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23 April 2019 | Story Ruan Bruwer
Wihan Victor
Wihan Victor, opening batsman of the Kovsie cricket team, was the fourth-highest run scorer at the National Club

The first cricket team of the University of the Free State (UFS) ended the National Club Championship in Pretoria in fifth position, officially making them the country’s fifth-best club-cricket team for the 2018/2019 season. 

They secured two wins – over the Madibaz and Impala – in five matches.

The Kovsies, without two of their stars, Marno van Greunen and Sean Whitehead – due to work and study commitments – ended the tournament on a high on Wednesday 17 April 2019. They thumped Impala, the Gauteng representative, by an emphatic nine wickets on the final day.

The winning margin against the Madibaz was six wickets.

The UFS, who did not qualify for last year’s champs, bowled Impala out for 144 in 33 overs. Wizzard Ncedane led a fine bowling display. The medium-pacer claimed 3 for 49. He was well-supported by Siphamandla Mavanda (2/8), Christo van Staden (2/9), and captain AJ van Wyk (2/33). 

Breezy half-centuries from Wihan Victor (53 off 52 balls, 8 fours) and Stephan van Vollenhoven (54 off 40 balls, 7 fours, 1 six) then powered the Knights representatives to victory with more than 30 overs to spare.

Victor, an opening batsman, ended as the UFS top run scorer. He scored 204 runs in five innings at an average of 51.

Only three other batsmen at the tournament scored more runs.

Wizard was the pick of the bowlers. He claimed eight wickets for 132 runs in four innings at an average of 16,5 and a strike rate of 24,5. His eight scalps were the joint second most at the tournament.



News Archive

UFS research indicates high brine injections in frozen chicken
2011-02-08

Irregularities in the chicken industry in South Africa have been receiving media attention for some time now and the latest news on this was the main article of the Sunday newspaper Rapport on Sunday, 6 February 2011. On request of the newspaper our Department of Microbial, Biochemical and Food Biotechnology, under the leadership of Prof. Arno Hugo, analysed the frozen chickens of four brands.

It was established that there is a moisture loss of more than 48% in chickens of some brands. High saline  levels in the chickens are another cause for concern, due to the problems it can cause for unsuspecting hypertension sufferers. Nutrient dilution and increased oxidation levels were also identified.

Read More.... (Published in Rapport on 06/02/2011)

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