Source: www.theguardian.com/world/2014/jul/28/rooibos-tea-trademark-awarded-south-africa-deal-eu
Rooibos is exported to more than 30 countries across the globe. Germany, the Netherlands, Japan, the United Kingdom and the United States of America are the biggest importers of Rooibos. The increasing global demand for Rooibos pushed exports up to more than 6 000 tons per annum (SARC, 2019).
The annual A Profile of the South African Rooibos Market Value Chain (see “Websites & publications” heading) over several pages analyses the major export destinations of rooibos tea from South Africa.
Rooibos seeds are sown between February to March and the seedlings transplanted a few months later. It takes about 18 months before plants can be harvested for the first time. Each spring the plant is covered with small yellow flowers. Each flower produces a small legume with a single seed inside. The Rooibos seeds pop out when they are ripe and can therefore be difficult to collect. Early Rooibos farmers got hold of the local wisdom that ants harvested the seeds and that they could collect Rooibos seeds from anthills. Today, most farmers collect the seeds by sifting the sand around the plants.
During the summer harvest, the plants are cut to about 30 cm from the ground. After three to five harvests, the Rooibos plantation must be re-established.
The harvested shoots are bound into sheaves and cut to less than 4 mm. The green leaves and stems are either bruised and “fermented” in heaps (to produce traditional Rooibos) or immediately dried to prevent oxidation (for green Rooibos). The “fermentation” process involves oxidation, brought about by enzymes naturally present in the plant. During this process the product changes from green to a deep amber colour and develops its distinctive aroma. After fermentation the Rooibos is spread out to dry in the sun.
The Rooibos is sorted and graded according to length, colour, flavour and aroma. All Rooibos, whether for domestic use or the export market, is steam pasteurized to ensure a product of high microbial quality. The product is then sent in bulk (loose tea leaves) to various packers and exporters in South Africa.
Source: http://sarooibos.co.za/faq/#toggle-id-6
Source: http://sarooibos.co.za/industry-statistics/
The European Commission registered (May 2021) rooibos in its lists of Protected Designations of Origin (PDO) and Protected Geographical Indication (PGI). It is the first African food to receive the status.
The industry provides income and employment to approximately 8 000 agricultural workers. Other jobs are created in related activities such as processing, packaging, retailing and agritourism (SARC, 2021).
Of relevance is the Agricultural Product Standards Act: Regulations relating to Control of the Export of Processed Products. See www.dalrrd.gov.za
Further reference:
Training and research
Visit the websites listed earlier on this page.
