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SPRING CENTER FOR DEVELOPMENT

MARKET STUDY OF PROCESSED FOOD

PRESENTED TO:

AGRICULTURAL DEVELOPMENT ASSOCIATION

(PARC)

Final Report

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المحتويات

1. INTRODUCTION ...................................................................................................................................... 3

2. METHODOLOGY .................................................................................................................................... 3

3. OVERVIEW OF AGRICULTURAL INCOME GENERATING &TRADITIONAL FOOD PROCESSING ................ 4

4. ECONOMIC CONDITIONS OF WOMEN IN PALESTINE ............................................................................. 6

5. CONSUMPTION MARKET ....................................................................................................................... 6

5.1. LOCAL MARKET .................................................................................................................................... 6

2.5. EXPORT MARKET .................................................................................................................................. 8

5.2.1. POTENTIAL EXPORT COUNTRIES ................................................................................................... 9

5.2.2. EXPORT MARKET ENTRY REQUIREMENTS.................................................................................. 12

6. PRODUCT OFFERING IN THE MARKET .................................................................................................. 13

7. POINTS OF SALES (POS). ..................................................................................................................... 13

8. FIELD WORK ........................................................................................................................................ 17

8.1. SAMPLE DEMOGRAPHICS .................................................................................................................... 17

8.2. MANUFACTURED PRODUCTS ............................................................................................................... 18

8.3. DISTRIBUTION CHANNEL .................................................................................................................... 19

8.4. PROMOTION ......................................................................................................................................... 20

8.5. BRANDING ........................................................................................................................................... 22

6.8. PRODUCTION ....................................................................................................................................... 22

8.7. CHALLENGES ....................................................................................................................................... 25

8.8. NEEDS ................................................................................................................................................. 26

9. RECOMMENDATIONS ........................................................................................................................... 26

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1. INTRODUCTION

` In cooperation with Agricultural Development Association (PARC), Spring

Center For development (SCD)has conducted a market study of

Agricultural income generating as well as food processing projects in the

West Bank market. These efforts come under the project of " Supporting and

connecting rural women's traditional know how within the Mediterranean

sea Basin" PARC has proved long record in empowering women through

managing engagements that support agricultural cooperatives across the

West Bank.

The study profoundly aims at exploring the status of food processing and

triggering the needs of women working in this area, in addition to study the

bellows:

Demand on food products and anticipating growth rates for the years

ahead

Consumer behaviors and preferences

Production condition, product range, and product assessment in terms

of quality, price, promotion and distribution

Available food products in the market (direct and indirect

competition)

Opportunities to sell in the local and foreign markets

Risks and challenges associated with food processing projects run by

women

2. METHODOLOGY

The study team adopted several ways to collect and analyze data, including

desk research, field research and statistics issued by various local and

international institutions interested in promoting the role of working

women, in addition to referring to some publications issued by Palestinian

Central Bureau of Statistics. The team developed two questionnaires, one

targeting women cooperative specialized in food processing, and the other

for Points Of Sales. The staff followed the below set of actions:

Review the project literature and documents

Review and analyze the statistics issued by the Palestinian Central

Bureau of Statistics.

Design 2 questionnaires , for women cooperatives and points of sales

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Design interview questions for experts in the field of food processing

and women cooperatives

Fieldwork and data collection

Data Analysis

Prepare the first report pointing out the Research results

Prepare the final report , incorporating comments received from

PARC

3. OVERVIEW OF AGRICULTURAL INCOME GENERATING &TRADITIONAL

FOOD PROCESSING

In fact, the nature of productive agricultural projects diverse , which constitute

over time a safety valve for the Palestinian families, whether it is fresh vegetables,

grains and herbs ,Sage , Thyme , Parsley, watercress, Spinach , Mallow " or

Livestock projects specialized in the production of meat or milk of both sheep and

goats or cows

In the context of talking about the projects noteworthy mentioning the fruit trees

and grapes , palm and pomegranate and fig , stony fruits and ,citrus ,etc….

