Project activities:
The project duration is 42 months and will end by May, 2017. The project includes six work packages and 20 deliverables covering the activities that should be carried out during the project life.
The performed activities include the following
1. The building activity has been started by the 18th of Nov. 2014 and was completed by the middle of July 2015.
The two branches of the training center, one in Irbid and the second in Karak are also completed.
2. Determining the specification for the needed olive machinery and starting contacting the olive machinery manufacturers to provide quotation for the needed equipments. Several quotations were received and studied and inquiries from the companies were answered .
3. A visit to the main olive machinery manufacturers in Italy and Spain was made by Prof Alsaed and eng. Albsoul. During the visit, quotations were discussed and solid specifications were collected.
4. Purchasing of the needed equipment: The purchasing of a small olive mill and olive pickling line was faced with some difficulties.
Reservation of allowances as well as specifications and purchasing orders were sent to the central tendering committee before 8 months, finally, the purchasing process has reach to an end and a Turkish company was selected and the olive equipment to be received and installed at the training center during 2 months.
5. Preparing the specifications for the needed labs and contacting the local labs manufacturers to provide quotations for the needed labs.
6. Establishing of Labs. And lecturing room: Lecturing room has been provided with the needed equipment and now is in use; efforts are being paid to provide the labs with the needed equipment.
7. Finilizing the preparations for conducting the seminars and workshops:
The steering committee agreed to train trainers for farmers, olive mills, table olive and sensory teams in 2015 and 2016 with the maximum possible number of trainees as planned in the work plan of the project.
8. Staff exchange and course development as well as graduate student exchange.
Most of the visits under the staff exchange activity for 2015 year have been completed and efforts are being paid to activate the students exchange.
9. Construction and creating the website of the project. It can be reached using the link "tempusolive.com“.
10. The project work-plan has one disseminating and 4 management meetings where the steering committee assess how the activities of the project proceeds.
11. Monitoring visit to the project by NTO and Brussels officials and their report:
The preventive field monitoring visit was carried out by Prof. Ahmad Abu-El-Haija and Ms Haneen Bittar from the National Erasmus+ Office (NEO) in Jordan and Mr Philippe Ruffio from the Agency in Brussels (EACEA) at the University of Jordan on 07/12/2014.
12. The website of the project will also continue working and providing information related to olive subjects.
13. The 5 established laboratories is planned to be accredited after the end of the project (2017/2018), to be qualified to offer services in the field of olive and olive oil sensory and chemical analysis.
14. Fees taken from the training process, sensory and chemical analysis as well as from the website will constitute available resources for the project sustainability.