logo mobile

e-Agriculture mobile logo

Call for good and promising practices on the use of ICTs for Agriculture

e-Agriculture's picture

The Food and Agriculture Organization of the United Nations (FAO), the Technical Centre for Agricultural and Rural Cooperation (CTA) and the e-Agriculture Community of Practice (COP) are launching a call for good and promising practices on the use of ICTs for Agriculture.

The call aims at collecting lessons learned and recommendations of ICT for agriculture initiatives around the world and sharing them among the members and followers of the e-Agriculture Community of Practice and beyond.

The selected good and promising practices will be disseminated on the e-Agriculture platform and social media and will be part of an online FAO publication “Good Practices on the use of ICTs for Agriculture”.

A webinar on the topic of experience capitalization and good practices in ICTs in agriculture will be organized to provide the members of the COP and other interested participants with the necessary tools and methodology.

The webinar will be delivered in three languages (English/Spanish/French). Participants will have the opportunity to request methodological support from FAO and CTA via a dedicated forum page or via email (info@e-agriculture.org)


The good or promising practice should be about the use of ICTs for agriculture, livestock, fisheries or forestry or rural development in general. The proposed ICT for agriculture practices should be useful and accessible for smallholder farmers

Experience Capitalization and Good or Promising practices

  • Experience capitalization, or “systematization” is an iterative process through which an experience (with its successes and failures) is identified, valued and documented in various media. This systematic process will allow learning of lessons and identification of good practices. Thanks to this approach, the practice can change and improve and may thereafter be adopted by others. (FAO, 2013)
  • A good practice is not only a practice that is good, but also one that has been proven to work well and produce good results in different settings or contexts, and is therefore recommended as a model. It is a successful experience that has been tested and validated, in the broad sense, has been repeated and deserves to be shared, so that a greater number of people can adopt it. (FAO, 2016)
  • A promising practice has demonstrated a high degree of success in its single setting, and the possibility of replication in the same setting is guaranteed. It has generated some quantitative data showing positive outcomes over a period of time. A promising practice has the potential to become a good practice, but it has not been thoroughly analysed nor has it been replicated sufficiently to support wider adoption or upscaling. As such, a promising practice incorporates a process of continuous learning and improvement. (FAO, 2016)

For more information on experience capitalization and good practices the participants can refer to the following e-learning course and documents:


Capacity Development webinar on experience capitalization and good practices:

  • 23 th of May 2017 – 16h CEST - in English
  • 24 th of May 2017 – 16h CEST - in Spanish
  • 25 th of May 2017 – 16h CEST - in French

Register here for the webinar of your choice! 

Deadline for submission of good and promising practices: 1st July 2017

Notification: End of July


Submissions should comply with the following:

Good and Promising Practices:

  • Use of the good practices template provided for this call
  • Between 2,000 and 4,000 words
  • Submissions will be accepted in English, French and Spanish
  • Submissions should be written in plain, concise language, and in a style that is accessible and meaningful to all readers, including non-scientists, and readers for whom English/French/Spanish is not a first language. Terms that may be unfamiliar to readers should be defined and explained the first time they appear.
  • Every submission should contain 2 or 3 high-resolution pictures. Each picture needs to indicate copyright and a caption.  
  • All citations and work of other authors should be dully referenced at the end of the document. Bibliographical references should include name of author(s), year of publication, title, place of publication and publisher (for books), journal title, volume and pages (for articles). The names of all authors of a work should be given in references. Where there are more than three authors in the reference, abbreviate to et al. in the text (but not in the reference). The name of the author is to be followed by the initials of the first name(s), year of publication, title of the document, journal or any other publication in which it appeared, name of the editor and number of pages. If the document is part of a collection, the title should be quoted in brackets at the end of the reference. If the document is also available on the Internet, the Internet address may follow the reference ("also available at www...").

Contact form for the author 

The main author of the good or promising practice should fill out the following form and submit it together with the template.

  • Name  and surname :
  • Address :
  • Country :
  • E-mail address :
  • Telephone number :
  • Photo:
  • Short bio (10 lines max):

By submitting the good practice for the call, the author allows FAO and its partners to use the information and to publish the submitted document.

Send both documents to info@e-agriculture.org with the following subject line « Submission Call for Good Practices »

Selection and publication

The jury of the call for good and promising practices will be composed out of 3 people: a knowledge management specialist, a member of the e-Agriculture team and a technical specialist.

The good practices will be submitted to a technical specialist for quality control. Additional information might be requested to the authors to ensure all elements that are important to the experience capitalization process are included.


For all information contact the e-Agriculture team info@e-agriculture.org