Issue 18 - November 2012

News from Rooibos Ltd - read all about:

Rooibos Ltd shares its prospects for producers in the coming year. Also read about innovative product launches, opening up markets like Slovenia, research which confirms the health benefits of Rooibos, and Rooibos recipes for summer. Get a cup of Rooibos and enjoy the read!

  • News
    From Green Rooibos to green chemistry and more
    Freshpak Fitness Festival feedback and photos
    COTECA, Hamburg, Germany
    Rooibos Espresso launched in Slovenia
    Rooibos-coloured quilting
    Western Cape Gold Wing Club visits Rooibos Ltd
  • Upcoming Events
    Exhibitions
  • Community Engagement
    Clanwilliam Rugby Club
    Rooibos Ltd sponsored National Youth Show's cooking competition
    South African learners showcase Rooibos at Eurocamp in Germany
    Four CANSA Relay for Life teams sponsored by Rooibos Ltd
  • Personnel
    Colette Cronjé - Quality Assurance Manager
    Johann Basson - Training Coordinator
    Debbie du Preez - Product Liaison Officer
    Valerie Scholtz - Celebrating 30 years of service
  • Recipes
    Two top chefs share their Rooibos-enhanced recipes
    Rooibos in recipes around the world
  • New Products
    Fresh packaging for Freshpak speciality flavoured tea
    Rooibee Red Tea launches Watermelon Mint Tea
    New from Walgreen: Good and Delish Rooibos Chai Herbal Tea
    Inko's LLC offers new Mango Passion Fruit Rooibos Tea
    Busch Tea launches four loose-leaf Rooibos products
  • Health & Research
    Red or Green Rooibos? They're both good says researchers
    Researchers optimistic about anti-diabetic potential of Rooibos
    The anti-oxidative effect of Rooibos is confirmed
    Patrick Holford on the health benefits of Rooibos
    Tips - Rooibos Q&A


    Write to us
    We'd like to hear from you, so please share your Rooibos stories with us at info@rooibosltd.co.za
 

From Green Rooibos to green chemistry and more

Company news includes Rooibos Ltd’s early crop predictions for 2013, the new processing plant for Green Rooibos, the clonal propagation project and the green chemistry workshop. Read more.


Freshpak Fitness Festival feedback and photos

Rooibos Ltd hosted the 26th Freshpak Fitness Festival in Clanwilliam on Saturday, 6 October 2012. Over 1 000 professional and amateur athletes flocked to Clanwilliam to take part in the Western Cape’s biggest multi-sport festival. Eight events catered for all age groups and fitness levels. This year, Dave Morison won the overall Triathlon, finishing in a time of 01.04.49, while Vicky Van der Merwe claimed the top spot among the women in a time of 01.09.08. Other winners include Ariel Rubin (Long Swim – 3 km), Caitlin Van Niekerk (Long Swim – 3 km), Brent Van Niekerk (All Fit Boys – 11:55) and Chelsea Mills (All Fit Girls – 12:40).

Click here to see all the results.

Click here to see more photographs of the event.



COTECA, Hamburg, Germany

To strengthen business relationships and to network, Rooibos Ltd once again hosted a stand at COTECA in Hamburg, Germany, from 20 to 22 September this year. Exhibitors and industry experts attend this specialist coffee, tea and cocoa exhibition to find out more about market trends and innovative products. Rooibos Ltd’s Managing Director Martin Bergh gave an overview of the Rooibos industry at the COTECA Conference.

 

Rooibos Espresso launched in Slovenia

Rooibos Espresso has recently been introduced to Slovenia. Called Respresso, it is “not just a drink but an art within itself and also a source of positive energy”. Read more. See Fact Sheet. Watch DVD.


 

Rooibos-coloured quilting

A quilt entitled Still Life in Rooibos by Daphne de Jager won first prize at the Fynbos Quilt-In event held in Riebeeck-Kasteel a while ago. Daphne dyed the fabrics in different strengths of Rooibos to get the desired effect. Read more.

Western Cape Gold Wing Club visits Rooibos Ltd

During the flower season in September this year, members from the Gold Wing Motorcycle Club of the Western Cape visited Rooibos Ltd while on a road trip to Lamberts Bay. At Rooibos Ltd’s head office in Clanwilliam, they attended a presentation on the health benefits and uses of Rooibos presented by Riana du Toit, public liaison officer of Rooibos Ltd. The group also tasted various Rooibos products and bought as much tea and other products as their Wings could carry.

