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09 March 2018 Photo Barend Nagel
Experts engage in stimulating discussion on South Africa future
Moeletsi Mbeki, Prof Phillippe Burger, Dr Ina Gouws, and Waldimar Pelser.

The University of the Free State (UFS) and the broader Bloemfontein community had the privilege of listening to expert opinions on the country’s future at the Wynand Mouton Theatre on the Bloemfontein Campus on 2 March 2018. On stage were Waldimar Pelser, Rapport editor; Prof Phillippe Burger (Department of Economics); Dr Ina Gouws (Department of Political Studies and Governance) from UFS; and author and businessman Moeletsi Mbeki. Together they painted a critical picture of our current and future state of affairs during a remarkable morning hosted by Rapport Regstreeks and kykNET. 

The ills of our economy
Master of his subject, Prof Burger had the audience spellbound when he explained the real issues surrounding our current sluggish economy. He was concerned about the general lack of growth – the major reason for unemployment. Figures have shown that even a slight increase in economic growth, creates an increase in employment. “We know that good education leads to economic growth,” he said. Poor education is one of our big problems, with our school mathematics performance among the worst in the world. He further advised that we should roll back patronage, stabilise public debt, facilitate a true partnership between government and businesses, identify specific growth sectors, address tenure rights, develop supply chains, and develop special skills. “I believe that we should bring back apprenticeships,” he said. 

Political pains
Mostly in agreement with Prof Burger’s contribution, Mbeki wanted to add politics in the mix as a factor that harms our economy. Capturing the audience with his impressive knowledge and insight, he explained that we basically still sat with the British economic systems set out between 1902 and 1910 – the production and export of minerals, fuelled by cheap labour. The mining sector provided a market for agriculture that also used cheap labour. Currently, we sit with two elites: the capital elite that produces, and the political elite that taxes the profits. Hence, the money is not reinvested. “We need new elite, that will invest in the country, instead of consuming the profits,” he said. Who should this be? “Such a coalition must include owners of productive assets who should form an alliance with rural people.”

Remain vigilant
Dr Ina Gouws supported this notion, saying that now was not the time to put our hopes in one leader for a better future. We should remain critical and vocal about our concerns. Political leaders did not always paint a true picture of what the people wanted and felt. 

More interesting and current topics were addressed during the question and answer session, and Pelser ensured that all adhered to a strict schedule, while using the available time optimally. We hope to see more such events on campus, inviting discourse on current topics. 

News Archive

From wheat protein to perfect pizza
2017-09-26

Description: Phd Read more Tags: Barend Wentzel, Department of Plant Sciences, plant breeding, proteins, Agricultural Research Council 

Barend Wentzel received his PhD at the Department
of Plant Sciences during the university’s
winter graduation ceremony.
He is pictured here with Prof Maryke Labuschagne,
professor in Plant Breeding at the UFS.
Photo: Charl Devenish

Barend Wentzel, an alumnus of the University of the Free State’s Department of Plant Sciences, is passionate about plant breeding. 

He literally eats and lives wheat proteins. In 1989 he initiated a breeding programme on arum lilies. “This breeding programme is at an advanced stage,” he said. Besides reading, playing the piano and accordion, Barend, due to the nature of his research at the Agricultural Research Council, also experiments with different types of ciabatta recipes made from sour dough. “I usually make my own pizza on Saturday evenings,” he said.

He is working at the Agricultural Research Council – Small Grain (ARC-SG) at the Wheat Quality Laboratory where he established a Cereal Chemistry Laboratory.

Complexity of flour quality

He explains that the focus of his research is on wheat protein composition. “The research conducted for my PhD study explains the complexity of flour quality to a certain extent, and it further emphasises the influence of the environment and genetic composition on selected baking characteristics. 

“Wheat protein can be divided into different types of protein fractions. These protein fractions contribute differently to dough properties and baking quality and the expression is affected by different components in the environment, including locality, rainfall and temperature. 

“Protein content alone does, however, not explain the variation in baking quality parameters, such as mixing time, dough strength and extensibility, and loaf volume.

“Several methods can be applied to quantify the different protein fractions. I am using high-performance liquid-chromatography (HPLC). The procedure entails the separation of a wheat protein extract through a column with chromatographic packing material. The injected sample is pumped through the column (known as the stationary phase) with a solvent (known as the mobile phase). The specific procedure, size-exclusion high-performance liquid-chromatography (SE-HPLC), is also used by the university’s Department of Plant Breeding, as well as in several international Cereal Chemistry Laboratories,” said Barend.

Dough strength and to loaf volume
“One of the highlights from the study was the positive contribution of the albumin and globulin protein fractions to dough strength and to loaf volume. The findings were wheat cultivar specific and the growing environment influenced the expression. The contribution of these protein fractions was much larger than previously reported for South African wheat cultivars,” said Barend. 
“Previous reports indicated that these protein fractions had a non-specific contribution to the gluten network during dough formation. The findings from this PhD justify further research on albumins and globulin proteins.” 

The Cereal Chemistry Laboratory at ARC-SG is involved in postgraduate student training under Barend’s guidance. He serves as co-promoter for several MSc and PhD students. He is also a collaborator on an international project with the International Maize and Wheat Improvement Centre (CIMMYT) in Mexico. Barend is furthermore working on improving wheat quality for processing and health purposes as a member of the expert working group of the International Wheat Initiative. 

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