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UFS scientists contribute to effectiveness of vulture restaurants

03 January 2020 | Story Leonie Bolleurs | Photo Leonie Bolleurs

Endangerd read more — Prof Aliza le Roux and Dr Mpho Ramoejane at the vulture restaurant, nearly 30 km from Clarens. This is a safe space for vultures to feed, in an effort to increase their declining numbers.

Endangered bird species such as the Cape and bearded vultures attract bird enthusiasts from afar. These birds are close to extinction in Southern Africa and classified as near threatened on the International Union for Conservation Nature (IUCN) list, with a strong global decline in their numbers.

A viewing hide constructed by honorary rangers in the Golden Gate Highlands National Park, about 30 km from Clarens in the Eastern Free State, offers tourists the opportunity to view and photograph the birds as they feed at one of South Africa’s close to 200 vulture restaurants.

This tourist attraction is situated in a good location from a conservation perspective, with vulture colonies and – importantly – water close by, according to Prof Aliza le Roux.

Prof Le Roux, Associate Professor in the Department of Zoology and Entomology on the Qwaqwa Campus of the University of the Free State (UFS) and affiliated to the Afromontane Research Unit (ARU), is working with one of her students, Agnes Mkotywa, on a study regarding the effectiveness of this feeding site.

Poisoned carcasses big threat to vultures

She said there are quite a few vulture restaurants in the area, with the most famous one at Giants Castle.

A vulture restaurant is an area where park rangers drop non-poisoned carcasses, mostly donated by nearby farmers. Poisoned carcasses, bait for other animals such as jackals and caracals, are one of the biggest threats to vultures.

The vulture restaurants, an effort to get vulture populations to grow, are within the reach of Cape and bearded vultures. But, as found in Mkotywa’s study, the initiative has its shortcomings.

Prof Le Roux said the current structures are open, and black-backed jackals come to feed any time of the day and night. “There is more feeding of the jackals than the intended vultures, and the current structure does not protect the vultures against the jackals,” she said. Jackal activity at the vulture restaurant is significantly higher than elsewhere in the park, as supported by camera traps set up in the park by Dr Mpho Ramoejane, currently an ARU postdoctoral researcher.

Raised platform a possible solution

“This is one of our primary research findings. A possible solution is to put up fences. It will, however, keep everything else out and will be an eyesore from a tourist perspective. A raised platform that could exclude the jackals and still provide the vultures with a large landing place, might work,” Prof Le Roux added.

Another finding was that carcasses are not dropped regularly enough. Vultures cannot predict when there will be food.

These findings will be published in peer-reviewed outlets, but it will also be communicated to the management of the South African National Parks (SANParks) to address the problem. “SANParks is involved in the project and wants the information. They said they needed the information and will build on it,” said Prof Le Roux.

Once the suggested changes are implemented, she is excited to scientifically document how these changes are making a difference. This has the potential to guide the management and development of vulture restaurants elsewhere in South Africa and the world.

News Archive

Universities can contribute to economic transformation

2010-01-27

At the lecture were, from the left: Prof. Neil Heideman (Acting Dean: Faculty of Natural and Agricultural Sciences), Prof. Hartmut Frank (University of Bayreuth, Germany), Prof. Bianchi and Prof. Jan van der Westhuizen (professor in Chemistry at the UFS).
Photo: Mangaliso Radebe

Universities have a role to play in economic transformation and industrial development according to Prof. Fabrizio Bianchi, the Rector of the University of Ferrara in Italy.

This was the core message of his lecture on the topic Globalisation, Agriculture and Industrial Development that he delivered at the University of the Free State.

He said after the collapse of the agricultural industry in Italy as a result of the subsidies that the farmers were receiving from the government, the university had to step in.

“This was meant to maintain high prices and maximize the production but in the long run this approach created problems because the farmers were no longer producing high quality products but large quantities in order to receive subsidies,” he said.

“The result was that the government itself had to destroy those poor quality products. This was a completely unreasonable way to manage the economy”.

He said they had to abandon that approach and concentrate on quality because they realized that Italy could not match the prices and the quantity, in terms of production, of countries like China and the USA.

He said “knowledge and human resources” were the key factors that could get them out of that crisis; hence they came up with what he called “the Made in Italy approach”.

“We were working on the idea that food is part of culture and that it is not just simply for refueling the body,” he said.

“One of the fundamental ideas was to come back to the idea that production is the centre of the development process.”

“Quality is a very complex, collective issue,” he said. “You cannot understand development if you do not understand that you have to base it on strong roots”.

This approach resulted in the formation of several companies with specialized niche markets producing high quality products.

His visit to the UFS coincided with that of the 1991 Nobel Laureate in Chemistry, Prof. Richard Ernst from Switzerland, who was also part of the fourth presentation of the Cheese fondue concept.

The main thrust of this concept is that technical advances alone are insufficient for an agreement to be reached on the minimum respect between the various groups and individuals within a society. It proposes that for this to be achieved there has to be a concurrent development of empathy and emotional synergy.

Media Release
Issued by: Mangaliso Radebe
Assistant Director: Media Liaison
Tel: 051 401 2828
Cell: 078 460 3320
E-mail: radebemt@ufs.ac.za
27 January 2010

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