SAQA 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.
SOUTH AFRICAN QUALIFICATIONS AUTHORITY 
REGISTERED QUALIFICATION THAT HAS PASSED THE END DATE: 

National Certificate: Paprika Oleoresin Extraction and Blending 
SAQA QUAL ID QUALIFICATION TITLE
48904  National Certificate: Paprika Oleoresin Extraction and Blending 
ORIGINATOR
SGB Secondary Agriculture: Processing 
PRIMARY OR DELEGATED QUALITY ASSURANCE FUNCTIONARY NQF SUB-FRAMEWORK
AgriSETA - Agriculture SETA  OQSF - Occupational Qualifications Sub-framework 
QUALIFICATION TYPE FIELD SUBFIELD
National Certificate  Field 01 - Agriculture and Nature Conservation  Secondary Agriculture 
ABET BAND MINIMUM CREDITS PRE-2009 NQF LEVEL NQF LEVEL QUAL CLASS
Undefined  120  Level 3  NQF Level 03  Regular-Unit Stds Based 
REGISTRATION STATUS SAQA DECISION NUMBER REGISTRATION START DATE REGISTRATION END DATE
Passed the End Date -
Status was "Reregistered" 		 SAQA 06120/18  2018-07-01  2023-06-30 
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 qualification does not replace any other qualification and is not replaced by any other qualification. 

PURPOSE AND RATIONALE OF THE QUALIFICATION 
This qualification is registered at level 3 on the National Qualification Framework. Learners will, once assessed and qualified, be able to demonstrate competence in milling and pellitising of paprika raw material, extraction and blending of Paprika Oleoresin according to prescribed industry quality standards, showing an understanding of the uniqueness of the processes used in this industry. This will provide the learner with opportunities to grow within any of these fields.

Learners who embark on obtaining this qualification will find that the acquisition of competence in the respective unit standards, which make up the qualification, will add value not only to their respective positions, but to the industry as well.

It will provide the broad knowledge, skills and values needed in the Paprika Oleoresin extraction industry and will facilitate access to, and mobility and progression within, education and training to progress along a learning path for learners who:
  • Were previously disadvantaged or were unable to complete their schooling.
  • Wish to extend their range of skills and knowledge of the industry and have worked in the Paprika Oleoresin Extraction industry for a number of years, but have no formal qualification or recognition of skills in this area.

    Rationale for the qualification

    This qualification is aimed at people who are working in the Paprika Oleoresin industry or who would like to start a career in the industry. It is aimed at formalising the skills required in the Paprika Oleoresin extraction and blending processes to facilitate career-pathing and to provide access to new entrants. The qualification provides learners with access to learning in specialised areas within the Paprika Oleoresin industry. It also provides learners with the necessary background knowledge and skills to be portable within other Agricultural Industries. 
    		•

    LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
    The learner will have appropriate levels of Communication, Language, Numeracy and occupational competence equivalent to NQF2.

    Recognition of prior learning

    This qualification may be achieved in part or completely through the recognition of prior learning, which includes formal, informal and non-formal learning and work experience. Where RPL is required the learner will need to prove competence in that specific area in order to obtain recognition of that skill and knowledge.

    Evidence can be presented in a variety of forms, including international or previous local qualifications, reports, testimonials mentioning functions performed, work records, portfolios, videos of practise and performance records. The assessment methods and tools to be used to assess Prior Learning shall be decided upon jointly by the assessor and the learner. 

    RECOGNISE PREVIOUS LEARNING? 
    Y 

    QUALIFICATION RULES 
    To complete this qualification the learner must obtain 36 Fundamental, 60 Core and a minimum of 24 Elective credits to total 120 credits. 

    EXIT LEVEL OUTCOMES 
    1. Handle and process paprika raw material
    2. Demonstrate an understanding of deseeding and milling of Paprika
    3. Demonstrate the ability to Pellitise paprika
    4. Demonstrate the ability to operate extractor, desolventiser
    5. Demonstrate the ability to operate an evaporator polishing plant
    6. Demonstrate an understanding of blending paprika oleoresin 

    ASSOCIATED ASSESSMENT CRITERIA 
    1.
  • Paprika raw material is offloaded and inspected according to standard operating procedures
  • Principles of grading and sampling paprika raw material must be explained and applied.
  • Reasons and consequences for not rejecting non-conforming material are explained.
  • Machinery is prepared, maintained and used according to manufacturers specifications and work site procedures.
  • Raw material received is weighed, documented and communicated according to standard working procedures.

