The Food and Beverages Manufacturing Sector is a significant component of the South African economy. Companies operating within this sector are
clustered in line with their industrial activities and are grouped according to the following five sub-sectors (Chambers):
This sub-sector includes the manufacture of breakfast foods, bakery products, cocoa, chocolate, sugar-confectionary and nuts. It is comprised mainly of companies involved in salting, baking, drying and cooking processes.
For more information contact Chamber Coordinator : Andrea Basson on email@example.com or 011 253 7314
This is the largest sub-sector and it produces goods that are used in making a meal or beverage. Examples of these products include noodles, spices and sauces.
For more information, contact Chamber Coordinator: Nontando Bunge on firstname.lastname@example.org or 011 253 7338
This sub-sector is split into the following: Manufacture of prepared and preserved meat, canned, processed and dehydrated fruit and vegetables, vegetable and animal oils and fats, processed fish, crustacean and similar foods. Production, processing and preservation of meat and meat products slaughtering, dressing and packing of livestock, including poultry and small game for meat, lard and other edible fats. Processing and preserving of fish and fish products, fruit and vegetables.
For more information contact Chamber Coordinator : Nontando Bunge on email@example.com or 011 253 7322
Each Chamber has established a Chamber Committee in terms of the FoodBev SETA Constitution and made up of key industry players such as organised
labour organisations and organised employer organisations drives activities of each sub-sectors.
The duties of the Chamber Committee are as follows:
- Provide expert advice and strategic leadership,
- Provide guidance regarding skills development,
- Assist with the identification of strategic projects,
- Assist with appropriate recognition of the sub-sector’s education and training needs