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Within the framework of 2020 investment programme/budget of the North West Development Authority (MIDENO), the Director General of MIDENO hereby launches a Restricted National Invitation to Tender for the recruitment of a consulting firm to carry out a Feasibility Study for an AgriculturalValue Addition and Marketing (AGROVAMP), through the Promotion of Small Scale Food Processing in the Crop, Livestock and Fisheries subsectors in the North West Region of Cameroon and the recruitment of a consulting firm to carry out an Assessment of Relevance,
Impact and the Sustalnability of the Achievements of the Grassfield Participatory and
Decentralized Rural Development Project Phase I (GP-DERUDEP I) Implemented in the North West Region of Cameroon divided into two lots as follows:
Lot 1: The recruitment of a Consulting Firm to carry out a Feasibility Study for an Agricultural Value Addition and Marketing (AGROVAMP), through the Promotion of Small Scale Food Processing
in the Crop, Livestock and Fisheries subsectors in the North West Region of Cameroon
Lot 2: The recruitment of a Consulting Firm to carry out an Assessment of Relevance, Impact and the Sustalnability of the Achievements of the Grassfield Participatory and Decentralized Rural Development Project Phase I (GP-DERUDEP I) Implemented in the North West Region of Cameroon

L0T 1:
 Main obiective of the feasibility Study
The assignment involves conducting a comprehensive analysis of the agro food transformation sector in the North West Region to determine the feasibility of a Project to Promote Agricultural Value Addition and Marketing (AGROVAMP), Involving the setting up and operationalization of a Regional Food Processing and Distribution Facility or Hub.
2.2 Specific Obiectives for the feasibilitv study
• To determine the factors affecting small-scaled food processing and marketing In the Region through a detail first-hand study to inform any meaningful intervention in the sector
• Determine the constraints faced by farmers involved in small-scaled food processing in the Region
• Assess the market potential for agro food products in the Region
• Assess the technical, economic, financial, managerial, soclocultural and environmental viabillfy of setting up a Sustainable Food Processing and Distribution Facility or Hub in the Region
• Assess gender considerations and other crosscutting needs in the food processing
• To identify technical, financial, economic, legai environment, quality, safety problems to be solve,
their urgency and propose possible solutions
• Assess the involvement and role ofwomen in small scale agro-transformation
• Identify and categorize skill gaps specific to particular Agro-transformation sectors
• Assess the level of involvement ofinternally displaced persons (IDPs) in food processing
• Identify the possibility ofusing renewable energy for agro processing
• Assess the kind of equipment needed for the fabrication, repair and maintenance of agro processing machines
• Identify specific, measurable, reliable key performance indicators of small scale agrotransformation business ventures
• and marketing activity
• To establish a complete project proposal ready for appraisal
LOT 2:
2.3 Specific Obiectives of the Impact Assessment
• Assess the effectiveness of the project in reducing poverty in the North West Region as stated in the goal of the Project
• Assess the relevance of the achievements of the various components of the Project in terms of purpose, approach, modality of execution of the project and capacity of key implementing partners
• Assess the sustainability ofthe achievements ofthe project in the target Communities
• Draw lessons for the design, funding and implementation of subsequent projects

