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13 March 2018 Photo Edwin Mthimkhulu
Solomon Mahlangu inspires UFS alumnus first Sesotho book
Ace Moloi questions and delves into the concept of freedomin Tholwana Tsa Tokoloho

Tholwana Tsa Tokoloho is the title of Ace Moloi’s anthology of short stories and the name of one of the 14 stories in the book. The anthology is the first book in Sesotho published by the three-time author.

On Friday, 16 March 2018, Tholwana Tsa Tokoloho, an Art Fusion Literature product, will make its debut public appearance during a public reading at the University of the Free State’s Equitas Auditorium at 17:30.

Moloi’s first literary offering was In Her Fall Rose A Nation which was published in 2013 during his final-year as a Communication Science student at the university. In 2016, Moloi published Holding My Breath, which was praised widely for stirring emotions in readers who related to the heart-wrenching narrative of losing a mother. It was only this year that the author managed to achieve his teenage goal of establishing himself as a vernacular author.

Solomon Mahlangu, an African National Congress freedom fighter and Umkhonto we Sizwe militant who was convicted of murder and hanged in 1979, was the inspiration behind the anthology. Mahlangu inspired the Tholwana Tsa Tokoloho story, which is the story of the selflessness of a captured guerrilla hero in the face of police torture and his eventual death by hanging. It represents Mahlangu and those who suffered during the struggle for liberation. 

“My blood will nourish the tree that will bear the fruits of freedom,” are the supposed last words uttered by Mahlangu that inspired the book’s title. Tholwana Tsa Tokoloho means “the fruits of freedom” in Sesotho. For Moloi, writing in the vernacular symbolises the fruits of freedom. “I’m trying to write in a revolutionary spirit, in Sesotho, because we haven’t done that. We have not seriously interrogated political concepts in Sesotho or in any native language,” he said.

Graduate unemployment, violent crime, and sports are some of the other topics tackled in the book. These act as a catalyst for debates over the evidence of ‘the fruits of freedom’ in post-1994 South Africa. 

News Archive

UFS researchers are producing various flavour and fragrance compounds
2015-05-27

 

The minty-fresh smell after brushing your teeth, the buttery flavour on your popcorn and your vanilla-scented candles - these are mostly flavour and fragrance compounds produced synthetically in a laboratory and the result of many decades of research.

This research, in the end, is what will be important to reproduce these fragrances synthetically for use in the food and cosmetic industries.

Prof Martie Smit, Academic Head of the Department of Microbial, Biochemical and Food Biotechnology at the UFS, and her colleague Dr Dirk Opperman, currently have a team of postgraduate students working on the production of various flavour and fragrance compounds from cheap and abundantly available natural raw materials. 

Prof Smit explains that most of the flavours and fragrances that we smell every day, originally come from natural compounds produced mainly by plants.

“However, because these compounds are often produced in very low concentrations by plants, many of these compounds are today replaced with synthetically-manufactured versions. In recent times, there is an increasing negative view among consumers of such synthetic flavour and fragrance compounds.”

On the other hand, aroma chemicals produced by biotechnological methods, are defined as natural according to European Union and Food and Drug Administration (USA) legal definitions, provided that the raw materials used are of natural origin.  Additionally, the environmental impact and carbon footprint associated with biotech-produced aroma chemicals are often also smaller than those associated with synthetically-produced compounds or those extracted by traditional methods from agricultural sources.

During the last four years, the team investigated processes for rose fragrance, vanilla flavour, mint and spearmint flavours, as well as butter flavour. They are greatly encouraged by the fact that one of these processes is currently being commercialised by a small South African natural aroma chemicals company. Their research is funded by the Department of Science and Technology and the National Research Foundation through the South African Biocatalysis Initiative, the DST-NRF Centre of Excellence in Catalysis and the Technology Innovation Agency, while the UFS has also made a significant investment in this research.

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