Improved understanding of SPS risks, good practices and market access requirements

• A comprehensive SPS risk analysis was carried out at each stage of the value chain from February to June 2022. Following the identification of SPS risks, a guide to good SPS was developed in English and French. This document provides a detailed overview of the SPS risks, and good practices to apply to produce high‑quality pepper that meets market requirements. The sectoral guide served as a reference for the development of the following training tools:
  • A guide to good SPS practices (French and English)  
  • Five didactic brochures (French and English):
    • Good harvesting practice
    • Good drying practices and sorting
    • Good practices for treating white pepper (retting)
    • Good practices for treating black pepper (bleaching)
    • Good packaging and storage practices
  • Eight pepper diseases/pests sheets (French and English):

Strengthened capacity of Penja pepper stakeholders in Cameroon

• Before providing capacity building and to ensure the application of good practices, it is essential to have a map and list of all stakeholders in the sector. The project developed a database of 374 stakeholders comprising 26 nurserymen, 186 producers and 162 distributors.
• Various stakeholders were trained through cascade training sessions. The facilitators, who are agricultural officers in the different production areas, were provided with the technical and pedagogical skills needed to train:
  • Nursery workers on hygiene measures in the selection and collection of healthy cuttings, the selection of a suitable substrate, and biosecurity measures in nurseries.
  • Agricultural input producers and traders on methods to combat and control diseases and pests, as well as good agricultural and storage practices.
  • Producers on the selection of seedlings, soil assessment, plant supports, staking, the maintenance/running of fields, and harvesting in sanitary conditions.
  • Workers in processing, sorting and packing units; and distributers on good processing and storage practices.
• Government inspectors and extension staff on the concept of risk‑based control and on inspection procedures and methods.
• Number of stakeholders trained through the project:
  • 15 local consultants trained as trainers
  • 32 training and/or awareness-raising sessions were held for actors in the sector, bringing together 722 participants (31% of whom were women).
• In September 2022, a training impact survey was conducted that measured the impact of training. The survey revealed that the training had a positive impact on the practices of actors in the sector. 

Improved capacity of installations to provide a suitable environment for the development and implementation of good practices

• To enhance capacity‑building activities, it is important to have infrastructure and minimum equipment available to ensure that noncompliant pepper is removed from the processing center as soon as possible. Based on the risk analysis conducted, control points will be identified.
• The project funded a new drying area close to the current grading center. This area will allow produces to be dried out on site when a batch arrives with a humidity level higher than the standard.

Raised awareness and promotion of public‑private dialogue

• An awareness-raising film on good SPS practices in the Penja pepper sector was developed in French and English
• A three-minute promotional video was edited by COLEAD team for local television is raising consumer awareness on the efforts made by the sector to provide them with high-quality pepper.
• A round table was organized at the end of the project bringing together stakeholders from the public and private sectors, as well as technical and financial partners. The purpose of the roundtable was to discuss and prioritize recommendations from the external evaluation and develop an action plan to continue the development of the sector sustainably.