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MINISTRY OF INDUSTRY

AND TRADE

Tanzania Horticulture Trade Facilitation Workshop

10 December 2015

Double Tree Hilton Hotel, Dar es Salaam-Tanzania

WORKSHOP REPORT

STRENGTHENING TOURISM MARKET LINKAGES FOR

TANZANIAN PRODUCERS AND PROCESSORS

Organized by

United Nations Industrial Development Organization (UNIDO) and

International Trade Centre (ITC)

in collaboration with

UN Inter-Agency Cluster on Trade and Productive Capacity (UNOPS, UNIDO, ITC, UNCTAD, ILO)

Swiss Confederation State Secretariat for Economic Affairs (SECO)

Ministry of Industry and Trade

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LIST OF ABBREVIATIONS

CTI Confederation of Tanzania Industry

DIL Darsh Industries Ltd, Arusha, Tanzania

GAP Good Agriculture Practice

GDP Gross Domestic Product

GIZ German Technical Cooperation Agency

HACCP Hazard Analysis Critical Control Point

HAT Hotel Association of Tanzania

HODEC Horticulture Development Council

HORTI Tengeru Horticultural Research and Training Institute

HP Horticulture products

ICT Information and Communication Technology

IFOAM International Federation of Organic Agriculture Movements

ILO International Labour Organization

IMED Institute of Management and Entrepreneurship Development

ITC International Trade Centre

LULU Masasi Food brand name

MIT Ministry of Industry and Trade

NCT National College of Tourism

PUNs

Participating UN Agencies (UNOPS, UNIDO, ITC, UNCTAD and ILO) in the Inter Agency Cluster on

Trade and Productive Capacity

RAS Regional Administrative Secretary

RC Regional Commissioners Office

REDGOLD Darsh Industries Ltd brand name

RLDC Rural Livelihood Development Company

RT Responsible Tourism

RTTZ Responsible Tourism Tanzania

SAGCOT Southern Agricultural Growth Corridor of Tanzania

SAT Sustainable Agriculture Tanzania Morogoro

SECO Swiss Confederation, State Secretariat for Economic Affairs

SFPC Swiss Food Processing Company

SIDO Small Industries Development Organization

SME Small and Medium Enterprises

SSF Small Scale Farmers

SUA Sokoine University of Agriculture

TAHA Tanzania Horticultural Association

TAPP Tanzania Agriculture Productivity Program

TATO Tanzania Association of Tour Operators

TBS Tanzania Bureau of Standards

TCA Tanzania Chefs Association

TCT Tourism Confederation of Tanzania

TFDA Tanzania Food and Drug Authority

TIUMP UNIDO Tanzania Industrial Upgrading and Modernization Project

TNFC Tanzania National Food Centre

TOAM Tanzania Organic Agriculture Movement

TPRI Tropical Pesticides Research Institute, Arusha TPSF Tanzania Private Sector Foundation

TSDP Tanzania’s Trade Sector Development Programme

TTB Tanzania Tourism Board

UNCTAD United Nations Conference on Trade and Development

UNDP United Nations Development Program

UNIDO United Nations Industrial Development Organization

WTTC World Travel and Tourism Council

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TABLE OF CONTENT

SUMMARY ....................................................................................................................................................... 4

INTRODUCTION ....................................................................................................................................... 5 1.

1.1 BACKGROUND .............................................................................................................................................. 5 1.2 THE STRATEGIC ROLE OF TOURISM SECTOR FOR NATIONAL DEVELOPMENT ................................................................ 5 1.3 OBJECTIVES OF THE WORKSHOP ....................................................................................................................... 6 1.4 STRUCTURE AND APPROACH ............................................................................................................................ 6 1.5 PARTICIPANTS ............................................................................................................................................... 8

WORKSHOP PROCEEDINGS ..................................................................................................................... 9 2.

2.1 OPENING CEREMONY ..................................................................................................................................... 9 2.1.1 Programme overview by the Cluster Coordinator ....................................................................... 9 2.1.2 Opening speech by Guest of Honour ........................................................................................... 9 2.1.3 Keynote from SECO Representative .......................................................................................... 10

2.2 SESSION ONE: LINKAGES BETWEEN TOURISM AND SUSTAINABLE AGRICULTURE IN TANZANIA ................................... 10 2.2.1 Presentation of the UNCTAD report .......................................................................................... 10 2.2.2 Presentation by Horti-Tengeru and the ITC ............................................................................... 11 2.2.3 Testimonies of UNIDO beneficiary horticulture food processors .............................................. 11

NATURERIPE KILIMANJARO LTD. .......................................................................................................... 12 MASASI FOOD INDUSTRIES COMPANY LTD. ......................................................................................... 12 DARSH INDUSTRIES LIMITED ................................................................................................................ 12

2.2.4 Tanzania Investment Centre: Case of Tanga Fresh, UNCTAD .................................................... 13 2.2.5 SIDO on it systems and producer profiling ................................................................................ 13

2.3 SESSION TWO: BUYERS’ PANEL DISCUSSION ................................................................................................. 13 2.4 CLOSING SESSION ........................................................................................................................................ 14

SYNTHESIS OF KEY OBSERVATIONS AND WORKSHOP RECOMMENDATIONS ......................................... 15 3.

3.1 STRENGTH AND OPPORTUNITIES ..................................................................................................................... 15 3.2 KEY CHALLENGES ......................................................................................................................................... 16

3.2.1 Demand side challenges ............................................................................................................ 16 3.2.2 Supply side challenges ............................................................................................................... 16

FARM LEVEL ......................................................................................................................................... 16 PROCESSING LEVEL ............................................................................................................................... 17

3.2.3 Business environment challenges .............................................................................................. 17 3.3 RECOMMENDATIONS ................................................................................................................................... 17

3.3.1 Recommendations to farmers ................................................................................................... 17 3.3.2 Recommendations to processors .............................................................................................. 18

3.4 RECOMMENDATIONS TO HOTELS .................................................................................................................... 18 3.5 RECOMMENDATIONS TO SERVICE PROVIDERS .................................................................................................... 18 3.6 RECOMMENDATIONS TO POLICY MAKERS.......................................................................................................... 19

ANNEX 1. PHOTO REVIEW OF THE EVENT ...................................................................................................... 20

ANNEX 2. PROGRAMME OF THE EVENT ......................................................................................................... 23

ANNEX 3. LIST OF PARTICIPANTS ................................................................................................................... 25

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SUMMARY

UNIDO, through the upgrading unit in Tanzania, and ITC in collaboration with the Ministry of industry

and Trade organized a workshop on “Strengthening Tourism Market Linkages for Tanzania

Producers and Processors” held on 10 December 2015 at Hilton Double Tree Hotel in Dar es Salaam

Tanzania.

The purpose of the workshop was to showcase and promote linkage between farmers, processors

and the tourism industry. Identifying challenges faced by tourism buyers to procure locally and

drafting out channels through which solutions could be provided were amongst the key expected

outputs of the event.

