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
1
LIST OF ABBREVIATIONS
CTI
DIL
GAP
GDP
GIZ
HACCP
HAT
HODEC
HORTI
HP
ICT
IFOAM
ILO
IMED
ITC
LULU
MIT
NCT
PUNs
RAS
RC
REDGOLD
RLDC
RT
RTTZ
SAGCOT
SAT
SECO
SFPC
SIDO
SME
SSF
SUA
TAHA
TAPP
TATO
TBS
TCA
TCT
TFDA
TIUMP
TNFC
TOAM
TPRI
TPSF
TSDP
TTB
UNCTAD
UNDP
UNIDO
WTTC
Confederation of Tanzania Industry
Darsh Industries Ltd, Arusha, Tanzania
Good Agriculture Practice
Gross Domestic Product
German Technical Cooperation Agency
Hazard Analysis Critical Control Point
Hotel Association of Tanzania
Horticulture Development Council
Tengeru Horticultural Research and Training Institute
Horticulture products
Information and Communication Technology
International Federation of Organic Agriculture Movements
International Labour Organization
Institute of Management and Entrepreneurship Development
International Trade Centre
Masasi Food brand name
Ministry of Industry and Trade
National College of Tourism
Participating UN Agencies (UNOPS, UNIDO, ITC, UNCTAD and ILO) in the Inter Agency Cluster on
Trade and Productive Capacity
Regional Administrative Secretary
Regional Commissioners Office
Darsh Industries Ltd brand name
Rural Livelihood Development Company
Responsible Tourism
Responsible Tourism Tanzania
Southern Agricultural Growth Corridor of Tanzania
Sustainable Agriculture Tanzania Morogoro
Swiss Confederation, State Secretariat for Economic Affairs
Swiss Food Processing Company
Small Industries Development Organization
Small and Medium Enterprises
Small Scale Farmers
Sokoine University of Agriculture
Tanzania Horticultural Association
Tanzania Agriculture Productivity Program
Tanzania Association of Tour Operators
Tanzania Bureau of Standards
Tanzania Chefs Association
Tourism Confederation of Tanzania
Tanzania Food and Drug Authority
UNIDO Tanzania Industrial Upgrading and Modernization Project
Tanzania National Food Centre
Tanzania Organic Agriculture Movement
Tropical Pesticides Research Institute, Arusha
Tanzania Private Sector Foundation
Tanzania’s Trade Sector Development Programme
Tanzania Tourism Board
United Nations Conference on Trade and Development
United Nations Development Program
United Nations Industrial Development Organization
World Travel and Tourism Council
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TABLE OF CONTENT
SUMMARY .......................................................................................................................................................4
1.
INTRODUCTION ....................................................................................................................................... 5
1.1
1.2
1.3
1.4
1.5
2.
BACKGROUND .............................................................................................................................................. 5
THE STRATEGIC ROLE OF TOURISM SECTOR FOR NATIONAL DEVELOPMENT ................................................................ 5
OBJECTIVES OF THE WORKSHOP ....................................................................................................................... 6
STRUCTURE AND APPROACH ............................................................................................................................ 6
PARTICIPANTS............................................................................................................................................... 8
WORKSHOP PROCEEDINGS .....................................................................................................................9
2.1
2.2
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
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
2.3
2.4
3.
