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Good for Africa's Economy
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Rooibos provides income and employment to more than 5,000 people and earns an estimated NZ$100 million per year. On average, about 12 000 metric tonnes of Rooibos are produced in South Africa per year. The locals consume 4,500 to 5,000 tonnes with the rest being exported. The increasing demand for Rooibos has pushed exports up to more than 6,000 tonnes per annum. Rooibos is exported to more than 30 countries across the globe with Germany, Netherlands, Japan, UK and the USA being the biggest importers. |
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Growing and Harvesting Rooibos
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Rooibos seeds are sown between February to March and the seedlings transplanted a few months later.
18 months later the plants can be harvested for the first time.
In spring the plants are covered with small yellow flowers that produce a small pod with a single seed inside. The Rooibos seeds pop out when they are ripe and are difficult to collect. The 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.
Making Rooibos Teas
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. |
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The Rooibos is sorted and graded according to length, colour, flavour and aroma, and sent to packers and exporters in South Africa. |
Extracts
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