However When talking about livestock projects , farmers are going to raise cattle

,sheep ,gouts in the season of spring to provide free food " relatively " as they are

reared for the festive seasons and religious events . Many people hesitate turnout

on cattle breeding projects on the mid-level and small because of high operating

costs and feed , which accounted for 75 % of operating costs In the past three years

the number of breeders of poultry broiler and that the inability of small farmers to

withstand the challenges that hit in the sector of high cost of production inputs , the

price of chick day old , the price of feed , low wholesale price of chicken, non-

controlled crossings that over dumping the Palestinian markets with chicken in a

critical time ,as far as we know this often forcing them to incur losses in a row hit

large proportion of them out of the market to return ِa

For all this , farmers often looking for projects with relatively rapid income to the

inability to afford the ongoing for several years, so they target the projects which

meet the following criteria

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Previous experience in production, " they have available sufficient

information for products "

the rapid financial benefits(short project cycle)

Lack of incorporation costs .

Lower operating costs

Provide good marketing opportunities

With the ability to compete with the alternative opportunity

Home processed food has been known since ancient times , and it is the

common way among Palestinian families to achieve self-containment of

food and household items . However, the critical economic situation the

Palestinians live, has contributed to the development of food processing

either individually or in cooperation with cooperatives and development

centers. The industry has evolved to be the main source of income for some

Palestinian families.

In Palestine, agro-industry and food processing are closely linked to the

geographical area and significantly affected by seasonality. A good example

is proliferation of producing Malban , raisins, molasses , quince jam , ghee,

hard skimmed yoghurt (labaneh) in the southern part of the West Bank,

particularly in Hebron and Bethlehem. Perhaps the cultural heritage

impacted techniques and quality of production. While Freekeh, thyme,

honey, carob jam, and olive oil production is concentrated in the North of

the West Bank. However, this gap seemed to show gradual decrease, with

the capacity to produce the same products in both the North and South ,

without significant differences . Nowadays, Palestinian couscous or Maftoul

is produced in Dura, Jericho, as well as in Jenin province.

But then again, when we consider commercial production, the geographical

significance comes into sight again, which impact the capacity to compete

over price; considering the transportation cost of production input from

relatively distant geographical area. For example, producers in the northern

West Bank lack the ability of to compete when talking about the production

of molasses grapes, similarly, producing freekeh is financially unviable in

Hebron; despite the availability of skilled labor, but the plentiful crop is

available only in the northern of West Bank, specifically in April and May,

and only for 20 to 25 working days.

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Generally speaking, the commercial food processing and production in

Palestine is still premature. In most cases, production is characterized by low

volume and absence of labeling and quality specification. A rapid

assessment of the sector indicates potential to grow, however, it should be

based on a comprehensive understanding of the sector, identifying strengths

and weaknesses, and exploring opportunities exist in each sub-sector.

4. ECONOMIC CONDITIONS OF WOMEN IN PALESTINE

Women empowerment and enhancing economic participation has become

one of the objectives of economic development in developing countries

across the world. And there is no doubt that there is a close correlation

between women participation and empowerment on the one hand, and the

economic development on the other. Conferences and international reports

came to confirm that there is a positive correlation between economic

development and women empowerment. Looking at both sides of the

equation (economic development and women empowerment) in the

Palestinian context, we realize that the two sides experience deficiencies and

deteriorating conditions. The Palestinian economy is relatively small, suffers

weak structure and compound crisis, resulting from unstable financial aid,

reliance on Israeli economy and economy of neighboring countries, which

deteriorate the effectiveness and efficiency of managing the Palestinian

economy.

Similarly, Economic empowerment of Palestinian women faces many

obstacles. According to PCBS statistics issued on the eve of International

Women's Day, female workforce has accounted for 17.4% in 2012.

