Sustainable Agriculture Extension Promoter
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Volunteers will work with farmers to assess their current agriculture production practices, basic business skills, organizational capacity and dietary diversity. They will train farmers one on one, in groups, will coach/follow up on farmers trained, and will report on farmers applying best practices.
Volunteers will conduct training/farmer field schools for community members on a variety of topics. Agriculture topics may include: soil and water conservation, composting, green manures, soil improvement techniques, crop rotation and organic agriculture, adequate use of agrochemicals, specific crop information, integrated pest management, seed selection and, testing of new seed varieties, post-harvest management methods, preservation of harvested products, value-added products and product quality among others. Volunteers commonly support any number of the following crops with their farmers: rice, corn, beans, yucca (cassava), plantains, bananas, vegetables, coffee and cacao.
Agriculture-based basic business skills are those contained in the following areas:
Bookkeeping Skills (ledgers, financial registries, profit calculating, business costs, budgeting, comparison cost, receipts, savings practices, keeping funds separate practices and payment management)
Marketing Skills (market planning, studying of markets, middle men negotiating, marketing of value-added products, identifying buyers, market analysis, quality control, customer service, determining demand based on external factors (season, etc.), contracts, legal compromises)
Volunteers will train organization members to assess their own organizational capacity. They will co-facilitated the creation of an action plan based on the assessment, will train and coach on the topics needed to increase the organizational capacity, and will report the results. Organizational topics include: strategic planning, organizational structure, organizational communications, and leadership.
Volunteers will train one-on-one or in groups key household decision makers on diverse diet that include nutrient-based food and how to cook recipes that incorporate a wide variety of nutrient-rich foods and will report on increased knowledge and demonstration of preparation of new recipes.
The communities where Volunteers will be working often, but not always have some support from local technicians from host country agencies and Non-Governmental Organizations (NGOs) and the Volunteer might have the opportunity to collaborate with these partners.
• Bachelor of Arts/Bachelor of Science degree in any field
• 5 years' professional work experience
• Bachelor of Science degree or Associate degree in Agronomy, Horticulture, or other related fields,
• 3 years full-time farm experience
• Willingness to live in an indigenous area (cultural adaptation can be more challenging) or a site that requires boat travel to access
•Ability and willingness to hike long distances on a regular basis
•Experience in leadership, facilitation of empowering and motivating others
•Experience teaching adults and children formally and informally
• Conversational Spanish language skills
• Public speaking and presentation skills
• High level of self-initiative and self-direction, mixed with a good sense of humor
Required Language Skills
A. Completed 4 years of high school Spanish coursework within the past 8 years
B. Completed minimum 2 semesters of Spanish college‐level coursework within the past 6 years
C. Native/fluent speaker of Spanish
Candidates who do not meet the language proficiency levels above can take the language placement exams to demonstrate their level of proficiency. Competitive applicants typically attain a score of 50 on the Spanish College Level Examination Program CLEP exam or a score of Novice‐High on the American Council on the Teaching of Foreign Languages (ACTFL OPI).
SAS communities will likely be remote, and as a result, Volunteers will have limited and infrequent access to resources, such as medical facilities. In addition, these communities have limited cell service and will not have internet. Volunteers can expect to have internet access one to two times a month when they travel out of their community. Some communities will not have electricity but solar panels can be purchased in Panama or from a community member or the local store may offer them at an affordable price.
Living in these communities will frequently require Volunteers to hike long distances in a hot and humid climate. Communities are at least one hour from a road, often through very muddy, mountainous terrain with steep hills where walking is the only option. Volunteers should expect frequent strenuous hikes, long boat rides, and/or long bumpy car rides on unpaved roads to get in and out of their communities.
Volunteers may live in a rural Panamanian-style home made of concrete block and cement floors or in a wood structure with palm-thatched roof and dirt floors. Volunteers in indigenous areas may live in a wood hut with a dirt floor or in a bamboo, thatch-roofed hut raised on stilts close to a river. Services such as electricity, running or potable water and sanitation systems may be rudimentary or non-existent.
Peace Corps/Panama examines each community before selection to ensure that basic health and safety criteria are met. Volunteers will be required to live with a host-family during their first three months of service in their community. After these three months, they may opt to live on their own in pre-approved local housing that meets Peace Corps/Panama’s housing criteria.
Food and Diet
The Panamanian diet varies according to the region and the ethnic makeup of the population. Most often the diet consists of rice, beans, bananas or plantains, yucca (cassava), and corn. Rice and beans (kidney beans, lentils, or red beans) is the staple dish. Corn is served in many ways but is usually ground, boiled, or fried. Sancocho is a traditional dish (somewhere between a soup and a stew) prepared with a variety of vegetables and chicken. Most rural areas have an array of fruits available, including mangoes, papayas, pineapples, avocados, oranges, and guanabanas (soursops), but only in certain seasons. The availability of garden vegetables, such as tomatoes, sweet peppers, and cucumbers, varies according to the region and the season. The most common meats are chicken and beef, which are often deep-fried or stewed. Fish is available sporadically in coastal regions and riverside communities.
Some Volunteers are vegetarians, but very few Panamanians follow these diets. Many volunteers start a gardening their community, and can buy food in a provincial capital. Most have supermarkets where you can buy a wide variety of foods and imported goods.
Internet access in Panama is spreading. All provincial capitals and other large towns have internet cafes. Connection speeds tend to be slow, but the service is reasonably priced and otherwise reliable. Internet access for Volunteers is available at the Peace Corps/Panama office.
Learn more about the Volunteer experience in Panama: Get detailed information on culture, communications, housing, and safety — including crime statistics [PDF] — in order to make a well-informed decision about serving.
Sustainable Agriculture Volunteer, or
Business Advising Agriculture Volunteer, or
Water, Sanitation, and Hygiene Education Volunteer
Medical Considerations in Panama
- Panama may not be able to support Volunteers with the following medical conditions: ongoing counseling.
- The following medication(s) are not permitted for legal or cultural reasons: none identified.
- Volunteers who should avoid the following food(s) may not be able to serve: none identified.
- After arrival in Panama, Peace Corps provides and applicants are required to have an annual flu shot, to take daily or weekly medication to prevent malaria, and to receive mandatory immunizations.
Before you apply, please review Medical Information for Applicants to learn about the clearance process and other health conditions that are difficult to accommodate in Peace Corps service.
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