Adult Basic Education and Training Act, 2000
R 385
Perishable Products Export Control Act, 1983 (Act No. 9 of 1983)RegulationsRegulations relating to the Export of Perishable Products, 2025 - effective July 2025Chapter 8: Post-Harvest Treatment, Loading and Carrying InstructionsPart A: Post-Harvest Treatment and Handling of Specific Perishable Products48. Fresh vegetables |
| (1) | Sweet potatoes must be kept dry and handled with care to avoid skin injury or damage. Correct curing must take place to harden the skin. |
| (2) | Sweet potatoes must be pre-cooled to 13°C and pulp temperatures must never drop below 10°C for a period in excess of 24 hours. |
| (3) | Potatoes must be stored and transported under conditions of constant temperature and humidity, with high rates of active air circulation around all potatoes in every batch or consignment. |
| (4) | Potatoes must be shipped refrigerated if the duration of the voyage exceeds 10 days. |
| (5) | Seed potatoes may be stored at between 2.0°C and 4.0°C for extended periods of time provided that the seed potatoes have an initial good storage potential, there is adequate air circulation, and a 90% - 95% relative humidity (RH). |
| (6) | The optimum temperature for table potatoes to be stored for extended periods is 6.0°C to 10°C. |
| (7) | Processing potatoes to be used for deep-frying (french-fries or chips) or for other products must be stored at 9.0°C. |
| (8) | Table potatoes must be shipped at between 6.0°C and 10°C, depending upon the destination. |
| (9) | Exporters must consult with the Board should they wish to ship potatoes with any other product or perishable product, for the purpose of obtaining the special approval of the Board. |
| (10) | When onion bulbs are shipped at low carrying temperatures a very high ventilation rate is required so as to rapidly remove any surface moisture that may develop on the bulbs and cause condensation. RH should be maintained below 70%. |
| (11) | Onions must not, except as may be permitted by the Board pursuant to regulation 52(1), be shipped in the same container (or in the same deck of a conventional vessel) together with any other product other than garlic, as severe tainting will occur. |
| (12) | Onions are to be shipped within a wide carrying temperature range, from 0.5°C to 20°C. |
| (13) | The preferred shipping conditions for onions are at temperature of 0.0°C and with a 70% RH, with a high air circulation rate of 60 to 90 complete circulations per hour, and one complete air change every 12 hours, based on the empty volume of the shipping space. |
| (14) | Onions being booked for shipment at below 14°C must be pre-cooled and a tolerance of 2.0°C will be applicable. All containers must be connected to a power source, with a total TTT of six hours. |
| (15) | The packing of sweet corn must be completed and pre-cooling applied within six hours from picking. |
| (16) | The core temperature of the sweet corn shall be maintained at between 0.0°C and 2.0°C. The RH in the storage atmosphere must be between 90% and 95%. |
| (17) | The preferred carrying temperature of sweet corn is 2.0°C but an exporter may ship sweet corn at between minus 0.5°C and 0.5°C. |