Meanwhile, the unemployment for women was 32.9% in 2012. The

economic activity of Palestinian women is concentrated in the service and

agriculture sector. Palestinian woman lacks balance in terms of the

distribution on the overall economic sectors. Palestinian women involvement

in other economic sectors (other than agriculture and services) is little.

These are indicators on the huge gap between women and men at the

economic level in Palestine.

5. CONSUMPTION MARKET

5.1. LOCAL MARKET

According to the latest statistics published by the PCBS, the Palestinian

family average spending on food products is approximately JD 376.5/month

in the West Bank. The survey results indicated that the average monthly

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household consumption of cheese is 844 grams, while the lowest monthly

consumption was of sun-dried tomatoes, with the amount of around 9

grams.

The following table shows the consumption of the family and the local

market of traditional food products:

Table 1:Household monthly Consumption-West Bank, 2011(Per household )

Item Monthly

consumption

WB Consumption

Sun dried tomato 9gr 7.3 ton

Chilly 52 gr 9.2 ton

Maftoul 93 gr 44.7 ton

Freekeh 235 gr 79.2 ton

Thyme 228 gr 53.4 ton

Sumac 52 gr 11.1 ton

Pickled eggplant

stuffed with nuts

(Maqdous)

587 gr 121.1 ton

Labaneh 722 gr 140.0 ton

Cheese 622 gr 388.6 ton

Source: PCBS, Living Standards ,2011

Figures show gradual increase in the Palestinian household spending on

food supplies in the last five years, with an average increase of about 9%.; as

shown in the figure below. This validates the results of interviews

conducted with some of the industry experts who stated the following

motivations behind the rise:

Annual increase in population, which is estimated at around 2.68%

Increased awareness among Palestinian families of the traditional

food product (more healthy)

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Prices of imported and manufactured products continue to increase.

The price of manufactured strained yoghurt (labaneh) for example

witnessed 30% increase over the last 3 years

The interest the local and international organizations have shown in

enhancing women empowerment through driving food processing

forward

Economic crisis some countries (Syria)is experiencing, has created

more room for the traditional Palestinian products to compete in the

Gulf markets

Graph 1:Avarage Palestinian Household expenditure for food staff/ JD (Per family)

5.2. EXPORT MARKET

Despite the obstacles that hinder the Palestinian exports; yet exporting is

one of main promising markets for the Palestinian processed food. As a

common trend, industrial countries compete to increase its export quota

and reserves of foreign currencies. This emphasizes the significance of

exploiting opportunities i.e. , the recent global trend of consuming Middle

Eastern food (Freekeh, maftoul, thyme, molasses, grapes, Homus .... etc),

which forms a golden opportunity for Palestinian products to penetrate

within global markets, capitalizing on the influence Arab communities have

caused in their hosting European countries by introducing middle eastern

cuisine and food products.

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5.2.1. POTENTIAL EXPORT COUNTRIES

1. Arab markets (GCC)

2. European markets (Germany, France, Britain)

3. U.S. market

4. Asian markets (Russia)

Field work and estimation indicate that more than 50% of the Palestinian

exports of food products go to Arab markets, while the U.S. market is

ranked second with 25%.

Given that the study was not aimed at growing herbs sector "medical herbs",

especially for export, where is the U.S. market, the most important market for these

products 75% and that of fresh herbs from the 15-17 class ones. (Basil, mint,

parsley, sage,Marjoram,Chervil, Tarragon, thyme Persian Sorrel, coriander,

Rocolla, Chives, lemon thyme etc.. as representing Russian and European market

25% where the study did not address to the Arab market.

