CONSULTANCY OPPORTUNITY:

Gaps assessment for Kenyan meat industry firms' capacity (skills and technology)

About KMT

Kenya Markets Trust is a Kenyan organization that works in partnership with the private sector, county and national government to unleash large scale, sustainable market growth by changing the underlying incentives, capacities, and rules that shape how markets work.

We focus on markets as they are the main mechanism through which wealth is created and growth occurs and our long-term goal is to deliver large scale, systemic change in selected markets that benefit all players including small businesses, larger firms, investors, producers, and consumers.

To achieve this, we identify markets with high growth potential but which are saddled with systemic constraints. Working with key market actors, policymakers and other stakeholders, we address these constraints to improve competitiveness, efficiency, and inclusiveness. As a result, we hope to grow the range of market opportunities, support competition in these sectors, eventually creating a market system that is profitable to investors, improves incomes for suppliers and is beneficial to consumers.

Brief Background on the Assignment and Purpose

Current statistics show that Kenya has one of the largest livestock herds in Africa but remains a net importer of beef. This demand is set to continue rising, fueled by a growing middle class and increasing urbanization. However, the meat sub-sector in Kenya is fragmented and ladled with inefficiencies that produce expensive, low-quality, and unsafe meat for consumers. Kenya Markets Trust’s (KMT) livestock program seeks to facilitate Kenya to become a leading global player with a modern, efficient and climate-smart livestock sector, which meets domestic demand and services premium international markets, sustains and improves livelihoods of millions of pastoralists, and ultimately adapts to future challenges and opportunities by 2030. Kenya’s livestock sector is a significant contributor to its GDP and livelihoods. A recent study by KMT confirmed that the inefficiencies and losses in the livestock value chain, and the inability to implement product/process innovation, could be attributed to a lack of skills and relevant technology and practices. In view of the above KMT, in partnership with GIZ’s Business Scouts for Development program, has launched a project that seeks to pilot enhancing the skills and technologies of Kenyan meat firms to improve their meat quality and strengthen market opportunities in catching up with international standards, the latest technologies, and new networks from business actors. The project titled “Enhancing hygienic standards and competitiveness in the meat industry: Impacting food processing through technical innovation and mechanization” is a one-year program targeting firms that are engaged in the handling, processing or retailing of meat such as slaughterhouses, retail outlets, SME butcheries, etc. The anticipated outcomes from this project include job creation and increase in business profitability, in addition to reduced loss and wastage, improved consumer confidence, and generation of new revenue streams and markets. The primary objectives of the 12-months technical assistance initiative are to:

  • Introduce new business practices, technologies and skills to Kenyan meat firms through brokering relationships with local, and where appropriate and feasible German and European livestock experts and providers
  • Improve operational performance and market opportunities for Kenyan meat processing companies by introducing new skills, technologies and product innovation – ultimately driving profitability and growth of these enterprises
  • Strengthen evidence for the business case for meat processors to invest in skills, technologies and product innovation
  • Distil learnings and share with sector institutions to ensure sustainability of solutions and relationships built during the project

To achieve the above, KMT has put out a call for applications for the meat industry players who are interested in improving safety in their meat handling procedures, competing effectively in the domestic and or international markets, increasing their meat product range, and/or in improving their management systems to make their enterprises more efficient. The initiative seeks to catalyze uptake of enhanced hygienic standards and competitiveness in the meat industry through provision of coaching and capacity building for a select 20 smallmedium-sized firms through local and Germany pool of experts. The initiative will identify 20 and match the firms’ capacity gaps with experts around four result areas namely;

  • Safe meat handling (cold chain, quality standards)
  • Efficiency measures (inventory management, packaging)
  • Value addition and product innovation (new products, meat grading)
  • Market opportunities (tapping into new markets and consumers)

To effectively deliver targeted capacity building and coaching, there is need for capacity gaps assessments in terms of identifying skills gaps and technological needs of the identified firms around the above four components. KMT seeks to undertake assessment of the identified firms to inform efforts in the firm’s the skills upgrading, linkage with relevant technology providers and ensure coaching is targeted.

SCOPE OF WORK

KMT is seeking for a consultant or a consulting firm to undertake a skills and capacity gap analysis of the identified 25 meat firms in Nairobi, Mombasa and Nakuru and their environs. The identified list of applicants for the support by the program will then be shortlisted to about 20 firms to receive hands-on business coaching, technical support and linkages with expertise
sourced locally and from Germany.

The consultant will develop approach and methodology including tools to undertake the firm’s assessments, analyse the data and document baseline status and capacity gaps identified for the identified firm’s capacity to enhance meat safety handling, competing
effectively in the domestic and or international markets, increasing their meat product range, and/or in improving their management systems to make their enterprises more efficient. The consultant will document current status and highlight key gaps identified and their
potential in enhancing the respective firms’ performance. Though the focus of the assignment is in the following results areas below, the consultant can point out any other skills gap that may impact the performance of the firm.

