22187 version 1
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Manage a crop harvest
Level
4
Credits
15
Purpose
This unit standard is for people working in horticulture. People credited with
this unit standard are able to: identify established harvest criteria; assess
crop readiness for harvesting; conduct pre-harvest crop assessment; and
manage the crop harvest operation from picking to packaging.
Subfield
Horticulture
Domain
Production Horticulture
Status
Registered
Status date
25 July 2006
Date version published
25 July 2006
Planned review date
31 December 2011
Entry information
Open.
Replacement information
This unit and unit standard 22186 replaced unit standard
800, unit standard 802, unit standard 812, unit standard
1062, and unit standard 2807.
Accreditation
Evaluation of documentation and visit by NZQA, industry
and teaching professional in the same field from another
provider.
Standard setting body (SSB)
Primary Industry Training Organisation
Accreditation and Moderation Action Plan (AMAP) reference
0032
This AMAP can be accessed at http://www.nzqa.govt.nz/framework/search/index.do.
Special notes
1
Workplace procedures refer to verbal or written instructions to staff on procedures for
the worksite and equipment.
2
Legislation relevant to this unit standard includes but is not limited to the Health and
Safety in Employment Act 1992.
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22187 version 1
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one commercial crop – cut flower production, outdoor vegetable
production, or greenhouse production.
3
Range
4
Candidates for assessment against this unit standard are required to manage the
crop harvest throughout the harvesting period. The harvesting period should be a
minimum of six weeks. This could include more than one crop harvest period.
5
The horticultural industry has a range of quality control and management systems for
each horticultural sector. In order to source suitable information to prepare for
assessment against this unit standard it is recommended that candidates contact
relevant national horticultural industry or marketing organisations.
Elements and performance criteria
Element 1
Identify established harvest criteria.
Performance criteria
1.1
Standards established by horticultural marketing organisations are identified,
and their application to the selected crop is determined.
1.2
Market-set harvest criteria are determined where no industry established criteria
exist.
1.3
Site harvest criteria are developed where no off-site criteria applicable to the
crop are available.
Element 2
Assess crop readiness for harvesting.
Performance criteria
2.1
Observed differences between crop condition and adopted harvest criteria are
used to assess harvest planning requirements.
2.2
Knowledge of factors influencing crop development and maturity is applied to
determine likely harvest ready date.
Range
2.3
prevailing and predicted weather, degree to which present crop
condition differs from harvest requirements, assessed time
required to meet harvest requirements.
Harvest duration estimate is based on observed crop maturity range and
predicted date when last of crop will meet harvest requirements.
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2.4
Tests specified by the controlling industry authority are conducted on crop
samples to determine harvest readiness of crop where required by that
authority.
Range
may include but not limited to – refractometer, penetrometer,
iodine test, hydrometer, colour test, size.
Element 3
Conduct pre-harvest crop estimation.
Performance criteria
3.1
Areas or plants selected include poor and excellent growing conditions
representative of the whole crop.
3.2
Areas or plants are selected at random, but representative of growing conditions
across the whole block.
3.3
Areas or plants are marked so that they can be visited again later if necessary,
and marked on a property plan.
3.4
An estimation is made of crop harvest on the selected plants or crop.
3.5
An estimation of marketable crop production is made against harvest criteria.
Range
size, grade, colour, shape.
3.6
An estimation is made of the proportion of the crop that will be saleable.
3.7
Crop production is estimated for the selected area.
Element 4
Manage the crop harvest operation from picking to packaging.
Performance criteria
4.1
Harvest commencement time decided upon is appropriate for crop requirements
and in accordance with workplace procedures.
4.2
Selection criteria of the crop for harvest are set and appropriate for crop
requirements, and in accordance with workplace procedures.
4.3
Staff and equipment are organised to ensure efficient flow from harvesting to
packaging.
4.4
A harvest report is prepared comparing the estimate with the actual production
figures, with notes on how to improve the crop estimation process next season.
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Please note
Providers must be accredited by the Qualifications Authority, or an inter-institutional body
with delegated authority for quality assurance, before they can report credits from
assessment against unit standards or deliver courses of study leading to that assessment.
Industry Training Organisations must be accredited by the Qualifications Authority before
they can register credits from assessment against unit standards.
Accredited providers and Industry Training Organisations assessing against unit standards
must engage with the moderation system that applies to those standards.
Accreditation requirements and an outline of the moderation system that applies to this
standard are outlined in the Accreditation and Moderation Action Plan (AMAP). The
AMAP also includes useful information about special requirements for organisations
wishing to develop education and training programmes, such as minimum qualifications for
tutors and assessors, and special resource requirements.
Comments on this unit standard
Please contact the Primary Industry Training Organisation via their website
www.primaryito.ac.nz if you wish to suggest changes to the content of this unit standard.
 New Zealand Qualifications Authority 2016