PROGRAM OF AGRIBUSINESS TRAINING COURSE

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1 PROGRAM OF AGRIBUSINESS TRAINING COURSE Disclaimer: This publication has been produced with the assistance of the European Union. The contents of this publication are the sole responsibility of authors, and can in no way be taken to reflect the views of the ACP Group of States or the European Union

2 CONTENTS OF THE AGRIBUSINESS TRAINING COURSE PROGRAM PROPOSAL INTRODUCTION Topic 1: Food chain and value chain in the agri-food system 1. Agri-food system. Introduction 2. Agri-food value chain management 3. Roles and relationships of the links in the value chain 4. Analysis and evaluation of the agri-food system Basic PRODUCTION Topic 2: Natural resources. Water 1. Integrated water resource management 2. Supply measures to increase water resources 2.1. Regulation infrastructures 2.2. Reuse of treated wastewater 3. Demand measures to improve the water resources management 3.1. Water conveyance and monitoring technology 3.2. Irrigation technology 3.3. Assisted irrigation scheduling Topic 3: Vegetable crops production technology and management 1. Planting material 2. Crop establishment 3. Cultivation techniques 4. Crop rotations 5. Technologies and management practices of greenhouse production 6. Soilless cultivation 1

3 Topic 4: Intensive Agriculture Production Techniques and Technologies 2. Fertigation as a Farming Concept 3. World Outlook for Technology Application in Agriculture: The Water Problem 4. Priorities in intensive agriculture 5. Irrigation Management and Fertilizer use in Current Farming Systems. 6. High Yield Crop Technology Implementation. Greenhouses and Soil less Crops. Topic 5: Ecological agriculture 1.1 Introduction to organic farming. 1.2 Environmental and social benefits of organic agriculture 2. World markets for organic fruits and vegetables. 2.1 Global Market 2.2 Organic production 2.3 Requirement for producing and exporting organic product to major market-standards and certification 3. The conservation and sustainable use of biodiversity 4. Soil fertility management 5. Organic methods of managing pests and diseases Bibliografía Topic 6: Product quality, packaging and post-harvest technology 1. Pre-harvest factors 2. Maturation and maturity indices 3. Postharvest tool to maintain 4. Food Safety Topic 7: Livestock and animal production 1. Reproduction 1.1. Reproductive function in the female 2

4 1.2. Techniques to improve reproductive performance 2. Lactation 3. Meat production 4. Egg production Topic 8: Infrastructure and energy generation from biomass resources 2. Background 3. Objective 4. What Is Biomass? 5. Biomass Conversion Technologies 6. Methodology for Estimation of Potential Biomass 7. Energy Consumption and other Information in Kenya and Uganda 8. Environmental Impact 9. Economic and Social Issues Topic 9: Rural development 2. Implementation of development initiatives 3. Challenges and strategies of associations 4. Coordination for funding Topic 10: Logistics 3. Evolution Of Food Logistics 4. Supply Chain Links 4.1 Demand forecasting and production planning 4.2 Purchases 4.3 Provisions and supplies 3

5 4.4 Warehouse management and logistics network 4.5 Transport 4.6 International logistic (foreign trade) 4.7 Customer support 4.8 Handling and Packaging 4.9 Reverse logistic 5. Case study. Logistics in fresh fruits and vegetables 6. Trends in food logistics 7. Online Agribusiness success stories Bibliography MANAGEMENT Topic 11: Introduction to business management: the four functions 1. What is a company? 1.1. Subsystems of a company 2. Planning 2.1. Planning process 2.: hierarchy and multiplicity 3. Control 3.1. The control process 3.2. Types of controls 4. Organizing 4.1. The organisational structure and its design 4.2. Coordination mechanisms 4.3. Fundamental parts of the organisation 4.4. Design of job positions 4.5. Design of the structure 4.6. Main organizational models 5. Leading 5.1. Leadership 5.2. Motivation 5.3. Communications 4

