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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

Autumn Graduation Ceremony a thrilling showcase
2013-04-19

 

Yolanda du Toit from the Department Student Academic Services is the proud mother of three daughters who all received qualifications at the Autumn Graduation. Maryke (left) received her certificate in Certified Financial Planning. She already has degrees in B.Com. Law and LLB. Amandi (centre) received her B.Ed and twin sister received her degree in consumer science.
Photo: Renè-Jean van der Berg
19 April 2013

Gareth Cliff video clip
Vicus and Vincent Visser video clip
Joshua Johnson video clip
Graduation YouTube video clip

Photo Gallery

The university’s Autumn Graduation Ceremony infused the Bloemfontein Campus with exhilaration last week.

Beaming with pride, graduates received 526 diplomas/certificates and 2 796 bachelor’s and honours degrees in total.

Prof Jonathan Jansen, Vice-Chancellor and Rector, lead each procession of graduates from the Red Square down the path to the Callie Human Centre while the beat of drums filled the air. “To break the cycle of poverty, get an education, get a degree,” Prof Jansen urged graduates during their respective ceremonies. He underscored the fact that, as graduates, they are ten times more likely to get a job, with the odds rising as they continue their postgraduate studies.

Dr Khotso Mohele, Chancellor of the university, advised graduates not to allow life’s obstacles to discourage them. “Take what you have learned over the last three or four years and use that knowledge to reach your goal,” he said. He also emphasised that graduates need to be able to take standpoint against issues.

Graduates’ ceremonies were made even more memorable by various local and international speakers and performers.

American student and tap-dancer, Joshua Johnson, inspired the audience with his story of hope and perseverance. As a student from Penn State University, he travels five hours by bus to New York every weekend where he dances on the subway train to earn money for his tuition fees. Joshua told graduates that, in order to achieve their goals, they have to make the best use of the 24 hours they get to live daily. “Don’t follow in the footsteps of someone else. Take the beat of life, but add your rhythm to it," his wise words resonated with the exhilarated graduates. The audience could not help but clap to the rhythmic beat of his tap-dancing performance.

Vicus Visser, dubbed Bloemfontein’s Justin Bieber was also on the list of performers. Vicus – a South African YouTube singing sensation – performed with his brother, Vincent, to the delight of the crowd.

Radio personality and Idols South Africa judge, Gareth Cliff, was also among the speakers who addressed the graduates during the week. “It’s a good time be alive, a good time to be a South African, a good time to be a qualified South African,” he said. “It’s a time in our country’s development that we require minds such as yours to propel us forward,” was part of his message. Gareth also stressed the freedom of speech in South Africa, especially the freedom of the media.

The Autumn Graduation Ceremony of 2013 was an immense success and filled the hearts of Kovsie graduates, students, staff, parents, family and friends with overwhelming pride.

The Qwaqwa Campus’ graduation ceremony will take place on 8 June 2013. Diplomas / certificates up to and including doctorates will be awarded at this ceremony.

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