are also recommended in other Committee on World Food Security (CFS) documents as an important tool for implementing and monitoring such guidelines. This project aims to answer the following questions: What role have MSPs played in promoting VGGT, and what lessons can be learned and applied to similar efforts? The project will gather information, evidence, and lessons from current and past VGGT-related projects, and create a guidance framework to help MSPs operate effectively and sustainably. The goal is to give CFS stakeholders a better understanding of MSPs' impact on implementing CFS policies at the country level and to design activities that make the most of MSPs' potential. FAO will enlist international partners with experience in documenting the role and impact of multistakeholder processes, and in strengthening capacities of MSPs. -
FactsheetPromoting Nutrition-Sensitive Food Systems through a Multistakeholder Approach - GCP/GLO/712/JPN 2020
Also available in:
No results found.Eliminating malnutrition in all its forms is imperative to breaking the intergenerational cycle of poverty and achieving the Sustainable Development Goals (SDGs) by 2030. To ensure that food systems support healthy diets and better nutrition, it is necessary to strengthen the knowledge base and capacities of key stakeholders. With funding from the Ministry of Agriculture, Forestry and Fisheries (MAFF) of Japan, FAO is implementing a project in Ghana, Kenya and Viet Nam, with the overall goal of developing the capacities of relevant academic institutions and Small and Medium Enterprises (SMEs) in these countries to promote and adopt nutrition-sensitive approaches that contribute to making food systems conducive to healthy diets. The three expected Outputs can be summarized as follows: (i) to improve capacities of nutrition- and food science-oriented universities to transfer skills and competencies on nutrition-sensitive food systems and value chains; (ii) to scale up the capacities of SMEs to adopt nutrition-sensitive business approaches and practices through multistakeholder collaboration, including the private sector, Civil Society Organizations (CSOs), Non-governmental Organizations (NGOs), and academia; and (iii) to develop an e-learning course targeting SMEs for the improvement of knowledge and skills on nutritionsensitive food systems, which will be disseminated in the targeted countries and worldwide.
Users also downloaded
Showing related downloaded files
No results found.