IMPLEMENTATION OF A QUALITY ASSURANCE SYSTEM FOR TRAINING IN ORGANIC FOOD RETAIL – EcoQualify III (Work Package 4) LIFELONG LEARNING PROGRAMME LEONARDO.

IMPLEMENTATION OF A QUALITY ASSURANCE SYSTEM FOR TRAINING IN ORGANIC FOOD RETAIL – EcoQualify III

(Work Package 4)

LIFELONG LEARNING PROGRAMMELEONARDO DA VINCI TRANSFER OF İNNOVATİON

2010-1-GR1-LEO05-03967

REPORT ABOUT TURKEY

ÇOMÜ & ORGÜDER

• WORK PACKAGE No:4• Questionnaires to the target groups:

– Retailers and Stakeholders of Organic Products (5)– Training Providers (12)– Auditors of Quality Assurance Systems (6)

RETAILERS AND STAKEHOLDERS OF ORGANIC PRODUCTS


• The age of the interviewed ranged between 26 and 58.


• The experience of the retailers of organic products trade varied between 1 and 10 years.


• The organic food shops were certified by either IMO or CERES.

University

Degree

Master of

Science Degree

Educational

background

80 % 20 %


1* 2 3 4 5

Basic qualification in organic retailing 0 0 0 40 60

Retail management 0 0 40 60 0

Business management 0 20 20 0 60

Product knowledge 0 0 20 20 60


*1 = Strongly Disagree, 2 = Disagree, 3 = Hard to say, 4 = Agree, 5 = Strongly Agree

Attitude towards the importance of the required topics for education

• Evaluation of the importance of the topics covered in the Quality Handbook with respect to their own business and staffs’ competence


%

Basic qualification in organic retailing 100

Products - Total Assortment Organic Food Shop 60

Business competencies 0

Sales Management 60

Marketing - Management 20

Business management 40

Qualification standards at the management level (as

stated in the Quality Handbook)

20

1* 2 3 4 5

Basic Knowledge organic trade 0 0 40 40 20

Organic Agriculture 0 0 40 0 60

Fair Trade 0 40 20 20 20

Hygiene and Safety 0 0 0 60 40

Care for Goods 0 0 20 60 20

Good Storage 0 0 0 40 60

Communication Skills 0 0 20 60 20

Computing, Technology Knowledge 0 60 20 20 0

Environmental Protection 0 0 20 80 0

Standardization, Processing, Packaging and Transportation 0 0 0 80 20

Nutrition Science 0 20 60 20 0

Organic food production 0 0 0 60 40

Attitude of the RETAILERS towards the topics in Quality Handbook with resspect to their

importance


Evaluation of the topics regarding to their necessity for the RETAILERS’ own

business development 1* 2 3 4 5

Potatoes Vegetables and Fruits 0 20 0 20 60

Bread and Bakery Products 0 20 0 60 20

Dairy Products 0 0 0 75 25

Milk, dairy products 0 0 0 75 25

Organic eggs 0 25 0 0 75

Soya products 0 50 50 0 0

Cereals and cereal products 0 50 0 25 25

Dry fruit 0 0 0 60 40

Seeds for sprouting and sprouts 0 50 50 0 0


Evaluation of the topics regarding to their necessity for the RETAILERS’ own

business development (cont’d) 1* 2 3 4 5

Oil, fat and nuts 0 0 0 40 60

Honey and honey products 0 25 0 25 50

Spreadable and spicing products 0 0 0 60 40

Beverages 0 25 0 75 0

Stimulants (sweets, coffee, tea, and

cocoa) 0 50 25 25 0

Baby food 0 50 0 25 25

Cosmetic Products 0 50 0 25 25

GMO-derived products 0 25 50 25 0

Meat Products 50 25 25 0 0*1 = Strongly Disagree, 2 = Disagree, 3 = Hard to say, 4 = Agree, 5 = Strongly Agree

Evaluation of the topics that the RETAILERS interested to be trainers in organic retailing development (cont’d)

1* 2 3 4 5

Frozen products 50 25 0 25 0

Delicatessen 25 25 0 50 0

Semi−finished products 25 25 25 25 0

Herbs and medicaments 25 0 0 50 25

Fish 0 50 25 25 0

Essential oils 25 0 0 75 0

Detergents and washing agents 0 50 25 25 0

Snack 25 50 0 25 0

Household utensils and cereal grinders 25 25 50 0 0*1 = Strongly Disagree, 2 = Disagree, 3 = Hard to say, 4 = Agree, 5 = Strongly Agree


Evaluation of the topics the RETAILERS are interested to be trainers in organic retailing