The services involved in this Call for Tender shall include:
3.1 Loti:
The study involves conducting feasibility studies on small scaled food processing value chains of food
crops, livestock and fisheries speculations in the North West Region and covers the entire North West
Region. This study and the eventual project has in perspectives a number of crop and livestock value
chains in the region such as corn, rice, beans, soya beans, potato, carrot, licks, sweet potato, cassava,
plantain, cocoyam, oil palm, pawpaw, banana, pineapple, pear, watermelon, spices, herbs and medicinal
plants. Mushroom, honey, fish, milk, meat, etc. As such the study is expected to cover the following areas
with regards to value addition for these speculations: -
GlSSESSTHE .TECHNOLOGICAL CHOICES. OF STANDARD TECHNICAL ROUTES AND OPTIMUM TRANSFORMATION TECHNIQUES
It will be necessary to define, based on workable assumptions, the size of infrastructure and confirm the
technological choice (techniques), inputs and equipment specifications (transformation process,
dimensioning of capacities and cost estimates) of small scale food processors in the study area. Within
this context, the specificobjectiveis crucialand the study will focus to: -
i. Identify current agro-pastorai business ventures, duration of existence of the business or if
current businesses have plans to engage in agro-pastoral and /or agro-transformation businesses
(e.g. farmer (fruits and vegetables), farmer (livestock and poultry), Farmer (micro-transformation),
Foodtechnologist (food processing), etc.)
ii. Assess the awareness and willingness/interest of farmers to own a micro-processing unit or
interest in a service that will engaged in the transformation and preservation of theirrawmaterials
iii. Find out which items are most likely to be processed
Iv. Assess the type of facility or services currently used by local processors to meet up with their
food processing needs (e.g. Restaurant, home kitchen, rental kitchen, etc.) and how frequent they
use the facility for processing
V. Identify the type(s) of processing equipment small-scale processors are in most need of (e.g.
steam jacket kettle, standard range oven, commercial mixer, heat exchange chiller, dehydrators,
etc.)
vi. Evaluate the level of interest/willingness of processors to buy locally grown raw materials and
ingredients for their business and identify main ingredients essential to their products
vii. Evaluate the interest ofagro-pastoral/food processors to use post-harvest storage facilities
viii. Assess food packaging constraints and packaging technology preferences of small scale food
processors and their interest/willingness to usejoint packaging orindividual packaging facility
ix. Evaluate the existing local capacities for the fabrication of adapted equipment for food
processing, especially the College ofTechnology of the University of Bamenda and the role this
institution can play in the implementation ofanyeventual project on value addition.
1\SSESSMENT OF CURRENT MARKET SITUATION OF PROCESSED FOOD PRODUCTS ^
The project viability and extent of socio-economic impact depends highly on available market
opportunities. Within this context, a market study is important as part of the feasibility study. The market
study will be necessary to:
i. Determine market opportunities and constraints of small scale food processing industries in the
region
ii. Assess the variety of inputs specific to each actoralong the food value chain
iii. Determine the pricing policy, strategies ofactorsinvolved in small scale food processing
Iv. Investigate in detail the supply, distribution channels and market circuits of processed food in the
region, as well as the logistics challenges of small scale agro-transformation businesses in the
region
V. Analyze the market segmentation and positioning of processed food products in the region
vi. Evaluate the level of competition by products I product category in the market of small scale food
agro-transformation (thatis, market leaders, challengers, and followers)
vii. Appraise the level and impact of promotion and communication strategiescurrently used by small
scale food processors
viii. Identify locally processed food products having potential markets in neighboring countries
(especially, Nigeria)
ix. Description of market boundaries, structures, dynamics, actors, size, potential for expansion,
systemic constraints within the markets and mitigation strategies
ySESS.MENT OF PRODUCTION POT AND TRENDS
In particular, the study will detailly assess the optimum availability of production inputs, trends in small
scale agro-transformation and impact on employment, new products, generating demand and new needs
created at all levels of the food value chain. Within this context, the study focus will be to: -
i. Conduct a value chain analysis for the selected speculations and assess the constraints and
opportunities of supply chain demands and the potential impacton agro processing.
ii. Analyze surpluses in cropand animal production available for processing
iii. Highlight existing agricultural produce processing initiatives in the area (successful and
unsuccessful ventures)
iv. Analyze socio-economic and demographic data (e.g. population trends, production trends,
culinary traditions, urbanization, IDPs trends and the impact potentials of these trends on small scale agro-transformation)
v. Evaluate the impact of small-scale food processing on jobcreationand youth employment
vi. Assess the location of small scale food processing units and their principal sources of labor for
such activities (rural/urban)
vii. Determine the human resource needs and technical skills requirements for small scale food
processors
viii. Assess the value added to waste from small scale agro-transformation unit operations
pSESSMENT OF FINANCIAL RETURN OF SMALL SCALE AGRO-TRANSFORMATION BUSINI
It is important to have an estimate of the investment costs of small scale processing facilities and infrastructures (including technologies chosen) and their incidence on the cost price ofthe final processed
food products. In this regard, the study focus will be to:-
i. Estimate the return of investment (ROI) of small scale food processors in the study area
11. Propose adequate economic solutions to ensure viability of small scale agro-transformation businesses

