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 UNIT STANDARD THAT HAS PASSED THE END DATE: 

Demonstrate knowledge of good agricultural practices for the production of export quality perishable produce 
SAQA US ID UNIT STANDARD TITLE
252169  Demonstrate knowledge of good agricultural practices for the production of export quality perishable produce 
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 4  NQF Level 04  10 
REGISTRATION STATUS REGISTRATION START DATE REGISTRATION END DATE SAQA DECISION NUMBER
Passed the End Date -
Status was "Reregistered" 		 2018-07-01  2023-06-30  SAQA 06120/18 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2026-06-30   2029-06-30  

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 
A person credited with this unit standard will be able to:
  • Plan and establish an agricultural unit that is capable of producing export quality perishable produce.
  • Utilise the necessary pre-harvest enhancements to ensure that superior quality produce is obtained.
  • Evaluate the environmental and crop conditions to determine the timing of harvesting.
  • Utilise best practices for harvesting, transporting and post harvest treatment of perishable produce. 
    		•

    LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
  • Literacy and Numeracy NQF Level 3. 
    		•

    UNIT STANDARD RANGE 
    N/A 

    Specific Outcomes and Assessment Criteria: 

    SPECIFIC OUTCOME 1 
    Describe the particular planning and agricultural practices that facilitate the production of export quality crops. 
    OUTCOME RANGE 
    The planning and agricultural practices include but are not limited to:
  • Aspect selection, soil sampling and analysis, soil preparation and enhancements, planting density, fertilisation programme, irrigation scheduling, chemical and biological pest control, residual efficacy periods, plant manipulation techniques. 
    		•

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    The importance that aspect selection plays in the choice of an area for cultivation is explained and the influence that this may have on ultimate production levels is described. 

    ASSESSMENT CRITERION 2 
    The role that sampling and analysis of the soil plays in production planning and achievement of good yields is indicated. 

    ASSESSMENT CRITERION 3 
    The preparation and soil enhancement practices that ensure the most favourable tilth and conditions for planting and growth are detailed. 

    ASSESSMENT CRITERION 4 
    The planting density and techniques that will assist in achieving the desired production levels are described. 

    ASSESSMENT CRITERION 5 
    The necessity of tailoring a fertilisation programme to suit the crop requirements is explained and the methods of planning the programme are described. 

    ASSESSMENT CRITERION 6 
    The role that irrigation scheduling plays in ensuring that optimum yields are achieved is indicated and the components of an efficient irrigation programme are detailed. 

    ASSESSMENT CRITERION 7 
    The importance of scheduling a pest control programme is indicated and the advantages and disadvantages of using chemical or biological control measures are explained. 

    ASSESSMENT CRITERION 8 
    The necessity to take cognisance of residual efficacy periods of the various chemical control substances is explained and the methods to formulate a safe application programme are described. 

    ASSESSMENT CRITERION 9 
    The role that plant manipulations play in achieving optimum yields of quality produce is related and the various techniques that are employed are listed and explained. 
    ASSESSMENT CRITERION RANGE 
    The techniques include, but are not limited to:
  • Trellising, pruning, shade cloth tunnels, hail netting.
     
    		•

    SPECIFIC OUTCOME 2 
    Identify the pre-harvest preparations and enhancements that are necessary to achieve quality produce. 
    OUTCOME RANGE 
    Preparation and enhancements include but are not limited to:
  • Flower and fruit thinning, reasons for pruning, irrigation scheduling, chemical enhancements, cosmetic interventions, maturation manipulation. 
    		•

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    The objectives of flower and fruit thinning are explained and the various methods that are used to achieve this are described. 
    ASSESSMENT CRITERION RANGE 
    The thinning methods include, but are not limited to:
  • Chemical, manual.
     
    		•

    ASSESSMENT CRITERION 2 
    The reasons for pruning are indicated and the types of pruning techniques that are used to achieve these objectives are described. 
    ASSESSMENT CRITERION RANGE 
    The reasons and techniques include, but are not limited to:
  • Formative pruning, promotion of flowers and fruit, facilitate air movement, colour enhancement, sun protection.
     