The workshop is part of implementation of the “Trade Sector Development Program: Market Value

Chains relating to High Value Horticultural Products (HP) for Responsible Tourism and Market

Access”, implemented by the UN Specialized Agencies involved in the Inter Agency Cluster on Trade

and Productive Capacity (UNOPS, UNIDO, ITC, UNCTAD and ILO), funded by Swiss Confederation

State Secretariat for Economic Affairs (SECO). The project has an overall objective to improve

livelihood in Tanzania through enhancing adoption of market value chains for high value agro

products and responsible tourism criteria based on the local context for tourism markets. The

project also aims to increase the productive capacity of horticultural producers and improve supply

capacity of horticulture producers.

The workshop which brought together a large number of stakeholders of both agribusiness and

tourism sectors, was attended by 56 delegates, including producers and processors of horticulture

from Dar es Salaam, Morogoro and Arusha, members of Tanzania Horticultural Association (TAHA),

members from organizations of organic and environmental friendly agriculture, members of

Tanzania Chefs Association from Tourist Hotels in Dar es Salaam and Arusha, Officials from National

College of Tourism, members from Hotel Association of Tanzania, officials from public sector,

including relevant Ministries and Industrial Development Research Organizations, as well as

representatives from relevant UN Agencies, the Swiss Confederation State Secretariat for Economic

Affairs, the project donor, and other Development Partners.

The workshop stimulated dialogue amongst stakeholders presenting their achievements and

challenges. This dialogue became instrumental for better understanding between suppliers

(producers and processors) and buyers (consumers) of horticulture products in the country.

Stakeholders involved in different components of the project, such as Masasi foods, Darsh, Nature

Ripe and Tanga Fresh presented their progress in marketing of the processed horticulture products

in the Tanzanian market, thereby reflecting on the achievements that were made possible through

technical assistance provided by the UNIDO. Discussions focused on the development of linkages

between horticulture products processors, producers and the local sources of demand, such as the

hotels, restaurants and supermarkets in Tanzania.

After the plenary session which provided for opportunity for exchange of views and experiences and

better understanding of the parties involved, a B2B session was organized to further facilitate

business linkages. Later in the plenary closing session, workshop was concluded by members of

tourism sector reporting on the business linkages made with agribusiness counterparts during the

B2B session and challenges to be addressed for sustainability of the linkages.

The key output of the workshop was a clear commitment of the tourism industry to procure locally

and their willingness to work together with the local agribusiness stakeholders to address key issues

identified during the workshop.

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INTRODUCTION 1.

1.1 BACKGROUND

The “Trade Sector Development Programme: Market Value Chains Relating to Horticultural Products

for Responsible Tourism Market Access Project” of the United Republic of Tanzania is financed by

Swiss Government’s Sate Secretariat for Economic Affairs1. The project is implemented by the United

Nations Inter-Agency Cluster on Trade and Productive Capacity (UNOPS, UNIDO, UNCTAD, ITC, and

ILO), and the lead national counterpart is the Ministry of Industry and Trade.

The overall project objective is to improve Tanzanians livelihoods through greater adoption of

market value chains for agro-products and responsible tourism criteria based on the local context for

Tourism markets. The purpose is to increase the productive capacity of horticulture producers,

processors and to increase the supply capacity of high value added agro-products that could be sold

to the local tourism market and for export.

Toward achieving the project objective with respect to Output 1 “Facilitating lasting linkages

between suppliers (producers and processors) and hotel industry”, which includes the prime market

linkage components, organization of events that bring together various stakeholders of both the

agribusiness and the tourism sectors (hotels, restaurants, supermarkets and suppliers of horticulture

and organic products), it is critical to foster development of new partnerships and business linkages.

To this end, the project partners organized a workshop on entitled “Strengthening Tourism Market

Linkages for Tanzanian Producers and Processors” on 10 December 2015 at the Double Tree by

Hilton Hotel in Dar es Salaam, Tanzania. The workshop was organized by the United Nations

Industrial Development Organization (UNIDO) and the International Trade Centre (ITC) in

collaboration with other partners within the UN Inter-Agency Cluster on Trade and Productive

Capacity. The event was facilitated by Dr Donath R. Olomi of the Institute of Management and

Entrepreneurship (IMED).

1.2 THE STRATEGIC ROLE OF TOURISM SECTOR FOR NATIONAL DEVELOPMENT

Tanzania’s tourism sector contribution to the country’s GDP has almost doubled over the past

decade, helping to stabilize the country’s balance of payments due to its resilience to external

shocks over time. According to the World Bank (2015), tourism sector generates half a million jobs

corresponding to 12 percent of all jobs and earnings from the sector topped US$ 4.83 billion in 2014,

which corresponds to about 12 percent of the country’s GDP. This sector can also create jobs

indirectly through its interactions with the rest of the economy and through multiple backward and

forward linkages.

If well managed, tourism provides multiple opportunities for economic development and

employment growth through the establishment of linkages within and between sectors. For

example, tourism revenues are released into the local economy when hotels or lodge operators buy

goods and services from local suppliers. This impacts the agricultural and horticulture sectors,

enabling them to serve as suppliers to the tourism industry. This indicates that the fast growing

1 The SECO Trust Fund is a bilateral Aid for Trade programme funded by the Swiss Government. It targets specific

LDCs chosen by SECO. The first country programme under this framework is currently under implementation in Lao PDR.

Tanzania benefits from the second country programme. Closely aligned to the Enhanced Integrated Framework (EIF) TIER 2

process, the Project incorporates recommendations of the Tanzania Trade Integration Strategy (TTIS), the Diagnostic Trade

Integration Study (DTIS) and the National Vision for the Development of Tanzania. The Project is part of the Horticulture

and Tourism Components of the Government’s Trade Sector Development Programme (TSDP).

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sector presents the opportunity for local suppliers, especially from sectors that strategically link with

tourism industry.

However, often the benefit do not trickle down to local suppliers despite the presence of high-

quality locally produced goods, such as ketchup, fresh fruit, vegetables, chili sauces and organic

honeys. These products are frequently imported by hotels and restaurants. As a result, only 60

percent of produce sold to the tourism industry is being sourced locally, in comparison to Kenya and

South Africa where it is above 90 percent.

The impact of tourism sector on growth of incomes and poverty reduction is limited on account of

the high-end tourist hotels and tour operators having little links with the local economy especially

agriculture sector, the mainstay of the majority of the country’s population due to underdeveloped

micro and small enterprises capacities, as well as challenges in the business environment.

Therefore, for the benefit of the tourism sector to trickle down and contribute in reduction of

poverty, it is very important to build strong linkages between the tourism and agribusiness

stakeholders. One of the main strategies is to bring together both stakeholders in tourism market

value chain and agribusiness to deliberate on the challenges facing the value chains and the way

forward.

The one day workshop was organized with this objective in mind.

