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25 June 2020 | Story Leonie Bolleurs | Photo Supplied
Prof Arno Hugo recently participated in a session on food with integrity during a webinar by the Integra Trust, where he presented a lecture focusing on the importance of food traceability and the information communicated to the consumer.

In the complete process between farm and fork, consumers are looking for someone to hold accountable if their animal welfare, product quality, and product safety expectations are not met.

On World Sustainable Gastronomy Day earlier this month (18 June 2020), Prof Arno Hugo from the Department of Microbial, Biochemical and Food Biotechnology’s Food Science division at the University of the Free State (UFS) participated in a webinar by the Integra Trust, titled Heal the Land, Heal the People.

The Integra Trust was established to advance climate-smart sustainable and regenerative agriculture. It values the production, distribution, and utilisation of food with integrity in order to heal the land and the people.

Integra Trust strives to promote agriculture that has a limited footprint on the environment.

Prof Hugo’s lecture during the session on food with integrity, focused on the importance of the traceability of food and the information communicated to the consumer. 

Physical and emotional connectedness to farm and the producer
According to him, modern consumers want to know where their food comes from and want to be physically and emotionally connected to the farm and the producer. In the case of meat, for example, they want to know if the meat they buy is ethically produced and whether the animal was treated in a humane manner during the slaughter process. They also want a guarantee that the food they buy is free of harmful substances.

Prof Hugo states: “The consumer’s need for origin-based food is now playing out in a variety of ways, as food processors and retailers are labelling their products according to the origin of the product. One way of achieving this, is through a good traceability system.”

In his presentation, he focused on traceability from a meat industry perspective.

“Thus, in a good traceability system, a product on the store shelf can easily be traced back to the farmer and the farm where the food was originally produced. In modern traceability systems, it is even possible for the consumer to take the product in the store to a scanner that can read the ‘barcode’ and then showing a photo of the farmer and the name and location of the farm where it was produced,” explains Prof Hugo.

Food traceability important from food safety point of view
“Despite the consumer’s emotional need to connect with the farm and the producer, food traceability is also extremely important from a food security and food safety point of view,” he adds.

Although in its simplest form, it is a comprehensive process of keeping record of suppliers and customers in order to allow reconstruction of the product chain in case of need, it is doable. “In Europe, some 25 million cattle per year are now slaughtered with full traceability. The challenge of providing a secure form of identity through this process, is therefore a formidable one. This is achieved with the use of modern technologies such as Blockchain and DNA technology,” explains Prof Hugo. 

Joining him in the session on food with integrity were, among others, Errieda du Toit, chef, food writer, and culinary commentator (talking about perceptions in terms of difference between fast food and story food, asking if it is driven by social media) and Christiaan Campbell, chef and food consultant (talking about achieving synergy and communication between producer and consumer via the food value chain). Steven Barnard of Farmer Kidz presented a session focused on the younger generation, focusing on why it is important to connect children with food production.

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Empowering teachers: Working with head, heart and hand
2011-06-14

 
Prof. JJE Messerschimdt (left) is the main supervisor and Dr KE Khabanyane the co-supervisor of this study within our Faculty of Education.

The implementation of Curriculum 2005 brought about new demands in the teaching and learning of languages.  In teaching languages, it is expected of teachers to focus on the development of the basic language skills which are embedded in the first four outcomes, namely listening, speaking and reading which is coupled with viewing and writing.

Although the learning outcomes are developed as an integrated whole, each one needs special attention. According to the NCS, the third learning outcome namely "reading and viewing", is stated as follows: "The learner will be able to read and view for information and enjoyment, and respond critically to the aesthetic, cultural and emotional value in texts".
 
Julia Ramabenyane researches The facilitative role of Grade 1 teachers in the development of reading skills in Sesotho. Empowering teachers: Working with head, heart and hand, a workshop for Grade 1 teachers, was held on 27 and 28 May in the Winkie Direko Building on our Main Campus. The aim of the workshop was to create an opportunity for teachers to better understand their role as facilitators in the development of reading skills.
 
In addition to the facilitation of Mrs Ramabenyane, Prof. Hasina Ebrahim (lecturer at the School of Social Sciences and Language Education), grade 1 teachers from Lesedi and Karabelo Primary Schools, as well as the HOD of Foundation Phase and three grade 1 learners from Karabelo Primary School in Rocklands, participated in the activities.
 
This workshop, together with other reflective group sessions, formed part of the emancipatory action research of Julia Ramabenyane's Foundation Phase PhD studies. This PhD study is titled The facilitative role of grade 1 teachers in development of readings skills in Sesotho.

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