Project activities

Mediterranean Ancestral Bridge of the sheep supply chain
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The activities of the JESMED project

The activities of the JESMED project are divided into n. 6 Work Packages (WP).

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WP 1: Project management

WP Coordinator: INAT - PB
Partners involved: PP1, PP2, PP3, PP4, PP5

1.1.1 - Monitoring of project audit
1.2.1 - Monitoring of activities
1.3.1 - Coordination and communication between partners
1.4.1 - Monitoring of public notices

This WP will be ensured by the proper performance of administrative and financial activities. During the management of the project, in addition to the general activities of coordination, secretariat and administrative and financial management, they are also developed the piloting activities concerning the actions to be carried out and the physical and financial monitoring of the project and of the result indicators; ex ante, on-going and ex post evaluations will also be carried out on the entire project path.
The coordinator of this WP will ensure the technical, administrative and financial management of the project. He will be responsible for monitoring the activities, for verifying the activities, results and expenses of the partners, for organising the technical and steering committees, for communicating with and between the partners. He will coordinate relations with the MA, the JTS and its Antenna, the interested administrative services and all the structures involved in the project.

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WP 2: Communication activities

WP Coordinator: GAL Eloro – PP5
Partners involved: PB, PP1, PP2, PP3, PP4, PP5, PA1, PA2

2.1.1 - Selection of the project general Communication Manager and implementation of the project general communication activities and the communication animation activities within the project consortium
2.2.1 - Preparation and delivery of project communication reports
2.3.1 - Selection of experts and drafting, sharing, approval, delivery of the Project Communication Plan, which includes the Project Communication Strategy
2.4.1 - Selection of experts and drafting, sharing, approval, delivery of the Capitalisation Plan and its Exit Strategy and delivery of Capitalisation reports.

A general Communication Manager in charge for the entire duration of the project and dedicated to the general coordination of project communication, will also coordinate the internal communication flow between the partners, ensuring relations, as well as general consistency between project actions and their communication. He will also be the point of reference between the partner in charge of managing WP2 and the Principal Beneficiary and between the latter and the MA and the JTS of the programme.
The Communication Manager, in collaboration with the General Coordinator, will be supported by the General Secretary and the 6 local units of project coordination; these will act as the project communication team.

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WP 3: Study of NT sheep production systems and development of food resources

WP Coordinator: INAT - PB
Partners involved: PP1, PA2

3.1.1 – Development of surveys
3.2.1 - Definitions of the principles and requirements of a code of conduct for new food resources
3.3.1 - Update of the current distribution area of the NT breed
3.4.1 - Establish a methodology for the development of alternative food resources for the NT
3.5.1 - Improve the image of the NT breed for the consumer
3.6.1 - Monitoring and evaluation of livestock performances
3.7.1 - Design of an accompanying tool for NT breeders
3.8.1 - Development of training and dissemination sessions

The study and characterisation of the production systems of the sheep of the Noir de Thibar breed is fundamental to confer a quality mark to this breed. This characterisation will include the size of the flocks, management methods, feed management, livestock performances and economic results. The development of the use of alternative food resources will contribute to innovation in production systems by promoting innovative knowledge in this area

This study will be carried out through a documentary survey and a questionnaire in the field among the breeders of the study area and through measurements on a representative sample of the performance parameters, analysis of meat quality, study of variation factors and the proposal of an improvement scheme. The enhancement of alternative food resources and the application of rational feeding techniques will be an important aspect of this study, and will be carried out in some pilot farms in each region. Finally, an economic study will be carried out to estimate the production costs of NT meat and its variability between production systems. It is important to specify the weight of each loading station in the cost price of the NT lamb meat to reduce production costs. Exchanges of experiences between partners and professionals from the two cross-border areas, as well as the organisation of training sessions on production systems, are also part of this WP.

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WP 4: Quality development and control

WP Coordinator: UniCT – PP1
Partners involved: BP, PP2, PP3, PP4, PA1

4.1.1 – Creation of an effective identification and traceability system
4.2.1 - Analysis and training of Tunisian personnel for the determination of quality parameters
4.3.1 - Edition of the good practices Guide in hygiene, transport and slaughter
4.4.1 - Installation of a modern mobile slaughterhouse for NT sheep
4.5.1 - Qualification of specialised personnel in slaughtering and cutting
4.6.1 - Transfer of competences on the classification of sheep carcasses
4.7.1 - Research and identification of the distinctive signs of the quality of the Noir de Thibar (NT) lamb meat.

In this WP, the Italian partners undertake to train and transmit to the Tunisian partners the know-how and skills in the objective evaluation of the quality of carcasses and sheep meat. The activities coordinated by Italian and Tunisian partners will allow the characterisation of the quality of the lamb meat of the Noir de Thibar (NT) breed and the identification of the distinctive signs necessary for the labelling of the finished product.