1* 2 3 4 5Basic Knowledge organic trade 0 0 0 0 100Organic Agriculture 0 0 0 100 0Fair Trade 0 0 0 0 0Hygiene and Safety 0 0 0 0 100Care for Goods 0 0 0 0 100Good Storage 0 0 0 0 100Communication Skills 0 0 0 0 100Computing, Technology Knowledge 0 0 0 0 0Environmental Protection 0 0 0 0 100Standardization, Processing, Packaging and Transportation 0 0 0 0 0Nutrition Science 0 0 0 0 100Organic food production 0 0 0 50 50*1 = Strongly Disagree, 2 = Disagree, 3 = Hard to say, 4 = Agree, 5 = Strongly Agree

Training Tools Preference of the RETAILERS

1* 2 3 4 5Face to face training courses 0 0 0 50 50On-the-job training 0 0 0 66 33Short seminars 0 0 0 33 66Information sessions 0 0 0 50 50e-learning training 0 0 0 50 50Printed materials (handbooks, referent materials, etc.) 0 0 40 40 20


TRAINING PROVIDERS

• Turkish state universities (92 %) or in the province branches of Ministry of Food, Agriculture and Animal Husbandry of Turkey (8 %)

TRAINING PROVIDERS Educational Background

TRAINING PROVIDERSExperience in Organic Agriculture

Areas of the excellence in training of the TRAINING PROVIDERS

% of Training Providers

Organic Milking Animal Farming 17

Organic Horticulture 17

Organic Agriculture 50

Faculty of Veterinary Medicine 8

Organic Propagation 8

TRAINING PROVIDERSTraining experience

TRAINING PROVIDERSCourse Frequency

TRAINING PROVIDERS

• Do you also provide trainings other than in the institute you are working?

TRAINING PROVIDERS

• Institutional Background– The level of training provided in the institutions

where the trainers are employed is mainly University degree (Associate Degree/Bachelor of Science, Master of science, PhD) (82 %)

TRAINING PROVIDERSInstitutional Background

• Subjects provided in the institutions:– Retail management, – Business management, – Foreign language, Social studies, – Science, and – Production:

• animal and plant origin: • milk, • vegetables and fruits

TRAINING PROVIDERS

• The most important topics provided by the trainers:– Organic agriculture– Organic animal production (sheep and goat farming)– Animal health and diseases– Animal wealth, Reproduction Physiology– Poultry farming, Hygiene– Poultry diseases and hygiene – Milk and meat animal production– Organic feeding

TRAINING PROVIDERS• The most important topics provided by the trainers:

– Fruit and vegetable growing, physiology– Organic feed plants, – Principles of organic agriculture, – Biosecurity, Environmental Safety – Good agriculture practices– Field crops– Seed production– Sustainable agriculture– Quality management systems– Presentation and Communication skills

The training provided by the institutions are mostly related to the categories:

%Retail in foodstuff

50Marketing and sales

75

Product knowledge 83Working procedures

50

Hygiene and safety in workplace 75

Accounting 83

Advisory and sales communication 50

Nutrition science 50

Marketing tools 66

Implementation of Quality Assurance Schemes 75

TRAINING PROVIDERS

TRAINING PROVIDERS

• Familiarity with the approach of Organic Agriculture, its methods, products and all special features connected

• Would you be interested to provide training in organic food-stuff-issues and special requirements for organic retailing?

TRAINING PROVIDERS

• State the topics (as Mentioned in the Quality Handbook) that the Trainers will regard to teach

TRAINING PROVIDERS

1* 2 3 4 5

Basic Knowledge organic trade 0 0 22 22 55

Product Know – how and its

diversification in fresh/dry/nonfood 12 0 0 55 33

Organic Agriculture 0 0 0 22 78

Fair Trade 44 0 12 0 44

Hygiene and Safety 0 0 11 22 67

Care for Goods 22 0 22 44 12


• State the topics (as Mentioned in the Quality Handbook) that the Trainers will regard to teach (cont’d)

TRAINING PROVIDERS

1* 2 3 4 5

Good Storage 11 0 11 33 45

Communication Skills 0 0 12 33 55

Computing, Technology Knowledge 44 0 11 11 34

Environmental Protection 0 0 0 12 88

Standardization, Processing,

Packaging and Transportation 12 0 0 33 55

Nutrition Science 0 0 33 22 45

Organic food production 0 0 12 33 55*1 = Strongly Disagree, 2 = Disagree, 3 = Hard to say, 4 = Agree, 5 = Strongly Agree

• Can you imagine and are you able to go for training and/or internship to advanced countries in the EU to receive this special training-competence?

TRAINING PROVIDERS

TRAINING PROVIDERS• Do you have experience with E-Learning?

TRAINING PROVIDERS

• Can you imagine do get specialized in E-Learning and work with this method as a special trainer and tutor?

TRAINING PROVIDERS• Do you think the content of Eco-Qualify is relevant

and eligible for possible educational activities?

TRAINING PROVIDERS• Would you consider any additional content

regarding the special conditions and requirements in your country?

TRAINING PROVIDERS

• The proposed additional content is:– Importance of organic products for human

health– Marketing research– Marketing Techniques– Organizational Management – Cooperatives of

Organic Farmers for structured and efficient marketing

– Advertisement

TRAINING PROVIDERS• Are the criteria for educational institutions are

applicable and relevant for your country and situation?