1.3 OBJECTIVES OF THE WORKSHOP

The main purpose of the workshop was to support productive and business opportunities for the

tourism buyers to procure locally and to the local processors and farmers to increase local value

added, income and employment generation opportunities through to showcase and promote

linkages between farmers, processors and the tourism industry as well as.

Given the challenges encountered by Tanzanian producers and processors in accessing tourism

market, the specific objectives of the workshop were to:

•••• Establish the linkages between suppliers and the tourism industry;

•••• Identify challenges faced by tourism buyers to procure locally;

•••• Recommend measures to be taken to address the challenges;

•••• Exhibit products produced by the project beneficiaries as part of B2B meeting with the aim

to facilitate linkage between producers, processors and tourism industry.

1.4 STRUCTURE AND APPROACH

The workshop started with a welcome statement by the moderator, Dr. Donath Olomi, followed by

an overview of the project presented by Mr. Peter Donelan, Cluster Coordinator, UNOPS, and Mr.

Raul Javaloyes, the UNCTAD Head of Technical Cooperation Services. The Guest of Honour, Mr. Odilo

Majengo, representing the Permanent Secretary, Ministry of Industry and Trade of UR Tanzania,

officiated the event by delivery of an opening speech, alongside a speech by the SECO Deputy Head

of Trade Promotion, Mr. Philippe Borel. The opening was followed by presentations, panel

discussion and display of products from project beneficiary organizations and business to business

meetings.

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Session 1. Presentations of Linkage Activities (Output 1: Linkages)

This session provided the opportunity for beneficiaries of the UNIDO component activities2 to give

their feedback of the project implementation and its impact, and to present the status of project

implementation, indicating key achievements and challenges. The session was also marked by a

presentation of the UNCTAD report on “Enhancing Linkages between tourism and sustainable

agriculture sector in Tanzania”, containing recommendations on how to strengthen such linkages,

including action on increasing awareness of the potential advantages of organic products;

developing regions to serve as multipliers based on successful local experiences; fostering public-

private partnerships to implement pro-poor tourism strategies and promotion of pro-poor tourism

and branding. The report also calls for the development of a detailed action plan, done in

partnership between the government and local stakeholders, outlining interventions which could

strengthen linkages (and especially farmer's positions) while developing connections between

organic agriculture and the tourism industry in Tanzania.

The following local horticulture producers and stakeholders also delivered presentations about their

view of the implementation of the project, thereby reflecting on the achievements and challenges to

be addressed.

� Horticulture food processors (UNIDO);

� HORTI-Tengeru (ITC);

� Tanzania Investment Centre/case of Tanga Fresh (UNCTAD);

� SIDO on IT Systems and Producer Profiling (ITC).

Session 2: Panel Discussion

The discussion focused on challenges and constraints faced by hotels, restaurants, and supermarkets

when procuring from local producers and processors in Tanzania and proposed pragmatic solution to

the identified challenges. This session was led by the moderator and the panel constitutes

knowledgeable and experienced individuals who understand and play a key role in high end hotel

procuring process such as Tanzania Chef’s Association (CTA), Food and Beverage Managers of key

hotel chains and representative of National College of Tourism (NCT).

Session 3: Presentation/Display of Beneficiary Products from Project Activities

This session focused on presentation and showcasing the products from beneficiary institutions

displayed in a trade fair style. The presenting institutions included:

Processors:

� Darsh Industries Limited

� Masasi Food Ltd

� NatureRipe

� Tanga Fresh

Farmers Association:

� Tanzania Organic Agriculture Movement (TOAM)

� Sustainable Agriculture Tanzania Morogoro (SAT)

2 The UNIDO activities related to facilitation of linkages between tourism operators and processors were supported

through Activity 1.8: Facilitate deeper linkages between processors and suitable project partner hotels of the Output 1:

Increased procurement of safe high-quality Tanzanian horticulture and organic based products by the Tourism Sector

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The workshop ended with B2B (business to business) meeting corner between hotels and

restaurants with processors and producers, providing opportunity to producers and processors to

exchange knowledge and experience toward establishing concrete business relationships.

The event also provided a platform for the first encounter between TOAM and SAT on one hand, and

the processors on the other hand.

The following enterprises showcased their products and businesses at the workshop.

Table 1: Enterprises and products exhibited at the workshop

Enterprise Products displayed

Masasi Food Ltd.

Tomato ketchup 450g, Tomato sauce 400g and 1kg, Chili

Sauce 250g and 400g, mixed fruit and Pineapple Jams Tin can

500g, Mango Juice filled in Tin can 190ml, drinking water

500ml

Darsh Industries Ltd. Tomato ketchup, jams and marmalades, tomato pastes,

pickles and chutney, tomato sauces and chili sauce, vinegar,

spices

Nature Ripe Kilimanjaro

Ltd.

Mixed fruit and Pineapple Jams and roasted cashew nuts and

honey

TOAM/Kilimo Hai Tz Organic products such as carrots, tomato, cucumber,

mangoes, fruit pulps of mango, cooking oil, natural honey,

pumpkin, avocado and etc.

Sustainable Agriculture

Tanzania Morogoro

Fresh Fruits and Vegetables

Tanga Fresh Yogurt, fresh milk, butter

1.5 PARTICIPANTS

The workshop was attended by high level officials and acknowledged experts, senior government

officials, representatives of SECO and Swiss Embassy, UNIDO, UN Inter-Agency Cluster on Trade and

Productive Capacity, sister UN organizations, other development partners, as well as key players in

tourism and hotel value chain, including farmers, business owners, National College of Tourism

(NCT), Tanzania Chefs Association (TCA), Tanzania Association of Tour Operators (TATO), and private

sector companies.

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WORKSHOP PROCEEDINGS 2.

2.1 OPENING CEREMONY

The workshop started by a welcoming remark by the moderator, Dr. Donath Olomi, outlining the

workshop program and inviting participants to take advantage offered by the event for establishing

business linkages and potential partnerships.

2.1.1 Programme overview by the Cluster Coordinator

Mr. Peter Donelan, Cluster Coordinator, UNOPS, welcomed participants and delivered a keynote

presentation on the project, which is implemented by UN Inter-Agency Cluster on Trade and

Productive Capacity, set up in 2008 in partnership with the Ministry of Industry and Trade. A number

of business cases for responsible tourism were presented showcasing the benefit of sustainable

partnerships, such as Marriott International, Hilton Hotel, IHG, Fairmont, Wyndham, Accor and

Kempton, as well as Royal Caribbean Cruise Lines, TUI Travel, and Vail Resorts. Mr. Donelan

highlighted the linkage between tourism and the local economy, which is an important tool in

boosting growth in the economy of Tanzania. Despite its fast growth, the tourism sector is yet to

contribute meaningfully to poverty reduction.

Mr. Donelan further noted that the cluster is collaborating with other stakeholders to promote and

facilitate linkage between tourism and the local economy to achieve three outputs:

Output 1: Increased procurement of safe high-quality Tanzanian horticulture and organic based

products by the Tourism Sector.

