Agro-Food Trainer – Bar Elias

Main Responsibilities of this Position

Under the overall supervision and guidance of the community centre admin assistant in Bar Elias, the trainer will develop and deliver 112 training hours over a period of 32 days on advanced food processing techniques, permaculture, composting and livestock management for 25 women (3.5 hours per day).By the end of the program, participants will have strengthened their competencies in the agro-food sector, addressed existing skill gaps, and enhanced their technical capabilities. enabling them to pursue employment or self-employment opportunities. The training program should cover the following topics:

1- Food processing (60 hours):

• Identification of gaps in participants.
• Food Safety, Hygiene, and Nutrition: Hands-on training on food safety and hygiene emphasizing safe practices in low-resource settings and traceability.
• Advanced and customized food processing Techniques: Practical sessions on processing grains, dairy, and local produce using accessible tools and methods.
• Value Addition-Fruits, Vegetables, and Local Staples: Creating value-added products (jams, pickles, dried fruits/vegetables, flours).
• Preservation Methods (Drying, Pickling, Canning): Training on traditional and modern preservation methods suitable for rural/tented environments.
• Packaging, Labelling, and Quality Assurance: Techniques for affordable, safe packaging and labelling; introduction to quality standards.
• Small-Scale Agribusiness & Entrepreneurship: Basics of starting a food business, identifying opportunities, and overcoming local challenges.

2- Composting and waste management (7 hours)

• Introduction to Composting.
• Composting Methods.
• Step-by-Step Composting.
• Using composting.

3- Livestock management (25 hours)

• Farm management (Beekeeping, small ruminants, chicken, cattle).
• Examination.
• Diseases.
• Breeding and reproduction pathology.
• Biosecurity and zoonosis.
• Nutrition.
• Vaccination and medication.

4- Farming (20 hours)

• Good Agricultural Practices (GAP).
• Permaculture concept and principles. 
• Integrated Pest Management through permaculture.
• Sustainable management of herbs and crops, harvest techniques, and processing.

Expected Deliverables:

1- Before the start of the training:

• Assess the trainees' existing knowledge and skill levels to identify gaps and areas for improvement.
• Adapt and tailor the training content and delivery methods to meet the specific needs of the trainees, with the goal of enhancing their potential for income-generating activities.
• Submit a training calendar with session titles describing:

1. Session topic.
2. List of key contents and talking points.
3. The pre- and post-training test questionnaires, to verify level, competences, and learning. The tests should be the same and they are delivered before the start date of the training and after the last session.

- During the Training:      

• Maintain a record of the participants' progress and attendance.

- After the end of the training:

• Provide a report on the participants’ feedback, lessons learnt and remarks.

Qualifications, Skills, and Attributes

• Bachelor’s degree in Veterinary Science, Animal Production, or a relevant field.
• 4–5 years of proven experience in the relevant sector, with a strong background in delivering training programs.
• Familiarity with local market trends and consumer preferences.
• Strong communication and interpersonal skills.
• Ability to create a supportive and engaging learning environment.

Core Values and Ethics 

• Commitment to JRS’s mission, vision, and values.
• Ability to convey with enthusiasm JRS’s role in accompanying and serving forcibly displaced people and to advocate for their right to protection and a life in dignity.
• Trustworthy and good listener.
• High sense of discretion in dealing with confidential matters at all times.
• High integrity and honesty.
• Ability to deal tactfully and discreetly with people, situations, and information.
• Acceptance of diversity and inclusion as core values.