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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

Kovsie artists to rock at Vryfees
2014-06-18

Photo: Conrad Bornman

It is the dead of winter in the heart of the Free State. The Vryfees is laying full steam ahead.

However, the talent that makes of this annual arts festival such a phenomenal success doesn’t only come from outside of our Bloemfontein Campus. This year’s productions will abound with performances by Kovsie staff, students and alumni from our Department of Drama and Theatre Arts.

Behind the scenes, our people will also play a vital role in the achievement and progress of the festival. Prof Luwes is a member of the festival committee and together with Dr Venter and Godfrey Manenye, he also serves on the artistic selection committee for theatre.

Thys Heydenrych, lecturer in the above department, was appointed as the technical manager of this year’s Vryfees. This means that he is in charge of the placement and assigning of venues for productions on campus. All the technical aspects for these venues rest on Heydenrych’s shoulders. For this huge task, he is supported by a team of technical staff which includes mostly students.

Take a look at the list of all our Kovsie artists who are working hard to make the 2014 Vryfees better than ever:

Don Juan onder die Boere
Lecturers: Walter Strydom, Gerben Kamper (director),
Students: Mark Dobson, Michael Garbett, Helet de Wet
Former students: Marijda Kamper (Wynand Mouton theatre manager), Ilne Fourie, Hilletje Möller, Chanmari Erasmus, Michelle Hoffman, An-Mari Loots, Madré van Straten

S(t)out en Peper
Lecturers: Dr Pieter Venter (director), Thys Heydenrych
Former students: Ilne Fourie, Michelle Hoffman

Nag van die Hiëna
Head of Department: Prof Nico Luwes (author and director)
Lecturers: Gerben Kamper, Minette Grové
Former students: Carel Nel, Lindy-Lee Kleynhans, Ilne Fourie, Angelo Mockie (staff member at Student Affairs)
Student: Peter Taljaard (PhD student)

Rondomskrik
Former student: Chrystal-Donna Roberts (currently Pasella presenter and previously on the set of 7de Laan)

Slaaf
Former student: Carel Nel

Te Veel vir ? Coloured Girl
Former students: Angelo Mockie (staff member at Student Affairs), Olivie Sauer

The Bar
Lecturer: Godfrey Manenye (director)
Former students: Angela Edwards, Jane Mpholo
Students: Yoliswa Jacobs and Luandro Carstens

Victoria se Geheim
Lecturer: Dr Pieter Venter (director)
Former students: Chanmari Erasmus, Carel Nel, Gené McCaskill, Michelle Hetzel
Students: Helet de Wet, Marli van der Bijl (NRF Magister Intern), Jana Coetzer, Marnel Bester

Een Kleine Lientjie
Lecturer: Walter Strydom
Former student: Anna Visser (author and director, OFM presenter)
Students: Marli van der Bijl, Charl Henning, Jana Coetzer

For more information on the productions or the Vryfees programme, follow this link:
http://www.vryfees.co.za/

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