 

Exhibitions 

To strengthen our visibility in markets around the world, Rooibos Ltd regularly hosts stands at global exhibitions. During the first quarter of 2013, we will exhibit at the following exhibitions:

  • Biofach, Germany: We will showcase Rooibos products at the Biofach expo – the biggest organic trade fair in the world – which takes place in Nürnberg from 13 to 16 February 2013. Visit us in Hall 7, Booth 818. Find more information at www.biofach.de.
  • Gulfood, Dubai: We will host a Rooibos stand at the Gulfood expo – the world's biggest annual food and hospitality event aimed at the Middle East, Africa and South Asia – from 25 to 28 February 2013. Find more information at www.gulfood.com.

Rooibos Ltd will also exhibit at the following exhibitions:

  • Tea & Coffee World Cup, Singapore – 28 February to 2 March 2013
  • Foodex, Japan – 5 to 8 March 2013
  • Natural Products Expo West, Anaheim, USA – 8 to 10 March 2013

Clanwilliam Rugby Club

Clanwilliam Rugby Club’s players are sporting new white-and-red rugby jerseys sponsored by Rooibos Ltd.

 


Rooibos Ltd sponsored National Youth Show’s cooking competition

In October this year, Rooibos Ltd sponsored the Culinary Section of the National Youth Show Championships. Three groups of participants (junior junior, junior and senior) had to prepare recipes from Rooibos Ltd’s acclaimed cookbook A touch of Rooibos. They also had to set tables based on a line from the C Louis Leipoldt poem entitled “Oktobermaand: Dit is die maand Oktober, die mooiste mooiste maand” (The Month of October: “This is the month of October, the most beautiful, beautiful month”). Dané Smit from Augsburg Agricultural Gymnasium in Clanwilliam won the Senior division.

CAPTION: Dané Smit sitting at the table that won her a gold medal. The two judges behind her are acclaimed chef Jaco Slabber and Rooibos Ltd’s Communication Manager Gerda de Wet.


South African learners showcase Rooibos at Eurocamp in Germany

Rooibos Ltd provided teenagers from High School Graafwater with Rooibos tea and Rooibos products for their two-week Eurocamp programme in Germany. Children from each of the 15 countries represented at Eurocamp had to decorate stands to showcase their home countries. The Graafwater children used Rooibos products to present a South African themed exhibition stand. The South African stand was one of the most colourful, and children from other countries lined up to exchange goods for our Rooibos. This provided the children of Graafwater with a once-in-a-lifetime experience, exposure to other countries and cultures, new-found friendships and a renewed appreciation for their home country.

 

 

Four CANSA Relay for Life teams sponsored by Rooibos Ltd

In October this year, Rooibos Ltd sponsored four teams to participate in Clanwilliam’s Relay for Life overnight event where teams with 10 to 15 participants walk around a field for 12 hours to give hope to cancer survivors, and to raise funds for cancer research, awareness campaigns and related services. Relay for Life is CANSA’s biggest fund-raising project.

Colette Cronjé – Quality Assurance Manager

Colette has recently been promoted to Quality Assurance Manager in the Quality Assurance and New Product Development Department. She holds a BSc Hons in Agriculture, majoring in Microbiology and Plant Pathology. “Before joining Rooibos Ltd in 2008, I have worked mainly with the production and processing of organic vegetables. Rooibos immediately captured my attention as it is such a unique product. Also, I am excited about all the wonderful things we do not know about the product yet!” Colette says she gets her sense of achievement from implementing new processes, solving problems and learning new things. She also likes to work with people. She loves cooking (“with Rooibos, of course”) and gardening “(sadly, I don’t have enough time for this”). Colette and her husband have three children.


Johann Basson – Training Coordinator

“Organising is what I do best,” says Johann Basson, newly appointed Training Coordinator at Rooibos Ltd. He is passionate about developing people, helping them to discover their competencies and to reach their full potential. He and his wife Lize have two children. Johann loves a good round of golf.


Debbie du Preez – Producer Liaison Officer

Debbie du Preez recently joined Rooibos Ltd as Producer Liaison Officer. She acquired valuable liaison skills at the Department of Labour, liaising between the department, the public and high-ranking officials. She also brings sound administrative and communication skills to the table. She and her husband are dog lovers. She also likes painting on fabrics, beading, dancing, swimming, fishing, reading and spending time with family and friends.


