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UFS arts triumph at Vrystaat Arts Festival

01 July 2019 | Story Rulanzen Martin | Photo Rulanzen Martin

Michelle Joubert and Jane Mpholo will be seen in The Island which is directed by Dr Jerry Mofokeng Wa Makhetha and Charl Henning, a Master's student.

The arts are one of the most important building blocks of any country or organisation, and it is also an important aspect at the University of the Free State (UFS). Therefore, the partnership between these two Free State institutions is important for the promotion of the arts in the province.

The Vrystaat Arts Festival is taking place on the Bloemfontein Campus of the UFS from 1 to 7 July 2019. Various UFS departments are involved in the programme, as well as in the technical and artistic planning of the festival.

UFS Drama and Theatre Arts make big contribution

“I was involved in the planning committee and as artistic selector from the beginning of the festival, and in recent years also as member of the festival board,” says Prof Nico Luwes, Head of the Department of Drama and Theatre Arts.

This department makes almost the biggest contribution to the festival, with various plays, such as The Island, which is directed by award-winning theatre maestro Jerry Mofokeng and Charl Henning, and two former students, Michelle Joubert and Jane Mamotse Mpholo in the cast, as well as technical assistance from staff and students. “Without the expertise of Thys Heydenrych as technical organiser and Brandon Hewitson as technical manager, the festival would not be possible,” says Prof Luwes.

“Our theatres are world-class, and the work of our students as technical and theatre personnel is described as outstanding by all theatre artists.”

Thought-Leader Series, Sol Plaatje lecture, and several book conversations

Since 2018, the UFS has also been involved in the annual UFS Thought-Leader Series, which was launched by Prof Francis Petersen, the UFS Rector and Vice-Chancellor. The panel discussions deal with contemporary issues; this year’s topic is Economic Growth and Entrepreneurship for a Growing South Africa. The UFS will also present the Sol Plaatje lecture, which will be delivered by Diana Ferrus. Prof Petersen will also be part of a panel discussion with Prof Adam Habib, Vice-Chancellor of the University of the Witwatersrand, and Wandile Ngcaweni, about #FeesMustFall; the discussion will be facilitated by Ruda Landman.

The book by Prof Jan Coetzee of the Department of Sociology and Dr Asta Rau, from the Centre for Health Systems Research and Research, Narrating the Everyday, will also be discussed during the festival. So also, the book by Charl-Pierre Naude, research fellow in the Department of Afrikaans and Dutch, German and French, Die ongelooflike onskuld van Dirkie Verwey.

News Archive

Good quality wheat essential for bread production

2016-11-29

Robert Lindeque, wheat breeder at the ARC
Small Grain Institute in Bethlehem.
Photo: Supplied

“Wheat quality, specifically grain protein, is of the most crucial components determining the profitability of wheat farmers.”

This is according to Robbie Lindeque, wheat breeder at the ARC Small Grain Institute in Bethlehem. As a wheat breeder, one of his primary aims is to make a contribution to sustainable wheat production in the inland of South Africa.

A closer analysis of bread wheat protein

With his PHD thesis, "Protein quality versus quantity in South African commercial bread wheat cultivars”, Lindeque answered critical questions regarding the South African wheat industry. The major question of his PhD, which he received on 30 June 2016, was whether protein quality could compensate for protein quantity as a measure of bread quality in South Africa.

The three main wheat-producing areas in South Africa, the dryland summer rainfall region (Free State), dryland winter rainfall region (Western Cape), and the cooler irrigation regions (Northern Cape), were used as a starting point for the study.

Proteins are essential for the baking of good quality bread. Worldwide, the utilisation of wheat flour shipments in the baking industry is determined by the protein proportion of the shipment.

Lindeque says the aim of his thesis was to determine whether a closer analysis of bread wheat protein would provide a better indication of good or bad bread quality. “The conclusion from this study was that both protein quantity and protein quality from all three production areas in South Africa varies constantly in accuracy regarding the estimation of bread volume, mainly as a result of environmental factors,” says Lindeque.

Results relevant to the wheat industry

In 2012, application was made to the Winter Cereal Trust for funding of the project. After funding was approved – thus making the Winter Cereal Trust the main partner – seed samples were collected from the 2012 and 2013 national cultivar adaptation trials.

“After this, the seed underwent protein and flour analyses, which added a third year to the study, with the fourth year consisting of statistical processing and documenting of the results,” says Lindeque.

Funding by the Winter Cereals Trust contributed to the fact that the study constantly attempted to keep issues and results as relevant as possible to the wheat industry.

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