Output 2: Increased fair and regular employment of better trained Tanzanian staff by the

Tourism Sector.

Output 3: Increased Mainstreaming of trade related Responsible Tourism (RT) Criteria in Public

Private Dialogue (PPD) mechanisms.

As a conclusion, the current status of the project was presented, highlighting that the cluster is

working with private sector and other development partners in updating the tourism master plan

and creating more opportunities for Tanzanians in tourism industry.

2.1.2 Opening speech by Guest of Honour

Mr. Odilo Majengo, Director of Trade Promotion and Marketing in the Ministry of Industry and Trade

of UR Tanzania, represented Mr. Uledi A. Mussa the Permanent Secretary of the Ministry at the

opening ceremony. Mr. Majengo emphasized the appreciation of the project by the Government of

UR Tanzania. Mr. Majengo noted that tourist spending on hotel services creates demand for food

and beverages and hence signifies a potential market for producers and processors of horticultural

products. Despite the existing potential, few Tanzanians benefit from the tourism value chain as

most of international hotels import vegetables and fruits. Through effective linkage and capacity

building of local producers and processors Tanzanians will be able to benefit from tourism value

chain and international markets. Producers and processors were urged to collaborate with hotels to

meet the required quality standards and producers and processors to strive to understand quality

and standards required by hotels to increase their sales.

Mr. Majengo expressed confidence that the workshop deliberations would contribute in facilitating

the linkage between the locals and the tourism markets and urging the organizers to share the

recommendations from the workshop with the Ministry for action.

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2.1.3 Keynote from SECO Representative

Mr. Philippe Borel, Deputy Head of SECO Trade Promotion Section, remarked that the Government

of Switzerland promotes integration of its partner countries into the global economy and provides

technical assistance in supporting sustainable growth to create jobs and contribute to poverty

reduction. An important tool is to promote trade at the national and regional level, by improving

market access and enhancing productivity. Thus, Switzerland is working within the Global Aid

Initiative to support selected developing countries including Tanzania with the Government and

partners from the UN Trade Cluster. The tourism sector in Tanzania creates a growing demand in

national products and provides a unique opportunity for increasing sales of Tanzanian goods.

Mr. Borel explained that increased production of sustainable and high quality goods will provide

Tanzanian products access to tourism and global market and also that the tourism industry is

becoming more socially and ecologically responsible. Tourism customers are increasingly demanding

sustainable and locally produced quality goods to contribute to the growth of the local economy.

2.2 SESSION ONE: LINKAGES BETWEEN TOURISM AND SUSTAINABLE

AGRICULTURE IN TANZANIA

2.2.1 Presentation of the UNCTAD report

Presenting results of a study conducted by the UNCTAD on enhancing linkage between tourism and

sustainable agriculture in Tanzania, Mr. Henrique Pacini, UNCTAD Trade and Environment Branch,

noted that food and beverages sector constitute 22 percent of tourist spending in Tanzania. Direct

linkage between tourism and local agriculture are of priority and the local hotel industry is very

similar to export markets in standards, grades and business practices, which pose challenge to the

under-developed horticultural supply chain. Constraints for the growth and competitiveness of

horticultural supply chain were demonstrated and access to the local tourism industry reflected in

two main categories:

a. Lack of direct communication channels due to absence of standardization measurements,

which makes it difficult to assure quality control of products; lack of a legal framework to

enforce compliance with contracts; high informality in the sector result in insecurity for

farmers and for companies entering into contract farming;

b. Inefficiencies in the supply chain, as a result of lack knowledge on integrated pest

management, market information, farmers not being organized, poor irrigation infrastructure

(limits production of off-season crops), weak management systems, limited availability of

organic pesticides, TanCert / EAOPS standards not widely promoted and adopted to guarantee

quality and limited farmer organization/no joint bulking trading practice.

Mr. Pacini also provided recommendations for addressing the challenges, including strengthening

the linkage between small scale farmers and tourism, increasing awareness (of the potential

advantages of organic products) and capacity building, cooperation among key stakeholders such as

associations and governments and partnership between TCA, HAT, MAFSC and TOAM.

The report also calls for the development of a detailed action plan, done in partnership between the

government and local stakeholders, outlining interventions, which could strengthen linkages (and

especially farmer's positions), while developing connections between organic agriculture and the

tourism industry in Tanzania.

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2.2.2 Presentation by Horti-Tengeru and the ITC

Mr. Juma Shekidele, Principal of Horti Tengeru, noted the significance of Tourism Sector for the

national economy and highlighted that horticulture and tourism sectors have distinct contribution to

improving the lives of local people and fostering economic development. Mr. Shekidele stated that

the country could produce various fruits and vegetables for local and international markets since

demand for the product is high especially in high-end market. However, currently farmers are

heavily challenged which is associated with compliance of their produce with high quality standard

required and other restrictions. Challenges that limit small scale farmers (SSF) to access high quality

markets were enlisted, including lack of resources, low quality products, inconsistent quality and

volume, poor marketing skills, underdeveloped marketing channels, poor post harvesting handling,

complex and long payment procedures, and small scale demand for delivery of goods by the hotels

and restaurants which is economically inefficient for small scale producers. In addressing these

challenges, a number of recommendations were mentioned, such as the need for the farmers for

better access to information on preferred varieties, size and volume, buyer options and purchase

agreements, compliance to the food safety (TFDA) and product standards (TBS), Good Agriculture

Practices (GAP), international standards and Global GAPs.

A number of visuals were presented from Horti Tengeru, while the producers and processors were

urged to reflect on four questions when planning to access the high end hotel market:

• Where do hotels source fresh food and vegetables/herbs and spices?

• What types?

• When do they need them?

• What quality standards?

HORTI-Tengeru’s presentation was complemented by Silencer Mapuranga, who reported that ITC

had supported construction of three demonstration drip irrigated greenhouses at HORTI Tengeru.

Technology addresses many of the challenges faced in horticulture, including reliance on seasonal

crops, pests, low yield and consistency of volume and quality.

2.2.3 Testimonies of UNIDO beneficiary horticulture food processors

The UNIDO activities related to facilitation of linkages between tourism operators and processors

were supported through Activity 1.8: Facilitate deeper linkages between processors and suitable

project partner hotels of the Output 1: Increased procurement of safe high-quality Tanzanian

horticulture and organic based products by the Tourism sector. For the implementation of this

component, UNIDO identified three horticulture SME processors as pilot beneficiaries of the project.

As result of UNIDO enterprise-level activities, the beneficiary SMEs benefited from industrial

upgrading of enterprise productivity, new product development, enhanced technological cycle, and

improved marketing capacities to serve both the local market and tourism sector.

Within the current event, the UNIDO component of the Tanzania SECO/UN Cluster Project

specifically aimed at organizing marketing workshops for processing enterprises and hotels and to

facilitate exchange of market access information and promote sustainable business linkages.

