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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

RAG resilience shines despite rain
2017-02-07

Description: Rag 2017 Tags: Rag 2017

Winning float for 2017: Armentum, Vergeet-My-Nie,
and Emily
Photo: Lelanie de Wet 

Although the 75th RAG festivities were challenged by ominous weather, in true Kovsie spirit students and organisers still made a gleaming success of the day. 

Students help to create sunny feeling
On 6 February 2017, the annual float-building activities culminated in the handing over of schoolbags to 150 learners from schools in and around Bloemfontein. This took place at the Rag Farm on the Bloemfontein Campus of the University of the Free (UFS), since the morning procession to Twin City Mall in Heidedal had to be cancelled due to bad weather.

“It is of course a huge disappointment to all of us that the events had to be cancelled, but we are grateful for the rain,” said Karen Scheepers, Head of Kovsie Rag Community Service and Assistant Director: Student Affairs.

The evening KFC Rag procession took place as planned, with students having the option of taking part despite the weather. Unfortunately, the Chevrolet Music Festival had to be cancelled.

“The very important actors of today are our students who have worked long hours to build the floats and who have worked together to make this rainy day on the outside feel sunny inside,” said Prof Francis Petersen, incoming UFS Vice-Chancellor and Rector, when he addressed the crowd at the Rag Farm. Prof Petersen will take up office on 1 April 2017.

Armentum, Vergeet-My-Nie, and Emily take honours
Armentum, Vergeet-My-Nie, and Emily Hobhouse were the overall winners of the 2017 Rag float-building. “It was worth the hard work. Always remember to ask for advice during float-building,” said Pieter Kotze, RC Rag of Armentum residence on the Bloemfontein Campus. “I also want to thank both the RC Rag from Vergeet-My-Nie and Emily Hobhouse.”

The float theme was Proudly South African, and the winning float encapsulated it with local flavours such as Chappies, a Rooibos tea box and a Lion matchsticks box. They also went the extra mile by incorporating each hostel’s logo within a Chappie design.

The Central Rag Committee would like to thank all their sponsors who made the events possible. The Rag Coronation Ball will take place on 17 February 2017, where the new Rag Queen and Mr Rag will be crowned.

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