• N. 5 Local operational units for the joint management of the project
  • N. 1 General direction of the project
  • N. 1 Permanent contact point in Tunis
  • N. 6 Steering Committees
  • N. 30 management meetings
  • N. 4 Cross-border participatory Forums
  • N. 8 Participatory local Focus groups
  • N. 4 Technical assistance activities: coordination, secretariat, administrative / financial and communication management of project
  • N. 3 external reports of six-month physical monitoring
  • N. 3 external reports of six-month financial monitoring
  • N. 6 internal reports of quarterly physical monitoring
  • N. 6 internal reports of quarterly financial monitoring
  • N. 1 Ex ante evaluation report (project start)
  • N. 2 In itinere semi-annual evaluation reports
  • N. 1 ex post evaluation report (end of project)
  • N. 1 Communication plan
  • N. 1.200 Project brochures
  • N. 1 Final publication in 8000 copies
  • N. 1 Web Portal (n° contacts /month; n° web pages and e-newsletters; n° videos for TV and social networks)
  • N. 15 Press releases and conferences
  • N. 1 Exhibition area in a biennial event on the agro-food chain in Tunisian territory
  • N. 1 Action of Agro Ecotourism around farms and local products
  • N. 1 Dissemination campaign of the results in the concerned territories
  • N. 1 Study of the actors of the dairy chai’s territorial isolation contexts
  • N. 1 Strategic Plan to improve / manage access to isolated areas
  • N. 1 Survey on ruminants used for the production of traditional cheeses in Tunisia
  • N. 1 Survey on animal feed
  • N. 1 Survey of assessing the production of traditional cheeses
  • N. 1 Sampling and analysis of cheeses
  • N. 100 experimental protocols to meet the needs and solve important agricultural problems
  • N. 1 Identification of local plants in Tunisia
  • N. 1 Activities of laboratory sampling of cheeses
  • N. 1 Study on the effects of local plants on the organoleptic properties and the flavour of cheese
  • N. 1 analysis and statistical interpretation of the obtained results
  • N. 3 Supporting actions and scientific assistance for producers of cheeses
  • N. 1 Pilot action of networking between pilot research institutes / information society
  • N. 4 seminars for capacity building for operators (youth / women)
  • N. 3 Workshops for researchers in the area of cooperation networking (researchers, manufacturers, network Ho.Re.Ca. and consumers)
  • N. 1 Verification of experimental protocols and their effects on animals / products
  • N. 1 Preliminary study on the IO labelling cheese
  • N. 1 Roll-out of the packaging prototype for cheese
  • N. 1 Monitoring report on the actions of marketing and market orientation
  • N. 1 Study and database on local information system
  • N. 1 Exchange of experiences related to the information society, in order to publish the results and plan a strategy for the system “products quality”