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26 April 2022 | Story Dr Qinisani Qwabe
Dr Qinisani Qwabe
Dr Qinisani Qwabe

South Africa recently witnessed a catastrophic natural disaster that resulted in the loss of life, livelihoods, and infrastructural damage. This occurred in KwaZulu-Natal where hundreds of people lost their lives as a result of extensive flooding and mudslides. President Cyril Ramaphosa declared a national state of disaster to which we should all respond. Specific reference was made to the public and private sectors, as well as civil society.

While I applaud the various stakeholders that have extended a helping hand, my heart bleeds for the vulnerable groups whose voices remain unheard, even under normal circumstances. One cannot help but wonder if aid will reach the isolated regions that suffered the adverse effects of these heavy rains, or if all developmental efforts will be prioritised to certain economic hubs of the province such as the eThekwini Metro and the capital, uMgungundlovu.

KwaZulu-Natal is among the poorest provinces in the country. Corroborating this claim is a report that was released by Statistics South Africa earlier this year which reveals that about 52% of the province’s population are considered to be ‘poor’,and live at the lower end of the poverty line.

Drawing from my experiences of the rural communities of KwaZulu-Natal with whom I have worked, many suffer from the triple challenge of poverty, inequality, and unemployment, and rely on agriculture for their livelihood and to put food on the table. Their supplementary income is obtained from government support grants. The graphic scenes that have been shown on the media illustrate the devastating effects of the heavy rains in regions within the agricultural sector. Fields have been washed away, crops and livestock have been lost. This is happening when the province is still trying to resuscitate its economy after the widespread looting that took place in July last year, which had a calamitous effect on businesses and livelihoods.

While this is an injury mainly for the people of KwaZulu-Natal, it is my wish that we all join hands in contributing towards the restoration of livelihoods. In agreement with the president’s assertion, we can all play a part in rebuilding the province. This includes institutions of higher learning, particularly the Community Engagement Directorates whose mandate is to drive socioeconomic development to external communities.

Related article:
Opinion: KZN floods expose significant socio-economic and environmental vulnerabilities

KZN FLOODS

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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