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25 May 2018 Photo Supplied
Kovsies back Margo as Miss SA Top-12 finalist
#MargoForMissSA

Co-director of the non-profit organisation A&M Foundation, hair influencer at Shea Moisture South Africa, part-time teacher and mentor, Margo Fargo said: “I come from a community and background that doesn’t necessarily have all the resources and opportunities for me to be in this position, but that gives me hope, and I have faith that it will encourage someone to believe that it is possible to achieve what you set your mind to, and work for it despite the circumstances.”

Kovsie’s very own Margo Fargo strikes the iron while it’s hot, as she competes in the Miss South Africa Beauty Pageant as a top-12 finalist.

UFS alumni have developed a knack for achieving admirable accomplishments, and Fargo is standing by to take the flight to new heights.

When asked what makes her stand out, the BSc Consumer Sciences honours graduate replied, “My story; no two contestants are the same physically and intellectually, we are all so different and the fact that I am myself sets me apart.”

Fargo believes that Miss South Africa needs to be a leader in countless ways, having a formidable but teachable spirit to continually grow through encounters and experiences. She feels that the candidate should be unapologetic for who she is and be strong-willed, as she represents many people as well as an entire nation. Fargo strongly believes that the Miss South Africa Beauty Pageant is an important institute in the country, as it aids women with characteristic traits and mechanisms that enable them to make a visible and worthy difference in their communities.

“I come from a community and background
that doesn’t necessarily have all the
resources and opportunities for me
to be in this position, but that gives
me hope, and I have faith that
it will motivate someone else
to believe that it is possible
to achieve what, you set
your mind to, and work for it
despite the circumstances.”
—Margo Fargo

The 25-year-old from Heidedal, Bloemfontein, explained that breaking into the pageant industry made her feel like a fish out of water. Fargo found great difficulty throughout the journey to this point in her life; however, she stressed that the rejection she was subjected to was brutal but very much needed, as it has given her a thick skin. She also emphasised the honour it was to be associated with an organisation of the calibre of the Miss South Africa Beauty Pageant.

Fargo dreams of herself as a well-established brand, with her own businesses, doing compelling work that creates sustainable jobs in industries including wellness, entertainment, and working with people. She concluded by saying, “We need each other, for we are stronger together.” The university is proud to count Fargo among its alumni, and the Kovsie community wishes her all the best in this adventure.

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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