Table 2: Palestinian herb exports with a certificate of origin1

Product Current market Exports %

Rocolla US,EU 11 Basil US,EU,Russia 10

Chervil US,EU,Russia 9 Chives US,EU 8

Coriander UK 8 Dill UK 8

Majuram US 8 Mint US,EU,Russia,Arab 7

Origano UK 6

Rosemary US,EU,Russia 5

1 1 Bilateral meetings for fresh fruits and vegetables strategy development (ITC,PAL-Trade 2013)

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Parsley UK,US,Russia 5 Tarragon US,EU,Russia 4

Sage US,EU,Russia 4 Sorrel US,Russia 4 Thyme US,EU 3

The above table shows in descending order of herbs exported from the Palestinian

territories (where the watercress"Rocolla", basil, parsley and Chives represents

about 46% of the total exported from herbal Palestine while representing the rest of

the items (11 products) accounted for 56% of the total exports.

Graph2:Expected Market shares for exported quantities

2

As indicated below, export relationships in the FFV_H sector are suffers from an

average probability of survival over time. The greatest risk is during the first year

of operation, at the end of which the probability of the export relationship

2 Source : Analysis results for the market study

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surviving drops by 41 per cent. By the third year, the probability of survival drops

to a lower than 30 per cent.

Graph3: Export survival rate – FFVH sector3

Source: ITC calculations based on COMTRADE SITC Revision 3 data

Table :3 exported quantities from Palestine

Item Exported quantities

in ton

Sun dried tomato 0.37

Chilly 2.76

Maftoul 22.35

Freekeh 500

Thyme 8.01

Sumac 1.11

Pickled eggplant stuffed 24.22

3 National export strategy , FFV-H sector Pal-trade and International trade center 2013

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with nuts (Maqdous)

Labaneh 42

Cheese 116.6 Source: Interviews with export companies

5.2.2. EXPORT MARKET ENTRY REQUIREMENTS

Market entry requirements vary among destination markets. The below table

presents the basic requirements and the differences among importing markets.

Table :4 Different markets requirements4

Market Entry

Requirements

Arab

Countries

European

Countries

Asian countries American

Countries

Notes

Authorized

Dealer

100% 100% 100% 100% For all

markets

Export

certificate

100% 100% 100% 100% For each

source

Lab Tests Not a

requirement

100% 100% 100% Strictness

varies

between

countries

Sample request 100% 100% 100% 100% Primary

requirement

Certificate of

Origin

100% Euro1 100% Special

requirement

Primary

requirement

Packing list 100% 100% 100% 100% Per each

shipment

Tax Invoice 100% 100% 100% 100% Per each

shipment

Global Gap Not a

requirement 100% 100% 100% For fresh

products

ISO, BRC

certificate

Not a

requirement 100% Not a

requirement

Sometimes For

factories

and

packing

houses

Organic

certificate

Not a

requirement

Occasional Not a

requirement

occasional

Transportation

cost

acceptable Average High High

4 Source : Analysis results for the market study (Bilateral meetings and interviews with exporters)

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Product

Specification

Normal Specific Specific Specific

Consumer

specific req.

Occasional Always Occasional Occasional

Pallet

Requirement

Normal req Specific req Normal req Specific req

Other

Requirements

None Sometimes Sometimes Sometimes

6. PRODUCT OFFERING IN THE MARKET

In the Palestinian food market, competition exemplifies with 3 different products,

locally produced, and exports from foreign markets including Israel.

1. Local Products

Local factories are the most significant source of competition, particularly that

these factories apply almost the same production approach but with some

automation. Factories presents products (pickle, and molasses, especially) at lower

prices, consistent quality, appealing presentation and in multiple sizes. Al-Nasr

and Al-Aqsa produce Freekeh, thyme, dried herbs and other products. Abu Aita

Company based in Bethlehem produce Maftoul, in addition to dairy factories of

Junaidi, Al Jabarini and Safa operating in the West Bank.

2. Exports from Israel and foreign countries

Food products imported from Israel and foreign countries are less attractive to the

end consumers than home-made food products. However, imported food products

are introduced in nice package and under brands. The competition originated from

foreign products is limited to products of pickle, jam, Maftoul, Freekeh, tomato

paste and chili.

