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31 December 2018 | Story Igno van Niekerk | Photo Igno van Niekerk
Insects on the menu
Beetle juice and bug flour; Drs Ismari van der Merwe and Cariena Bothma are researching the possibility of a high-protein diet consisting of insect ingredients.

You’ve just had a tasty milkshake made from grasshopper juice, now for a light snack. Your choice: Salty cricket cookies or a deep-fried ant delight?

One of these days the above delicatessen may just find its way to your local restaurant menu if Drs Ismari van der Merwe, Cariena Bothma, both lecturers in the Department of Consumer Science, and their enthusiastic team of students have their way. Insects as food are rich in protein, often tasty, and having them on a menu is not as far-fetched as you may think. After all, we know what culinary delights mopani worms – and yes – cooked land snails (enjoyed as escargots) have become over the years.

 

Cricket smackerals

 

When Dr Van der Mewe explains the benefits of her team’s vision for a high-protein diet consisting of insect ingredients (cricket flour as an example), one becomes aware that this could be the solution to a myriad of problems. Insects eat much less than our regular menu items such as cows (beef), sheep (lamb chops) or pigs (pork). Insects as an alternative diet will reduce the negative impact that larger animals have on the environment and greenhouse gases. Insects have faster life cycles and it takes less effort and space to breed and feed them.

“Ugh! Ick! Disgusting,” you might think. But picture the taste lab where volunteers are given regular chocolate cookies made with regular flour, and then asked to compare it with cookies made from cricket flour. Dr van der Merwe assures me that most people will be unable to distinguish between them, often even preferring the cricket smackerals.

 

Heathy alternative

 

Insect breakfast cereals, granola, and snack food is a real and viable solution for the developing world where food is scarce, and hunger is a real issue. But is it healthy? Dr Van der Merwe assures me that during the process of ‘bug to flour’, they are addressing the main concern: micro-organisms that might be detrimental to health. Once the insects or processed insect by-products arrive on your plate, it’s a healthy high-protein alternative that might become the next revolutionary diet.

So, stand aside Atkins, beware Banting, and be gone Gluten-free – there is a new diet on its way to the menu. Brace yourself for beetle juice and bug flour: a diet full of proteins, fat, energy, and essential amino acids. 

 

News Archive

Afromontane Research Unit makes climate change inroads
2017-10-28



Description: Prof Mukwada Tags: Prof Mukwada

Prof Geofrey Mukwada

The Afromontane Research Unit (ARU) has recently made inroads in climate-change research. This has been achieved through work published by Professor Geofrey Mukwada and Professor Desmond Manatsa, whose research could make it possible to predict El Nino Southern Oscillation (ENSO) several months before its occurrence. 

Professor Manatsa is an ARU postdoctoral fellow currently collaborating with Professor Mukwada on an ongoing climate-change research project. The two experts noted that ENSO is one of the most important climate phenomena on earth, due to its ability to change the global atmospheric circulation, which in turn, influences temperature and precipitation across the world.

Climate change scientific breakthrough

“This is a tremendous breakthrough, because humanity as a whole has been looking for answers regarding the origins of climate-related hazards which are worsening, yet becoming more frequent and difficult to predict. In some cases, floods and droughts occur in the same season, and within the same geographical area. These extreme climate events are becoming more frequent, often leading to loss of life and threatening national economies and livelihoods,” said Professor Mukwada, coordinator of the ARU sub-theme on Living and Doing Business In Afromontane Environments.

During an interview with the Southern Times, Professor Manatsa revealed that the El Nino Southern Oscillation (ENSO) is initiated and sustained in the tropical Pacific, a fact that has eluded climate scientists for years. “It was an unresolved puzzle which limited the successful prediction of ENSO events with reasonable lead time. Climate scientists were only able to know with some degree of certainty that the event would occur once it had started, just a few months before its impacts were felt,” Professor Manatsa said.

Prof Manatsa is upbeat that a lot of headway has now been made towards unravelling the mystery of ENSO’s origin. “The necessity of the inclusion of the solar energy changes due to ozone alterations in the upper atmosphere should significantly impact on the realistic version of ENSO in climate models. This in turn should not only provide more accurate ENSO forecasts for the region, but a longer lead time for users to prepare for the event,” he said.

ENSO is a climate phenomenon based in the tropical Pacific Ocean. Its events bring good rains and even floods over most parts of the world in some years and droughts in others, depending on whether the phenomenon is in a warm or cold phase. The warm phase is referred to as El Nino, when the waters over the tropical east Pacific are heated up, but when cooled, it is termed La Nina. La Nina was responsible for the favourable rains over much of Southern Africa, including Zimbabwe, during the 2016/17 rainfall season. The El Nino occurrence a year before had devastating drought effects that was characterised by scorching heat and widespread water shortages. This work was published in a high-profile journal, Nature Scientific Reports

ARU is a flagship inter- and trans-disciplinary research programme focusing on the under-researched area of montane communities. It was launched in June 2015 and is based on the Qwaqwa Campus. 

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