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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

Top achievers arrive at UFS
2017-01-26

Description: Tshepo Thajane Tags: Tshepo Thajane

Tshepo Thajane, winner of the Kovsies
Star of Stars competition.
Photo: Eugene Seegers

Although first-year registration officially started on 23 January 2017 at the University of the Free State (UFS), the Marketing department invited some of the top-achieving matrics in the country to an event on Friday 20 January to assist them with early registration. These high-flying pupils have AP scores of 40 and above, and worked hard to get to where they are today, with driving ambition for their future.

The #StarOfStars
Tshepo ”Doctor” Thajane is the winner of the newly-established Kovsies Star of Stars competition, and as such received a full bursary from the UFS, among other sponsorships. He has enrolled in Actuarial Sciences and will be housed at the Karee residence. When asked what drew him to our university, he responds: “I just loved the university before I entered it, and I chose the UFS because of the respect I was shown.”

Friendly reception
Lendl Ontong will be pursuing his LLB in the Faculty of Law, and has obtained a place in the brotherhood of the Karee residence. The Ontong family hails from Worcester in the Western Cape. Lendl’s father, Mr Lionel Ontong, had this to say of his experience: “The staff at the UFS, especially at the admissions office, is the friendliest group of people I’ve ever come across, and helpful as well. My wife was sceptical when I told her about the friendly treatment I experienced when I phoned the university, but when she witnessed it today, she could see it first-hand. The friendliness is contagious, and even though I’m tired after the long journey, their attitude has rubbed off on me. And my wife now has the assurance that her child is going to be happy here. The atmosphere is one of homeliness. It’s fantastic! Even the netball coach introduced herself to my son and invited him to pop in for a cup of tea, and she won’t even be involved with his university journey. It meant a lot to us as parents.”

Description: Jani Gerber  Tags: Jani Gerber

Jani Gerber and her dad Jaco Gerber.
Photo: Eugene Seegers

Runs in the family

Jani Gerber is a second-generation Kovsie who hails from Port Elizabeth. She won the cultural division in the Matriculant of the Year competition in 2016 and was invited to join the UFS. According to her, she “didn’t even consider another university”.

Her dad, Mr Jaco Gerber, says: “The whole process of application and registration was very efficient and professional. Jani’s older sister, Anri, completed her MBChB at UFS last year and is currently working at the Pelonomi Regional Hospital. Jani has already been adopted by new friends in her residence. She says, “Some charming students welcomed us at the residence, and even helped out when we were unpacking.” Jani has aspirations to sing in the annual Stagedoor and Serenade Singoff competitions.

We welcome all our first-years and look forward to supporting them throughout their university journey!

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