7. POINTS OF SALES (POS)5.

According to the latest census conducted by PCBS,The total number of (POS) in

the West Bank accounted to 133,200 points of sales,including distributors across

West Bank POS are of one the most influential factors that affect the consumer

decision , If the producers win their trust, then the PoS would be very significant

5 Point of sales

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marketing tool.Currently, over 50% of the processed food by the women groups is

being sold through point of sales.

The interviews conducted with PoS, showed that processed food products are

available with disparity among PoS. the abundance of products such Sumac

,Labneh with oil and Freekeh is higher than , products of Sundried tomato , which

was available at 60% of the interviewed points of sales.

Perhaps the reason for the lack of these products for one or all of the following

factors :-

high prices

seasonal production.

Low demand for these varieties.

double the capacity of producers to reach the market.

Lack of ability to continue to the supply of these products.

However an important factors that may have prevented the availability of these

products in the local market is the lack of the producers capacity to ensure

productivity & continuity to provide the same product specification at all times

where the level of industrialization approach often is primitive and based on non -

controlled conditions .

It is worth mentioning that the study team confirms by experience that POS is one

of the most important and the best tools to promote successful and that has proven

its ability to install certain items in the market without the other .

Graph3: Percentages of traditional homemade products availability at the POS6

6 Source : Analysis results for the market study

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When POS were asked about consumers preferences with respect to the

manufacturing method , vast majority of the interviewees indicted manual

"traditional" methods method for all mentioned products, but not for the dried

tomato; due to many reasons: firstly the irregular availability of this product,

secondly the consumers habit of using tomato paste

Regarding the profit margin the PoS get from selling traditionally produced food

,to the average is 13% , and can go up to 22%in some cases. Noteworthy, that all

interviewed PoS confirmed that they get higher profit margins from selling the

imported products.

As for the factors affecting the consumers purchase decision ,the results of the

analysis of the interviewed PoS showed that the quality ranked number 1 with

80%,, price and trustworthy source come second with a percentage estimated at

62% .

Graph4: Factors affecting Purchase order7.

7 Source : Analysis results for the market study

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Prices Vary from one area to another; considering market dynamics and the power

of demand ,as well the production and marketing capacity of women cooperatives "

to compete with the available products in the market .But as we mentioned earlier,

the profit margin ranges between 13% and22%, which negatively influence the

prices of the traditional products ,and eventually the potential of women

cooperatives to expand in the market.

Table 5: Traditional products Average price and the available size in the local market 8

Item Purchasing

Prices

Selling

prices

Offered

Sizes\weight

Dried Tomato 4 6 100gr

Chilly pepper (pickled ) 4 5 250gr

Maftool 8.5 10 1000gr

Freekeh 9 12 1000gr

8 Field visits to the retailers in the local market) ) Source : Analysis results for the market study

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Za'atar"Thyme " 18 22 1000gr

Sumac 25 28 1000gr

Makdous "Pickled eggplant " 4 6 350gr

Local Labneh "yougort Paste" 20 24 1000gr

Local Chees 22 25 1000gr

Local Thyme 20 25 1000gr

8. FIELD WORK

8.1. SAMPLE DEMOGRAPHICS

160 women working in the field of food manufacturing have been interviewed in

the West Bank. Where the majority of the women cooperatives specialized in food

processing is concentrated in the North of the West Bank, with 55% of the women

working in food processing is based in this area, with less women working in food

processing in the center of West Bank (19%), considering the multiple economic

activities women can practice in the center.

Graph 3:Percentages for women employment in the food processing industry\WB9

9 Source : Analysis results for the market study

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When respondents were asked about the food processing activities, the analysis

showed that more than 95% of such projects are based on the production and

processing of food products, and 5% are based on production only. Production is

planned responding to seasonal orders made by agricultural marketing companies

or consumers.

