Agricultural Trainer

ANNEX B

TERMS OF REFERENCE

ToR

Position: Agricultural Trainer

Category Grade: Trainer

Location: Mafraq, Khaldeyya, Rehab, Al-Sarhan

Position Type: Consultant

Reports to: Horizons for Green Development

ABOUT Horizons for Green Development: Horizons for Green Development (HFGD) is a Jordanian non-profit organization established in 2014, operating both locally and regionally, and is committed to empowering communities through sustainable development and uniquely focusing on the pivotal Food-Water-Energy Nexus. As the global climate landscape evolves, we remain resolute in our mission to alleviate water shortages, amplify renewable energy utilization, and fortify food securities. Our multifaceted approach spans from Democratic Governance to pivotal sectors like Agriculture, Environment and Energy, Water and Wastewater. Within these realms, our expertise shines in Agribusiness, Agricultural training, Civic engagement, civil society reinforcement, and Water resources management, tailoring solutions that suit distinct needs. Our commitment to fostering a diverse and inclusive organizational community is unwavering. We ardently value diverse perspectives, ensuring representation across race, gender, ethnicity, and other dimensions of diversity. We strive to cultivate an environment where every staff member thrives, embedding continuous learning, challenging exclusionary thinking, and enhancing cultural competence. To ensure equity remains at our core, we invest in the holistic growth of our team and uphold transparency. Furthermore, sustainability and unemployment are importantly addressed as we aim to mold Jordan into a regional exemplar of green development.

Position Summary

The Trainer – Agricultural good practices is responsible for designing and delivering a comprehensive training program that equips participants with the skills and knowledge necessary to process agricultural products effectively and sustainably. The trainer will focus on hands-on activities, practical demonstrations, and theoretical instruction to enhance participants’ understanding of post-harvest handling, preservation techniques, value addition, and food safety standards. The role aims to promote sustainable practices, reduce post-harvest losses, and increase the value and marketability of agricultural products.

The trainer will work closely with participants, facilitate group projects, and ensure the training aligns with local agricultural contexts and industry standards. This role requires expertise in Agriculture , strong facilitation skills, and the ability to deliver engaging and impactful training sessions.

Objective:

To equip participants with specialized knowledge and practical skills in agriculture , focusing on the farm-to-table continuum. The training will emphasize sustainable practices, quality control, and innovative techniques to enhance agricultural product value and market readiness.

Scope of Work:

The trainer will design and implement a focused training program addressing:

1. Agricultural Techniques:

• Methods for cleaning, sorting, and grading agricultural produce.
• Traditional farming practices
• Soiles /hydroponic farming
• Organic farming
• Pesticide management

2. Farm-to-Table Continuum:

• Understanding the journey of agricultural products from harvest to consumer.
• Techniques for reducing post-harvest losses.
• Sustainable practices to optimize the use of agricultural resources.

3. Training Delivery:

• Hands-On Workshops:
• Demonstrate and practice techniques such as peeling, slicing, blanching, and preserving.

4. Group Projects:

• Develop workflows for processing specific agricultural products.
• Encourage innovation and problem-solving in processing challenges.

5. Industry Insights:

• Host guest speakers or site visits to local agricultural processing units.

6. Participant Engagement:

• Provide personalized support during practical sessions.
• Foster peer learning through group activities and discussions.
• Evaluate participants’ ability to independently perform processing techniques.

7. Resource Development:

• Develop guides and manuals for agricultural food processing techniques.
• Provide a checklist of tools and equipment needed.

8. Monitoring and Evaluation:

• Conduct pre- and post-training assessments to measure participant progress.
• Compile a report summarizing training outcomes and recommendations.

Key Deliverables:

The consultant is mandatory requested to:

• Comprehensive training curriculum for the agriculture stream.
• Training manuals and practical guides for participants.
• Facilitated workshops with documented participant feedback.
• Pre/Post-Training Report:
• Deliver the training material in Arabic.
• Deliver training progress report including the training material summary, approach, recommendations in English
• Summary of training outcomes, challenges, and feedback.

Training Schedule:

Day 1: Introduction to Agriculture

Objective: Familiarize participants with the basics of farm-to-table concepts.

Activity Details

• Pre – assessment Survey
• To track training outcomes, challenges, and feedback
• Fundamentals of Agricultural practices
• Overview of processing techniques, importance of value addition, and sustainability in agriculture.
• Post-Harvest Handling Techniques
• Cleaning, sorting, and grading methods for produce.
• Importance of hygiene, handling practices, and compliance with food safety regulations.
• Q&A and Discussion
• Open forum for questions and insights.

Day 2: Preservation Techniques

Objective: Teach participants how to preserve agricultural products to extend shelf life.

Activity Details

• Recap of Day 1
• To refresh participants’ information
• Value-Addition Techniques
• Reflection and Feedback
• Participants share their learning and ask questions.

Day 3: Hands-On Processing Workshops

Objective: Provide participants with practical experience in processing agricultural products.

Activity Details

• Recap of Day 2
• To refresh participants’ information
• Hands-On: Sorting and Grading
• Practical exercises with local produce.
• Hands-On: soiless and traditional agricultural process
• Group Projects: Developing Processing Workflows
• Participants form groups to design workflows for specific products (e.g., vegetables, fruits).
• Group Presentations and Feedback
• Groups present their workflows and receive feedback.

Day 4: Advanced Techniques and Evaluation

Objective: Introduce participants to advanced techniques and evaluate their learning progress.

Activity Details

• Recap of Day 3
• To refresh participants’ information
• Introduction to Simple
• Demonstration of affordable and accessible equipment
• Training on eco-friendly practices
• Final Evaluation and Certification
• Participants demonstrate skills through practical tasks, followed by a certification ceremony.
• Post – assessment Survey
• To track training outcomes, challenges, and feedback
• Closing and Next Steps
• Summary of the training and discussion of potential applications and further learning.

Key Features:

• Duration: 4 days per thematic track, the training will be for 6 hours per each day. The schedule will include breaks and interactive sessions to ensure engagement and effective learning.
• Assessment: Pre- and post-surveys conducted to measure learning outcomes.
• Practical Focus: Hands-on preparation and demonstrations.
• Outcomes: Participants will gain practical skills and theoretical knowledge in agriculture practices , enabling them to implement sustainable techniques, reduce post-harvest losses, and enhance the value and marketability of agricultural products. By the end of the training, they will be able to apply these skills to develop efficient processing workflows and comply with food safety standards.
• Budget: Training fees and any additional expenses such as raw materials needed, to be finalized before the start of the training, trainer will be selected based on best price offer.
• Time Frame: The training will be scheduled according to the availability of participants and the trainer, with a proposed timeline of 8 days for 2 groups. The training is scheduled to conclude on January 15, 2025.

Required Qualifications and Experience:

• Proven expertise in agricultural practices , post-harvest management, and value addition.
• Strong background in sustainable and innovative farming techniques.
• Experience conducting practical, hands-on training sessions.
• Familiarity with food safety regulations and quality control standards.
• Knowledge of the local agricultural context and challenges is an advantage.