Latest News Archive

Please select Category, Year, and then Month to display items
Previous Archive
14 February 2019 | Story Xolisa Mnukwa
Zane Botha
Zane Botha, new head coach of the UFS Young Guns.

Zane Botha has won a Varsity Cup title as captain of Tuks, two Varsity hostel titles as coach of Vishuis, and now he would like to add a third trophy to his belt as head coach of the UFS Young Guns.

Zane guided House Vishuis to the national crown in 2017 and 2018 and was promoted to coach of the university’s U20 team playing in the Varsity Cup, known as the Young Guns.

Botha lifted the Varsity Cup trophy as the skipper of Tuks in 2012.

“To achieve success in a third Varsity competition would be quite special and is definitely a goal that I look forward to achieving while I work with young people,” Zane said.

The format of the Rugby Varsity Cup competition has changed and will now coincide with the competition for senior players. Both the seniors and the younger players will face the same opponents on the same day. The Young Guns are scheduled to play eight fixtures before the knockout stages, in contrast to earlier years when they only played twice against two opponents before the semi-finals.

In 2018 the UFS U20 team, who previously won the competition in 2014, won all four of their matches against the Ixias and the Pukke before they lost to Tuks in the semi-final.

According to Zane, this format provides the players with more playing opportunities, but at the same time it can also place their depth under pressure when they’re facing injuries, which he aims to limit.

He further explained that he is pleased to have had buy-in in the first round of matches, as it provided him with an extra week’s preparation.

News Archive

Three UFS researchers attend cactus pear congress
2017-05-05

Description: Dr de Wit Cactus pear 2 Tags: Dr de Wit Cactus pear 2

Dr Maryna de Wit, one of the
UFS delegation team was appointed
coordinator for Agro-Processing
and Post-Harvest Technology during
the congress

Description: Dr du Toit Cactus Pear 2 Tags: Dr du Toit Cactus Pear 2

Dr Alba du Toit, also one of the members
of the UFS delegation during the
congress at the University of Chile
in Santiago, Chile.
Photos: Supplied





Dr Alba du Toit, a junior lecturer in Consumer Science at the University of the Free State (UFS), presented her research at the recent IX International Congress on Cactus Pear and Cochineal at the University of Chile in Santiago, Chile. The congress was themed, “CAM Crops for a Hotter and Drier World”.

Dr Du Toit, Prof HO de Waal and Dr Maryna de Wit, from the Faculty of Natural and Agricultural Sciences at UFS, attended the five-day conference held between 26 and 30 March 2017.

Congress a platform for networking
The congress, held every three years since 1993, gathers cactus pear researchers, growers and processing managers from Europe, the Americas, Asia and Africa to review current research trends by networking to form new collaborations that could lead to increased efficiency and shared knowledge. They also present new findings and plan for future research.

Great achievements for researchers
Dr Du Toit said: “My research on cactus pears focused on the utilisation of the slimy substance found in the cactus cladodes as a functional ingredient in innovative nutraceutical food products”. Functional foods are foods that promote health or prevent disease through adding or omitting specific ingredients. She also received the International Society of Horticultural Science award for best student oral presentation.

Dr De Wit also presented her research and was appointed coordinator for Agro-Processing and Post-Harvest Technology at the congress.

Dr Herman Fouché, Affiliated Researcher at the Department of Soil-, Crop- and Climate Sciences at UFS, developed “kuilmoes”, a type of silage from pulped cactus pear fruit, mixed with lucerne, in collaboration with Prof de Waal, which was also presented.at the congress.

We use cookies to make interactions with our websites and services easy and meaningful. To better understand how they are used, read more about the UFS cookie policy. By continuing to use this site you are giving us your consent to do this.

Accept