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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

Unique partnership flows out of our Schools Projects
2011-06-29

 
 At the meeting between our university and principals and teachers of three of the 23 schools in our university’s Schools Partnership Project were, from the left: Mr Motlolometsi Tshidiso,  Tsotseletso Secondary School; Dr Choice Makhetha, Vice-Rector: External Relations (acting); Mr Vuyo Mlinde, Bloem-Oos Intermediary School; back: Dr Peet Venter, Head of our South Campus, and Mr Tlhabedi Mafoyane from Kagisho Secondary School.

Our university established a unique partnership flowing from two of its community initiatives; the UFS Schools Partnership Project and the Extreme Make-over for Schools Project. Bloem-Oos Intermediary School which will benefit from the Extreme Make-over for Schools Project formed a partnership with Kagisho and Tsotseletso Secondary schools becoming a feeder school for the two schools. Both Kagisho and Tsotseletso Secondary schools are now beneficiaries of the UFS Schools Partnership Project.

With the Schools Partnership Project, the university is working closely with the 23 schools for a three- to five-year-period to help schools to become top achievers of which the teachers, learners and parents could be proud. The schools were identified last year and the groundwork for this project was finalised in 2010 as well. The university’s involvement in the Extreme Make-over for Schools Project includes amongst others a partnership with the Department of Basic Education and the Bloemfontein business community to work together to launch the first of a number of a newly upgraded schools to learners, teachers and the community. Bloem-Oos Intermediary School became the first school in Bloemfontein to undergo an extreme makeover.
 
Management structures from the University, including Prof. Jonathan Jansen, Vice-Chancellor and Rector, Dr Choice Makhetha, Vice-Rector: External Relations (acting), and Dr Peet Venter, Campus Head of the our South Campus, recently met with the principals and some of the teachers of three schools that form part of these two community initiatives of the university. The meeting between the university and principles Mr Tlhabedi Mafoyane (from Kagisho Secondary School), Mr Motlolometsi Tshidiso (Tsotseletso Secondary School) and Mr Vuyo Mlinde (Bloem-Oos Intermediary School) took place to enhance the relationships between the parties involved.
 
Dr Makhetha said, “When you support a school you groom learners to fit into the culture of the university. We were excited to learn that Bloem-Oos Intermediary School is a feeder school for Kagisho and Tsotseletso Secondary Schools. This partnership allows us to not only prepare learners already from an early age for university but also throughout their high school career. Let us make this project a model for South Africa.”
 
Continuous efforts and projects from the university as well as partners in the community, to invest in the learners of Bloem-Oos Intermediary School, include:
-       The Project for Peace: A calculator project where learners will be taught on how to use a scientific calculator properly. A group of the learners will also be supplied with a free calculator.
-       The Music Project: The Odeion School of Music at the UFS will also bring a music programme to the school.
-       The Desk Project: This project includes fixing of all broken desks by Group 4 Correctional Facility. (This initiative includes all the broken desks of all the 23 schools in involve in the UFS Schools Partnership Project.)
 

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