Cashew Fruit Product Development Project invites tenders for the training and Processing of cashew fruit into consumer products 

INVITATION FOR EXPRESSION OF INTEREST (EOI) / TENDER FOR CONSULTANCY SERVICES

Tender Reference: UTG-CAM-CFPP-2026-TR07

Project Title: Cashew Fruit Product Development Project

Funding Agencies: Co-funded by the European Union (EU), the Organisation of African, Caribbean and Pacific States (OACPS), and the German Federal Ministry for Economic Cooperation and Development (BMZ). 

Implementation Framework: Deutsche Gesellschaft für Internationale Zusammenarbeit (GIZ) GmbH / Competitive Cashew initiative (ComCashew) in direct partnership with Camarass and the University of The Gambia (UTG). 

Assignment Location: The Gambia, University of The Gambia (UTG) Faraba Campus, School of Agriculture, Food Science Unit.

Context and Rationale

The Cashew Fruit Product Development Project is a multi-lateral collaborative initiative engineered to transform the underutilized cashew value chain in West Africa, with a specific focus on The Gambia. While cashew nut processing is a widely commercialized industry, millions of metric tons of nutritious, high-value cashew apples (fruit) rot at the farm-gate level every year due to limited processing skills, short shelf-life, and a lack of specialized training frameworks. 

To reverse this post-harvest loss, this tender formally seeks to contract highly qualified, technical Lead Trainers. The selected trainers will design, structure, and execute a hands-on technical capacity development program aimed at equipping local women and youth with advanced skills in processing, hygiene safety, and production. 

Scope of Work and Key Deliverables

The consultant(s) will be directly responsible for establishing the technical training modules and mentoring frameworks across the following core processing streams: 

Training on Industrial Equipment Operations & Daily Sanitation

• Motorised Screw Press Processing: Deliver operational skills development for raw cashew juice extraction using manual and or motorised fruit press (10–500L/hr capacity). Focus on mechanical throughput, filtering mechanisms, and wet pulp safety handling. 
•  Pasteurizer Systems: Teach correct temperature profiling to successfully deactivate wild yeasts and pathogens while keeping juice nutrition intact. Train on Clean-In-Place (CIP) sanitation routines. 
• Convection Dehydrators (Dryers): Instruct on tray loading density, forced-air airflow adjustments, and variable temperature matrix adjustments for uniform dehydration cycles. 

Skills Development in Value-Added Product Formulations

Trainers must provide practical, step-by-step recipes and production management techniques for:

• High-stability pasteurized cashew apple juices, blended drinks, and concentrated syrups and juices.
• Dehydrated cashew fruit snacks (chewy rings, fruit leathers, cookies, candies and candy bars).
• Milled cashew pomace/pulp flour conversions for bakery or animal feed integration.
• Prepare the pomace and culture it into vegetarian yogurt
• Prepare the pomace into vegetarian meat/brochette/pies
• Prepare the pomace or flour in pancake
• Ferment the pressed juice into ethanol of hospital grade disinfectant
• Ferment the pressed juice into clean and safe vinegar among other consumer products

Comprehensive Quality Control and Hygiene

• Establish strict Hazard Analysis Critical Control Point (HACCP) training. 
• Provide training on measuring juice sugar levels and balancing highly acidic contents.

Key Qualifications and Requirements

In compliance with international GIZ procurement guidelines, candidates or firms must present evidence of: 

• A Minimum of two 5 years of proven consulting or similar equivalent of field training experience in food technology, industrial agro-processing, or agricultural value-chain development of the cashew fruit.
• Verifiable portfolio demonstrating successful delivery of similar trainings to processing cooperatives or academic institutions (references required). 
• Fluency in English (working language); or ability to communicate technical procedures in local Gambian languages (Mandinka, Wolof, Jola, etc.) is highly valued alternative. 

Technical Evaluation Criteria

Bids will be assessed using a strict evaluation framework (70% Technical weight / 30% Financial weight): 

Evaluation Domain Criteria Summary Max Points Trainer Profile & Expertise Evaluation of CVs, educational background in food engineering/science, and relevant career track. 30 Methodology & Training Plan Depth of proposed hands-on curriculum, training schedules, and learning validation tools. 40 Past Performance Tracking Two (2) corporate reference letters highlighting identical donor-funded assignments.  20 Local Value Addition Strategic approach to overcoming local language barriers and handling gender-inclusive dynamics. 10 TOTAL SCORE 100

Submission Procedures

Interested technical trainers must submit their Technical and Financial Proposals in two separate sealed envelopes, clearly marked: 

“Tender for Training Consultancy Services – Cashew Fruit Product Development Project – Reference: UTG-CAM-CFPP-2026-TR07”. 

• Language of Submission: English
• Submission Deadline: June 20, 2026, by 16:00 GMT 
• Delivery Address: Attention Director of Research

Cashew Fruit Product Development Project

University of The Gambia Central Administration Building 

Kanifing South Campus, Serrekunda, The Gambia.

or by email: sa•••••@••••••.com

For technical queries or adjustments, contact: in••••@••••••.com or sa•••••@••••••.com 

Phone /whatsapp +22 •••••• 01