2.2.4 Tanzania Investment Centre: Case of Tanga Fresh, UNCTAD .................................................... 13
2.2.5 SIDO on it systems and producer profiling ................................................................................ 13
SESSION TWO: BUYERS’ PANEL DISCUSSION ................................................................................................. 13
CLOSING SESSION ........................................................................................................................................ 14
SYNTHESIS OF KEY OBSERVATIONS AND WORKSHOP RECOMMENDATIONS......................................... 15
3.1
3.2
STRENGTH AND OPPORTUNITIES ..................................................................................................................... 15
KEY CHALLENGES ......................................................................................................................................... 16
3.2.1 Demand side challenges ............................................................................................................ 16
3.2.2 Supply side challenges ............................................................................................................... 16
FARM LEVEL ......................................................................................................................................... 16
PROCESSING LEVEL............................................................................................................................... 17
3.3
3.4
3.5
3.6
3.2.3 Business environment challenges .............................................................................................. 17
RECOMMENDATIONS ................................................................................................................................... 17
3.3.1 Recommendations to farmers ................................................................................................... 17
3.3.2 Recommendations to processors .............................................................................................. 18
RECOMMENDATIONS TO HOTELS .................................................................................................................... 18
RECOMMENDATIONS TO SERVICE PROVIDERS .................................................................................................... 18
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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1. INTRODUCTION
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).
5
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 highquality 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.
6
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 publicprivate 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
7
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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2. WORKSHOP PROCEEDINGS
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.
9
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.
10
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.
11
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.
12
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 TreeDoB 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
13
•
•
•
•
•
•
•
•
•
•
•
•
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 postharvest 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.
14
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.
3. SYNTHESIS OF KEY OBSERVATIONS AND WORKSHOP RECOMMENDATIONS
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 highvalue 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.
15
•
•
•
•
3.2
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.
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.
16
•
•
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
•
•
•
•
3.3
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.
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.
17
•
•
•
•
•
•
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 supplychain 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
•
•
•
•
•
3.4
•
•
•
•
3.5
•
Review the quality of products and marketing strategy to be able to access the highend 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).
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.
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.
18
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.
19
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.
20
Figure 2. Trade Fair Corner: Horticulture processors and farmers presented their products and provided tasting
possibilities during the workshop
21
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).
22
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
08:30-09:00
Activity
Registration of participants
Opening ceremony
09:15-09:25
Welcome statement
09:25-09:40
Programme overview by Mr. Peter Donelan, UNOPS
09:40-10:30
Opening ceremony
09:40-10:25
10:25-10:30
Opening Remarks from dignitaries: Ministries, Philippe Borel, SECO
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)
23
Time
Activity
11:15-11:35
11:35-11:55
11:55-12:15
12:15-12:40
12:40-13:00
Horticulture food processors (UNIDO)
HORTI-Tengeru (ITC)
Tanzania Investment Centre/case of Tanga Fresh (UNCTAD)
Coffee farmers, Tanga Fresh (UNCTAD)
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
24
ANNEX 3. LIST OF PARTICIPANTS
INSTITUTION/
ENTERPRISE
NAME
POSITION
CONTACT DETAILS
COUNTERPARTS AND STAKEHOLDER INSTITUTIONS
Director of Trade Promotion and Marketing/
Representative of the Permanent Secretary
National Coordinator
Deputy Head of Trade Promotion Section
Project Manager
Private Sector Development Advisor
Research Officer
Principal
Director General
1.
MIT
Mr. Odilo Majengo
2.
3.
4.
5.
6.
7.
8.
MIT
SECO
SECO
SDC
COSTECH
HORTI TENGERU
SIDO
9.
SIDO
10.
NCT
Primi Mmasi
Philippe Borel
Judika Peters
Ueli Mauderli
Festo Maro
Dr Juma Shekidele
Eng. Omar Bakari
Mr. Kiyenze-Zonal
Manager
Rosada m. Msoma
11.
NCT
Neema Sabulaki
NCT Arusha
12.
NCT
13.
NCT
PUNS OF SECO
Naiman Mbise
Neema Kusiga
Director of Studies
Assistant Marketing
14.
UNOPS
Peter Donelan
Cluster Coordinator
15.
UNIDO
Farrukh Alimdjanov
16.
17.
18.
19.
20.
21.
UNIDO
UNIDO
UNIDO
UNIDO
UNIDO
UNIDO
Gerald Runyoro
Grace Bingileki
Boualem Abassi
Margaret Ikongwe
Catherine Katanga
Vedastus Timothy
UNIDO Industrial Development Officer, Project
Manager
UNIDO Representative
UNIDO National Project Officer
TIUMP CTA
TIUMP Chief Technologist
TIUMP Asst. Project Administrator
TIUMP CDA
22.