    		•

    ASSESSMENT CRITERION 3 
    The reasons why an irrigation programme must be adjusted to compensate for the precipitation received from rainfall, are explained and the methods of modifying the watering schedules are described. 

    ASSESSMENT CRITERION 4 
    The benefits of using chemical enhancing agents are detailed and the importance of correctly timing their application, is explained. 
    ASSESSMENT CRITERION RANGE 
    The benefits include, but are not limited to:
  • Colour, size.
     
    		•

    ASSESSMENT CRITERION 5 
    The objectives of utilising cosmetic interventions in the latter stages of the pre-harvest period are explained and the various procedures that are performed, are described. 
    ASSESSMENT CRITERION RANGE 
    The interventions include, but are not limited to:
  • Cluster trimming, thinning, removal of injured produce.
     
    		•

    ASSESSMENT CRITERION 6 
    The reasons why a crop's maturation may be manipulated, are indicated and the methods that are employed to achieve this are explained. 
    ASSESSMENT CRITERION RANGE 
    The manipulations include, but are not limited to:
  • Modification of: micro-climate, shade.
     
    		•

    SPECIFIC OUTCOME 3 
    Describe how to determine a harvesting window and the harvesting practices that should be used to maintain the quality of the produce. 
    OUTCOME RANGE 
    Includes but is not limited to:
  • Factors that determine the harvesting window, maturity index testing, harvesting techniques, packing and handling procedures. 
    		•

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    The factors that must be considered when determining the harvesting window are indicated and the effects that each has on the timing of the harvest are explained. 
    ASSESSMENT CRITERION RANGE 
    The factors include, but are not limited to:
  • Previous season's: treatments, manipulations, residuals; past and current climatic conditions, Irrigation frequency and soil water content, Micro climate, modified climate, sensitive products.
     
    		•

    ASSESSMENT CRITERION 2 
    The necessity for conducting maturity index testing to determine the most favourable harvesting timing is explained and the methods to perform these tests are described. 
    ASSESSMENT CRITERION RANGE 
    The tests include, but are not limited to:
  • Sugar content, acid content, starch content, colour, moisture, fruit pressure/Penetrometer.
     
    		•

    ASSESSMENT CRITERION 3 
    The various techniques that are utilised for harvesting perishable produce are indicated and the particular produce types that are suited to these methods are detailed. 
    ASSESSMENT CRITERION RANGE 
    The harvesting techniques include, but are not limited to:
  • Mechanical - stripping; manual - selective harvesting, multiple harvesting.
     
    		•

    ASSESSMENT CRITERION 4 
    The importance of preserving the structural integrity of produce through the harvesting and packing processes is explained and the handling and packing procedures that must be employed, are described. 
    ASSESSMENT CRITERION RANGE 
    The handling and packing includes, but is not limited to:
  • Wooden bins, plastic bins, plastic lug boxes, transport to packhouse/pre-cooling, packaging materials used: plastic/carton/inner and outer packaging.
     
    		•

    ASSESSMENT CRITERION 5 
    The reasons why sensitive products should not be stored in close proximity with each other is explained and examples of these are listed. 

    SPECIFIC OUTCOME 4 
    Indicate the best practices for post harvest transport, storage and treatment of perishable produce. 
    OUTCOME RANGE 
    Includes but is not limited to:
  • Food safety, transport conditions to maintain quality, transport destinations, post harvest transport, storage and treatment. 
    		•

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    The necessity of maintaining food safety through all post harvest handling procedures is explained and the possible areas where contamination may occur, including the preventative measures to avoid contamination, are described. 
    ASSESSMENT CRITERION RANGE 
    The procedures include, but are not limited to:
  • Cleaning of all implements and containers, types of contamination: physical, chemical, biological, ensure minimum exposure to elements.
     
