The introducing good agricultural practices, good phytosanitary practices, good hygiene practices and good manufacturing practices based on the hazard analysis critical control points (HACCP) system.
The project was developed through an STDF PPG (STDF/PPG/593) based on research and in-depth consultations with the public and private sectors in Cameroon.
Improved understanding of SPS risks, good practices and market access requirements
- A comprehensive SPS risk analysis was carried out at each stage of the value chain from February to June 2022. Following the identification of SPS risks, a guide to good SPS was developed in English and French. This document provides a detailed overview of the SPS risks, and good practices to apply to produce high‑quality pepper that meets market requirements. The sectoral guide served as a reference for the development of the following training tools:
- A guide to good SPS practices (French and English)
- Five didactic brochures (French and English):
- Good harvesting practice
- Good drying practices and sorting
- Good practices for treating white pepper (retting)
- Good practices for treating black pepper (bleaching)
- Good packaging and storage practices
- Eight pepper diseases/pests sheets (French and English):
Improved understanding of SPS risks, good practices and market access requirements
A comprehensive SPS risk analysis was carried out at each stage of the value chain from February to June 2022. Following the identification of SPS risks, a guide to good SPS was developed in English and French. This document provides a detailed overview of the SPS risks, and good practices to apply to produce high‑quality pepper that meets market requirements. The sectoral guide served as a reference for the development of the following training tools:
- Eight pepper diseases/pests sheets (French and English):