ITC
Silencer Mapuranga
Senior Trade Advisor
23.
UNCTAD
Henrique Pacini
Economic Affairs Officer
+255 22 2127884;
+255 754 385365
+255 786060908
+41 58 4638699
+255 759 554140
684613648
0754 822506
+255 782 374 894
Zonal Manager
uledi@mit.go.tz
nangawe@yahoo.com
Philippe.borel@seco.admin.ch
Judika.peters@seco.admin.ch
Ueli.mauderli@eda.admin.ch
fmaro@mail.costech.or.tz
jsheiza@yahoo.co.uk
Obakari@sido.go.tz
dtdp@sido.go.tz
CEO
+255 713 981 070
+255 684 546 716
+255 754 808 300
25
romsoma@gmail.com
nsabulaki@gmail.com
0754 298 056
neema_mckuciga@yahoo.com
+255 684057048 or +44
7470157462
PeterD@unops.org
+431260265090
f.alimdjanov@UNIDO.ORG
078 6840566
071 350 9498
+255 773 400039
0754 661871
0719024070
0762 223119
+41 79 851 35 23
+41 22 730 03 27
+41 229174693
g.runyoro@UNIDO.ORG
g.bingileki@UNIDO.ORG
b.abassi@UNIDO.ORG
margaretikongwe@yahoo.com
angicatherine@yahoo.com
Vedastus.timothy@gmail.com
mapuranga@intracen.org
Henrique.pacini@unctad.org
INSTITUTION/
ENTERPRISE
24.
UNCTAD
STAKEHOLDERS
TOAM/KILIMO
25.
HAI TZ
26.
SAT
NAME
TANGA FRESH
CONTACT DETAILS
Raul Javaloyes
Head of Technical Cooperation Service
Jane Marwa
Marketing Officer
0787 133133
Janet Maro
Executive Director
0754 925 560
Team Leader – Natural Resource Management
Senior Environment Advisor
+255 689099096
+1 202 473 1865
toam@kilimohai.org
janealbert777@gmail.com
janet.maro@kilimo.org
janetmaro@gmail.com
rlayng@usaid.gov
dmirasalama@worldbank.org
Director
+255 784 294 062
damian@rttz.org
Executive Chef
0779 999 071
hassansalah@opulenthotelgroup.co
m
Financial Director
+255 783866700
Director
0688 577 558
Director
0784 284800
Charles Tumaini
Empretec Focal Point
+255 272647116
+255 717577199
Tumaini.charles@tangafresh.com
Mr. Sahfi Mowjun,
Chef de Cuisine/Mr.
Adam Masangwa
Chef and F&B manager
+27 254 5111
gro@mountmeruhotel.com
255 22 221 0000
Saniamohammed.opulenthotelgrou
p.com
27.
USAID
Robert Layng
28.
WORLD BANK
Daniel Mira-Salama
ASSOCIATIONS AND ADVOCACY INSTITUTIONS
29.
RTTZ
Damian Bell
TANZANIA CHEF
30.
ASSOCIATION
Hassan Salah
(TCA)
BENEFICIARY PROCESSORS
DARSH
31.
INDUSTRIES
Gavane Balasahed
LIMITED
MASASI FOOD
32.
Charles Zacharia
LTD
NATURE RIPE
33.
Fatma Ryani
KILIMANJARO LTD
34.
POSITION
Raul.javaloyes@unctad.org
masasifood@gmail.com
HOTELS
35.
36.
37.
38.
39.
MOUNT MERU
HOTEL
HILTON DOUBLE
TREE
SERENA
ARUSHA HOTEL
KIBO PALACE
HOTEL
Sania Mohammed
Hassan Mchoka
Procurement Manager
+27 250 7777
Karim Suleiman
Chef supervisor
0787378060
26
karimsuleiman@yahoo.com
27