AGRICULTURAL TECHNOLOGY AND DEVELOPMENT The A.I.I. program in agricultural technology and development will include (i) institutional strengthening and land tenure reforms, (ii) strengthening of services (i.e. through agricultural extension programs, research, rural financing programs) and implementation of participative approach, (iii) providing support to private sector by supporting producers’ groups, (iv) environmental conservation, and (v) helping design long term investment programs acceptable to development banks and financial institutions.


SOIL AND CROP SCIENCEA.I.I. will support research in soil and crop science with the aim of improving crop production, reclaim degraded farmlands, and reforest deforested areas. Research will be encouraged in (i) testing mineral compositions, acidity, and salinity of soils with the aim to maintaining, and in some cases restoring, agricultural productivity, (ii) determining appropriate methods for forestry and pastoral regeneration, (iii) conducting field and laboratory tests for soil permeability and drainage capabilities, (iv) monitoring and testing the water table, and (v) measuring different plants for survival rates and growth.
IRRIGATION TECHNOLOGYThe irrigation technology program includes feasibility studies to ascertain the capability of available land to produce crops that provide adequate returns on the investment in irrigation works. The Institute intends to provide support in the application of soil science principles in the establishment of soil conditions, and the determination of the appropriate crop water requirements, irrigation water requirements (including water quality), and the most feasible water delivery and crop irrigation technologies for the locale.


FOOD PRESERVATIONThe Food Preservation program targets the production, processing, and food services areas. The program aims at providing technical knowledge, guidance and support to local populations in these areas. In production, know-how will be provided for meat, citrus, grains, and tubers cultivation, grooming, and protection. In processing, canning, freezing, pickling, drying, and curing techniques will be taught for such food items as meat and poultry, produce, and seafood. The food service technologies to be targeted under the program include bacteria control, inspection, packaging, preparation, and serving.
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