    2.
  • Machinery start-up, operating and shut procedures are applied according to standard operating procedures.
  • Process principles of deseeding and milling of paprika are explained.
  • Consequences of not storing seed and pericarp according to standard operating procedures are explained.
  • Deseeding and milling processes are reconciled, documented and communicated according to standard working procedures.

    3.
  • Machinery is prepared, used and maintained according to manufacturers specifications and work site procedures.
  • Pellitise processes and factors impacting on firmness and temperature of pellets are understood and explained.
  • Reasons and consequences of not conditioning pellets according to standard working procedures are explained.
  • Pellitise processes are reconciled, documented and communicated according to standard working procedures.

    4.
  • Machinery start-up, operating and shut procedures are applied according to standard operating procedures.
  • Reasons and consequences of not monitoring extractor equipment are recalled and explained.
  • Importance of reporting deviations and taking appropriate action to be explained.
  • Extraction processes are documented and communicated according to standard working procedures.
  • Machinery start-up, operating and shut procedures are applied according to standard operating procedures.
  • Reasons and consequences of not monitoring extractor equipment are explained.
  • The basic principles of working with hexane and steam are explained.
  • Importance of reporting deviations and taking appropriate action are explained.
  • Extraction processes are documented and communicated according to standard working procedures.

    5.
  • Process start-up, operating and shut procedures are applied according to standard operating procedures.
  • Reasons and consequences of not monitoring evaporator equipment are recalled and explained.
  • The basic principles of working with hexane and steam to be explained.
  • Importance of reporting deviations and taking appropriate action to be explained.
  • Evaporating processes are documented and communicated according to standard working procedures.
  • Process start-up, operating and shut procedures to be applied according to standard operating procedures.
  • Reasons and consequences of not monitoring evaporator equipment are recalled and explained.
  • The basic principles of working with hexane and steam to be explained.
  • Importance of reporting deviations and taking appropriate action are explained.

    6.
  • Oleoresin blending process and factors impacting on obtaining required Asta values against blending sheets are understood and explained.
  • Blended product is weighed, drummed and numbered according to standard working procedures.
  • Blended product is reconciled against input material according to standard working procedures.
  • Basic principles of taking representative samples are recalled and explained.
  • Blending process is documented and communicated according to standard working procedures.

    Integrated assessment criteria

    All assessments should be conducted in line with the following documented principles of assessment: appropriateness, fairness, manageability, integration into work of learning, validity, direct, authentic, sufficient, systematic, open and consistent.

    Learners will produce evidence of the following:
  • Verbal and written explanations of reasons for adhering to operational and work site procedures as well as statutory requirements, adhering to specific sequence of operations, identifying deviations, taking corrective actions and recording relevant data, and reporting deviations outside the jobholder's responsibility.
  • Demonstrations of a range of operational actions relating to applying quality control in in-take, deseeding, and milling of paprika raw material and applying general safety in the work place. Learners will also demonstrate an understanding of the Paprika Industry.
  • Oral or written competence regarding the reflective competencies within the qualification.

    If the identifying and solving of problems, team work, organising oneself, the using of applied science, the implication of actions and reactions in the world as a set of related systems are not clear from the observation, a method of oral questioning or a case study should be applied to determine the whole person development and integration of applied knowledge and skills.
  • A portfolio of evidence is required to prove the practical applied and foundational competencies of the learner which may include the milling, deseeding, pellitising of paprika and the extraction and blending of paprika.
  • Assessors and moderators should develop and conduct their own integrated assessment by making use of a range of formative and summative assessment methods. Assessors should assess and give credit for the evidence of learning that has already been acquired through formal, informal and non-formal learning and work experience.
  • Unit standards in the qualification must be used to assess the specific and critical cross-field outcomes. During the integrated assessments the assessor should make use of formative and summative assessment methods and should assess combinations of practical, applied, foundational and reflective competencies. 
    		•

    INTERNATIONAL COMPARABILITY 
    A thorough search was done to find international qualifications and unit standards in Paprika producing countries specific to the extraction and blending of paprika oleoresin, but no formal unit standards and qualifications could be found.