8.2. MANUFACTURED PRODUCTS

The production of women projects varies between geographical and agricultural

areas in the West Bank. Production in the North is entirely dependent on

agricultural production of thyme and pickles (cucumbers, tomatoes, eggplant)

products. Unlike areas of the South and center where production depends on

animal wealth. The field research indicated that pickle production represents 19%

of food production made by women cooperatives.

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Graph4:Distribution for Food processed industries for women projects in the W.B10

8.3. DISTRIBUTION CHANNEL

Women cooperatives lack marketing capacities, the study results showed that 50%

of production is mainly distributed through retailers (POS); while 25% of the

products consumed by the cooperative members, as shown in the figure below.

It worth notice hearin than trade support institutions and NGOs has to build any

intervention on the basis of the empowerment of women or small-scale producers

of market access with minimum number of middlemen. However argument may

seem sale to the retailer is a successful way to overcome a wholesaler but in fact,

the terms of the contract between the women's projects or small -sized retailers are

in often for the benefit of the POS which accounts for the lion's share of the profit

margin. Shall be the retailer exceeded in this case the wholesale market.

It's strongly recommended to establish an intervention to protect small-scale

producers and improve their contract with any of the customers.

10 Source : Analysis results for the market study

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As well it is necessary to dig for networking opportunity between the institutions

and their members of staff to be the target population for the benefit of both sides "

of producers and consumers alike"

Graph5: Used distribution methods by women projects to market their production11

8.4. PROMOTION

Due to the lack of financial capacities, women cooperatives tend to adopt the

promotional approaches with the low cost, such as attending exhibitions organized

by local and international institutions and marketing through friends and relatives,

or conducting marketing activities sponsored by donor organizations. Which

deteriorates the capacity of the cooperatives to penetrate into local and

international markets. One of the weaknesses is the cooperatives prevailing

philosophy of considering marketing as a secondary function

Graph 6: promotion techniques used to market the women products12

11 Interviews during the study conduction

12 Results of the interview

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Attending exhibition constitute to 40% of the total marketing efforts, while

traditional advertising makes up for 13% ; due to the high costs of traditional

advertising (newspapers, magazines, brochures, etc.).

Note that the study team did not see the super-efficient to adopt the style of

exhibitions as a tool to promote local , as are exhibitions inefficient tool to achieve

the goal of which is access to the market , local exhibitions does show

spontaneously and without the slightest intent to show one or more forms of the

weaknesses of the producers.

This shows clearly compete with domestic producers of goods identical , which

weakens consumer confidence in local products significantly and this is what lost

on many. Where was the establishment of any agricultural exhibition must be

objective specific and are the provisions of planning in order to avoid repeating

mistakes.

It is the recommendation that is directed promotional activities designed to serve

producers small and medium through improvements in the quality and indirect

support for POS , to be these improvements or support is built on the basis ensure

the achievement of business relationship is built on the basis of a sound and fair(

without the requirement of affiliation to any movement of cooperative point What )

.

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8.5. BRANDING

75% of the interviewed women, indicated that production is distributed under the

name of women cooperatives or other names like (Alhakorh, Bent Al Balad,

,Zaina, Al Baidar).

90% do not have any quality certificates, and 10% have acquired quality

certificates by local institutions. While women cooperatives have the capacity to

export with compliance with the required specifications; cooperatives have

records of not providing consistent quality, and proved inability to meet the

ordered quantities for export in addition to the complicated export procedures.

8.6. PRODUCTION

o Production Capacity

Manufacturing capacity varies between cooperatives, relying primarily on the

financial capacity of the cooperatives and the type of products. Survey results

showed that 60% of the food production processed manually, particularly for

pickles, Maftoul and pastries production. While automation prevail in jam and

soap production and sometimes in Freekeh and thyme; especially in the final

stages of production.