iti. Prepare an investment plan (business plan template), including a risk and sensitivity analysis for
small scale food processing investors
ISSESSMENt OF MANAGERIAL MODEL OF SMALL SCALE AGRO-TRANSFORMATION BUSINESSES
MIDENO seeks to know how the business organization of small scale agro-food processing is organized
and structured. In this regard, itis important for the study to be able to capture the following parameters:-
i. Identify existing or possibilities to create sustainable public private partnership between the
government and small scale food processors in the region
ii. Assess ifsmall scale food processors have existing business organogram
iii. Evaluate the interest and willingness of managers of small scale food processing businesses to
participate or assign workers to participate in skill training, workshop or seminars on food
processing
Iv. Identify the type/legal status (e.g. NGO. Non-profit, full time, part time, etc.) of small scale agrotransformation businesses
V. The consultant should be able to propose a managerial model fostering Public Private
Partnership between MIDENO and small scale agro-processing entrepreneurs
vi. Assess the relevance of the various infrastructures of MIDENO in the various Divisions within the
framework of an agro processing projectinthe Region.
pSESSMENT OF ENVIRONMENTAL IMPACT OF SMALL SCALE AGRO-TRANSFORMATIONaffili
MiDENO is concern and very careful about activities that directly and indirectly impact the environment.
Within this context, the consultant should be able to: -
i. Identify all potential impacts of small scale agro-transformation processing on the environment
and assess them through an appropriate method that will ensure classification in order of
importance
ii. Assess in detail mitigation strategies to control impacts with considerable contribution to
environmental deterioration
iii. Propose feasible environmental monitoring plans
iv. Evaluate the physiochemical and biotic quality of waste disposed form small scale agrotransformation units
V. Identify environmental protection and waste disposal mechanisms put in place by small scale
agro-transformation businesses
i^SSESSMENT OF THEIMPACT ON PUBLIC HEALTH AND SAFETY T .•.
MIDENO is concern about knowing the implications of food processing practices on public health. In this
regard, the consultant should be able to:-
i. Assess the prevalence of food related diseases inthe region
ii. Evaluate the levels implementation of Good Production Practices (GPP), that is observation of
proper hygiene and sanitation conditions bysmall scale agro-transformation entrepreneurs in the
region
iii. appraise the degree to which small scale food processors are aware of the 2018 Cameroon Food
Lawon Food safety
iv. Evaluate the level at which small scale food processors understand and implement Hazard
Analysis and Critical Control Points (HACCP) concepts in theirfood production processes
v. Investigate and create awareness about issues of food fraud and adulteration among small scale food processors
vl. Identify potential public and private food quality and safety agencies in the region
vii. Identify food laboratories in the region and the range offood analysisthey can perform
PSESSMENT OF THE IMPACT OF SMALL SCALE AGRO-TRANSFORMATION ON SOCIO-CULTURAL'ACTIVITTCfffli
Socio-cultural dimensions of food have a strong impact on the behavior (acceptance or rejection) of the
food bya particular market. In this context, itIs paramount for the consultantto be able to: -
i. Assess the role of women and youths in participating and promoting small scale agrotransformation activities
ii. Propose strategies to mitigate current skill gaps blocking women and youths from engaging in post-harvestagro-transformation activities
iii. Identify socio-cultural events organized by smallscale food processors
iv. Identify and classify food processor associations, meetings, or gatherings
v. Identify various cultural taboos and stereotyped on different food products by the communities
and how they can possibly affect the marketfor agro food products.
In addition, the study is expected to examine the proposed strategies outlined below in relation to how
feasible they are in addressing the problems under this project whose proposed goal is to evaluate small
scale food processing in Agriculture, livestock and fisheries industry in the North West Region of Cameroon.
i. Training and capacity building of women and youths in adopting new and alternative livelihood
opportunities as agro-transformation entrepreneurs
Ii. Strategies which involve unlocking the potentials of value creation and addition to agricultural products as a means of job creation and reduction of underemployment
ill. Cleaner environment through promoting proper sanitation, waste disposal and management by small scale food processing actors
iv. Adopting Good Manufacturing Practices (GMP) and serious hazard analysis and critical control
points (HACCP) practices while readapting and organizing small scale food processing businesses
V. Create awareness of the socio-economic and health dangers of a poorly handled food processing chain
vi. Improve productivity, quality and safety of products of small scale agro-transformation entrepreneurs
vii. Improve post-harvest technical trainingsforsmall scale farmers
viii. Put in a place a microenterprlse development strategy for women and youths through organizing
specialized short modular training programs in Agro-transformation of plant and animal base raw materials
ix. Sensitizing stakeholders on issues relating to food quality, safety and public health nutrition
X. Improve on infrastructures to promote food quality, safety and new product developments (e.g.
Food laboratories, Micro-multipurpose food processing hubs, agro-transformation technical vocational training facilities, etc.).
xi. Sensitizing stakeholders on importance of public private partnership in guaranteeing a sustainable agriculture value addition chain
xii. Strategies to open new/ local and international markets for small scale agro-transformation entrepreneurs
xiii. Strategies to facilitate appropriate transfer of technology to ensure sustainability of the project
xiv. Identify possible renewable energy sources found in the Region that can be adapted for agro processing
XV. Acomprehensive project proposal for the AGROVAMP Project detailing the expected outcomes, outputs, activities and inputs/resources as well as strategy, technical, economic, financial,
environmental and sensitivity analyses.
xvi. The feasibility of setting up Small-scaled food processing facilities according to speculation and
zone of production to be managed by farmers as the necessary and entry points to a major food distribution hub.
xvii.The possibility ofsetting upan Agro Food Processing and Distribution Hub as a MIDENO Holding
to actively, sustainably and profitably manage the aggregation, standardization, quality control,
food safety, safe packaging and distribution offood products in the Region and beyond
xviii. Astrategy to strengthen the abilities of small scale food processors to satisfy wholesale,
retailand institutional demand for safety and quality food
xix. A strategy to strengthen the capacities of local entrepreneurs Involved in the fabrication of food
processing machinesto improve theirproductivity efficiency and sustainability
3.2 Lot 2:
Assessing to what extent the expected poverty reduction impact of the project has been achieved,
the relevance and sustainability (Economic, Social, Environmental) of the achievements of the
project in the targeted communitiesin the North West Region.
The study will systematically coverall the componentsof the project
EXPECTED RESULTS OF THE FEASIBILITY STUDY AND IMPACT ASSESSMENT
 Lot 1:
The majorexpected outputs are: -
• A feasibility study report which establishes the technical, economic, financial, environmental,
health and socio-cultural feasibility of the proposed project;
• A project Proposal document designed in conformity with international Standards of multilateral
organizations like the world bank, AfDB, IsDB, European Union, IFAD or ITCILO ProjectDesign Format which the economic and financial analysis-internal rate of return.
4.2 Lot 2:
It is expected that the study establishes the relevance of project achievements, poverty impact, and
sustainability of the achievements and establishe lessons and recommendations that could be built into the conception and design of future projects.

