curing methods for tobacco leaves
Processes which aim at eliminating the moisture of tobacco leaves and grant scent in order to prepare them for consumption.
Leaf tiers tie tobacco leaves manually into bundles for processing. They select loose leaves by hand and arrange them with butt ends together. They wind tie leaf around butts.
Competences and skills
35 ESCO relationsEssential knowledge 5 competences
Occupation specific
0 competencesNo competences in this bucket.
Sector-specific
5 competencesmanufacturing of by-products from tobacco
The processes, materials, and techniques to manufacture by products using tobacco leaves as a base such as tobacco paste for the skin and insecticides.
manufacturing of smoked tobacco products
The processes, materials, and techniques to manufacture different types of smoked tobacco products such as cigars, fine cut tobacco, pipe tobacco, and cigarettes.
manufacturing of smokeless tobacco products
The processes, materials, and techniques to manufacture different types of smokeless tobacco products such as chewing tobacco, dipping tobacco, tobacco gum and snus.
variety of tobacco leaves
Types of tobacco cultivars and varieties and their characteristics. Connection of attributes with cigar or cigarettes product requirements.
Cross-sector
0 competencesNo competences in this bucket.
Essential skills and competences 18 competences
Occupation specific
2 competencesset up specifications in curing room
Set up curing rooms according to the curing method, air conditions, moisture in the air, and product requirements.
use curing room equipment
Use tools and equipment in curing rooms such as ropes, hangers, brooms, and wrenches. Maintain equipment in place and ready to be used in production.
Sector-specific
13 competencesadapt efficient food processing practices
Ensure to adapt the most efficient production techniques to accomplish food processing tasks with the least amount of time, effort and costs.
apply GMP
Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Good Manufacturing Practices (GMP).
- Scope note
- There are countries that adopt their own national regulations such as the British standard and/or international ones as well: International Features Standards (IFS). In these cases, producers should comply with international standards also.
apply requirements concerning manufacturing of food and beverages
Apply and follow national, international, and internal requirements quoted in standards, regulations and other specifications related with manufacturing of food and beverages.
assess nicotine levels in tobacco leaves
Assess levels of nicotine in tobacco leaves by referring to the curing and fermentation methods of the tobacco, by using different tools and equipment for testing, and by relying on his/her experience in sensorial testing.
assess sugar levels in tobacco leaves
Assess levels of sugar in tobacco leaves by referring to the curing and fermentation methods of the tobacco, by using different tools and equipment for testing.
assess the colour curing of tobacco leaves
Assess colour curing of tobacco leaves to determine the stage of curing and aging of the leaf.
cure tobacco leaves
Remove the moisture out of the tobacco leaves directly after harvesting them through various processes such as air curing, flue curing or sun curing.
dry tobacco leaves
Dry tobacco leaves to a precisely defined level of moisture according to product specifications.
grade tobacco leaves
Grade tobacco leaves to reflect their quality and suitability for different tobacco products.
operate tobacco drying technology
Operate tobacco drying technology that dries the tobacco at higher temperatures and therefore more quickly than conventional dryers. Shorter drying times reduce tobacco degradation and energy consumption.
perform tobacco leaves conditioning
Process tobacco to ensure that it retains elasticity by passing it through a controlled environment at the right temperature and humidity levels.
pre-blend tobacco leaves
Pre-blend tobacco leaves to ensure a balanced mix of different types of tobacco in one hand.
tie tobacco leaves in hands
Tie tobacco leaves in a bundle called a hand taking care that each hand contain an equal quantity, calculate weight of the hand and safe tie procedure, and prepare hands before curing or inspection processes.
Cross-sector
3 competencesapply HACCP
Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Hazard Analysis Critical Control Points (HACCP).
- Scope note
- There are countries that adopt their own national regulations such as the British standard and/or international ones as well: International Features Standards (IFS). In these cases, producers should comply with international standards also.
mark differences in colours
Identify differences between colours, such as shades of colour.
perform sensory evaluation of food products
Evaluate the quality of a given type of food or beverage based on its appearance, smell, taste, aroma, and others. Suggest possible improvements and comparisons with other products.
Optional skills and competences 12 competences
Occupation specific
0 competencesNo competences in this bucket.
Sector-specific
4 competencescheck quality of products on the production line
Check products for quality on the production line and remove defective items before and after packaging.
determine shreds sizes percentage in cigarettes
Weigh tobacco from a single cigarette sorted by shred size and determine percentage of each size using a conversion table.
exert quality control to processing food
Ensure the quality of all factors involved in a food production process.
work in a food processing team
Collaborate in a team with other food processing professionals in service of the food & beverages industry.
Cross-sector
8 competencesact reliably
Proceed in a way that one can be relied on or depended on.
collect samples for analysis
Collect samples of materials or products for laboratory analysis.
- Scope note
- Follow the procedures required for the collection of materials and products for laboratory analysis.
follow verbal instructions
Have the ability to follow spoken instructions received from colleagues. Strive to understand and clarify what is being requested.
liaise with colleagues
Liaise with fellow colleagues to ensure common understanding on work related affairs and agree on the necessary compromises the parties might need to face. Negotiate compromises between parties as to ensure that work in general run efficiently towards the achievement of the objectives.
liaise with managers
Liaise with managers of other departments ensuring effective service and communication, i.e. sales, planning, purchasing, trading, distribution and technical.
maintain cutting equipment
Maintenance of the cutting equipment (knives, cutters, and other elements).
perform cleaning duties
Perform cleaning duties such as waste removal, vacuuming, emptying bins, and general cleaning of the working area. Cleaning activities should follow health and safety regulations if required.
perform services in a flexible manner
Adapt service approach when circumstances change.