Advisory Services Program – Stream 3 – Support for the development of advisors’ skills and expertise
$100,000
Grant
Description:
Develop the skills and expertise of advisors by carrying out projects that contribute to the growth of a range of advisory services that meet the needs of agricultural and agri-food businesses.
Comments on Funding:
Financing support for this stream are detailed in the guide.
Projects can be submitted continuously until February 15 of each year.
Eligibility:
Eligible customers
To be eligible, the applicant must fall into one of the following categories:
research centers;
providers registered with the Advisory Services Coordination;
educational institutions;
technology transfer institutions;
non-profit organizations dedicated to knowledge transfer for the agricultural and agri-food sector;
watershed organizations;
Agriconseils networks;
Coordination of consulting services;
companies specializing in geomatics, precision agriculture or another cutting-edge field whose expertise can contribute to the growth of consulting services in the subsidized intervention themes.
Eligible projects
To be eligible, the project must aim to:
the production of studies, analyses or portraits relating to an area of intervention of Component 1 and for which the offer of consulting services is deficient;
the development and updating of support, information and analysis tools aimed at supporting the service offering of advisors;
dissemination of information on cutting-edge technologies and scientific advances to advisors;
activities to support the succession of advisors which aim to ensure the availability and sustainability of the services of the providers and which may notably take the form of co-development, mentoring or community of practice.
Application Steps:
To apply, you must:
Read the full text of the program for all the details.
Documentation Needed:
Needed documents to apply are in the guide of this stream, you have to read the guide.
Other Things to Note:
Detailed in the guide.
About the author
Maurice