Valerie Scholtz – celebrating 30 years of service

Valerie Scholtz was recently congratulated on 30 years of loyal service to Rooibos Ltd. She started working at the company as stacking coordinator on 2 October 1982. Says Rooibos Ltd’s Control Officer, Danny September: “Valerie is an asset to the company because she is reliable, friendly and supportive.”

Two top chefs share their Rooibos-enhanced recipes

Try these delicious recipes from Rooibos Ltd’s acclaimed recipe book A touch of Rooibos: Reuben Riffel’s Rooibos-Marinated Chicken Salad and Johan Odendaal’s Emily-in Africa Mud Pie. Both use Rooibos as an ingredient. Read more

Rooibos-Marinated Chicken Salad with Avocado& Red Chilli,
and Rooibos & Lemon Vinaigrette
Reuben Riffel

2 chicken breasts, without skin or bones
30 ml coarse sea salt
1 tin (400 ml) coconut milk
375 ml strong Rooibos
30 ml castor sugar
1 red chilli, deseeded
125 ml fresh mint leaves
1 clove garlic, chopped
juice of 1 lemon
125 ml canola oil
125 ml mixed baby salad leaves
125 ml bean or onion sprouts
3 cherry tomatoes, halved
1 spring onion, sliced
1 avocado

1. Rub the chicken breasts with the sea salt and place in the refrigerator for 1 hour.
2. Preheat the oven to 150 ºC.
3. Place the coconut milk, 250 ml of the Rooibos and 15 ml of the castor sugar in a shallow roasting pan. Submerge the chicken breasts in the coconut milk mixture.
4. Bake for 20 minutes or until the chicken is cooked.
5. Remove the pan from the oven and leave to cool. Remove the chicken from the liquid and refrigerate until completely cooled. (Reserve the coconut milk mixture for a soup, sauce for fish or a warm noodle dish.)
6. To make the dressing, place the chilli, 2 mint leaves, garlic and a little sea salt in a mortar or small bowl. Pound to a smooth paste. Add the lemon juice, remaining Rooibos, the remaining castor sugar and the canola oil. Mix well.
7. To assemble, cut the cold chicken into thin strips. Toss together the remaining mint leaves, salad leaves, sprouts, tomatoes, spring onion and sliced chicken. Cube the avocado and place in a mound in the centres of two plates. Add the dressing to the salad mixture and place the salad mixture on top of the avocado. Top with a little extra dressing.

Serves 2


Emily-in Africa Mud Pie
Johan Odendaal

CRUST
100 g ginger biscuits
100 g digestive biscuits
25 ml castor sugar
5 ml ground ginger
5 ml cocoa, sifted
70 to 90 g (75 to 100 ml) unsalted butter, melted and skimmed

FILLING
375 g (410 ml) unsalted butter, cubed
300 g dark chocolate (at least 50% cocoa solids), broken into blocks
175 g golden syrup
25 ml hot, very strong Rooibos  
2 red chillies, seeded and chopped
6 extra-large eggs
25 ml cold, very strong Rooibos
150 g (375 ml) unsalted macadamia nuts, coarsely chopped

CRUST
1. Preheat the oven to 180 °C. Grease a 22 cm-diameter spring-form tin lightly with oil.
2. Break the biscuits into small pieces, keeping the two types separate. Place the ginger biscuits into a food processor and pulse until even, coarse crumbs are formed. Add the digestive biscuits and pulse until combined. Process until the mixture is very fine.
3. Add the sugar, ginger and cocoa, and pulse until well combined. Keep the machine running and add the butter. The mixture should just hold together when pressed between the forefinger and thumb, without being greasy.
4. Spoon half of the crumb mixture into the tin. Turning the tin on its side, press the mixture against the inside rim, forming an edging of about 1 cm. Don’t bother to neaten the upper edge of the crust too much. Add the remaining crumb mixture to the tin and press evenly over the base. Place the tin on a baking tray and bake for 6 to 8 minutes. Remove and allow to cool for a few minutes. Lower the oven temperature to 100 °C.

