The championships, presented by Agri-Expo, attracted a record 700 entries from 85 producers, up from 456 entries from 66 producers in the inaugural competition in 2025.
Judging took place at Eensgezind, outside Durbanville in the Western Cape, on 29 July, where a panel of 61 judges, up from last year’s 38, assessed products in more than 100 classes, including jams, marmalades, chutneys, pickles, pesto, and olives.
Breyton Milford, general manager of Agri-Expo, said the organisation launched the championships in 2025 to recognise quality products, support entrepreneurs, and promote the art of food preservation.
The competition also gives producers an opportunity to benchmark their products against high industry standards while building consumer confidence in locally produced preserves.
Milford said the number of entries had exceeded Agri-Expo’s expectations in both years.
“We thought we would receive about 200 entries last year but ended up with more than 400. This year, we prepared for an increase of between 10% and 20%, but received 700 entries,” he told Farmer’s Weekly.
According to Milford, the increase reflected producers’ growing confidence in the championships and the value they offer participants.
Agri-Expo President Chris Fourie said a credible and rigorous judging process was central to the competition. All products were judged blind, with five judges independently assessing each entry.
The judging panel included specialists from the food, hospitality, retail, and agriculture sectors.
Chief judge Susina Jooste said this year’s entries showed that traditional preserves can compete at the same level as products featuring unusual ingredients and contemporary flavour combinations.
She explained that a good preserve should retain the distinctive characteristics of the fruit or vegetable from which it was made.
“If it’s a mango jam, I want to taste mango and see the colour of mango. If it’s a mango chutney, I also want to taste the mango, not only vinegar and sugar,” she said.
The winner of each class will receive an SA Champion Award, while the product that achieves the highest overall score will be named the South African Preserve Product of the Year.
SA Champion Award winners may display the competition’s official sticker on their winning products for 12 months. They will also receive exposure through media and social media campaigns.
Fourie said preserves reflect the personal histories of the people who make them. Some producers started making preserves to earn an income, while others saw an opportunity to add value to fresh produce or turn a passion into a business.
He added that recipes and preservation techniques passed down through South Africa’s diverse communities had contributed to the country’s rich culinary heritage.
The winners will be announced at Eensgezind on 27 August.
