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11 May 2020 | Story Leonie Bolleurs | Photo Supplied
Food security and uncompromised food security are but two of the challenges facing the food industry.

When the national lockdown was announced by President Cyril Ramaphosa on 23 March 2020, it was indicated that South Africa’s food supply sector was to remain fully functional. This sector was one of the essential systems for livelihood and thus remained operational.

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, #MondayMotivation on Foodfocus with academics in the food industry, Profs Lise Korsten from the University of Pretoria (Department of Plant and Soil Sciences) and Pieter Gouws (Department of Food Science and Director of the Centre for Food Safety) from Stellenbosch University.

Foodfocus’ #MondayMotivation was presented by Linda Jackson, a Director at Food Focus SA. The platform provides information from recognised experts and services providers and offers training, consultation, and auditing to ensure that role players comply with the regulations set for the industry. 

A major focus of the webinar was on how well the food industry is performing under pressure during the lockdown initiated by government due to COVID-19. During the webinar, the academics also elaborated on their connection to the food industry. 

Uncompromised food safety

Prof Hugo thanked the food industry for their commitment in this difficult time and encouraged them to continue with the essential services that they provide. This includes the agricultural production sector, the food ingredients industry, the food processing industry, the food distribution industry, as well as the retail sector. 

“You are the frontline workers, our first line of defence, South Africans rely on you. You bring stability to the lives of every South African, providing us with safe and nutritious food. Due to your endeavours, our supermarket shelves are full and panic buying was therefore unnecessary. You work under difficult conditions at great personal risk, travelling to and from work. When working on factory floors, you had to adapt to even more strict hygiene protocols to prevent the spread of the virus,” he said. 

Prof Korsten said the food industry is in uncertain times. She emphasised the role that the industry is playing in food security – providing food of uncompromised safety. Many people are concerned about whether the food they purchase is still safe. 

“The circumstances under which the food industry is working are incredibly challenging,” said Prof Gouws. The Centre for Food Safety are working, among others, on building a food safety culture. “It is important to maintain consumer confidence in the safety of food as well as the availability of food. I believe the food industry is geared to ensure that the virus will not spread,” he added.

Is South Africa food secure?

Responding to the question of food security, Prof Hugo supported a statement by Agri SA Executive Director, Omri van Zyl, who said: “With the implementation of phase four lockdown, the entire South African agricultural value chain, with the exception of the local sale of tobacco and alcohol, was exempted. The export of wine and other agricultural products is now also allowed. Important agricultural services such as certification, inspection and quality control can continue.”

Referring to the opinion expressed by Paul Makhube, senior agricultural economist at FNB, Prof Hugo believes that one can stay positive about food security in the country. Makhube said: “South Africa expects its third largest maize harvest in history, while good harvests are also expected for soya peanuts and sunflower seed.”

“After the good rains, conditions are also more favourable for livestock production in some regions,” added Prof Hugo. 

Makhube continued: “Livestock auctions can continue under Level 4 restrictions under strict hygienic conditions. The large reduction in the fuel price will also result in lower input and harvesting costs for farmers and lower food distribution costs.”

Prof Hugo also endorses the positive sentiments about food security from Wandile Sihlobo, chief economist of the Agricultural Business Chamber of South Africa, who said: “South Africa will produce significantly more maize than the local consumption and are not much dependent on meat imports, especially beef.”

“Due to a strong and stable primary agricultural sector and an efficient and technologically advanced food processing industry, South African consumers are assured of the availability of enough safe and nutritious food. From a food security perspective, South Africa is in a much better position than many other countries in the world,” Prof Hugo believes. 

“A concern in our current situation, however, is household food security. Urgent interventions should be implemented in order for sufficient food supplies to reach the vulnerable and rising unemployed,” Prof Hugo reconed.

UFS adds to food science research

The UFS Division of Food Science is training undergraduate and postgraduate students for the food industry. Their research is mostly focused on chemical, microbiological and sensory quality, and stability of food. He added that the UFS has just completed the construction of a brand-new, well-equipped, and staffed Sensory Laboratory to deliver commercial sensory analysis services to the food industry.

Prof Hugo, whose field of specialisation is meat sciences and technology with a special interest in the lipid components of meat products, said the research he is working on includes how to change the diet of meat-producing animals to improve the health properties of fat tissue in meat. He is also investigating the use of natural preservatives and the effect of salt reduction on the quality and stability of meat products. This research group’s expertise in lipid chemistry also allows the department to conduct research on fats and oils and on the fat component of milk, dairy products, and plant foods.

He indicated that the department is working from home during lockdown to ensure that online teaching can take place, and that Food Science students at the UFS will be able to complete the 2020 Food Science curriculum. 