It should be noted the need not to rush any donor aid for the empowerment of

projects , without being determine the specification required and shall be defined

specification based on the testimony hand with competence and knowledge , for

example, if you wish Foundation a grant or loan for the benefit of women's

association produces sumac , thyme and was required sieve automatic and sumac

peeling machine . Grant will not be feasible before afflicting the specification

relating to the following aspects:

Body sieve specifications

Peeling machine (body specifications )

Peeling brush spesifications

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types of screens ( material specifications)

size sieve diameters

number of exits for sieve

Capacity ( tons / kg / hour (

source of energy that runs it each

The degree of precision for the performance of their respective

Availability of maintenance parts and any other conditions

If any of the tools or machines was not defined and clearly specified then surely

be a burden on the project later.

o Packaging

80% of the cooperatives production is packaged manually, as shown in the figure

below.

Graph 7: Percentages for used techniques between Manual and machinery

o Raw Materials

Women cooperatives have multiple approaches of accessing to raw materials, some

secure raw materials from agricultural products such as for pickles and Maftoul(

fruits , vegetables, thyme). While some raw materials are obtained from animal

farms such as milk required for dairy products manufacturing. The food products

that do not rely on agricultural crops and livestock farms, cooperatives purchase

raw materials from the local market.

Study results showed that more than 53% of the raw materials are obtained from

agricultural crops, especially for pickles, Freekeh and Maftoul production. 31% of

the raw materials are secured from animal farms ,especially milk used in the

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manufacture of cheese derivatives and some kinds of pastries. And 16% of the raw

materials used in manufacturing is obtained from the local market.

Graph8: percentages for Raw materials sources

o Production equipment and tools

As stated earlier, production process encompasses manual and automatic

approaches. However, the production equipment cooperatives use are simple and

do not enjoy high standards compared to machines large factories acquire, 30% of

the interviewed women cooperatives pointed out that they do not possess any

machines for production.

Table :6 Tools and machinery used in the food processing projects

Machinery Availability at women cooperatives

Maftoul machinery 38%

Molasses production 13%

Packaging 50%

Roll 38%

Dough Mixing Machine 25%

Grinding stone 25%

Grinding machine 38%

Pasteurization 13%

25

Soap mixing 25%

Pressing Molds 38%

8.7. CHALLENGES

The women cooperatives primarily are established and operate on the principle of

voluntary work. which explains the lack of stable financing sources to employ

qualified staff to manage food processing projects. Production is accomplished by

incorporating production of cooperatives members, which justifies the inconsistent

quality and standards of production and managerial decisions.

Cooperatives are incapable of running projects that guarantees financial

sustainability, and fully rely on seasonal fund from donor organizations. Seasonal

production does not secure stable finance for the cooperatives. Cooperatives

invested very little in developing marketing capacities; and commonly apply

primitive approaches in marketing their production.

When respondents were asked about the challenges cooperatives face, 58% ranked

marketing and expanding exposure of products as number one, and 15% stated

financial problems.

Despite referring the results of the study for marketing as the main constraint for

women projects, but in fact requires mention that productivity and manufacturing

in particular is the main challenge, are the problems of production, "and

specifically the production specification required for the consumer under certain

conditions up to specific characters ," which is reflected in the marketing. Someone

who was wounded fragility chronic bone broke his leg then he fell on the ground

while the position of any witnesses that he broke and signed "The truth is that the

opposite is true."

Graph9:Distribution of challenges types that faces the women projects

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8.8. NEEDS

Study results came to confirm that women cooperative need to tackle the

challenges discussed throughout the report, and develop practical and applicable

solutions, and not necessarily solutions that collectively address the challenges. So

investment should be directed to develop comprehensive solution that helps

cooperatives to tackle challenges one after another, and this requires to consider

the human capital involved in managing and running cooperatives and projects.