In particular, the workshop gave an opportunity to the following companies to witness on the UNIDO

component’s results achieved by far as well as to express further needs in business development.

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NATURERIPE KILIMANJARO LTD.

Ms. Fatma Riyami, Managing Director of NatureRipe Kilimanjaro Ltd, presented the company, which

focuses on production of five sorts of mango juice and jam products, as well as cashew nuts and

honey. Ms. Riyami noted that 20 percent of the raw material is procured from their own farm, while

the rest is procured from other farmers. With the support from UNIDO, the company has grown

substantially and is now procuring their goods to local supermarkets. The persisting key challenges

faced are access to finance (working capital) and access to skilled staff.

The company is about to commission a mango juice plant located in the farm in Mkuranga. The

difficulties in finding skilled experts and to ensure their sustainable employment were pointed out,

particularly in the cases of low pay. Ms. Riyami reported that the UNIDO component of the SECO/UN

Cluster Project has also supported the company by linking it to hotels through participation in

different fairs and exhibitions organized by UNIDO.

As a part of the Action Plan developed in the framework of the project, NatureRipe is targeting to

supply hotels with honey in small jars, and is expected to procure filling equipment.

MASASI FOOD INDUSTRIES COMPANY LTD.

Mr. Charles Zacharia, Director of Masasi Food Industries, one of the project beneficiaries, provided

an overview of the enterprise, its vision and mission. The company started operating in 2012 and it

aspires to grow to a large-scale processor of nutritious products under stringent hygienic conditions.

The company is currently experiencing challenges resulting from insufficient working capital, link

with farmers hampered by middle-men, competition with hawker retailers in procuring fruits and

vegetables, difficulties in tracing areas where fruits and vegetables are grown, competition from

imported similar goods and lack of trust by the tourism industry in local products.

Mr. Zacharia pointed that the UNIDO project component has helped to bridge the linkage between

producers, farmers and tourism markets, supported the company in upgrading its products and will

provide assistance in obtaining HACCP and ISO certification, further urging partners to expedite the

project implementation and requested hotels – to conduct evaluation of samples and offer feedback

to suppliers where improvement is needed.

DARSH INDUSTRIES LIMITED

A representative from Darsh Industries, Mr. Khalid Sangrar, Marketing Manager, expressed his

appreciation to technical support provided by UNIDO and other partner agencies, noting that Darsh

Industries Limited is the largest processors in Tanzania and has been in the market for 15 years

mainly processing tomatoes.

Mr. Khalid Sangrar emphasized that all produce of Darsh Industry and input materials are locally

procured and with the technical assistance the company is expecting to establish linkages with the

local hotels, which was not possible for many years, as the produce has not complied with the

standard required in supermarkets and high-end hotels.

With UNIDO support, the company has been upgrading its products and the corporate positioning to

appeal to supermarkets, hotels and international markets.

Mr. Sangrar noted that the contact established by the UNIDO component of the SECO/UN Cluster

Project with NAKUMATT supermarket has boosted its sales to this supermarket.

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Recently, as a direct result of the UNIDO project intervention, the company has begun supplying to

10 hotels, including Double Tree Hotel, New Africa Hotel and Holiday Inn and others. The company is

now seeking international (ISO) certification. Mr. Khalid Sangrar acknowledged the value of the

project, which enabled access to more profitable markets. Mr. Khalid Sangrar pointed out that in

order to overcome the challenge of insufficient tomatoes supply in Arusha (which sometimes forced

the company to import tomato paste from China), the company decided to establish a plant in Iringa

region that has two tomato harvesting seasons.

2.2.4 Tanzania Investment Centre: Case of Tanga Fresh, UNCTAD

The representative from Tanga Fresh Limited (TFL), Mr. Charles Tumaini, project leader and business

linkage officer started the presentation by an overview of the company’s profile. TFL was first

registered in 1996 owned by Tanga Dairies Cooperative Union-TDCU-42.5 percent, Dutch Oak Tree-

DoB Foundation 45 percent and the management 12.5 percent. The company receives milk from 47

milk centres in Tanga, Morogoro and coast region. In the past, farmers, 85 percent of whom are

illiterate, never followed up when their milk was rejected by TFL since it would be then sold to the

informal market, while TFL continue to go with milk shortage. TFL became part of the business

linkage program with UNCTAD and TIC in 2013 aimed at increasing production capacity of TFL,

reduce losses to dairy farmers and empower TFL to access the tourism market. He further explained

that through the program, TFL dairy farmers have been equipped with training on GAP and

entrepreneurship and established linkages with tourist hotels in Arusha, Dar es Salaam and Zanzibar.

Mr. Tumaini identified some challenges hindering the project, such as high price competition from

the imported milk products, excessive taxation and limited access to affordable credit.

2.2.5 SIDO on it systems and producer profiling

A presentation was delivered on IT system and producer profiling under the collaboration suite (CS),

which is being developed mainly to link SMEs with the formal sector. The CS makes SMEs bankable

and demonstrated the SMEs profile, including business information, skills development where SMEs

could define their training needs, SME financials that demonstrate income statement and balance

sheet and reports of the SMEs which include production information. The technology is accessible

through the internet, smartphones and ordinary phone to allow easy access and also the program is

in Swahili to make it relevant and usable by all.

2.3 SESSION TWO: BUYERS’ PANEL DISCUSSION

Representatives of key hotels presented their experience in procurement of locally produced

products and advised producers about the best ways to respond to their particular needs and

preferences. Suppliers on the other hand, shared their challenges in establishing partnerships with

the hotel chains and discussed about possible solutions.

The discussion was led by the moderator, Dr. Donath Olomi, while the panellists, including Chairman

of Tanzania Chefs Associations (TCA), Food & Beverage Manager of Holiday Inn; Executive Chef, Kibo

Hotel; Food & Beverage Manager, Mount Meru Hotel and the former chef and representative of

National College of Tourism, presented their opinions and recommendations.

