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26 April 2019 | Story Opinion article by Dr Chitja Twala | Photo Sonia Small
Dr Chitja Twala
Dr Chitja Twala is the Vice-Dean of the Faculty of the Humanities at the University of the Free State.

This opinion piece is to reflect on the sacrifices and roles played by the Twelve Disciples in the Liberation Struggle in honour of #Freedom Day.

To the majority of South Africans, the struggle for liberation centres around high-profiled political leaders such as Nelson Mandela, Walter Sisulu, Govan Mbeki, Robert Sobukwe, Steve Biko, and others. Less known is the experience of a generation of young men who left South Africa clandestinely to build the ANC and spread its liberation message in places abroad. These young men became known as the Twelve Disciples of Mandela. Like many other youngsters who became political activists elsewhere in the country, this group received its political conscientisation at school at the then Bantu High School (later known as Sehunelo High School).

This group of youngsters came from the Mangaung township in Bloemfontein, although it is not clear why they were referred to as the Twelve Disciples of Mandela. When they left Bloemfontein, they were destined to join MK in exile. The formation of MK was announced on 16 December 1961. At the same time, MK began a sabotage campaign against strategic installations throughout South Africa. In a leaflet issued on 16 December 1961, the MK high command made its political allegiance quite clear by stating: “Umkhonto we Sizwe will carry on the struggle for freedom and democracy by methods which are necessary to complement the actions of the established national liberation organisations. Umkhonto we Sizwe fully supports the national liberation movement and calls on members, jointly and individually, to place themselves under the overall political guidance of the movement”. During the initial stages of its formation, MK avoided openly mentioning the ANC for tactical reasons. MK sought to protect the leadership of the ANC from reprisals by the South African government, in particular those who had nothing to do with the decision to take the route of armed struggle.

It is clear from interviews conducted with the surviving members of this group that nobody knew exactly why they were called the Twelve Disciples, except that there was a plan conceived by Mandela, called the M-Plan, calling for the total restructuring of the ANC to enable it to operate underground should it get banned. However, although several authors such as Edward Feit, Karis and Carter, Nelson Mandela, and Bruno Mtolo and a number of court records provide information on the M-Plan, details are sketchy.

The group of young men from Bloemfontein were Billy ‘Marakas’ Mokhonoana (left the country earlier than the others and allegedly died in London); Selebano ‘Tlhaps’ Matlhape (left for Tanganyika and later studied in Yugoslavia and East Germany); Theodore ‘Max’ Motobi (left for Tanganyika and underwent military training in Cuba); Moses ‘Dups’ Modupe (left for Tanganyika and later studied Economics in Yugoslavia); Benjamin ‘Lee’ Leinaeng (left for Tanganyika and later studied journalism in East Germany); Joseph Shuping ‘Coaps’ Coapoge (left for Tanganyika and later attended Lincoln and Temple Universities in the US); Elias Pule Matjoa (worked in the Ministry of Communications in Tanzania and underwent military training in Cuba. He later studied dentistry there); Percy Mokonopi (received military training in Cuba and later served on the Helsinki World Peace Council); Mochubela ‘Wesi’ Seekoie (left for Tanganyika and underwent military training in Cuba. He later studied Chemistry in the USSR); Matthew Olehile ‘Beans’ Mokgele (left for Tanganyika and became a professional boxer in exile. Following an injury, he went to East Africa and joined the MK); Bethuel Setai (left for Tanganyika and later obtained a PhD in Economics from Colombia University. He taught at the University of California Santa Cruz, and Lincoln University in the USA) ; and Peter Swartz (was an active member of the ANC from the coloured community in Bloemfontein. He met with the group in Dar es Salaam, following his arrest on his way to Tanzania. He attended Kivukoni College and later went to the UK where he attended the London School of Economics. He went missing in London in 1965, never to be seen again).

In honour of many of these unsung heroes, the history of the Twelve Disciples needs to be told to reflect what one could refer to as a ‘bottom up’ kind of history. Without doubt, this kind of history will add value to the country’s historiography about the liberation struggle and demystify the one-sided narrative that the (Orange) Free State played little if no role at all in the struggle for liberation.



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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