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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

UFS Council elects new Chairperson
2017-01-27

Description: Mr Willem Louw and Nthabeleng Rammile Tags: Mr Willem Louw and Nthabeleng Rammile

Mr Willem Louw, new Chairperson of the Council
of the University of the Free State, and Dr Nthabeleng
Rammile, new Vice-Chairperson.
Photo: Stephen Collett

The Council of the University of the Free State (UFS) elected Mr Willem Louw as the new Chairperson during a special meeting on Friday 20 January 2017. He was Vice-Chairperson of the Council since 13 March 2015. Dr Nthabeleng Rammile was elected Vice-Chairperson at the same meeting, making her the first woman in the history of the university elected to this position.

The election of Mr Louw comes after the announcement by Justice Ian van der Merwe at a Council meeting on 2 December 2016 that he will be stepping down as Chairperson on 31 December 2016.

Mr Louw has served on the Council since 11 September 2009 and was elected as member of the Executive Committee of the Council on 18 November 2011. He furthermore serves on the Council’s subcommittees for Audit and Risk Management, and Honorary Degrees.

In accepting his election as Chairperson, Mr Louw said that he appreciates the trust Council has bestowed on him. “It is a privilege and honour to lead Council and I look forward to the challenge. With the support of Dr Rammile and the rest of the Council, I endeavour to ensure that the university management is assisted in the governance of the university and that the Council plays its governance role fully at all times,” he said.

“The UFS is privileged to have Mr Louw and Dr Rammile leading its Council at such a crucial time in the South African higher-education sector. Their combined experience will be of great benefit to the university community,” said Prof Nicky Morgan, Acting Vice-Chancellor and Rector of the UFS.

Mr Louw is an Associate of the Transnet Centre for Business Management of Projects at the University of Stellenbosch Business School and a non-executive Director of Group Five Limited. He was previously Managing Director of the technology business unit and a member of Group Management at Sasol, where he worked from 1985 until 2011. He is a member of the South African Council for the Project and Construction Management Professions and a Fellow of the South African Academy of Engineering. Mr Louw received his Bachelor’s and Master’s degrees in Civil Engineering from Stellenbosch University and his MDP (Management Development Programme in Project Management) from UNISA. He is currently enrolled for a PhD in Business Management and Administration at the University of Stellenbosch Business School.

Dr Rammile has served on the Council as representative of the religious communities since 1 January 2016. She is also member of the Council subcommittees for Audit and Risk Management, and Naming. She obtained a PhD in Brand Management at the UFS, where she also lectured in the Department of Business Management from 2003 to 2014. She is a pastor at Global Reconciliation, where she is responsible for women’s ministry, community outreach projects, and multimedia.

Mr Louw will serve as Chairperson of Council until 31 December 2018, and Dr Rammile will serve as Vice-Chairperson until 12 March 2018.

Released by:
Lacea Loader (Director: Communication and Brand Management)
Telephone: +27 51 401 2584 | +27 83 645 2454
Email: news@ufs.ac.za | loaderl@ufs.ac.za
Fax: +27 51 444 6393

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