Key messages and issues from the discussion were:

• TCA is involved in the initiatives of bridging the local suppliers with the high end hotels

markets through organizing demonstration and taste events where local producers and

14

processors have the opportunity to exhibit their product to hotels. It is recommended to

involve more TCA in the project;

• There is a need to bridge the information gap since the project has clearly shown that most

procurement managers are not aware of the local production; and local suppliers, farmers

and processors met the hotel food procurement managers for the first time thanks to the

UNIDO tasting & testing activities;

• A key challenge for local suppliers in accessing the hotel markets is that high-end hotels

procure goods in accordance with specific standards and specification, therefore local

producers and processors need to understand and develop their produce to meet the

specified requirements. High-end hotels and restaurants have substantial experience in

relying on imported goods, which hampers swift change in the procurement structure;

• Local suppliers are often incapable of supplying the hotels with the scale, quality and variety

due to many factors such as resources, information on standard needed and poor post-

harvest preservation as some products are only available in a particular season and when

harvested nearby;

• Some local suppliers need to be more sensitive to brand names;

• Local products fail to compete with imported goods in terms of price, contributing to hotel

and restaurants preference for imports or imported products;

• Local producers and processors lack access to the local laboratories, which are essential in

ensuring the consistency of standard and right recipe of their product, which results in

inconsistency of their produce, such as insufficient ingredients;

• There is an obvious lack of information in the tourism market, such as the specific needs of

hotels, restaurant and supermarkets, including the standards and specifications, and

therefore there is a need for hotels through chefs to disclose to local suppliers the variety,

size, quality and standard of products they need;

• Packaging, presentations and names of products are among the challenges of the local

suppliers in accessing the tourism markets. For example, each hotel has it volume size for

jam even though most hotels prefer small volumes packaging for single use, which

unfortunately are yet produced in the country;

• Some of the chefs and other stakeholders in the tourism value chain specifically in hotels,

restaurants and supermarkets should change negative attitude toward local or small scale

supplier’s products;

• Most high-end hotels work with registered suppliers as a result often local suppliers are

missing the opportunity since they operate informally without registration and also some

product which could be sourced from local suppliers are more expensive than the similar

imported;

• There is a huge opportunity for all stakeholders to get lessons, inspiration, encouragement

and feedback through an annual or semi-annual forum of Chefs/horticulture product buyers

and suppliers/potential suppliers;

• Tanzania has not taken enough measures to promote Tanzanian products, for example

through Buy Tanzania Week or day.

2.4 CLOSING SESSION

The presentations and panel discussion was followed by a B2B (business to business) meeting, which

was an important component of the event aimed at establishing linkages between suppliers and

hotels, as well as between crops producers and processors. The B2B meeting also involved display of

products from project beneficiary’s organizations.

15

Mr. Farrukh Alimdjanov, UNIDO Project Manager, provided a closing remark, noting that the UNIDO

upgrading and linkages approach proposed for the joint SECO/UN Cluster Project yielded concrete

results in bringing together various stakeholders of the tourism and agribusiness value chains and

signing of the first supply agreements between processors and hotels. This success was enabled

through upgrading of industrial performance of the local producers, development of new types of

products, as well as facilitating adaptation of the technology circle and marketing efforts of

beneficiary SMEs to the needs of tourism operators. One year of technical assistance supported the

key actors in the sector to establish sustainable linkages that enabled better understanding of the

stakeholders’ needs, requirements, existing supply capacities and required product range. The local

producers still face some challenges, such as compliance to food safety and quality standards (such

as HACCP, ISO, etc.), which are expected to be addressed in 2016 both through enterprise-level

activities (e.g. HACCP implementation) as well as via upgraded technical support institutions under

the respective UNIDO project components (1.9 and 1.10). UNIDO is also considering the organization

of another B2B session that would provide opportunities to strengthen juts facilitated linkages or

establish new cooperation with the upgraded local horticulture producers and tourism sectors as

well as with farmers.

The closing of the event was made by Mr. Peter Donelan, who urged Chefs to change perception

toward local products since some imported products are available in the country and have same the

quality and standard as those imported. Mr. Donelan concluded by commending the participants for

the vibrant discussion and hoped through the workshop many linkages have been developed and

urged for more dialogue between stakeholders that aims at building linkages.

SYNTHESIS OF KEY OBSERVATIONS AND WORKSHOP RECOMMENDATIONS 3.

3.1 STRENGTH AND OPPORTUNITIES

Workshop deliberations between representatives of key stakeholders in the tourism and hotel

industry, local suppliers, high level officials and acknowledged experts, senior government officials,

and representatives of international organizations, provided opportunity to identify key strengths,

challenges and provide recommendations for addressing these challenges. An overview of the main

strengths and opportunities for strengthening of the linkages between farmers, processors and the

tourism industry were identified as following:

• Tourism sector present a huge opportunity to local suppliers as tourist arrivals

increase, the middle class grows and the number of high-end hotels and restaurants

increase.

• Tanzania Chefs Association (TCA), a major player and key stakeholder in the hotel

industry, has expressed willingness to support and build linkages with local suppliers,

and TCA has been organizing tasting and suppliers events where local suppliers have

the opportunity to demonstrate their products and connect with buyers.

• TBS has developed quality standards for some fruits and vegetables and processed

horticultural products which will help producers and processors to produce product

that meet the requirements of tourist hotels.

• Tanzania has a large, fertile and good land for organic farming, which can provide high-

value products for high-end markets.

• Tropical Pesticides Research Institute (TPRI) has registered pesticides for uses in

horticulture aiming at ensuring that farmers are using the appropriate pesticides to

produce quality products.

16

• Training Institutions (Horti-Tengeru, Sokoine University of Agriculture (SUA), and

others) have been developing training programs on Good Agriculture Practices (GAP)

for farmers, potential to increase harvest and quality of products.

• Associations (TAHA), Farmer groups (MVIWATA, ULT) and NGOs (TOAM, SAT, etc.)

provide extension services, which are key to enable smallholder farmers with limited

education and exposure to produce commercially.

• There is an increasing number of growing SMEs willing to venture into the high-end

markets.

• Availability of technology, especially green houses and drip irrigation, which can

substantially lower risks and address many of the supply-side challenges.

3.2 KEY CHALLENGES

The workshop identified numerous challenges and constraints that cut across sides from the

demand side, supply and the general business environment.

3.2.1 Demand side challenges

• Most tourist hotels have low level of trust in locally produced goods instead relying on

imports even for goods which can be sourced locally as they consider local products of

low standard, unfit for high-end markets and made for street markets only.

• Hotels and supermarkets do not always provide feedback to local suppliers when

submitting products for the examination which limits suppliers’ ability to understand

the standards and quality needs.

• Hotels and restaurants often buy in small volumes, making it uneconomical for

producers to supply some of the products.

• Hotels contracts are strict with a ‘must deliver clause’ that prevent many local

suppliers from accessing their market due to the fact that locally supplied products are

only available seasonally and when harvested nearby; there are issues related to

preservation, storage and market networks.

• The terms of payments (30 to 60 days) used by hotels and supermarkets do not favour

small scale enterprises with serious working capital constraints.

• Lack of campaigns that promote buying Tanzanian products.

3.2.2 Supply side challenges

The supply side challenges are distinguished at farming and processing levels:

FARM LEVEL

• Farmers often lack sufficient technical knowledge of GAP production techniques, pest

and diseases and post-harvesting techniques.

• Farmers often lack market information, resulting in slow or no development in

production and marketing practices.

• Farmers often lack sufficient knowledge on integrated pest management (IPM) and

organic production techniques, resulting in the continued use of expensive chemicals

and fertilizers, cutting profit margins and putting their health and the local

environment at risk.

17

• Lack of standardization of measurements makes it difficult to assure quality control of

products, hence buyers cannot easily compare the different products in the market.

