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28 November 2019 | Story Legopheng Maphile | Photo Supplied
Open Access
Staff from the Library and Information Services of the UFS and the CUT

The Library and Information Services of the University of the Free State (UFS) and the Central University of Technology,Free State (CUT) jointly hosted an Open Science Colloquium on 19 November 2019. The colloquium was in response to the national and international developments in what is referred to as ‘the Open Access 2020 (OA2020) movement’. This movement calls on all parties involved in scholarly communication to take action to make their scholarly outputs open and freely available to all citizens of the world. It is a move against the current subscription-based model of publication, which has proved to be costly and unsustainable, and which limits access to knowledge to a few, making it unacceptable.

Welcoming more than 200 delegates to the UFS, Ms Betsy Eister, Director: Library and Information Services, referred to OA2020 as a disruption in the publishing arena.

Endorsing the Berlin Declaration on Open Access to Knowledge in the Sciences and Humanities

The colloquium comes as an endorsement of the Berlin Declaration on Open Access to Knowledge in the Sciences and Humanities that the two universities signed eight years ago. As signatories, the UFS and CUT have committed to the wide and free dissemination of its scholarship by means of open access platforms. This declaration was confirmed by the Rector and Vice-Chancellor, Prof Francis Petersen.  

“When the UFS signed the Berlin Declaration on Open Access to Knowledge in the Sciences and Humanities in 2011, this university committed itself to the wide and free dissemination of its scholarship by means of open access platforms. At that point, we have already made that commitment to open access platforms.”

Open access vs subscription

Prof Petersen said challenging the current status quo will bring equity into the system, which  will “ensure that our younger cohort of researchers and scholars have the ability to freely conduct research, to freely access material, so that we can produce high-quality researchers and scholars for our system”. 

Also present was Prof Ahmed Bawa, Chief Executive Officer of Universities South Africa, who echoed Prof Petersen’s message by making a case for management, researchers, libraries and research funders to work together to make OA2020 a reality. “These discussions are very important because it provides us with an opportunity to build international consensus on these things, which is critical in moving forward.”

Prof Ahmed Bawa

Prof Ahmed Bawa, Chief Executive Officer of Universities South Africa addressed delegates on the importance of open access. 

Mr Glenn Truran, Director of the South African Library and Information Consortium (SANLiC), and Ms Eister addressed the national and local roadmaps, respectively. SANLiC, a consortium that negotiates deals for electronic resource subscriptions on behalf of all 26 public universities and eight research councils, has already started transformative agreement negotiations with international publishing company Taylor and Francis. 

The colloquium ended with a declaration signed by members present, hoping that it would be signed by all concerned as a commitment to taking action towards open access.  The two universities will ultimately sign the OA2020 Expression of Interest.

• The UFS and CUT Libraries are thankful to Mr Gareth O’Neill and UFS colleagues (Mr Charlie Molepo and Mrs Cornelle Scheltema-Van Wyk), who shared information with the attendees on transformation agreements (also referred to as Plan S) and AmeliCA, respectively. Plan S deals with transformation agreements to be signed with publishers, which are about negotiations with publishers to change from subscription-based to open-access journal publishing models. Mr Molepo and Mrs Scheltema-Van Wyk showcased the open access model that the UFS Library has already implemented, which is what AmeliCA is all about. This involves the publication of nine accredited UFS journals on the Open Journals System platform, which enhance its discoverability and accessibility. It was also a pleasure to listen to Prof Abdon Atangana from the UFS Institute for Groundwater Studies – a classic example of an activist and beneficiary of open access publishing – who was recently named as one of the top-10 cited researchers in the Web of Science, thanks to open access publication.

Betsy Eister
Betsy Eister, Director: Library and Information Services at the UFS. 


News Archive

UFS researchers discover the many uses of the cactus pear
2015-02-17

UFS researchers discover the many uses of the cactus pear

For many South Africans, the dry, arid areas in many parts of the country became synonymous with cactus pear growing at random in the natural veld. For some the fruit of a cactus pear, if chilled really well, is a delicious snack on a hot summer’s day. But few actually know that these cacti can be money growing wild in the veld.

For the past 15 years, scientists  at the University of the Free State (UFS) have been looking into the benefits and many uses of the cactus pear. This project  has grown steadily in vision and dimension, and today the UFS is recognised as a world-leading institution in the world conducting multi-disciplinary research on spineless cactus pear.

Dr Maryna de Wit, from the Department of Microbial, Biochemical and Food Biotechnology, together with Prof Wijnand Swart from the Department of Plant Sciences and Prof HO de Waal from the Department of Animal, Wildlife and Grassland Sciences, determined the nutritional and, more importantly, the commercial and viable uses of the cactus pear.

The aspect of human consumption is now giving the cactus pear the status of ‘superfood’.

Dr De Wit and her team have successfully made various products using either the cactus pear fruit, the cladode (also referred to as the leaf) and the mucilage (the sticky liquid  in the cladode).

Some of these products are:

  • flour for baking carrot cake, biscuits and health breads
  • jam, fruit juice and canned fruit
  • sweets – marshmallows and Turkish delight
  • stir-fry, salads and other cooked dishes.

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