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SOUTH AFRICAN QUALIFICATIONS AUTHORITY 
REGISTERED UNIT STANDARD: 

Bruise, ferment and dry Rooibos cuttings 
SAQA US ID UNIT STANDARD TITLE
123160  Bruise, ferment and dry Rooibos cuttings 
ORIGINATOR
SGB Secondary Agriculture: Processing 
PRIMARY OR DELEGATED QUALITY ASSURANCE FUNCTIONARY
-  
FIELD SUBFIELD
Field 01 - Agriculture and Nature Conservation Secondary Agriculture 
ABET BAND UNIT STANDARD TYPE PRE-2009 NQF LEVEL NQF LEVEL CREDITS
Undefined  Regular  Level 2  NQF Level 02 
REGISTRATION STATUS REGISTRATION START DATE REGISTRATION END DATE SAQA DECISION NUMBER
Reregistered  2018-07-01  2023-06-30  SAQA 06120/18 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2024-06-30   2027-06-30  

In all of the tables in this document, both the pre-2009 NQF Level and the NQF Level is shown. In the text (purpose statements, qualification rules, etc), any references to NQF Levels are to the pre-2009 levels unless specifically stated otherwise.  

This unit standard does not replace any other unit standard and is not replaced by any other unit standard. 

PURPOSE OF THE UNIT STANDARD 
To enable the learner to understand the processes and procedures that are necessary to convert the cut raw material into Rooibos. 

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
Communication and Mathematical Literacy at NQF Level 1. 

UNIT STANDARD RANGE 
N/A 

Specific Outcomes and Assessment Criteria: 

SPECIFIC OUTCOME 1 
Understand the practices used in the formation of fermentation heaps. 
OUTCOME RANGE 
The range includes but is not limited to: transport, fermentation court, placement, dispersal, compaction. 

ASSESSMENT CRITERIA
 

ASSESSMENT CRITERION 1 
The procedures for the transportation of the cut material from the cutting mill to the fermentation court are explained. 

ASSESSMENT CRITERION 2 
The methods for the placement of cut material on the fermentation court, as per the company's SOPs, are described. 

ASSESSMENT CRITERION 3 
The procedures for the dispersal of the raw material on the fermentation court are demonstrated. 

ASSESSMENT CRITERION 4 
The importance of maintaining the correct thickness of the raw material is explained. 

ASSESSMENT CRITERION 5 
The compaction of the dispersed raw material is demonstrated. 

SPECIFIC OUTCOME 2 
Bruise and prepare the cut material for fermentation. 
OUTCOME RANGE 
The range includes but is not limited to: bruising equipment, water, moisture level, rotavating. 

ASSESSMENT CRITERIA
 

ASSESSMENT CRITERION 1 
The reasons for bruising the cut material before the commencement of fermentation are explained. 

ASSESSMENT CRITERION 2 
The methods and equipment that are used to bruise the cut material are described. 

ASSESSMENT CRITERION 3 
The extent of the bruising that the raw material requires, is described. 

ASSESSMENT CRITERION 4 
The procedures for the formation of the fermentation heaps are described. 

ASSESSMENT CRITERION 5 
The methods of applying water to the heaps are demonstrated. 

ASSESSMENT CRITERION 6 
The procedures for inspecting the moisture content of the material are demonstrated. 

ASSESSMENT CRITERION 7 
The reasons for rotavating the moist material are explained. 

ASSESSMENT CRITERION 8 
The procedures for the rotavation of the heaps, as per the company's Standard Operating Procedurs are described. 

SPECIFIC OUTCOME 3 
Demonstrate an understanding of the fermentation process. 
OUTCOME RANGE 
The range includes but is not limited to: monitoring: temperature, moisture, colour, aroma, aeration. 

ASSESSMENT CRITERIA
 

ASSESSMENT CRITERION 1 
A brief description of the fermentation process and the unique changes that occur are described. 

ASSESSMENT CRITERION 2 
The reasons for frequently monitoring the fermentation process are explained. 

ASSESSMENT CRITERION 3 
The methods that are used to ensure the effective aeration of the heaps are described. 

ASSESSMENT CRITERION 4 
The ideal temperature range and the control procedures to maintain this range are explained. 

ASSESSMENT CRITERION 5 
The role that the moisture content plays in the fermentation process is described. 

ASSESSMENT CRITERION 6 
The various development stages of Rooibos and their indicative colours are explained. 

SPECIFIC OUTCOME 4 
Dry Rooibos. 
OUTCOME RANGE 
The range includes but is not limited to: stopping of fermentation, thickness of layer, loosening, monitor moisture content. 

ASSESSMENT CRITERIA
 

ASSESSMENT CRITERION 1 
The procedures to stop the fermentation process are described. 

ASSESSMENT CRITERION 2 
The machine used to loosen the Rooibos is operated effectively. 

ASSESSMENT CRITERION 3 
The distribution of the Rooibos at the prescribed thickness is demonstrated. 

ASSESSMENT CRITERION 4 
The monitoring of the moisture content of the Rooibos to ensure that the optimum level is obtained is explained. 

SPECIFIC OUTCOME 5 
Collect Rooibos from the fermentation court. 
OUTCOME RANGE 
The range includes but is not limited to: operating collect equipment, Mass bags, Storage per batch identity. 

ASSESSMENT CRITERIA
 

ASSESSMENT CRITERION 1 
The operation of the collection equipment, as per the company's SOPs is explained. 

ASSESSMENT CRITERION 2 
The preparation and filling of the Rooibos mass bags is demonstrated. 

ASSESSMENT CRITERION 3 
The procedures for the handling and transporting of the mass bags are described. 

