Sithenkosi Bomvana is currently placed at River Valley Farm CC for her NSF funded apprenticeship. River Valley Farm is a well-established and progressive farming enterprise known for its commitment to sustainable agricultural practices and high-quality herbs and vegetable production. Sithenkosi provided detailed feedback on her experience and learnings, excellent reading for those interested in doing an apprenticeship:

My internship on the farm has been an incredibly enriching and eye-opening journey. Being part of a team that is deeply involved in greenhouse operations, planting, harvesting, processing, and post-harvest handling of herbs and vegetables has provided me with hands-on experience that goes far beyond theoretical knowledge. From the very first day, I was immersed in the practical aspects of modern farming, learning how to manage crops in a controlled environment and understanding the nuances that come with greenhouse agriculture.

One of the most valuable experiences has been participating in the full lifecycle of crop production – from soil preparation and seeding to the final stages of harvesting and processing. 

Each stage taught me something new: the importance of precision during planting, the attention needed for pest and disease management in greenhouses, and the care required to ensure post-harvest quality and freshness. I was especially fascinated by how much effort goes into ensuring that produce meets both market and health standards.

For instance, I was involved in one of the sensitive spraying processes preventing thrips and diseases damaging our spring onions which are highly demanded in market places. The thrips and rust diseases pose significant threats to the growth, yield, and marketability of spring onions. These pests and diseases not only reduce the quality of the crop but also affect its commercial value. Effective pest and disease management is essential to ensure a healthy and high-yielding crop that meets market standards. Therefore by adhering to the recommended spraying procedure, we aim to enhance the spring onion production, increase profitability, and meet market standards for high-quality crops.

My apprenticeship so far has been a rewarding experience, both in terms of practical learning and personal growth. One of the most important lessons I’ve learned is the value of consistency and attention to detail, especially in greenhouse and post-harvest handling operations. Even the smallest oversight can affect plant health or product quality, and this has taught me to be more observant and precise in everything I do.

Another key lesson is adaptability. Farming is dynamic, and every day brings new challenges, whether it’s dealing with unexpected weather conditions, pests, or equipment issues. Being able to adapt and problem-solve in real time has been crucial. I’ve also learned the significance of proper hygiene and handling practices during the post-harvest stage to maintain food safety standards.

One biggest challenge include a social dimension. Some colleagues are deeply rooted in older methods of farming—techniques passed down over generations—and they may regard newer approaches with skepticism. Sometimes this manifests as resistance to change, reluctance to adopt new tools, or reluctance to accept suggestions. On top of that, I have sensed a degree of jealousy: when I suggest improvements or assist with modern practices, it is sometimes hard to participate fully because of subtle pushback or exclusion. These experiences have been difficult, but they have also been among the most instructive.

Through these challenges I have learned to be respectful of tradition while also advocating for improvements. I have tried to build credibility by showing consistent work, being open to learning from colleagues, and finding ways to link traditional and modern methods, pointing out how new practices can support long‑standing methods rather than replace them. In many cases, when people see the benefits—better yields, less spoilage, more efficient post‑harvest handling, cleaner, more marketable produce—they become more open.

The other major lessons I’ve learned so far include attention to detail, whether it’s in how herbs are harvested, how vegetables are graded, or how produce is handled post‑harvest, small things (temperature control, cleanliness, timing) make big differences in quality and shelf‑life.

It has been both challenging and fulfilling, and I look forward to continuing to grow and learn as the program progresses.