Fao Algeria: Realization of Feasibility Studies for the Formulation of the Green... Tender

FOOD AND AGRICULTURE ORGANISATION (FAO) has floated a tender for Fao Algeria: Realization of Feasibility Studies for the Formulation of the Green Climate Fund Financing Proposal for the Project ' Improving Climate Resilience in Steppes and Dry Forest Areas of the Green Dam Alge .... The project location is Algeria and the tender is closing on 13 Oct 2021. The tender notice number is 2021/FNALG/FOIMD/112765, while the TOT Ref Number is 57999904. Bidders can have further information about the Tender and can request the complete Tender document by Registering on the site.

Expired Tender

Procurement Summary

Country : Algeria

Summary : Fao Algeria: Realization of Feasibility Studies for the Formulation of the Green Climate Fund Financing Proposal for the Project ' Improving Climate Resilience in Steppes and Dry Forest Areas of the Green Dam Alge ...

Deadline : 13 Oct 2021

Other Information

Notice Type : Tender

TOT Ref.No.: 57999904

Document Ref. No. : 2021/FNALG/FOIMD/112765

Financier : Food And Agriculture Organisation (FAO)

Purchaser Ownership : -

Tender Value : Refer Document

Purchaser's Detail

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Tender Details

TENDER ARE INVITED FOR FAO ALGRIE: RELIZATION OF FEASIBILITY FOR THE FORMULATION OF THE FUNDING PROPOSAL OF THE GREEN CLIMATE FUND FOR THE PROJECT IMPLIANCE RSILITIES IN THE STEPPES AND THE ZONES OF FUTTING THE GREEN GREEN DAMPER

Discription: Description The FAO Algiers Representation Office, hereinafter the Bureau of Representation, launches as part of the implementation of the TCP / ALG / 3803 Technical Assistance Project, a restricted consultation for the rule of law. Technical, socio-economic and environmental feasibility to serve as a basis for the formulation of the Green Climate Fund (FVC) of the Climate Rsilience Fund (FVC) Fund in the Steppes and the

Publish Date: 28-Sep-2021

An Orgnization: Food and Agriculture Organization (FAO)

Type of notice: Request for Proposal

Documents

 Tender Notice


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