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26 March 2018 Photo Pixabay
Back to the drawing board to save water
We’ve managed to damage nature’s ‘filter’ with air, ocean, and soil pollution, and by destroying wetlands.

Dr Cindé Greyling, a University of the Free State (UFS) DiMTEC (Disaster Management Training and Education Centre for Africa) alumni, studied drought mitigation with a strong focus on communicating important water-saving information. 

Can we run out of water?
Yes, and no, says Dr Greyling. “To our knowledge, water is not ‘leaking’ through our atmosphere. We have what we have, but that doesn’t mean we will have enough clean, fresh water forever. Nature has a magnificent way of purifying water through the water cycle. We, on the other hand, must use a lot of money and energy to purify water. Also, we’ve managed to damage nature’s ‘filter’ with air, ocean, and soil pollution, and by destroying wetlands. The other problem is a simple supply and demand scenario. More people will need more water, but not only that, population growth calls for industry development and increased food supplies – all of which require more water.”    

A war over water
Besides some Hollywood impressions, it is difficult to imagine a war over water, but it is possible. “Some experts are convinced that we are heading there, and others claim that such tensions already exist. Personally, I don’t favour these kinds of shock tactics (or truths) – social research has shown us that it rarely leads to behavioural changes. We can learn a lot from what was has been done in Cape Town. Although we all think people were bombarded with ‘Day-Zero’-scares, they were actually encouraged to adapt their behaviour with a communication campaign that hardly ever used the term ‘Day-Zero’. This approach mobilised citizens to reach record lows of water usage.” 

Adapt a new normal
Dr Greyling encourages the “new normal” set in motion by Capetonians. “Water consciousness is needed, even when the rain comes again. We’ve taken water for granted for too long. As consumers, we have the power to turn this situation around – drop for drop. Be aware about the amount of water you use, how you use it, and for what. Keep in mind that any wastage and pollution (of ‘dry’ things) also wastes and pollutes water. Generally, we need to behave better regarding consumption.”  

News Archive

Postgraduate student to conduct research on maize quality at Michigan State University
2017-03-27

Description: Student maze research Tags: Student maze research

Schae-Lee Olckers, master’s student in the
Department of Microbial Biochemical and
Food Biotechnology.
Photo: Supplied

Schae-Lee Olckers, a master’s student in the Department of Microbial Biochemical and Food Biotechnology at the University of the Free State (UFS), will be travelling to the US in a few weeks’ time. For the next two years she will be doing research at the Michigan State University (MSU) at its Department of Food Science, working on wheat quality and its baking properties.

Increase the nutritional value of maize
The title of her master’s research project is: “The influence of low and optimal nitrogen conditions on the nutritional value of quality protein maize”. She is focusing on the influence of environmental conditions on the nutritional value of maize.

New hybrids of maize production developed

Olckers said: “I chose to start my research on this specific topic in my honours year because maize is the main staple crop in South Africa, as well as in the rest of Africa. Therefore, micronutrient malnutrition is a major concern for developing countries as well as for poor people who rely on it as a major food source. I found it interesting that these breeding programmes that are being developed for new hybrids of maize for production are focusing on increasing the nutritional value of maize and can therefore help eliminate micronutrient malnutrition in some populations of poor communities,” she said.

Prof Perry Ng will be her research supervisor. He is an affiliated professor at UFS in the division of Plant Breeding. “I am very excited about the opportunity to travel and to gain experience working with a well-known cereal scientist. The work he does is also closely associated with my research,” said Olckers.

Her supervisors at UFS are Profs Garry Osthoff and Maryke Labuschagne from the Departments of Microbial Biochemical and Food Biotechnology and Plant Sciences respectively.

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