sequa gGmbH is a globally operating non-profit development organisation. Since 1991 sequa has carried out programmes and projects of international cooperation in close collaboration with the German private sector. sequa offers know-how and long-term experience in capacity development for chambers and associations (BMOs), vocational education and training, private sector development and trade promotion. The organisation is based in Bonn, Germany. sequa employs more than 100 persons (2023) and reported a turnover of EUR 60 m in 2023.

We are offering a project-based assignment as

Consultancy Service – Nutritionist Expert for Soybean Based Product Development (m/f/d)

Location: Hawassa

Assignment Period: October 20, 2026 – December 30, 2026

Working time scope: up to 25-expert days

Project: Private Sector Support (PSS) Along the Horticulture and Oilseed Agriculture Value Chains in the GIZ Strengthening Rural Value Chain II Project (SRVC II)

Job Code: ETH-1148 consultancy service – Nutritionist Expert

The Project

The SRVC II project is a comprehensive agricultural value chain development (VCD) project, working along selected agricultural value chains in the horticulture and oilseeds sub-sectors. The project aims to strengthen private sector development, supply chain management and post-harvest management. It works with various public and private partners, including agricultural input and service providers, agricultural producers and processors as well as business associations to foster public-private collaboration and public private dialog (PPD). In addition to and beyond selected value chains, the project aims to support federal partners with agricultural policy development and inter-sectoral coordination for Ethiopia’s agricultural sector to fulfil its potential to provide food security, employment and supply high-quality food to local and international markets.

sequa has received the mandate from GIZ SRVC II to implement projects along the horticulture and oilseed agriculture value chains. The project aims to support SMEs and farmer organizations in achieving business growth and stronger market integration by improving service delivery of relevant business membership organizations (BMOs) and strengthening the capacity of targeted SMEs along the value chains in Ethiopia

The private company, Azi Shalom Nutritional Cookies PLC is selected as is a food-processing company based in Hawassa, Sidama Region, engaged in the production and promotion of soybean-based products in Ethiopia. The company currently produces soybean powder, cookies, and traditional bread products. However, the company's existing product development and processing practices are largely not modernized. Standardized processing procedures, recipes and formulations, nutritional facts, product specifications, certification, and other relevant quality and food safety standards have not yet been sufficiently developed and documented. That constraints the company’s business growth.

To address these challenges, GIZ SRVC II Project, in collaboration with Azi Shalom Nutritional Cookies PLC, entered a cooperation agreement, iDPP project aimed to capacitate the company and improve soybean value chain in Ethiopia. In that regard we have been working on access to quality soybean through contract farming scheme with small holder farmers (SHF) that strengthens the company's soybean supply chain, and capacity building support for Azi Shalom on soybean-based value-added product development.

The aim of this specific consultancy assignment is to support Azi Shalom nutritional cookies PLC to development 4 new soybean-based products. The product development component is intended to improve product quality, nutritional value, marketability, and compliance with local and international standards (mainly local standard). It is also expected to enable Azi Shalom to introduce new products, access additional market opportunities, increase production, and strengthen overall business growth.

To achieve these objectives, GIZ SRVC II/sequa intends to hire a qualified Nutritionist/Product Development Expert. The expert will provide technical support for the formulation and development of four soybean-based products, including product prototyping, recipe and formulation development, preparation of Standard Operating Procedures (SOPs), nutritional and laboratory analysis, support for certification and standardization, market testing, incorporation of consumer feedback, and preparation of the products for commercialization.

Your Tasks / Responsibilities

Work Package of Nutritionist Expert for Soybean Based Product Development

Work Package 1: Develop four new soybean-based products

Assess the company's existing soybean products, requirements, raw materials, processing practices, equipment, and product development capacity.
Desk review on nutritional requirements of the identified target consumer groups (in close consultation with Azi Shalom).
Develop four soybean-based product concepts based on market needs and nutritional requirements.
Develop standardized recipes and formulations, including ingredient ratios and processing parameters.
Develop initial product prototypes, market testing and consumer’s feedback. Include feedback and update the product.
Determine appropriate processing methods for each product.
Develop product specifications, including key quality and nutritional parameters.
Prepare preliminary nutritional facts and ingredient descriptions based on laboratory results and/or scientifically validated calculations.