FILLING
5. Half-fill a saucepan with boiling water and place on the stove over moderate heat. Place the butter, chocolate, golden syrup and hot Rooibos in a glass mixing bowl and set the bowl over the saucepan. Stir until the chocolate is melted and the mixture is shiny. Remove from the heat, stir in the chillies, and set aside to cool slightly.
6. Beat the eggs and cold Rooibos together. Pour the egg mixture in a thin stream into the chocolate, stirring continuously. Add half of the nuts and mix.
7. Spoon the filling into the prepared crust and sprinkle the remaining nuts over the top. Bake for 100 minutes until set, but still a little soft in the centre. Switch the oven off and allow to cool down for 30 minutes.
8. Remove the pie from the oven, allow to cool down completely, and refrigerate.
9. Loosen the ring of the tin and remove the pie. Trim the crust. Cover, refrigerate and remove 30 minutes before serving.

VARIATION:
Bake the pie in individual moulds. Line the bottoms of the moulds with the crust and line the sides with a double layer of grease proof paper. When removed from the moulds, brush the sides with apricot jam and then roll them in chopped pistachios, as shown in the pictures.

Serves 12 


Rooibos in recipes around the world

Rooibos is versatile and it is used in recipes all over the world – from Rooibos Ginger Iced Tea and Chai Rooibos Poached Pears to Rolled Pork Belly, Springbok Carpaccio and Rooibos Pumpkin Soup. Read more.

Fresh packaging for Freshpak speciality flavoured tea

Freshpak has replaced it tea tins with easy-to-identify and cost-effective cartons. Says Caren Bigham, Brand Manager for Freshpak: “We remain consumer-focused in all we do, and that includes maintaining our market position as a value-for-money product. Changing our packaging enables us to continue offering a unique health and wellbeing experience at an affordable price – our customers can continue to enjoy their favourite tea despite the rise in the cost of living.” Read more.


Rooibee Red Tea launches Watermelon Mint Tea

From Louisville in Kentucky comes a new ready-to-drink beverage, namely Rooibee Red Tea’s Watermelon Mint Tea. Rich in antioxidants, low in kilojoules and caffeine free, it is the ideal summer refresher. Read more.


New from Walgreen: Good and Delish Rooibos Chai Herbal Tea

Walgreen in the USA launched Good and Delish Rooibos Chai Herbal Tea, a blend of Rooibos and aromatic spices in teabags. This certified kosher tea is naturally caffeine free and contains naturally occurring antioxidants with no preservatives or artificial flavours. Read more.


Inko’s LLC offers new Mango Passion Fruit Rooibos Tea

Inko’s LLC in the USA extended its tea range to include a low-kilojoule, ready-to-drink Mango Passion Fruit Rooibos Tea in line with the company’s mission to bring all-natural, unique-tasting teas to health-conscious consumers. Says Inko’s founder and president Andrew Schamisso: “Inko’s will always be a solution for customers looking to keep their drink choices healthy without sacrificing taste.” Read more.


Busch Tea launches four loose-leaf Rooibos products

The Vancouver Island start-up Busch Tea Company recently launched four loose-leaf Rooibos products that can be made in a coffee maker. The result is more colour and more flavour. The range includes Premium Organic Rooibos, Tango Rooibos (with Rooibos, orange, cinnamon and cloves), WillPower Honey (a diet tea with Rooibos, hoodia and honey) and WillPower Spice (a diet tea with Rooibos, hoodia, cinnamon, orange and cloves). Read more.

Red or Green Rooibos? They’re both good says researchers

Green Rooibos has higher levels of antioxidants than traditional Rooibos, but recent studies are proving that both kinds of Rooibos protect against a range of diseases. Read more.


Researchers optimistic about anti-diabetic potential of Rooibos

On the eve of World Diabetes Day (14 November), new evidence has emerged of the anti-diabetic potential of Rooibos. The discovery is the result of a joint study undertaken by the Diabetes Discovery Platform from South Africa’s Medical Research Council and the Agricultural Research Council’s Infruitec-Nietvoorbij Institute.
Read article in Health24.
Read article on FoodStuff South Africa’s website.


The anti-oxidative effect of Rooibos is confirmed

This article on Businessportal24.com explains why the consumption of Rooibos increases the antioxidant content of active ingredients in the blood of healthy individuals. Read more.


Patrick Holford on the health benefits of Rooibos

This article outlines the health benefits of caffeine free and antioxidant rich Rooibos as an immune booster and nutritional thirst quencher. Read more.

Rooibos Q&A

What is in a typical cup of Rooibos? What does caffeine free Rooibos mean? What effect does Rooibos have on teeth? What is the difference between brewing and steeping, or pasteurisation and sterilisation? Find the answers to these questions here.