• Participation in this manifestation of interest is open to all consultancy firms with sufficient technical
competence and national experience in the above mentioned services.
• Consultants may associate to enhance their qualifications and clearly specify the type of association (a jointventure or sub consultancies), as well as the nature of its business (commercial or not-for profit).

Services which form the subject of this invitation to tender shall be financed by: 2020 PIB-MINADER

Each Manifestation of Interest should consist of an Administrative File and a Technical Proposal sealed in separate envelopes, written in English or In French and submitted In five (5) copies each, of which one (01) original and four (04)coples.
All Manifestations of Interest should be submitted at the Secretariat of the Director General of the North West Developments Authority (MIDENO), located along the Ayaba Street, opposite Mansfield Plaza Hotel latest 13 MAI 2020 at 10:00 am prompt local time.
The external envelope should be addressed to: The Director General, North West Development Authority (MIDENO), P.O Box 442, Bamenda and should carry the inscription;

"Request for Manifestation of Interest N°002/RMI/MlDENO/S/13/84/2020 of 14th April 2020
For:
Lot 1: "THE RECRUITMENTOF A CONSULTING FIRMTO CARRY OUT A FEASIBILITY STUDY FOR
AN AGRICULTURAL VALUE ADDITION AND MARKETING (AGROVAMP), THROUGH THE PROMOTION OF SMALL SCALE FOOD PROCESSING IN THE CROP, LIVESTOCK AND FISHERIES SUBSECTORS IN THE NORTH WEST REGION OF CAMEROON"
OR
Lot 2: "THE RECRUITMENT OF A CONSULTING FIRM TO CARRY OUT AN ASSESSMENT OF RELEVANCE. IMPACT AND THE SUSTAINABILITY OF THE ACHIEVEMENTS OF THE GRASSFIELD PARTICIPATORY AND DECENTRALIZED RURAL DEVELOPMENT PROJECT PHASE I (GP-DERUDEP I) IMPLEMENTED IN THE NORTH WEST REGION OF CAMEROON"