Interviewed women stated the below as what they need to survive the financial

difficulties they face:

1) Enhance marketing capacities of women cooperatives

2) Enhance production capacity of cooperatives by providing coaching

in food processing

3) Help cooperatives in securing equipment and machines for food

production lines

4) Help in marketing cooperatives’ production and identifying new

markets

5) Run exhibition and events that genuinely help in promoting

cooperatives production

9. RECOMMENDATIONS

- The study highlighted the increasing demand on traditional food products

manufactured by women cooperatives, which confirms the potential in the

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local market. In addition to the increasing demand for these products in the

foreign markets

- Help cooperatives in building production capacities through upgrading their

knowledge and keeping up with the technology development pace

- It is recommended to centralize processed food production in order to

maintain a consistent production quality and standards.

- Help cooperative in developing marketing plan and setting annual action

plan for women cooperatives and projects

- Train and coach the cooperatives staff in the below set of subjects:

o New production techniques

o Production and post-production best practices (throughout the value

chain)

o Best practices to take care of the final product

o Quality control

o marketing skills and communication skills with customers

o Small project management

o Packing and Packaging

- Establish a centralized packing houses serving the cooperative located in the

same area and coordinate among women cooperatives

Table:7 Mapping for the recommended interventions as per governorate

Geographical

Area

Specific sites Recommended

interventions

Details of recommended

intervention

South of

Palestine

Doura

Hebron ,Yatta

,Al

Dahreyeh,….

Food processing,

Livestock projects,

beekeeping despite

limited pastures

Food processing projects

related to the available Fruits

,Mainly Grapes and stony

fruits ,Jams,

interventions concerned with

improving the standard and

quality of the product, training

and capacity building

productivity entitles producers

to enter the market and

competition, encourage rain-

fed crops and increase almonds

areas of different varieties to

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provide good pasture for bees

in the region

The middle Ramallah,

Jerusalem

,Salfit

Packing houses and,

processing facilities ,

Beekeeping projects ,

drying and processing

facilities

Any pilot project must be

designed based on a standard

and specific Market

requirement.

Rehabilitation projects as well

new projects .

Sieving and Drying Za'atar

(Thyme)

Drying and Peeling Sumac,

Jordan Valley North the

Jordan Valley

Mainly plant production

projects

Packing facilities for fresh

produce , Freezing fresh

vegetables

Pilot projects for Fresh herbs

,Other citrus farms , Fresh

vegetables production and

processing .

Standard enhancement

Jordan Valley Middle

Agwhwar,

Jeftlek Frush

bait Dajan ,

Zbedat, Marj

Na'ejeh ,

Plant production , fresh

herbs, Grapes ,fruit trees ,

As well Food processing ,

Contribute to the

implementation of a range of

interventions concerned with

increasing the capacity of local

producers to survive in the

local market first and enter the

international markets as well

as through: -1 - support the

production of dual-use crops

(fresh and factory). (Corn,

eggplant Mikdos,

manufacturing ... grape

tomatoes, particularly as it has

a comparative advantage in

these areas high and sutable

varieties for raisin etc...

2 - Support pilot projects for

freezing fresh produce to

provide the local market ,

products produced in the

region , corn, beans,

squash)eggplant ,etc..

North of the west

bank

Jenin, Tubas ,

Toulkarm

,Nablus ,

Qalqelia

Field crops and relevant ,

agribusiness projects

- support for projects

production of medicinal plants

(onion , sage , thyme , parsley ,

watercress ...... for export to

certain markets ( per project

should be one market to

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oppose the requirements in

some states )

5 - Support for the

rehabilitation or create a sieve

with a grain typical

specification for purification of

grain for human consumption (

wheat , Freekeh , Homs ,

lentils ) and especially a global

demand for healthy products.

7 - support municipal sesame

production to increase demand

and the sharp rise in the price

of sesame globally.

(The need for specialized

training and rehabilitation of

skilled crews can cross the

road sector , and to provide

areas of high technical

specification to sort out the

impurities of up to 99,999 %

4-pilot project for tahini

manufacturing ,within

international standards food

safety and health conditions

required in developed

countries

5 - to support a pilot project to

manufacture ( Freekeh

production ,Borghul ,Maftool

production )