Riaan van der Merwe’s story, he says, “is not one of formal degrees and polished resumes, but rather one of hands-on learning, relentless curiosity and an unwavering dedication to mastering the intricate art of fruit ripening”.
Cold Link Africa
Growing up on a farm in the Western Cape, he recalls, “instilled in me an early connection to the agricultural world, a foundation that paved the way for my future expertise.” His career trajectory began unconventionally at the prestigious Fruit and Food Research Institute (FFRI) in Stellenbosch. “An initial lack of conventional credentials did not deter my thirst for knowledge,” he says.
For instance, when offered formal laboratory studies by FFRI, he recognised his true calling lay elsewhere. “When asked about my desired path my answer was clear: the technical department,” he asserts.
The FFRI’s refrigeration department became his “true classroom”, a hub for diverse tests. Starting at an entry-level position, he “embarked on a journey of self-education, diligently attending evening classes to acquire the formal technical knowledge that complemented my practical experiences”. His dedication paid off as he rapidly attained N1, N2 and N3 qualifications.
Van der Merwe recounts: “The year 1980 was pivotal, marked by my marriage and a significant career shift. I secured a technician interview at the Nico Malan Theatre, a departure from fruit research. The sheer scale of the chiller plant, housed deep underground and roaring like an airplane, left an indelible impression. My resolve was clear when I asserted to the interviewer that ‘no matter how many applicants, this job is mine’. A year there further strengthened my technical expertise.”
A new chapter began with the Banana Board. “Joining as a technician at their Wadeville facility, I immersed myself in the intricacies of banana ripening, overseeing the existing 80 ripening rooms and contributing to the construction of ten more. The standard ripening process, taking four to five days in carefully controlled rooms, became deeply ingrained in my expertise.”
Continuing his development, he pursued further qualifications, achieving N4, N5, and N6, culminating in a National Technical Diploma. This propelled him to maintenance manager for all the Banana Board’s ripening centres. “This period, roughly from 1980 to 1992, saw me take on significant responsibility.” The landscape shifted in 1993 with the Banana Board’s dissolution. “Leveraging my extensive knowledge in banana ripening rooms, cold- and freezer-rooms,” he says, “I embarked on my entrepreneurial journey, establishing Bracken Refrigeration Services in 1993, in Alrode, Gauteng, starting initially in my back yard and growing rapidly over the following 30 years.”
His initial clientele was broad, and Bracken now holds the position of Africa’s sole manufacturer of the BRS004 ethylene gas generators. “Over the years,” he notes, “Bracken has undertaken significant projects, including revamping rooms at the Johannesburg and Pretoria Markets that I originally installed 20 years prior, and projects in Angola, Mozambique, Botswana and Zimbabwe.”
Van der Merwe’s philosophy, he emphasises “centres on the absolute necessity of meticulous maintenance for these specialised refrigeration systems, the neglect of which inevitably leads to inefficiency and potential failure. Years of oversight left components at the above markets strained and misconfigured, yet careful restoration returned them to their peak, showcasing the impact of quality-driven care.”
His understanding allows tailored solutions for various fruits. “The core of the ripening process lies in the precise control of airflow, temperature and sometimes heating within the ripening room. While the principles are similar, the specific temperature ranges vary by fruit, though avocados, bananas and tomatoes are relatively close.”
He describes the carefully orchestrated sequence of ripening: Once the fruit is loaded, the room is activated and the temperature is set based on the desired ripening timeline. Green bananas, for instance, can be held for up to seven days before initiating the ripening. The crucial trigger is bringing the fruit’s pulp temperature to 17°C. Following this, an ethylene gas generator introduces this natural ripening agent, mimicking the natural processes of ripe fruit. The ripening process typically takes four to five days at the correct temperature, which can be slightly adjusted to speed up the process, albeit with caution to avoid damaging the fruit’s texture. Maintaining a holding temperature of around 14°C before initiating ripening is key to preventing premature spoilage.
Bracken’s expertise in fruit ripening extends beyond theoretical knowledge to encompass the practical realities of building and maintaining large-scale facilities, often accommodating around 30 tons/pallets of produce, equivalent to a full truckload. This capacity has evolved from smaller 15-21 pallet rooms in the past.
While cold rooms serve a general preservation function, ripening rooms are specifically engineered environments. Van der Merwe emphasises a crucial initial step: understanding the client’s exact needs. A detailed checklist is employed, covering the type and quantity of fruit, the desired temperature and the timeframe to reach that temperature. “This information dictates the design of the room and the capacity of the refrigeration equipment, encompassing the electrical and control systems for a complete, ready-to-operate facility.”
“Delving into the equipment within a ripening room,” Van der Merwe explains, “it’s an insulated structure with evaporators inside and the refrigeration unit outside. The electrical distribution board, or DB board, connects everything, including the compressor and cooling evaporators, all managed by a control system sensitive to pressure and refrigerant types.” He adds, “While the basic principles are the same, each room’s capacity, control systems and gas flow can be unique, and even the insulation thickness varies.”
When it comes to specific equipment, Van der Merwe states: “We often prefer Metraclark because of their reliable service. They manufacture the evaporators and condensers themselves, but for the compressor, we might use different brands like Bitzer, Copeland – especially their scroll compressors – and reciprocating types, depending on the project.”
“Reflecting on notable projects, he highlights, “a significant one involved 42 cold rooms in a single year, showing our capacity. That contract came from a long-term client in the Pretoria and Johannesburg markets, for whom we’ve done a lot of installations and maintenance over the years”.
Another, “Fresh Approach houses custom- built cold rooms and an innovative steri-room built to rapidly cool produce to perfection or to act as a standard cold room when versatility calls.” Yet another source of pride to Van der Merwe is at the Pretoria Market, “where ripening rooms we installed 20 years ago are still going strong thanks to our scheduled servicing, proving the lasting value of expert care”.
He also points out, “For the establishment of DCS-Zire Pretoria, a division of Subtropico advanced ripening rooms were designed with specialised airflow, remote access control for CO2, Ethylene humidity and temperature, with a 30-pallet capacity to keep operations at the cutting edge. The impressive results led to further expansion by an additional 16 rooms, enhanced for optimal airflow and larger pallet storage. “Beyond ripening rooms, we created a fully equipped packing area for DCS-Zire Pretoria, complete with industrial air-conditioning, blending airflow and comfort.”
Tracing the company’s growth, Van der Merwe recounts, “I started as a sole operator working from my backyard. The first big step was getting space at the Banana Board in Wadeville. My initial team was just two guys, Abraham and Isaac, but we grew as demand increased. We moved to our current premises about 15 to 20 years ago.”
“The evolution of Bracken Refrigeration Services,” Van der Merwe concludes, “reflects a steady growth driven by what our clients needs and a real commitment to providing reliable and effective fruit ripening and cold storage solutions. That’s what has helped us become a respected name in this specialised industry.”