6 Topic 12: Strategic management : Strategic Plan to strategic management 2. Analysis of company environment 2.1. External analysis of the environment 2.2. Internal analysis of the environment 2.3. The competitiveness of the company: SWOT analysis 3. Vision, Mission and values of the company 4. Strategy formulation 4.1. Corporate-level strategies 4.2. Business-level strategies: competitive strategies 5. Strategy implementation 6. Strategy evaluation Topic 13: Human resources to human resources 2. Personnel recruitment 2.1. Internal recruiting vs. external recruiting 2.2. Direct recruitment vs. indirect recruitment 3. Selection and socialization 3.1. Selection methods standards 3.2. The interview 3.3. Socialization and orientation 4. Training 5. Performance appraisal and compensation 5.1. Performance appraisal 5.2. Compensation and main compensation components 5.3. Compensation and performance: Incentives 5

7 Topic 14: Financing, investment, and cost 1. Financing a company Economic tnd Financial Structure of the Company 1.3. External Short-Term Financing 1.4. External Long-Term Financing 1.5. Self-Financing 2. Investment Evaluation Methods at Agricultural and Agri-Food Companies 2.1. General Considerations 2.2. The Concept of Investment 2.3. The Influence of the Time Value of Money 2.4. Dynamic Investment Selection Methods 3. Agricultural Business Costs 3.1. The Concept of Costs and their Classification 3.2. The Concept of Depreciation and Amortisation 3.3. Cost Formulation 3.4. Costs Representation 3.5 Measures for Evaluating the Economic Achievements. Profit 3.6. Identifying the Costs in Agricultural Production 3.7. Determining the Costs in Agricultural Production Basic to consult: case studies Topic 15: Entrepreneurship and business plan 1. Entrepreneurship and entrepreneurs 1.1. The importance of entrepreneurship 1.2. Entrepreneur characteristics and skills 1.3. Entrepreneurial process 2. Starting an enterprise: the business plan 2.1. Business Model Canvas: assessing a business idea 2.2. The business plan: importance and preparation 6

8 MARKETING Topic 16: Introduction to agri-food marketing 3. The role of marketing in the food system 4. Definition and concepts related to marketing 5. Evolution of the exchanges and marketing concept 6. Agri-Food Company Marketing Management: Peculiarities Topic 17: The research of agricultural markets 3. Marketing research 4. Consumer buying behaviour 5. Constraints and trends in food consumption 6. Segmentation of agricultural markets Topic 18: Decisions about product 3. The agri-food product: Importance, concept and dimensions 4. Differentiation of agri-food products 5. The product portfolio: concept, dimensions and management 6. Adoption and product life cycle Topic 19: Pricing decisions 1. The Price of Agri-Food Products 2. Price on Agri-Food Products Topic 20: Decisions on communication 7

9 3. Business Communication 4. Advertising 5. Public relations 6. Sales promotion 7. Sales Force Bibliography Topic 21: Decisions about distribution 8. Introduction 9. Distribution Channel Intermediaries 10. Conditioning For Transportation and/or Storage 11. Retail Distribution 12. Distribution of The Sale of Food Products by Commercial Format 13. Leading Distribution Groups Worldwide 14. Fresh Food Consumers Bibliography AGRI-FOOD COOPERATION Topic 22: Cooperatives, associations and clusters: irrigation communities and public-private partnerships 3. Agri-food cooperatives 1.1. Concept and importance 1.2. Benefits to agri-food companies 1.3. Problems related 1. Irrigation communities 2.1. Concept and importance 2.2. Benefits of irrigation communities 2.3. Problems related 2. Public-Private Partnerships 8

10 3.1. Concept and importance 3.2. Public Administrations 3.3. Main PPP related to production, water management and commercialization 3. Agri-food cluster 4.1. Concept and importance 4.2. Benefits of agri-food cluster 4.3. Agri-food Cluster example INFORMATION AND COMMUNICATION TECHNOLOGIES Topic 23 (I): Use of ICT in the agri-food sector 3. Ict In Business Management 3.1. Enterprise Resource Planning 3.2. Customer Relationship Management 3.3. Business Intelligence 4. ICT Supply Chain Management 4.1. Supply Chain Management 4.2. Traceability Systems 4.3. Radio Frequency Identification 5. ICT in Production Management 5.1. Geographic Information Systems 5.2. Precision Agriculture Bibliography Topic 23 (II): Use of ICT in the agri-food sector 3. Potential Benefits of ICT Use 4. Web tools 9

11 5. Key to start in online business 6. Entrepreneurial Profile Online 7. Online Agribusiness Success Stories in Spain Bibliography 10

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