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ADMINISTRATIVE FILE
Administrative documents which should notbe more than three (3) months old and valid for the 2020 financial year include:
• Current business license
• Certificate of Incorporation
• Certified copy of Tax Payer's card
• Attestation of non-Exclusion from Public contracts
• CNPS clearance certificate
• Letter of motivation duly signed by applicant
 TECHNICAL PROPOSAL
Technical documents shall include:
• Presentation of the consulting firm showing itsgeneral references in the domain of expertise
• Qualifications and working experiences of the personnel to carry out the service (dated and signed CVs of each personnel, copiesoftheir academic and professional certificates)
• Referenceson same type and/or similar contractscarried out with proofs
• Methodology and Equipment
ELIMINATION CRITERIA
• Incomplete administrative documents orabsence ofa requested document
• Incomplete Technical Proposal
• False declaration or falsified document
• Lack ofappropriate personnel and experience needed
 ESSENTIAL CRITERIA
QUALIFICATION OF PERSONNEL (Lot 1)
TEAM LEADER: An Agro-economist and holder ofa higher education or University certificate {BAC+5) in Agricuiture Economics, or an equivaient certificate, be experience of at least 10 years in the design and implementation of similar projects, particularly the development of small scale agrotransformation. He/she must also provide evidence of experience in strategic planning and agricultural
value chain development.
KEY PERSONNEL:
• Agro Economist: Must be a holder ofa higher education oruniversity certificate {Bac+5) in plant
production and/or tropical crops oran equivaient certificate, with proven experience ofat least 10 years in the studies and management of agricultural production technical routes. Knowledge of the environmentwill be an advantage.
• Post-Harvest Food Processing and Preservation Engineer: Must hold a higher education or University certificate in Food Processing Science (BAG +5), with proven experience in the studies of industrial processing techniques, design of small scale food processing unit operations, and manufacture offood processing products. This expert must have at least5 years ofexperience in executing similar studies.
• A Food Scientist: Must hold a higher education or University certificate in Food science or equivalent certificate, with proven experience in Food product development, Food safety and
quality assessment. This expert must have at least 5 years of experience in food consumer research, product development and feasibility studies related to the study,
• An Electro-Mechanical Engineer; Must be a holder of at least Bac+5 in electrical, mechanical.
Power Engineering or equivaient discipline with proven experience of at least 5 years in power management, machine efficiency optimization, renewable energy. Knowledge on the application
of solar energy in food processing industry will be an added advantage
• A Production I Project analyst: Must hold a higher education or University certificate (Bac+5 or MBA) in Production/Operations Management or Project Management or an equivalent certificate,
with proven experience in project Monitoring and Evaluation. This expert must have at least 5 years in handling similar projects.
• A Financial Analyst: Must be holder of a higher education or university certificate (Bac+5) in economics, preferably in financial management or an equivalent certificate, with 10 years'
experience in market study and marketing consultancy and strategy. He/she musthave provided at least two similar services.
 QUALIFICATION OF PERSONNEL (Lot 2)
• TEAM LEADER: An Agro-Socio Economist and holder of a higher education or University
certificate (BAC+5) in Economics, Agriculture Economics, or an equivaient certificate, be experience of at least 10 years in project Evaluation of similar projects.
KEY PERSONNEL:
• An Agronomist: Must be holder of a higher education or university certificate (BAC+5) in plant production and/or tropical crops or an equivalent certificate, with proven experience of at least 10 years in the studies and managementof agricultural production technical routes. Knowledge of the environment will be an advantage.
• Rural Engineer: Must hold a higher education or University certificate in Rural Engineering and at least 5 years ofexperience in the same or similar projects.
• A Gender Specialist: Must hold a higher education or University certificate in Gender and development and at least 5 yearsofExperience in rural development in the North West Region.
EVALUATION CRITERIA
EVALUATION CRERIA (Lot 1)

Lot 1:
The majorexpected outputs are: -
• A feasibility study report which establishes the technical, economic, financial, environmental, health and socio-cultural feasibility of the proposed project;
• A project Proposal document designed in conformity with international Standards of multilateral organizations like the world bank, AfDB, IsDB, European Union, IFAD or ITCILO Project Design
Format which the economic and financial analysis-internal rate of return.
4.2 Lot 2:
It is expected that the study establishes the relevance of project achievements, poverty impact, and sustainability of the achievements and establishe lessons and recommendations that could be built into the conception and design of future projects.

Additional information can be obtained during working hours from the Secretariat of the Director General of MIDENO, P.O. Box 442: Email; midenobda@yahoo.com: Tel: 233361671