News Archive

Studies to reveal correlation between terrain, energy use, and giraffe locomotion
2016-11-18



More than half of giraffes in captivity in Europe are afflicted by lameness. This high prevalence represents an important welfare issue, similar to other large zoo animals.

According to Dr Chris Basu, a veterinarian at the Royal Veterinary College in the UK, giraffes in captivity are often afflicted by overgrown hooves, laminitis and joint problems. Diagnosis and treatment is limited by our understanding of anatomy and function, more specifically the locomotion of these animals. Although the giraffe is such a well-known and iconic animal, relatively little has been studied about their locomotor behaviour.

Dr Basu recently visited South Africa to do fieldwork on the locomotion of giraffes as part of his PhD studies under the mentorship of world-renowned Professor of Evolutionary Biomechanics, Prof John Hutchinson. This project is a joint venture between Dr Basu and Dr Francois Deacon, researcher in the Department of Animal, Wildlife, and Grassland Sciences at the UFS. Dr Deacon is a specialist in giraffe habitat-related research. 

Together Prof Hutchinson and Drs Deacon and Basu form a research group, working on studies about giraffe locomotion.

Wild giraffe population decrease by 40% in past decade

“Locomotion is one of the most common animal behaviours and comes with a significant daily energetic cost. Studying locomotion of wild animals aids us in making estimates of this energetic cost. Such estimates are useful in understanding how giraffes fit into ecosystems. Future conservation efforts will be influenced by knowledge of the energy demands in giraffes.

“Understanding aspects of giraffe locomotion also helps us to understand the relationships between anatomy, function and evolution. This is relevant to our basic understanding of the natural world, as well as to conservation and veterinary issues,” said Dr Deacon.

Locomotion study brings strategy for specialist foot care

On face value it seems as if foot disease pathologies are more common in zoo giraffes than in wild giraffes. “However, we need a good sample of data from both populations to prove this assumption,” said Dr Basu. 

This phenomenon is not well understood at the moment, but it’s thought that diet, substrate (e.g. concrete, straw, sand and grass) and genetics play a part in foot disease in giraffes. “Understanding how the feet are mechanically loaded during common activities (standing, walking, running) gives our research group ideas of where the highest strains occur, and later how these can be reduced through corrective foot trimming,” said Dr Basu.

Through the studies on giraffe locomotion, the research group plans to devise strategies for corrective foot trimming. At the moment, foot trimming is done with the best evidence available, which is extrapolation from closely related animals such as cattle. “But we know that giraffes’ specialist anatomy will likely demand specialist foot care,” Dr Basu said.

Studying giraffes in smaller versus larger spaces

The research group has begun to study the biomechanics of giraffe walking by looking at the kinematics (the movement) and the kinetics (the forces involved in movement) during walking strides. For this he studied adult giraffes at three zoological parks in the UK. 

However, due to the close proximity of fencing and buildings, it is not practical to study fast speeds in a zoo setting. 

A setting such as the Willem Pretorius Nature Reserve, near Ventersburg in the Free State, Kwaggafontein Nature Reserve, near Colesberg in the Karoo, and the Woodland Hills Wildlife Estate in Bloemfontein are all ideal for studying crucial aspects such as “faster than walking” speeds and gaits to measure key parameters (such as stride length, step frequency and stride duration). These studies are important to understand how giraffe form and function are adapted to their full range of locomotor behaviours. It also helps to comprehend the limits on athletic capacity in giraffes and how these compare to other animals. 

Drones open up unique opportunities for studying giraffes

The increasing availability of unmanned aerial vehicles (UAVs)/drones opens up unique opportunities for studying locomotion in animals like giraffes. Cameras mounted onto remotely controlled UAVs are a straightforward way to obtain high-quality video footage of giraffes while they run at different speeds.

“Using two UAVs, we have collected high definition slow motion video footage of galloping giraffes from three locations in the Free State. We have also collected detailed information about the terrain that the giraffes walked and ran across. From this we have created 3D maps of the ground. These maps will be used to examine the preferred terrain types for giraffes, and to see how different terrains affect their locomotion and energy use,” said Dr Deacon.

“The raw data (videos) will be digitised to obtain the stride parameters and limb angles of the animals. Later this will be combined with anatomical data and an estimation of limb forces to estimate the power output of the limbs and how that changes between different terrains,” said Dr Basu.


Related articles:

23 August 2016: Research on locomotion of giraffes valuable for conservation of this species
9 March 2016:Giraffe research broadcast on National Geographic channel
18 Sept 2015 Researchers reach out across continents in giraffe research
29 May 2015: Researchers international leaders in satellite tracking in the wildlife environment

 

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