• Farmers are often not organized in groups, and therefore don’t benefit from joint

procurement or marketing efficiencies

PROCESSING LEVEL

• Agro-processing is often capital intensive and demands financing for machines,

equipment and working capital, thereby the enterprises encounter difficulties in

accessing working capital from banks due to stringent underwriting criteria and/or high

interest rates.

• Some processors claim unfair competition with imported similar goods due to what

they see as excessive and unnecessary exemptions and tax holiday.

• Processors often encounter challenges related to ISO or HAACP certification, as well as

the issues with supplying the products in effective packaging.

• Link with farmers hampered by middle-men, which also results in increasing of cost

and reduction of profit margin.

• Lack of skilled personnel in specialized areas.

• Processors are not organized, and therefore don’t benefit from joint procurement or

marketing efficiencies.

3.2.3 Business environment challenges

• Unfair imports featured with exemptions and tax holiday often make it difficult for

local suppliers to compete in the market.

• Unfair practices by middlemen who are dominant stakeholders in the chain which

result in famers to have no power in marketing their production and decline of profit

margin to both farmers and processors.

• Access to finance is a major hindrance to competitiveness and growth of SMEs in the

horticulture value chain. There is limited access to finance due to very high collateral

demands (sometimes 150percent of the loan) and high interest rates (over 20percent

per annum).

• Lack of Government incentives, including incentive schemes for locally produced

organic products.

3.3 RECOMMENDATIONS

The workshop offered a number of recommendations to different stakeholders. Below is a summary

of such recommendations to each group of stakeholders.

3.3.1 Recommendations to farmers

• Farmers shall be well informed about the preferences of the major buyers at the

market, including variety, size, price and volume of their produce. This is an essential

criterion in the process for identification of the variety to be produced by the farmers

and would allow avoiding unscrupulous middlemen.

• A greater adoption of green house and drip irrigation technologies has been proven to

address many current challenges and risks.

18

• There is a need for synchronization of information by farmers, processors and buyers;

a more effective exchange of information throughout the supply chain will reduce not

only the time to reach markets but also handling expenses. It will also increase supply-

chain efficiency. One way to achieve this is through telecommunication means (e.g.

mobile phones).

• Farmers should comply with standards (TBS, TFDA, global GAPs, etc.) in order to

produce products that have qualities to enter international hotels.

• Farmers should understand market windows potential to know the product to

produce.

• Farmers should use safe and non-contaminated healthy seeds for quality produce.

• Organize forums that bring farmers with processors, hotels, supermarkets and

restaurants for dialogue on a yearly basis.

• The market for organic products provides a new opportunity for small farmers and is

facing good marketing perspectives. The organic price premiums at the local and

export level provide high margins, with the export markets representing premiums of

about 10 to 50 percent. Farmers shall explore and use these market opportunities, and

align their produce to the requirements of food safety and quality standards, including

traceability.

3.3.2 Recommendations to processors

• Review the quality of products and marketing strategy to be able to access the high-

end hotel market and supermarkets to compete with the imported goods.

• Implement quality management system and HACCP for hygiene and safety.

• Form an association of local processors with the purpose of defending and advocating

for processors interest.

• Collaborate with other stakeholders for instance SIDO, TCA and development partners.

• Organize forums to link with suppliers (farmers) and buyers (supermarkets, hotels,

restaurants).

3.4 RECOMMENDATIONS TO HOTELS

• Hotels should change the perception toward local product by starting buying them and

stop importing even those products, which are available in the country and are in the

same quality.

• Give regular feedback to local suppliers on quality of their product and the standard

required by hotels.

• Collaborate with local suppliers and processors in improving the Tanzanian livelihood

and ensuring that the benefit of the tourism sector is visible and trickle down to small

scale farmers.

• Proactively collaborate with suppliers to make an annual forum of interactions and

feedback a reality.

3.5 RECOMMENDATIONS TO SERVICE PROVIDERS

• Develop and promote technical support, quality infrastructure and financial products

suitable to horticulture and tourism to benefit local farmers, including factoring.

19

3.6 RECOMMENDATIONS TO POLICY MAKERS

• Work with industry actors to implement Buy Tanzania campaigns, including having a

Buy Tanzania day or week.

• Incentivize financial institutions to develop products better suited to suppliers to

formal markets, and mechanisms such as credit reference for suppliers and lease

finance for green houses.

• Support regular interactions between suppliers and buyers to exchange knowledge and

feedback.

20

ANNEX 1. PHOTO REVIEW OF THE EVENT

Figure 1. During the workshop, project beneficiaries provided their feedback of the project implementation and

its impact, presented the status of project activities, indicating key challenges and achievements.

21

Figure 2. Trade Fair Corner: Horticulture processors and farmers presented their products and provided tasting

possibilities during the workshop

22

Figure 3. Workshop participants at the Trade Fair Corner tasting the local products and establishing contacts

between local producers and customers

Figure 4. Display of the products at the Trade Fair Corner by the local producers, including one of the

beneficiary enterprise of the UNIDO Tanzania Industrial Upgrading and Modernization project (on the left).

23

ANNEX 2. PROGRAMME OF THE EVENT

MINISTRY OF INDUSTRY

AND TRADE

Tanzania Horticulture Trade Facilitation Workshop

10 December 2015, Double Tree Hilton Hotel, Dar es Salaam-Tanzania

STRENGTHENING TOURISM MARKET LINKAGES

FOR TANZANIAN PRODUCERS AND PROCESSORS

Organized by United Nations Industrial Development Organization (UNIDO) and

International Trade Centre (ITC) in collaboration with UN Inter-Agency Cluster on Trade and Productive

Capacity (UNOPS, UNIDO, ITC, UNCTAD, ILO), Swiss Confederation State Secretariat for Economic Affairs (SECO)

and Ministry of Industry and Trade

Time Activity

08:30-09:00 Registration of participants

09:15-09:25

09:25-09:40

09:40-10:30

Opening ceremony

Welcome statement

Programme overview by Mr. Peter Donelan, UNOPS

Opening ceremony

09:40-10:25 Opening Remarks from dignitaries: Ministries, Philippe Borel, SECO

10:25-10:30 Group photo

Moderator: Dr Donath R. Olomi of the Institute of Management and Entrepreneurship (IMED)

10:30-11:00 Tea/Coffee Break

11:00-12:20 Session 1: Presentations: Status of Linkage Activities: Output 1 (Linkages)

This session provides the opportunity for project beneficiaries to give their feedback of

the project implementation and its impact, and to present the status of project

activities, indicating key challenges and achievements.

