Present state of the Plan of Action

Present state of the Plan of Action

5 CLOSED TENDERS (deadline 10 OCTOBER 2017) PRELIMINARIES COMPLETED

RESOURCES AVAILABLE FOR n.5 TENDERS: 1.434.000,00 €

PERMITTED TOTAL EXPENSE FOR n.11 PRESENTED PROJECTS: 949.160,53 €

CONTRIBUTION ASSIGNED ON n.11 PRESENTED AND ACCEPTED PROJECTS: 652.685,98 €

5 CLOSED TENDERS (deadline 12 June 2018) PRELIMINARIES COMPLETED

RESOURCES AVAILABLE FOR n.5 TENDERS: 743.406,18 €

  1. Action 1.A. Transformation, marketing and enhancement of the fished product;
  2. Action 2.A. Innovative techniques for the management of production in marine farming and development of seeding management systems in the lagoon area;
  3. Action 4.A. Revitalizing transitional environments at risk because of poor hydrodynamics and consequent effects;
  4. Action 5.A. Revitalizing transitional environments at risk because of poor hydrodynamics and consequent effects;
  5. Action 5.B. Promote measures for joint governance of Maritime Space Planning within 12 nautical miles.

TOTAL PERMITTED EXPENDITURE - in progress

ASSIGNED CONTRIBUTION - in progress

6 CLOSED TENDERS (deadline 31 July 2018) PRELIMINARIES COMPLETED

RESOURCES AVAILABLE FOR n.6 TENDERS: 816.000,00 euro

  • Action 3.A. Aiding fishing companies in the process of diversification of production and management;
  • Action 3.B. Strengthening of cultural exchange initiatives with other national and European territories;
  • Action 3.C. Promote the development of new companies, or the integration of existing ones, into the fishery supply chain, particularly in the sectors of marketing, promotion and tasting/delivery of local fish products;
  • Action 6.A. Services to support the fishing port communities;
  • Action 6.B. Services to support computerization, digitalization and traceability in fish markets;
  • Action 6.C. Development of cultural and museum spaces for the promotion of fishing- and aquaculture in the GAC territory

TOTAL PERMITTED EXPENDITURE - in progress

ASSIGNED CONTRIBUTION - in progress

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