Tea Processing
Maskam-Redbush group activities include processing of raw material from farm to cup. Rooibos is harvested either by hand or mechanically from February to April of each year. The green leaves are bundled and transported to the processing yard where it is cut, bruised and fermented.
It is the responsibility of the tea master to decide when optimum fermentation is reached. Depending on many factors fermentation time can vary between 12 to 20 hours. After completion of the fermentation cycle Rooibos is spread out evenly and left to sundry slowly in the hot African sun.
When dried to less than 10% moisture the raw material is graded, sieved, blended according to customer specification, steam sterilized and packed in teabags or bulk bags ready for dispatch.
Quality Control
In the production processes, we monitor and rigorously test the extent to which our products meet specifications regarding Food Safety, Food Quality, Food Microbiology and Hygiene Control.
Rooibos is tested via independand lab for Moisture, Micro and Residue. The South African Perishable Export Control Board test and certify rooibos in compliance with local and international set standards prior to export.
All divisions of Maskam-Redbush Group is certified in compliance with the requirements of the AGRICULTURAL PRODUCTS STANDARDS ACT 1990 (Act No. 119 of 1990) "Standards regarding Food Hygiene and Food Safety of Regulated Agricultural Food Products of Plant Origin intended for Export - Notice 707, 13 May 2005.
FBO Codes and Certificate No'sDrying Facility
FBO Number C3216 - Certification Number FS100051.
Primary production and on Farm Produce Handling
FBO Number C2965 - Certification Number FS100036.
Processing Plant
FBO Number C2966 - Certification Number FS100034.
