The candidate must demonstrate knowledge of:
products from a permaculture system commonly harvested and stored, such as:
vegetables where the whole plant is harvested
vegetables where part of the plant is harvested
perennial plants where fruit/nuts are harvested
forests where timber, fuel and fibre crops are selectively removed
forests where a range of other medicinal and craft crops are harvested
harvest from wild systems (e.g. fruit, nuts, fungi and seeds), where a clear abundance of product has been identified
animal products such as eggs, feathers, hides, bone, milk and meat
Products may also include those derived from insects (such as honey)
fish (such as roe), and other organisms, such as fungi, algae and moss
design systems for meeting year-round supplies of fresh and stored produce, such as:
growing requirements and crop regulation strategies calendar or seasonal chart with planting times of crops
selection of early, mid- and late season varieties to extend harvest
number of plants and area to be planted
crop regulation and maintenance program involving tipping, mounding, thinning, staking
sequential planting and/or harvesting schedules
climatic conditions for harvesting crop such as appropriate time of day
harvest and post-harvest factors influencing plant metabolism and quality
post-harvest treatment and preparation techniques, such as:
flow chart of harvest, treatment, preservation and storage process
harvest and post-harvest treatment timelines and schedules
design or plans of processing and storage area
design of processing technology or equipment such as solar food dryer
lists of materials, tools, equipment and ingredients
manuals and operating instructions for equipment
recipes and instructions
anticipated shelf-life of product
labelling and recording systems
work health and safety, food safety, hygiene and other relevant enterprise and work practices
preservation methods and processes for products from a permaculture system, such as:
drying and dehydrating
bottling
cheese-making
extraction (honey, cold-pressed and distilled oils)
culturing or fermenting
preserving with vinegar, oil, brine, sugar, salt and other natural agents
air exclusion (sealing with fats, wax, vacuum seal)
cellaring and root-cellaring
other processes that use minimal fossil fuel energy while maintaining the integrity of the harvested crop
technologies used in crop processing, treatment, preservation and storage systems
design of storage areas, such as:
buildings such as sheds
cupboards
shelving and racks
work benches
store rooms
pantry
cool store
cellar
root cellar
bins and containers
developing planting and harvesting schedules for products from a permaculture system
identifying training needs for harvest and storage workers, such as:
work health and safety, and other relevant enterprise and work practices
food safety and hygiene standards
appropriate clothing and personal protective equipment (PPE)
harvest and post-harvest handling, processing and storage practices
food preserving techniques
operation and maintenance of tools and equipment
reporting, recording and labelling procedures
preparing plans and reports
food safety, health and hygiene requirements for preservation and storage of products for human consumption