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Elements and Performance Criteria

1. Determine harvesting and storage system requirements
   • Define the range and type of permaculture products to be harvested and stored and negotiate needs and budgets with client
   • Determine seasonal requirements for products
   • Define optimum harvesting, processing and storage techniques for the products
   • Determine opportunities and constraints in respect to site location, cost and layout of storage facilities
2. Identify requirements for maintaining optimum condition of permaculture products
   • Carry out research to determine maintenance requirements of products
   • Describe treatment requirements for products
   • Determine appropriate preservation techniques and processes for products
   • Describe preparation requirements for storage of products
3. Prepare harvesting and storage plan
   • Describe growing and harvesting schedule and quantities in the harvest and storage plan
   • Set out layout of storage area in the harvest and storage plan
   • Record the requirements for treatment, preparation and preservation of products in the harvest and storage plan
4. Complete plan for harvesting and storage system
   • Evaluate training needs for the harvesting and storage system
   • Present the harvesting and storage system plan to client or team

Range Statement

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Performance Evidence

The candidate must be assessed on their ability to integrate and apply the performance requirements of this unit in a workplace setting. Performance must be demonstrated consistently over time and in a suitable range of contexts.

The candidate must provide evidence that they can:

determine harvesting, post-harvest and storage system requirements

identify requirements for maintaining optimum condition of products from a permaculture system

prepare a harvesting and storage plan

communicate harvesting and storage plan to clients and others

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Knowledge Evidence

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

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