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Project Completion Report Lebanon Industry Value Chain Development (LIVCD)

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Project Completion Report Lebanon Industry Value Chain Development (LIVCD) Project Completion Report Lebanon Industry Value Chain Development (LIVCD) Project January 2019 This publication was produced for review by the United States Agency for International Development (USAID). It was prepared by DAI for the USAID/LIVCD project, Contract number AID-268-C-12-00001. Project Completion Report Lebanon Industry Value Chain Development (LIVCD) Table of Contents Acronyms ....................................................................................................................................................... 1. Executive Summary ............................................................................................................................ 5 2. Background .......................................................................................................................................... 7 3. Baseline Conditions, Actions Taken, and Impact by Value Chain ......................................... 10 Apples ....................................................................................................................................................................................................................... 10 Avocados .................................................................................................................................................................................................................. 17 Cherries .................................................................................................................................................................................................................... 25 Grapes ...................................................................................................................................................................................................................... 31 Honey ....................................................................................................................................................................................................................... 37 Olive Oil .................................................................................................................................................................................................................... 44 Processed Foods (Pickles, Vinegar, Freekeh, Syrup, Ready-to-Eat Meals) .......................................................................................... 52 Rural Basket (Oregano, Pine nuts) .................................................................................................................................................................. 59 Rural Tourism ......................................................................................................................................................................................................... 63 4. Orchard Establishment: Good Agricultural Practices & Introduction of New Varieties . 72 Apples ....................................................................................................................................................................................................................... 72 Grapes ...................................................................................................................................................................................................................... 77 Avocados .................................................................................................................................................................................................................. 81 Cherries .................................................................................................................................................................................................................... 83 Olives ......................................................................................................................................................................................................................... 88 5. Harvest and Post-Harvest: Adoption of new practices and technologies ........................... 91 Olives ......................................................................................................................................................................................................................... 92 Grapes ...................................................................................................................................................................................................................... 96 Apples ..................................................................................................................................................................................................................... 100 Avocados ................................................................................................................................................................................................................ 102 Cherries .................................................................................................................................................................................................................. 103 6. Product and Process Development ........................................................................................... 107 Olive oil ................................................................................................................................................................................................................... 107 Pine Nuts ............................................................................................................................................................................................................... 109 Grape Syrup.......................................................................................................................................................................................................... 110 Pickles ..................................................................................................................................................................................................................... 111 Oregano ................................................................................................................................................................................................................. 116 Freekeh................................................................................................................................................................................................................... 117 Honey ..................................................................................................................................................................................................................... 121 Apple juice ............................................................................................................................................................................................................. 125 7. Marketing: Business Linkages & Access to Market ................................................................. 129 Processed Foods: Agro processors ................................................................................................................................................................. 130 Honey ..................................................................................................................................................................................................................... 134 8. Rural Tourism: A More Competitive Value Chain ................................................................. 138 9. Women’s Participation ................................................................................................................. 144 Processed Foods .................................................................................................................................................................................................. 146 Rural Tourism ....................................................................................................................................................................................................... 146 10. LIVCD Training Program ......................................................................................................... 149 11. Outreach and Communications ............................................................................................. 156 12. Access to Finance/Leveraged Investments .......................................................................... 162 13. Conclusions and Recommendations ..................................................................................... 167 Annex A: List of LIVCD Grants ......................................................................................................... 178 Annex B: LIVCD Results Framework and Performance Indicators ........................................... 209 Annex C: Final Financial and Level of Effort (LOE) Report ......................................................... 209 LIVCD Project Completion Report, January 2019 Acronyms CCIAT Chamber of Commerce, Industry and Agriculture in Tripoli CCIAZ Chamber of Commerce, Industry and Agriculture in Zahle CDCS Country Development Cooperation Strategy
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