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13 January 2021 Photo Supplied
Indigenous Oral traditions should be explored

Two researchers from the University of the Free State (UFS) aim with their research to examine the portrayal of environmental conservation in oral stories from indigenous South African cultures. They also hope to add the under-researched genres of oral cultures to mainstream inter-/cross-/multi-disciplinary inquiries on environmentalism, the climate crisis, conservation and indigenous knowledge systems.  

Dr Oliver Nyambi, Senior Lecturer in the Department of English, and Dr Patricks Voua Otomo, Senior Lecturer in the Department of Zoology and Entomology, interdisciplinary research project titled; Environmentalism in South African oral cultures: an indigenous knowledge system approach, started in 2017. The research is about indigenous South African oral culture as a potential knowledge system in which indigenous forms of environmental awareness is simultaneously circulated and archived.

Understanding oral folk stories

According to Dr Nyambi the research brings together the disciplines of cultural and environmental studies, inquiring into the relationship between indigenous knowledge mediated by oral culture, and environmental awareness. “Our main interest is how we can understand folk oral stories about humanity’s interactions with the environment as creating possibilities for knowing how traditional societies consciously thought about environmental conservation, preserving plant and animal species, and sustaining ecological balance,” says Dr Nyambi

The project has been on hold since 2018 as Dr Nyambi took up a two-and-a-half-year Alexander von Humboldt Fellowship in Germany. It will resume in earnest upon his return to South Africa at the end of February 2021. The duo’s first article on the “Zulu environmental imagination” has since received favorable peer reviews in the reputable journal African Studies Review published by Cambridge University Press.

The aim and impact of the research

Focusing on oral stories from the Zulu, Sotho and Tsonga traditions, the study seeks to understand what, in the stories as well as modes of their transmission, reflects certain consciousness, knowledge and histories of African indigenous environmentalism before the advent of Western forms of conservation. A key dimension to the project is the focus on how indigenous knowledge about the environment and its conservation was/is shared and consequently preserved through storytelling, explains Dr Nyambi.

“We envision our research to spotlight the potential but currently untapped utility of oral cultures in conservation. Our field work in rural KwaZulu-Natal revealed a rich tradition of environmental knowledge, environmental awareness and nature conservation which is mediated and transmitted through folk stories.

“However, traditional modes of storytelling have rapidly declined, mostly due to the pressures of modernity, the often uncritical reverent acceptance of conventional science and its knowledge systems, as well as the dwindling number of human repositories and tellers of indigenous stories. Our research will recommend a systematic approach to the preservation of these stories before they completely disappear,” says Dr Nyambi.

He continues: “Beyond the usual promotion of traditional storytelling as a mechanism of cultural preservation, we will recommend the archiving of the stories in written form, inclusion in school material as part of moral education, and modernisation for easy circulation through, for instance, animation.”

Receiving funding

The researchers successfully applied for funding which they mainly used for field work. The project involves travelling to rural communities where much of the oral stories and storytelling exist. They also use the money to purchase, where applicable, published stories for analysis.

“We wouldn't be able to do this vital study without funding so we feel that the grant is a crucial enabler of this process of seeking and indeed making knowledge of this rarely-talked-about topic with implications for how indigenous knowledge can be harnessed in ongoing attempts at arresting the climate crisis.”

News Archive

From wheat protein to perfect pizza
2017-09-26

Description: Phd Read more Tags: Barend Wentzel, Department of Plant Sciences, plant breeding, proteins, Agricultural Research Council 

Barend Wentzel received his PhD at the Department
of Plant Sciences during the university’s
winter graduation ceremony.
He is pictured here with Prof Maryke Labuschagne,
professor in Plant Breeding at the UFS.
Photo: Charl Devenish

Barend Wentzel, an alumnus of the University of the Free State’s Department of Plant Sciences, is passionate about plant breeding. 

He literally eats and lives wheat proteins. In 1989 he initiated a breeding programme on arum lilies. “This breeding programme is at an advanced stage,” he said. Besides reading, playing the piano and accordion, Barend, due to the nature of his research at the Agricultural Research Council, also experiments with different types of ciabatta recipes made from sour dough. “I usually make my own pizza on Saturday evenings,” he said.

He is working at the Agricultural Research Council – Small Grain (ARC-SG) at the Wheat Quality Laboratory where he established a Cereal Chemistry Laboratory.

Complexity of flour quality

He explains that the focus of his research is on wheat protein composition. “The research conducted for my PhD study explains the complexity of flour quality to a certain extent, and it further emphasises the influence of the environment and genetic composition on selected baking characteristics. 

“Wheat protein can be divided into different types of protein fractions. These protein fractions contribute differently to dough properties and baking quality and the expression is affected by different components in the environment, including locality, rainfall and temperature. 

“Protein content alone does, however, not explain the variation in baking quality parameters, such as mixing time, dough strength and extensibility, and loaf volume.

“Several methods can be applied to quantify the different protein fractions. I am using high-performance liquid-chromatography (HPLC). The procedure entails the separation of a wheat protein extract through a column with chromatographic packing material. The injected sample is pumped through the column (known as the stationary phase) with a solvent (known as the mobile phase). The specific procedure, size-exclusion high-performance liquid-chromatography (SE-HPLC), is also used by the university’s Department of Plant Breeding, as well as in several international Cereal Chemistry Laboratories,” said Barend.

Dough strength and to loaf volume
“One of the highlights from the study was the positive contribution of the albumin and globulin protein fractions to dough strength and to loaf volume. The findings were wheat cultivar specific and the growing environment influenced the expression. The contribution of these protein fractions was much larger than previously reported for South African wheat cultivars,” said Barend. 
“Previous reports indicated that these protein fractions had a non-specific contribution to the gluten network during dough formation. The findings from this PhD justify further research on albumins and globulin proteins.” 

The Cereal Chemistry Laboratory at ARC-SG is involved in postgraduate student training under Barend’s guidance. He serves as co-promoter for several MSc and PhD students. He is also a collaborator on an international project with the International Maize and Wheat Improvement Centre (CIMMYT) in Mexico. Barend is furthermore working on improving wheat quality for processing and health purposes as a member of the expert working group of the International Wheat Initiative. 

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