    However, areas such as food processing were compared to New Zealand qualifications these were:
  • National Certificate in food and related products processing-Level 2 (0342)
  • National Certificate in food and related products processing-Level 3 (0343)

    Unit standards in the New Zeeland Qualifications Authority without qualifications in the related field were found with some similar aspects:
  • Blend finished products manually-level 2 (7836)
  • Blend liquid food products using automated product equipment-level 2 (7836)

    A comparison of the above qualifications and unit standards was undertaken and the best practice points were highlighted and used in the generation of this qualification's unit standards. 
    		•

    ARTICULATION OPTIONS 
    This qualification lends itself to both vertical and horizontal articulation possibilities. These possibilities ensure both mobility and progression for the learner in other fields of learning such as the dairy, macadamia and fish industries and areas where supervisory competence is required. The learning areas outlined in the purpose of the qualification indicate the horizontal articulation possibilities.

    Horizontal and Vertical articulation possibilities:
  • National Certificate Farming NQF level 3 (ID 20289)
  • Further Education and Training Certificate Grain Milling NQF level 4 (ID 48659) 
    		•

    MODERATION OPTIONS 
    Moderation includes internal and external moderation of assessments. Internal and external moderation systems must ensure that all assessors produce assessments that are credible, fair, reliable, consistent, adequate and practical.

    Internal and external moderation systems must provide learning opportunities that are transparent, affordable and enhancing development in the field and sub field of the National Qualifications Framework.

    The accredited provider with the relevant ETQA must be able to provide internal moderation. 

    CRITERIA FOR THE REGISTRATION OF ASSESSORS 
    N/A 

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

    NOTES 
    N/A 

    UNIT STANDARDS: 
      ID UNIT STANDARD TITLE PRE-2009 NQF LEVEL NQF LEVEL CREDITS
    Core  115916  Deseed paprika raw material  Level 1  NQF Level 01  6 
    Core  115922  Pelletise paprika  Level 2  NQF Level 02  6 
    Core  115975  Operate desolventiser  Level 3  NQF Level 03  12 
    Core  115976  Operate evaporator  Level 3  NQF Level 03  12 
    Core  115971  Operate extractor  Level 3  NQF Level 03  12 
    Core  115979  Operate polishing plant  Level 3  NQF Level 03  12 
    Fundamental  8968  Accommodate audience and context needs in oral communication  Level 3  NQF Level 03  5 
    Fundamental  9010  Demonstrate an understanding of the use of different number bases and measurement units and an awareness of error in the context of relevant calculations  Level 3  NQF Level 03  2 
    Fundamental  9013  Describe, apply, analyse and calculate shape and motion in 2-and 3-dimensional space in different contexts  Level 3  NQF Level 03  4 
    Fundamental  8969  Interpret and use information from texts  Level 3  NQF Level 03  5 
    Fundamental  9012  Investigate life and work related problems using data and probabilities  Level 3  NQF Level 03  5 
    Fundamental  8973  Use language and communication in occupational learning programmes  Level 3  NQF Level 03  5 
    Fundamental  7456  Use mathematics to investigate and monitor the financial aspects of personal, business and national issues  Level 3  NQF Level 03  5 
    Fundamental  8970  Write texts for a range of communicative contexts  Level 3  NQF Level 03  5 
    Elective  115918  Mill paprika  Level 2  NQF Level 02  6 
    Elective  8420  Operate in a team  Level 2  NQF Level 02  4 
    Elective  12483  Perform basic first aid  Level 2  NQF Level 02  4 
    Elective  115915  Take in raw material  Level 2  NQF Level 02  12 
    Elective  8000  Apply basic business principles  Level 3  NQF Level 03  9 
    Elective  115911  Blend paprika oleoresin  Level 3  NQF Level 03  12 
    Elective  9527  Lead a team, plan, allocate and assess their work  Level 3  NQF Level 03  4 
    Elective  8016  Maintaining occupational health, safety and general housekeeping  Level 3  NQF Level 03  8 
    Elective  9530  Manage work time effectively  Level 3  NQF Level 03  3 


    LEARNING PROGRAMMES RECORDED AGAINST THIS QUALIFICATION: 
     
    NONE 


    PROVIDERS CURRENTLY ACCREDITED TO OFFER THIS QUALIFICATION: 
    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.
     
    NONE 


    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.