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26 June 2020 | Story Nitha Ramanth | Photo Valentino Ndaba
Takudzwa Nyamunda.
Takudzwa Nyamunda is the proud new representative of the University of the Free State (UFS) for the 2020 Commonwealth Future Student Leadership programme. Nominated at a recent workshop themed ‘Reimagining Peace’, organised by the Association of Commonwealth Universities in collaboration with the British Council and the Durban University of Technology, Takudzwa demonstrated exceptional leadership, coupled with his experience of issues related to the UFS student committee, which provided the perfect foundation for his selection. 

“From a personal point of view, this was one of the most enriching experiences I have ever had, both in terms of the relationships established and the world knowledge gained. I am personally grateful for the opportunity to attend and would support any further initiative of this nature. I think the essence of this workshop was to encourage the young leaders present – all of whom were active citizens in their communities in one way or another – to continue fighting the good fight. The core message from the panellists was that it is all worth it in the end, and that even in the face of adversity and discouragement, we should keep fighting for the work we believe in,” says Takudzwa. 

Participants from 13 nations, including activists and thought leaders on non-violence affiliated with the International Centre of Nonviolence, the Gandhi Development Trust, and the Commonwealth Countering Violent Extremism Unit, contributed to the workshop. Over the course of three days, participants were divided into five groups and worked together on projects linked to three main themes – gender-based violence, global warming, and inequality.

The selection committee was convened by the Vice-Rector: Research and Internationalisation, Prof Corli Witthuhn, and facilitated by the Office for International Affairs. Currently in the final year of his Master of Industrial Psychology degree, Takudzwa’s wealth or experience includes being the founder and first president of the International Students Association (2016), and holder of the International Student portfolio as Student Representative Council (SRC) member (2017), coupled with being co-founder and first vice-chairperson of the South African Board for People Practices (SABPP): UFS Chapter and Vice-president of the SABPP National Youth Council (2019).

“I will continue to do what I have been doing for the past five years at the UFS, which is to make a difference in my sphere of influence”, says Takudzwa. 

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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