    		•

    ASSESSMENT CRITERION 2 
    The potential hazards that can occur in transporting produce from the lands are detailed and the procedures that must be followed to prevent in transit damages, are described. 

    ASSESSMENT CRITERION 3 
    The various destinations to which the harvested produce may be transported are listed and the protection that must be provided for the produce is explained. 
    ASSESSMENT CRITERION RANGE 
    The destinations include, but are not limited to:
  • Harvest to assembly point, harvest to packhouse, harvest to pre-cooling, assembly point to packhouse or pre-cooling.
     
    		•

    ASSESSMENT CRITERION 4 
    The objectives of conducting post harvest treatment on perishable produce are indicated and the various methods that may be utilised, are described. 
    ASSESSMENT CRITERION RANGE 
    The treatments include, but are not limited to:
  • Controlled atmosphere, degreening, "smart fresh" phytosanitary treatments.
     
    		•

    ASSESSMENT CRITERION 5 
    The post harvest storage facilities that must be provided are indicated and the conditions, in which the produce must be stored, are 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.

    The assessment of qualifying learners against this standard should meet the requirements of established principles. Practical assessment activities will be used, which are appropriate to the contents in which qualifying learners are working. These activities will include an appropriate combination of self and peer assessment, practical and oral assessments, observations etc.

    The assessment should ensure that all the specific outcomes, critical cross-field outcomes and essential embedded knowledge be assessed. The specific outcomes must be assessed in its own right, through oral and practical evidence. It cannot be assessed by observation only.

    The specific outcomes and essential knowledge must be assessed in relation to each other. If a qualifying learner is able to explain the essential embedded knowledge, but is unable to perform the specific outcomes, then they should not be assessed as competent. Similarly, if a learner is able to perform specific outcomes, but is unable to explain or justify their performance in terms of the essential embedded knowledge, they should not be assessed as competent.

    Evidence of the specified critical cross-field outcomes should be found, both in performance and in the essential embedded knowledge.

    Performance of specific outcomes must actively affirm target groups of qualifying learners, not unfairly discriminate against them. Qualifying learners should be able to ustify their performance in terms of these values. 
    		•

    UNIT STANDARD ESSENTIAL EMBEDDED KNOWLEDGE 
    Embedded knowledge is reflected in the assessment criteria for each specific outcome and must be assed in its own right, through oral and written evidence. Observation cannot be the only assessment. 

    UNIT STANDARD DEVELOPMENTAL OUTCOME 
  • Reflecting on and exploring a variety of strategies to learn more effectively.
  • Participating as responsible citizens in the life of local, national and global communities.
  • Being culturally and aesthetically sensitive across a range of social contexts.
  • Exploring education and career opportunities.
  • Developing entrepreneurial opportunities. 
    		•

    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:
  • Maintaining food safety standards throughout all handling and storage processes. 
    		•

    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 with others in the planning of the soil preparation and the application of soil enhancements. 
    		•

    UNIT STANDARD CCFO ORGANISING 
    The learner is able to organise and manage oneself and one's activities responsibly and effectively by:
  • Compiling an irrigation schedule that is suitable for the crop's watering requirements. 
    		•

    UNIT STANDARD CCFO COLLECTING 
    The learner is able to collect, organise and critically evaluate information by:
  • Collecting all relevant environmental statistics and the conditions of the produce to establish the most favourable harvesting window. 
    		•

    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 the results of the index tests for the ripeness of the produce to the relevant post harvesting processors. 
    		•

    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 importance of the residual periods of the various chemical agents that are used in the pest control regimes. 
    		•

    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.
  • Evident in all Specific Outcomes. 
    		•

    UNIT STANDARD ASSESSOR CRITERIA 
    Assessors must:
  • Be accredited by the relevant ETQA.
  • Hold an assessor certificate according to the current requirements.
  • Have experience or an in depth knowledge of the perishable produce exporting industry. 
    		•

    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
    Elective  58350   Further Education and Training Certificate: Perishable Produce Exportation  Level 4  NQF Level 04  Passed the End Date -
    Status was "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.
     
    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.