TRAINING PROVIDERS

• Are the required qualifications for teacher/trainer are applicable and relevant for your country and situation?

AUDITORS OF QUALITY ASSURANCE SYSTEMS



• Type of the organization where the auditors are employed


• Attitude of the auditors towards the organic retail topic

Evaluation of the topics in the Table according to the AUDITORS’

opinion 1* 2 3 4 5The organic retail topic is being approached by the project in a satisfactory way 0 0 33 67 0This is an actual, demanded issue by the labor market 0 16 17 50 17The structure of the Quality Handbook is according to the national VET demands 0 0 0 100 0The proposed training methodology is comprehensive and complete 0 0 0 100 0The vocational training providers evaluation criteria are relevant and according national law 0 16 17 50 17The Content - Qualification standards at the management level is according to the requested levels 0 0 0 100 0


Evaluation of the topics in the Table according to the AUDITORS’

opinion (cont’d) 1* 2 3 4 5The monitoring criteria regarding to educational institutions audits are relevant for the purpose of the tasks 0 0 50 50 0The Quality Handbook is adequate for the target group 0 0 33 67 0The Quality Handbook is applicable in my country 0 17 0 83 0The Quality Handbook is flexible 0 17 17 50 16The Quality Handbook is reliable 0 0 33 67 0The audit system of Eco-Qualify is practicable for your national conditions and requirements 0 0 50 50 0


AUDITORS: Evaluation of the topics in regarding to their necessity for the

further development of the QA Sector

1* 2 3 4 5Potatoes Vegetables and Fruit 0 0 0 83 17Bread and Bakery Products 0 0 0 100 0Dairy Products 0 0 0 83 17Milk, dairy products 0 0 0 67 33Organic egg 0 0 17 83 0Soya products 0 0 17 66 17Cereals and cereal products 0 0 17 66 17Dry fruit 0 0 17 66 17Seeds for sprouting and sprouts 0 0 33 67 0



further development of the QA Sector (cont’d)

1 2 3 4 5Oil, fat and nuts 0 0 33 50 17Honey and honey products 0 0 17 66 17Spreadable and spicing products 0 0 0 100 0Beverages 0 0 0 100 0Stimulants (sweets, coffee, tea, and cocoa) 0 0 0 100 0Baby food 0 0 17 33 50Cosmetic Products 0 0 33 50 17GMO-derived products 0 33 17 17 33Meat Products 0 0 17 33 50



further development of the QA Sector (cont’d)

1 2 3 4 5Frozen products 0 0 0 83 17Delicatessen 0 0 17 83 0Semi−finished products 0 0 0 67 33Herbs and medicaments 0 0 50 33 17Fish 0 0 17 33 50Essential oils 0 0 17 83 0Detergents and washing agents 0 0 17 83 0Snack 17 0 0 66 17Household utensils and cereal grinders 0 17 50 33 0*1 = Strongly Disagree, 2 = Disagree, 3 = Hard to say, 4 = Agree, 5 = Strongly Agree

Evaluation of the QUALITY HANDBOOK by the AUDITORS

Criteria 1* 2 3 4 5 N/A

1.The topics covered in the Quality Handbook are appropriate for the training in organic retailing

0 0 0 100 0 0

2.The duration of the course is reasonable 0 0 17 66 17 03.Organic food retailing training is an actually demanded issue by the national labor market

0 16 17 50 17 0

4. The structure of the Quality Handbook is according to national VET demands

0 0 0 100 0 0

5.The Content - Qualification standards at the management level is according to the requested levels

0 0 0 100 0 0



(cont’d)Criteria 1* 2 3 4 5 N/A

6.The proposed training methodology is comprehensive and complete

0 0 0 100 0 0

7.The vocational training providers evaluation criteria are relevant and according to national law

0 0 33 67 0 0

8.The Content - Business competencies is in relevance with national labor market

0 0 100 0 0 0

9.The criteria regarding educational institutions audits comply with national requirements

0 0 50 50 0 0

10.The structure and responsibility issues about local Quality Management stated in the Quality Handbook meet the national requirements

0 0 67 33 0 0



(cont’d)Criteria 1* 2 3 4 5 N/A

11.The structure and responsibility issues about external Quality Management stated in the Quality Handbook meet the national requirements

0 0 17 83 0 0

12.The checklist for the validation is appropriate for the national needs

0 0 0 83 17 0

13.The teachers’ qualifications are well-defined and comply with national requirements

0 16 17 50 17 0

14.The evaluation of the training service outcomes is in compliance with national standards

0 0 0 83 17 0


THANK YOU

IMPLEMENTATION OF A QUALITY ASSURANCE SYSTEM FOR TRAINING IN ORGANIC FOOD RETAIL – EcoQualify III (Work Package 4) LIFELONG LEARNING PROGRAMME LEONARDO.

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