Work Package 2: Develop SOP for the four products

Raw material management: Soybean and other ingredients quality requirements and specifications; raw material sourcing criteria; receiving and inspection procedures; cleaning and sorting; storage conditions and handling requirements.
Developed soybean-based product processing: Cleaning and preparation; processing and pre-treatment procedures; drying, milling, roasting, cooking, or other applicable processing steps; control of processing conditions and critical parameters; handling and storage of intermediate products.
Product manufacturing: Ingredient preparation; weighing and batching; recipe and formulation procedures; mixing and processing; powder production; baking and cooking procedures, where applicable; cooling, filling, and packaging; storage and handling of finished products.
Key quality parameters; process control points; internal hygiene and sanitation requirements; identification of potential food safety risks; and corrective actions for deviations from specifications.

Work package 3: Support on nutritional analysis, laboratory testing, certification, and standardization

Identify the laboratory analyses required for the four products.
Support preparation and submission of product samples for laboratory testing.
Review laboratory test results and provide technical recommendations.
Support the development of nutritional information & product specifications based on laboratory results.
Identify relevant Ethiopian standards and regulatory requirements applicable to the products.
Support Azi Shalom Nutritional Cookies PLC in preparing the technical documentation required for product registration, certification, or standardization.
Recommend corrective measures where products do not meet the required specifications.

Work Package 4: Market testing, branding and commercialization strategy.

Identifying target customer segments for each product.
Develop a basic market positioning concept for each product.
Conduct product market testing with the selected consumers/customers.
Assess consumer acceptance regarding taste, texture, appearance, convenience and nutritional value.
Recommend product improvements based on market feedback.
Provide recommendations on product packaging and labelling requirements.
Develop USP for the four developed products.
Provide recommendations on pricing and market positioning based on product characteristics and target customers.
Identify potential market channels, including retail, institutional, health/nutrition-oriented, fitness, and other relevant markets.
Develop a practical commercialization roadmap for the four products.

Work Package 5: Capacity building and knowledge transfer

Provide practical training and coaching to Azi Shalom Nutritional cookies PLC staff.
Demonstrate the preparation and production of the four products.
Train relevant staff on formulation, weighing, processing, quality control, hygiene, documentation, and SOP implementation.
Conduct practical demonstrations and on-the-job coaching.
Hand over all product formulations, recipes, SOPs, specifications, and relevant technical documentation to the company.
Assess the capacity of the company's staff to independently reproduce the products according to the developed standards.

Deliverables

Deliverable	Description / Coverage
Assessment report	Assessment of Azi Shalom’s existing soybean products, raw materials, processing practices, equipment, production capacity, quality-control systems, and product-development needs, including key gaps and recommendations.
Four new soybean-based product concepts and development report	Development of four soybean-based product concepts based on target consumer needs, nutritional requirements, functionality, market opportunities, and the company’s production capacity.
Standardized recipes, formulations and product prototypes	Complete recipes and formulations for the four products, including ingredient ratios, processing parameters, processing methods, prototype development, sensory testing, consumer feedback, and final formulation adjustments.
Product specifications and nutritional information	Product specifications for each of the four products, covering ingredients, key quality parameters, nutritional characteristics, product characteristics, preliminary nutrition facts, ingredient declarations, and relevant laboratory results.
Standard operating procedures (sops) for four products	Practical and user-friendly SOPs covering raw-material management, preparation and processing, weighing and formulation, production, packaging, storage, hygiene, quality control, critical control points, and food-safety risks.
Laboratory testing, certification and standardization support report	Identification of required laboratory analyses; coordination and support for sample submission and testing; review of laboratory results; identification of applicable Ethiopian standards and regulatory requirements; and technical support for product registration, certification, or standardization.
Market testing, branding and commercialization strategy	Market-testing report covering target customer segments, consumer acceptance, sensory feedback, product positioning, packaging and labelling recommendations, branding and communication concepts, indicative pricing considerations, potential market channels, and a practical commercialization roadmap for the four products.
Training, coaching and final knowledge-transfer report	Practical training and on-the-job coaching for technical and production staff on product formulation, weighing, processing, quality control, hygiene, documentation, and SOP implementation, including production demonstrations, competency assessment, handover of all technical documents, and final recommendations for independent production.

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