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Project Year Two Annual Report

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Project Year Two Annual Report Project Year Two Annual Report Prepared for f sreview by the United States Agency for International Development under USAID Contract No72011418C00001, The USAID Agriculture Program implemented by CNFA The USAID Agriculture Program Project Year Two Annual Report October 1, 2019 - September 30, 2020 USAID Contract 72011418C00001 Implemented by CNFA Submitted to: USAID/Caucasus Mr. David Tsiklauri, COR Submitted on October 30, 2020 Contents Acronyms ................................................................................................................................................................................... 5 Executive Summary ................................................................................................................................................................... 7 Program Description .................................................................................................................................................................. 8 Key Achievements in Project Year Two ...................................................................................................................................... 8 1. Cost-Share Grants to MSMEs, Cooperatives, Service/Information/Extension Providers, and Associations ............. 10 In-Kind Grants to MSMEs and Cooperatives .................................................................................................... 10 Capacity Building Grants .................................................................................................................................. 12 Innovation Grants ............................................................................................................................................ 15 2. Technical Assistance to MSMEs, Cooperatives, Service/Information/Extension Providers, and Associations .......... 16 Improved Access to New Varieties and Inputs ................................................................................................ 16 2.1.1. Facilitate Nursery Certification ................................................................................................................... 16 2.1.2. Development of Modern Nurseries in Berry and Vegetable/Herb and Stone/Pome Fruits VCs ................. 17 2.1.3. Resource Materials for New Varieties ........................................................................................................ 18 2.1.4. Short Certificate Courses in Berry and Culinary Herbs................................................................................ 19 2.1.5. Improved Access to Modern Fertilizers and Plant Protection Products ..................................................... 20 2.1.6. Raising Awareness of New Farming Machinery and Equipment among Farmers and Agri-businesses ...... 20 Improved Production Technologies ................................................................................................................. 21 2.2.1. International Consultancy in Berry Production ........................................................................................... 22 2.2.2. International Training of Trainers Course in Raspberry, Strawberry, Blackberry, and Blueberry Open Field Production for Local Agronomists ............................................................................................................................. 22 2.2.3. International Consultancy in Table Grape Production Technologies .......................................................... 22 2.2.4. International TOT in Culinary Herbs Greenhouse Production for Local Agronomists ................................. 23 2.2.5. Knowledge Plot Education Programs .......................................................................................................... 23 2.2.6. Digital Farms in Selected Value Chains ....................................................................................................... 24 2.2.7. GlobalGAP Certification .............................................................................................................................. 24 2.2.8. Organic Farming Best-Practices .................................................................................................................. 25 2.2.9. Facilitate Organic Certification.................................................................................................................... 25 2.2.10. Promoting Organic Production in Georgia .................................................................................................. 25 2.2.11. Study Tours that Highlight Best-Practices in Production and Technologies................................................ 25 Improved Postharvest Handling and Processing ............................................................................................. 26 2.3.1. Cold Chain Industry Survey ......................................................................................................................... 26 2.3.2. Consultancies in Postharvest Handling Practices and Cold Store Operations ............................................. 26 2.3.3. International Consultancy in Pre-Cooling Practices .................................................................................... 26 2.3.4. International Consultancy in Freezing Techniques ..................................................................................... 27 2.3.5. International Study Tour for Table Grape Cold Store Operators ................................................................ 27 2.3.6. Modern Processing Techniques .................................................................................................................. 27 2.3.7. Facilitating Access to Modern Processing and Packaging Equipment ......................................................... 27 2.3.8. Georgia Grown Spice Producers (Culinary Value Chain) ............................................................................. 28 2.3.9. Georgian Bay Leaf Producers (Culinary Value Chain) .................................................................................. 28 2.3.10. Modern Food Safety Standards .................................................................................................................. 29 Market Access.................................................................................................................................................. 30 2.4.1. Improved Horizontal Collaboration at the Farmer Level ............................................................................ 31 2.4.2. Improved Vertical Collaboration ................................................................................................................. 32 2.4.3. Building Brand Awareness in Competitive Markets .................................................................................... 32 2.4.4. Brand Image for International Fairs ............................................................................................................ 33 2.4.5. International Trade Fairs ............................................................................................................................. 33 2.4.6. Linking Farmers and Agro-Processors with Tourism and Catering Industries ............................................. 35 2.4.7. Promotional Events to Facilitate Market Access ......................................................................................... 35 Capacity Building Activities .............................................................................................................................. 35 2.5.1. Capacity Building Program for Agricultural Cooperatives ........................................................................... 35 2.5.2. Enhanced Capacity of Sectoral and Cross-cutting Business Associations ................................................... 36 2.5.3. Increased Capacity for Tax and Financial Reporting Among MSMEs .......................................................... 36 2.5.4. Increased Capacity for Integrated Pest Management ................................................................................ 36 3. Cross-Cutting ............................................................................................................................................................. 37 Inclusive Agricultural Value Chain Development ............................................................................................. 37 Public Information and Outreach .................................................................................................................... 38 Environmental Compliance .............................................................................................................................. 40 Access to Finance ............................................................................................................................................. 41 4. Donor and Host-Country Coordination ..................................................................................................................... 41 5. Project Management ................................................................................................................................................. 43 Operations, Facilities, and Equipment ............................................................................................................. 43 Staffing ............................................................................................................................................................
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