ASSESSMENT CRITERION 4 
The importance of labelling the mass bags with their unique batch identity is explained. 

ASSESSMENT CRITERION 5 
The storage of the mass bags according to the batch identities is described. 


UNIT STANDARD ACCREDITATION AND MODERATION OPTIONS 
  • Anyone assessing a learner against this unit standard must be registered as an assessor with the relevant ETQA.
  • Any institution offering learning that will enable achievement of this unit standard must be accredited as a provider through the relevant ETQA.
  • Moderation of assessment will be overseen by the relevant ETQA according to the moderation guidelines in the relevant qualification and the agreed ETQA procedures. 

  • UNIT STANDARD ESSENTIAL EMBEDDED KNOWLEDGE 
    N/A 

    UNIT STANDARD DEVELOPMENTAL OUTCOME 
    N/A 

    UNIT STANDARD LINKAGES 
    N/A 


    Critical Cross-field Outcomes (CCFO): 

    UNIT STANDARD CCFO IDENTIFYING 
    The learner is able to identify and solve problems in which responses display that responsible decisions using critical and creative thinking have been made by:
  • Applying a knowledge of the volumetric requirements of the raw material for the achievement of the correct bruising layer.
  • Ensuring that the correct moisture content is maintained in the fermentation process. 

  • UNIT STANDARD CCFO WORKING 
    The learner is able to work effectively with others as a member of a team, group, organisation or communities by:
  • Participating in the spreading and levelling of the raw material on the fermentation court.
  • Assisting fellow staff when they experience difficulty with their tasks. 

  • UNIT STANDARD CCFO ORGANISING 
    The learner is able to organise and manage oneself and one's activities responsibly and effectively by:
  • Following the transporting and dispersal procedures.
  • Preparing the raw material for bruising. 

  • UNIT STANDARD CCFO COLLECTING 
    The learner is able to collect, organise and critically evaluate information by:
  • Inspecting the moisture content and comparing this to the standard allowable levels.
  • Monitoring the fermentation process and reporting the status to the supervisor.
  • Participating as responsible citizens in the life of local, national and global communities. 

  • UNIT STANDARD CCFO COMMUNICATING 
    The learner is able to communicate effectively using visual, mathematical and/or language skills in the modes of oral and/or written presentation by:
  • Reporting on the status of the fermentation process.
  • Relaying information on the number of mass bags that each batch requires. 

  • UNIT STANDARD CCFO SCIENCE 
    The learner is able to use science and technology effectively and critically, showing responsibility towards the environment and health of others by:
  • Understanding the process of fermentation and the results that are achieved.
  • Recognising the critical importance of maintaining the correct conditions to ensure fermentation. 

  • UNIT STANDARD CCFO DEMONSTRATING 
    The learner is able to demonstrate an understanding of the world as a set of related systems by recognizing that problem-solving contexts do not exist in isolation:
  • Evident in all Specific Outcomes. 

  • UNIT STANDARD CCFO CONTRIBUTING 
    The learner is able to contribute to the full personal development of themselves and the social and economic development of the society at large:
  • Being culturally and aesthetically sensitive across a range of social contexts.
  • Exploring education and career opportunities.
  • Developing entrepreneurial opportunities. 

  • UNIT STANDARD ASSESSOR CRITERIA 
    N/A 

    REREGISTRATION HISTORY 
    As per the SAQA Board decision/s at that time, this unit standard was Reregistered in 2012; 2015. 

    UNIT STANDARD NOTES 
    The Learner:
  • Is expected to perform the specific outcomes reflected in this unit standard without direct supervision.
  • Should have access to work site procedures.
  • Should demonstrate an application of ethics and values.
  • Must apply basic principles of general safety and customer care.
  • Should demonstrate an awareness of the expectations and obligations of basic employee/employer relations including industrial relations principles.

    At this level the communication/reporting of issues arising in the workplace, is embedded in the specific outcomes and the related assessment criteria.

    It is understood that, due to the nature of the work environment and the skills level of the Learner, that the aspects of teamwork form an integral part of the necessary specific outcomes and related assessment criteria.

    The points included under the notes, should be included when the qualifying Learners are being assessed. 

  • QUALIFICATIONS UTILISING THIS UNIT STANDARD: 
      ID QUALIFICATION TITLE PRE-2009 NQF LEVEL NQF LEVEL STATUS END DATE PRIMARY OR DELEGATED QA FUNCTIONARY
    Core  50226   National Certificate: Rooibos Processing  Level 2  NQF Level 02  Reregistered  2023-06-30  AgriSETA 
    Elective  50227   National Certificate: Rooibos Production  Level 2  NQF Level 02  Reregistered  2023-06-30  AgriSETA 


    PROVIDERS CURRENTLY ACCREDITED TO OFFER THIS UNIT STANDARD: 
    This information shows the current accreditations (i.e. those not past their accreditation end dates), and is the most complete record available to SAQA as of today. Some Primary or Delegated Quality Assurance Functionaries have a lag in their recording systems for provider accreditation, in turn leading to a lag in notifying SAQA of all the providers that they have accredited to offer qualifications and unit standards, as well as any extensions to accreditation end dates. The relevant Primary or Delegated Quality Assurance Functionary should be notified if a record appears to be missing from here.
     
    1. Balemi Consulting Pty Ltd 



    All qualifications and part qualifications registered on the National Qualifications Framework are public property. Thus the only payment that can be made for them is for service and reproduction. It is illegal to sell this material for profit. If the material is reproduced or quoted, the South African Qualifications Authority (SAQA) should be acknowledged as the source.