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06 March 2020 | Story Igno van Niekerk | Photo Igno van Niekerk
 Gert Marais looking at pecan leave_
Dr Gert Marais says the UFS is helping to ensure that the pecan industry not only survives but thrives.

“When opportunity knocks, you must jump. The more opportunity knocks, the more you should jump.” 

Look closely, and you will notice the rise in pecan-nut plantations as you travel through South Africa. Do not be surprised if you find that the UFS’s pecan-nut project – steered by Dr Gert Marais, Senior Lecturer in the Department of Plant Sciences – is associated with those pecans.

Main exporter
In an ever expanding and interconnected global economy, South Africa has joined the USA as main exporters of pecan nuts to China. We have several advantages; our seasons differ from that of the USA, and we have the benefit that we are harvesting and exporting pecan nuts at the time when they are most popular at Chinese festivals and events.

Although it takes a long time to grow pecan trees (seven to eight years before they start producing), the long wait has extensive benefits. Dr Marias explains: “Unlike other crops, you do not have to prepare the soil and plant new crops annually. Rather than re-investing, you only need to do proper maintenance. Once planted, the pecan trees can produce for generations to come. And the UFS is involved in ensuring that the pecan industry not only survives but thrives.”

Empowering farmers
As the pecan industry in South Africa grows, new challenges are identified. Some trees suffer from a condition called overall decline, others from scab, and some others are infested by combinations of fungi not found in other countries. Dr Marais and his team have filed several ‘first reports’ of combinations between pecans and pathogens, leading to opportunities for MSc research projects and making a difference in the industry.

Dr Marais undertakes six field trips per year to visit all the production areas in South Africa, share information at farmer’s days, arrange courses to ensure best practices with regard to pecan cultivation; students also use these visits to collect samples for their research. Due to the systemic collaboration between the private sector and the university, farmers are empowered to manage their pecan crops better, the university benefits from cutting-edge research, and South Africa becomes a stronger player in the international economy.

Opportunity is knocking. And the UFS is jumping.

News Archive

UFS researchers are producing various flavour and fragrance compounds
2015-05-27

 

The minty-fresh smell after brushing your teeth, the buttery flavour on your popcorn and your vanilla-scented candles - these are mostly flavour and fragrance compounds produced synthetically in a laboratory and the result of many decades of research.

This research, in the end, is what will be important to reproduce these fragrances synthetically for use in the food and cosmetic industries.

Prof Martie Smit, Academic Head of the Department of Microbial, Biochemical and Food Biotechnology at the UFS, and her colleague Dr Dirk Opperman, currently have a team of postgraduate students working on the production of various flavour and fragrance compounds from cheap and abundantly available natural raw materials. 

Prof Smit explains that most of the flavours and fragrances that we smell every day, originally come from natural compounds produced mainly by plants.

“However, because these compounds are often produced in very low concentrations by plants, many of these compounds are today replaced with synthetically-manufactured versions. In recent times, there is an increasing negative view among consumers of such synthetic flavour and fragrance compounds.”

On the other hand, aroma chemicals produced by biotechnological methods, are defined as natural according to European Union and Food and Drug Administration (USA) legal definitions, provided that the raw materials used are of natural origin.  Additionally, the environmental impact and carbon footprint associated with biotech-produced aroma chemicals are often also smaller than those associated with synthetically-produced compounds or those extracted by traditional methods from agricultural sources.

During the last four years, the team investigated processes for rose fragrance, vanilla flavour, mint and spearmint flavours, as well as butter flavour. They are greatly encouraged by the fact that one of these processes is currently being commercialised by a small South African natural aroma chemicals company. Their research is funded by the Department of Science and Technology and the National Research Foundation through the South African Biocatalysis Initiative, the DST-NRF Centre of Excellence in Catalysis and the Technology Innovation Agency, while the UFS has also made a significant investment in this research.

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