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02 March 2018 Photo Supplied
Student Wellness and Kovsie ACT provide food bank for students
The team from Student Wellness and Gift of the Givers
Student Wellness and Kovsie ACT, together with the Gift of the Givers Foundation, have joined forces in order to create a food bank for students who were previously disadvantaged. The food bank will consist of non-perishable food items up to the value of R400 per student. A formal assessment will be conducted by social worker Elizabeth Msadu, in order to ensure that students comply with the criteria identified by the Student Wellness Office, Kovsie ACT and the Gift of the Givers.
 
“Food insecurity in higher education institutions is a painful reality. We want to use the food bank as an instrument to assist students in their times of difficulty,” said Annelize Visagie from Student Wellness.

Gift of the Givers is the biggest disaster-response NGO in Africa. It is well known for providing lifesaving aid on the continent in the form of search and rescue teams, medical personnel, medical equipment, medical supplies, medicines, vaccines, high-energy and protein supplements, as well as food and water to millions of people in 43 countries, South Africa included.

Annelize explained that the university’s relationship with the Gift of the Givers was induced by Yolande Korke, author of the book, “558 Days”, who works with the UFS on an ad hoc basis. To find out more about the food-bank and other services provided by Student Wellness please contact Annelize on 051 401 3258 or visit the Health and Wellness Facebook page.

News Archive

UFS researchers discover the many uses of the cactus pear
2015-02-17

UFS researchers discover the many uses of the cactus pear

For many South Africans, the dry, arid areas in many parts of the country became synonymous with cactus pear growing at random in the natural veld. For some the fruit of a cactus pear, if chilled really well, is a delicious snack on a hot summer’s day. But few actually know that these cacti can be money growing wild in the veld.

For the past 15 years, scientists  at the University of the Free State (UFS) have been looking into the benefits and many uses of the cactus pear. This project  has grown steadily in vision and dimension, and today the UFS is recognised as a world-leading institution in the world conducting multi-disciplinary research on spineless cactus pear.

Dr Maryna de Wit, from the Department of Microbial, Biochemical and Food Biotechnology, together with Prof Wijnand Swart from the Department of Plant Sciences and Prof HO de Waal from the Department of Animal, Wildlife and Grassland Sciences, determined the nutritional and, more importantly, the commercial and viable uses of the cactus pear.

The aspect of human consumption is now giving the cactus pear the status of ‘superfood’.

Dr De Wit and her team have successfully made various products using either the cactus pear fruit, the cladode (also referred to as the leaf) and the mucilage (the sticky liquid  in the cladode).

Some of these products are:

  • flour for baking carrot cake, biscuits and health breads
  • jam, fruit juice and canned fruit
  • sweets – marshmallows and Turkish delight
  • stir-fry, salads and other cooked dishes.

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