10:55-11:15 Presentation of UNCTAD report on “Enhancing Linkages between tourism and

sustainable agriculture sector in Tanzania” (UNCTAD)

24

Time Activity

11:15-11:35 Horticulture food processors (UNIDO)

11:35-11:55 HORTI-Tengeru (ITC)

11:55-12:15 Tanzania Investment Centre/case of Tanga Fresh (UNCTAD)

12:15-12:40 Coffee farmers, Tanga Fresh (UNCTAD)

12:40-13:00 SIDO on IT Systems and Producer Profiling (ITC )

13:00-14:30 Lunch Break

14:30-16:15

Session 2: Panel Discussion

• Challenges and constraints faced by Hotels, Restaurants, and Supermarkets when

procuring from local producers and processors in Tanzania

This session focuses on identification of the key constraints hindering the development

of a strong and sustainable domestic/local market for local produce from Tanzanian

producers and processors. It also opens discussions on identification of possible

solutions to such challenges and various channels through which such support could be

delivered to the beneficiaries.

Panellists:

Tanzanian Chefs’ Association

Food and Beverage Manager of Key Hotel Chains

National College of Tourism

Leading supermarket procurement official

16:15-17:00 Session 3: Presentation/Display of beneficiary products from project activities

This session focuses on showcasing the products from beneficiary institutions displayed

in a trade fair style.

Present beneficiary institutions:

• Darsh Industries Limited,

• Masasi Food Ltd,

• NatureRipe,

• Farmers Coffee Farmers,

• Tanga Fresh,

• TOAM,

• SAT

1) Trade Fair/Tasting Corner

• All invited horticulture-processors and farmers were able to:

o present and facilitate tasting of their produce

o present information materials, samples and give-aways

o invite farmers supplying processors to exhibit their primary produce/be present

2) B2B (business to business) meeting-corner

• B2B meeting organized:

o between hotels and restaurants , on the one hand, and processors and producers,

on the other hand (the main focus of the event);

o between producers and processors.

17:00 Closing Remarks and the Way Forward:

By Farrukh Alimdjanov, UNIDO Industrial Development Officer, Project Manager,

Mr. Peter Donelan and Moderator

25

ANNEX 3. LIST OF PARTICIPANTS

INSTITUTION/

ENTERPRISE NAME POSITION

CONTACT DETAILS

COUNTERPARTS AND STAKEHOLDER INSTITUTIONS

1. MIT Mr. Odilo Majengo Director of Trade Promotion and Marketing/

Representative of the Permanent Secretary

+255 22 2127884;

+255 754 385365 uledi@mit.go.tz

2. MIT Primi Mmasi National Coordinator +255 786060908 nangawe@yahoo.com

3. SECO Philippe Borel Deputy Head of Trade Promotion Section Philippe.borel@seco.admin.ch

4. SECO Judika Peters Project Manager +41 58 4638699 Judika.peters@seco.admin.ch

5. SDC Ueli Mauderli Private Sector Development Advisor +255 759 554140 Ueli.mauderli@eda.admin.ch

6. COSTECH Festo Maro Research Officer 684613648 fmaro@mail.costech.or.tz

7. HORTI TENGERU Dr Juma Shekidele Principal 0754 822506 jsheiza@yahoo.co.uk

8. SIDO Eng. Omar Bakari Director General +255 782 374 894 Obakari@sido.go.tz

9. SIDO Mr. Kiyenze-Zonal

Manager Zonal Manager dtdp@sido.go.tz

10. NCT Rosada m. Msoma CEO +255 713 981 070 romsoma@gmail.com

11. NCT Neema Sabulaki NCT Arusha +255 684 546 716

+255 754 808 300 nsabulaki@gmail.com

12. NCT Naiman Mbise Director of Studies

13. NCT Neema Kusiga Assistant Marketing 0754 298 056 neema_mckuciga@yahoo.com

PUNS OF SECO

14. UNOPS Peter Donelan Cluster Coordinator +255 684057048 or +44

7470157462 PeterD@unops.org

15. UNIDO Farrukh Alimdjanov UNIDO Industrial Development Officer, Project

Manager +431260265090 f.alimdjanov@UNIDO.ORG

16. UNIDO Gerald Runyoro UNIDO Representative 078 6840566 g.runyoro@UNIDO.ORG

17. UNIDO Grace Bingileki UNIDO National Project Officer 071 350 9498 g.bingileki@UNIDO.ORG

18. UNIDO Boualem Abassi TIUMP CTA +255 773 400039 b.abassi@UNIDO.ORG

19. UNIDO Margaret Ikongwe TIUMP Chief Technologist 0754 661871 margaretikongwe@yahoo.com

20. UNIDO Catherine Katanga TIUMP Asst. Project Administrator 0719024070 angicatherine@yahoo.com

21. UNIDO Vedastus Timothy TIUMP CDA 0762 223119 Vedastus.timothy@gmail.com

22. ITC Silencer Mapuranga Senior Trade Advisor +41 79 851 35 23

+41 22 730 03 27 mapuranga@intracen.org

23. UNCTAD Henrique Pacini Economic Affairs Officer +41 229174693 Henrique.pacini@unctad.org

26

INSTITUTION/

ENTERPRISE NAME POSITION

CONTACT DETAILS

24. UNCTAD Raul Javaloyes Head of Technical Cooperation Service Raul.javaloyes@unctad.org

STAKEHOLDERS

25. TOAM/KILIMO

HAI TZ Jane Marwa Marketing Officer 0787 133133

toam@kilimohai.org

janealbert777@gmail.com

26. SAT Janet Maro Executive Director 0754 925 560 janet.maro@kilimo.org

janetmaro@gmail.com

27. USAID Robert Layng Team Leader – Natural Resource Management +255 689099096 rlayng@usaid.gov

28. WORLD BANK Daniel Mira-Salama Senior Environment Advisor +1 202 473 1865 dmirasalama@worldbank.org

ASSOCIATIONS AND ADVOCACY INSTITUTIONS

29. RTTZ Damian Bell Director +255 784 294 062 damian@rttz.org

30.

TANZANIA CHEF

ASSOCIATION

(TCA)

Hassan Salah Executive Chef 0779 999 071 hassansalah@opulenthotelgroup.co

m

BENEFICIARY PROCESSORS

31.

DARSH

INDUSTRIES

LIMITED

Gavane Balasahed Financial Director +255 783866700

32. MASASI FOOD

LTD Charles Zacharia Director 0688 577 558 masasifood@gmail.com

33. NATURE RIPE

KILIMANJARO LTD Fatma Ryani Director 0784 284800

34. TANGA FRESH Charles Tumaini Empretec Focal Point +255 272647116

+255 717577199 Tumaini.charles@tangafresh.com

HOTELS

35. MOUNT MERU

HOTEL

Mr. Sahfi Mowjun,

Chef de Cuisine/Mr.

Adam Masangwa

Chef and F&B manager +27 254 5111 gro@mountmeruhotel.com

36. HILTON DOUBLE

TREE Sania Mohammed 255 22 221 0000

Saniamohammed.opulenthotelgrou

p.com

37. SERENA

38. ARUSHA HOTEL Hassan Mchoka Procurement Manager +27 250 7777

39. KIBO PALACE

HOTEL Karim Suleiman Chef supervisor 0787378060 karimsuleiman@yahoo.com

27