Some parameters (fattening, colour, fat composition, etc.) are linked to the lamb's diet. As part of WP4 it is necessary to analyse the composition of breast milk to complete the assessment of the food resources of the lambs. Finally, among all the quality parameters of the meat, some descriptors will be identified that will represent the distinctive signs of the lamb of the NT breed. All the activities foreseen in this WP will be carried out with systematic methodologies and scientific approach. Carcass classification training will be conducted by experts outside the project and will be carried out through theoretical courses on standard assessment knowledge and a practical activity on applying this knowledge to ensure qualified staff training. The laboratory analyses foreseen in this WP will be carried out according to a rigid methodological approach in order to reliably and repeatedly identify the distinctive signs of NT lamb meat which are mandatory in the certification process of the final product.

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WP 5 : Labelling of lamb meat of the Noir de Thibar (NT) breed

WP Coordinator: DGPA – PP2
Partners involved: PP1, PP4


5.1.1 – Definition of the main elements that the specification must contain in reference to two labels, one for milk lamb meat from NT, the other for lamb meat from NT
5.2.1 - Start of meat HALAL certification
5.3.1 - Drafting of models to be included in the specification
5.4.1 - Qualification of trainers in control and certification
5.5.1 - Marketing plan and product benchmarking
5.6.1 - Logo and packaging of NT products

The project, through this WP, aims to initiate the certification of the "lamb meat of the Noir de Thibar breed" which required, first of all, the preparation of a disciplinary draft, which is a document that describes the specific attributes of the NT lamb and meat in relation to its geographical origin, through its description and production method, providing the requirements in terms of production methods, but also slaughtering, labelling, etc.

For this reason, NT sheep farmers have been selected within the GDAEBN; the identification of the production and food system and of the different forage plants to define the territory of belonging of the local products and to study the influence on the organoleptic properties of the meat, to control the quality of the raw materials up to the finished product, the physical-chemical and sensory characterisation of NT lamb meat from the areas concerned and study the variability of its production method and in the current local context, to regulate the meat production process through specific labelling and traceability rules.

Labelling represents an added value for producers because obtaining product quality certification is synonymous with food safety for consumers.
In the context of the common interest, this WP will also address the production according to the HALAL certification and the initiation of the Italian actors towards certification and accreditation according to SMIIC standards.
Finally, and to protect the labelling, an introduction to certification control and the preparation of the control plan is needed for the members responsible for this activity.

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WP 6 : Creation of a SMSA (Mutual Society of Services for Agriculture)

WP Coordinator: GDAEBN – PP3
Partners involved: PP2, PP5, PA1


6.1.1 - Animating the identification of the representatives of socio-economic groups, the creation of the SMSA and the definition of its operating modes
6.2.1 - Develop a capacity building (RC) plan for SMSA members
6.3.1 - Animate the process of integrated and concerted elaboration of the "Noir de Thibar 2030" LDP and its revision
6.4.1 - Development of business plans for the creation of production and services companies in the NT supply chain
6.5.1 - Ecotourism circuit around NT products
6.6.1 - Capacity building of future entrepreneurs of the NT supply chain
6.7.1 - Creation of a short circuit to promote NT meat

The project, through this WP, aims to support collective initiatives in terms of protection, marketing and certification of the two labellable products. Through the creation of the SMSA, producers will benefit from the services provided by this entity, from organisation to labelling. The Mutual Society of Services for Agriculture (SMSA) will be an economic entity that frames the different links of a production chain (Law 2005-94 on Mutual Agricultural Services Societies). One of the objectives of this project is to create an SMSA by various stakeholders belonging to the various links in the supply chain (production, slaughter and cutting, packaging, marketing) of the Noir de Thibar sheep, which will guarantee the quality control of the meat in the post - slaughter and will facilitate the flow of certified products.
The SMSA will provide all the services necessary for a good organisation of the supply chain and for the labelling and marketing of meat labelled Noir de Thibar breed and will also be a consultation and validation structure for socio-economic initiatives, ensuring the role of spokesperson for operators of the sector in the territory; it will have the main task of elaborating a Local Development Plan inclusive of the requests of the supply chain in the target territory and its priorities. The members of the SMSA will be identified among the representatives of the socio-economic groups of the sector on the basis of a participatory method that includes a bottom-up process in accordance with the principles of the Community-Led Local Development (CLLD).
A Partnership Agreement will be signed between Sicilian and Tunisian operators and a Consortium Agreement between operators in the NT supply chain with the development of business plans for the creation of production and services companies in the NT supply chain. Finally, an ecotourism circuit will be developed around NT products and a short circuit to promote NT meat.

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