Assessment Result 1: Current capacity and the skills/technological gaps in meat handling (Safety, hygiene and use of cold chain)

The Consultancy shall propose a mix of baseline indicators that S/He shall be using to assess this result area. The consultant shall establish and document the available meat handling and safety standards in place or the capacity therewith employing hazard critical control points in handling the meat and meat products, the consultant will endeavour to identify opportunities for skills upgrade to enhance handling procedures and any standards being implemented to ensure employee and consumer safety. The consultancy shall identify the firm’s food safety classification based on existing government licensing structure and where other private sector standards apply and provide a comprehensive report on the will/skill/ capacity of the firm to adopt to the project’s objectives around meat handling component.

Assessment Result 2: Current operations and capacities needed to enhance efficiency and reduce wastage

The Consultancy scope of work entails evaluating the meat firms’ operations including inventory management, point of wastages in operations and identify skills, tools/software needs to ensure enhanced efficiencies in firms inventory management as well as packaging to reduce wastage, retain quality and prevent spoilage in meat and meat products. The consultant will also develop baseline indicators that shall be used to measure this result area across all the firms. The consultant may also suggest other efficiency markers that may be deployed.

Assessment Result 3: Current firms value addition and product innovation status and opportunities for capacity building to increase the scope

The consultancy scope of work entails providing a detailed evaluation of the meat firms’ current value addition and product innovation efforts and identify opportunities for increasing the spectrum of products and ability to innovate new products to grow the firm’s revenue base and reach to wider consumer spectrum. The consultancy will seek to identify opportunities for;

  • New products and hands on training needed on new products and flavours to develop the same
  • New revenue stream through offal – cleaning and packaging of waste offal (link to
    packaging subcomponent)
  • Meat grading and differentiation – skills in meat grading to allow for price
    differentiation.

The consultant will develop baseline indicators that shall be used to measure this result area across all the selected firms for the project support and identify gaps/ areas of opportunities.

Assessment Result 4: Current markets, opportunities for penetrating new markets and capacity needed to get new markets

The consultancy scope of work entails providing a detailed evaluation of the meat firms’ current markets and identify opportunities for growing the markets. Identify capacities and linkages needed to tap into new market opportunities – areas of opportunities for firms to target and attain new markets requirement and standards – (local and export markets) The consultant shall review the strategies to access new consumer segments as well investment thereof.

DELIVERABLES

Over the course of the assignment, starting from October 25 to November 24, 2021, the expert will be required to hold a one-on-one discussion with business owners and management and carry out on-site visits to evaluate the capacity gaps in line with project result areas in Nairobi, Nakuru and Mombasa areas interviewing between 30 to 40 firms and suggest a shortlist of 20 firms fit for the project support and submit the following:

  1. A detailed report of each firms’ capacity and areas of opportunities as benchmarked by the four results areas explained at the scope of work above.
  2. Detailed tool and proposed methodology of reviewing the gaps and provide baseline indicators for each result area.
  1. Conduct 3 regional validation workshops with the identified and interviewed firms together.
  2. A comprehensive summary report and recommendations on the assignment matching specific firms with specific training components.

SKILLS AND EXPERIENCE REQUIRED

  • The consultant(s) is required to have the following skills and experience:
  • Strong and practical experience in meat safety and quality in Kenya for over 20 years.
  • An understanding and knowledge of the Meat Market in Kenya
  • Demonstrated understanding of meat handling skills – as a trainer or practitioner in the sector,
  • Demonstrated understanding of meat enterprise management needs to ensure efficient and reduced wastage in the companies and how such companies can tap into different market segments
  • Demonstrated command in understanding of micro, meso and macro investment in meat value addition, skills and technologies
  • Past exposure to offal cleaning and technologies
  • Strong written and oral communication, intrapersonal and interpersonal skills.

You will also need to be:

  • A great communicator
  • A team player
  • An excellent communicator with experience of working in the media industry

MANAGING DELIVERY

The consultant will report to the Sector Manager – Livestock who will be managing the review process in close liaison with the Livestock Intervention Specialist.

EVALUATION CRITERIA

The evaluation team shall employ the below tool as a criterion for appraising the proposals for this assignment as follows;

Item No. Evaluation Criteria Score%
No.1 Provision of relevant document i.e., certificate of registration/incorporation, tax compliance, copies of PIN and VAT certificate Mandatory
No.2 Provision of CV for key personnel involved in the assignment 20%
No.3 Experience of the firm in livestock value chain, including. meat handling skills – as a trainer or practitioner in the sector,

Demonstrating command in understanding
micro, meso and macro investment in meat value addition, skills and technologies.

Past exposure to offal cleaning & technologies, understanding of various consumer segments in the meat markets and meat product positioning for accessing new market opportunities

40%
No.4 Experience in capacity gaps assessment in the past. 10%
No.5 Proposed methodological approach in undertaking the assessment and a workplan 10%
Subtotal 80%
Financial proposal Financial proposal 20%
Total 100%

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