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20 January 2022 | Story Lunga Luthuli | Photo Supplied
Merceline Mercia Geises, Chief Executive: Standard Bank Namibia.

Her father belonged to a "book club, used to order books and encyclopaedias, and would at times order special gifts for her mother". The daughter of a school principal, Mercia Geises, developed a love for reading at a young age. A trip to the Post Office "provided a connection to the rest of the world".

Growing up in Kalkfeld, a small village in central Namibia, Mercia, her father’s “most trusted child”, saw herself fulfilling messenger duties, sending money to siblings at boarding schools. When the youngest of seven children herself enrolled at a boarding school, the love relationship with the world outside and what it offers continued; more so with "heart-warming letters and a R2 note" from her father every now and then.

Mercia, an alumnus of the University of the Free State and current Chief Executive Officer of Standard Bank Namibia, says her runs to the Post Office and bank made her believe there must be a big world out there; one where Post Office deliveries are made, and money is printed. With dreams to see life outside her village, opportunity beckoned with studies at the UFS.

Carving her destiny 

In matric, with all her peers destined for varsities in South Africa, an aspiration she too had, Mercia found a career guide in a Life Skills classroom. She "scanned through it, jotted down details", and made her way to the Post Office only this time to "carve her own path ignoring everyone’s limited view of the world".

She got accepted at the UFS, an institution which became a home away from home getting mentored by among others Professor Johan Henning, Professor Voet du Plessis, Professor Elizabeth Snyman-Van Deventer, Professor Johan van Schalkwyk, and Professor Gerhard Fjik to complete her LLB Degree (cum laude) and LLM in Mercantile Law.

Her biggest dream, Mercia says, “I always wanted to work for Cliffe Dekker Hofmeyr Attorneys in Cape Town, but because I was sponsored for my studies by the Namibia Power Corporation I had to go back and work in Namibia.”

“I got an opportunity to work for one of the biggest law firms, M. Slabbert Attorneys and completed my articles, an opportunity I am forever grateful for,” she says.

After completing her articles, Mercia fell pregnant and the biggest motivation for applying for a corporate job was driven by the "need to deliver her baby at a private hospital and having a medical aid".

Seeing a job advert at Old Mutual Namibia in a local newspaper and knowing that she did not meet the requirements, Mercia was called for a junior role, leading her to discover corporate finance and asset management.

Working for Old Mutual for 12 years and obtaining an MBA from Stellenbosch University, Mercia credits the leadership for investing significantly in her growth and development.

Whilst at Old Mutual Investment Group in Namibia as the Chief Executive, Mercia saw a growth opportunity at Standard Bank, Namibia’s leading retail banking franchise and she took a “leap of faith”.

Holding high positions in corporates during her tenure Mercia believes ‘Old Mutual Namibia was the best incubation centre for many young women and the organisational culture was conducive to thrive.’

She says, “We were exposed to leadership that believed in increasing women roles in leadership and business strategy which meant that we were entrusted with big and bold mandates and were provided with necessary mentorship.”

Mercia believes that “working in an environment like this is extremely beneficial, but like all things in life, the other side of it is that it comes with sacrifices, some of which can be costly if one does not have the right support”.

The role of tertiary institutions 

“Tertiary institutions also play the biggest role in upliftment and how we think about things. It has surely taken me from rural Namibia to the world stage, whereas a young executive I could engage in complex issues in boardrooms across the world. I still find my engagements in executive development programmes with institutions of higher learning to be ones that provide me with the edge to lead effectively,” she says.

On challenges facing the banking industry in the continent, Mercia says, “Traditional banks are finding it hard to penetrate the unbanked population who leapfrogs the banking step and participates in the mainstream economy through mobile operators. Accelerating digital capabilities has become a top strategic priority for the banking sector, more so during the pandemic.” She says, “Regulatory authorities have a critical role to play in making this happen, as they are needed to continue to promote innovation while keeping their checks and balances.” 

In her leisure time, Mercia puts her focus on her three children, the youngest of which is two months old. She has an interest in agricultural technology and has a small piece of land where she experiments with various intensive farming concepts.

News Archive

Is milk really so well-known, asks UFS’s Prof. Osthoff
2011-03-17

Prof. Garry Osthoff
Photo: Stephen Collett

Prof. Garry Osthoff opened a whole new world of milk to the audience in his inaugural lecture, Milk: the well-known (?) food, in our Department of Microbial, Biochemical and Food Biotechnology of the Faculty of Natural and Agricultural Sciences.

Prof. Osthoff has done his research in protein chemistry, immuno-chemistry and enzymology at the Council for Scientific and Industrial Research (CSIR) in Pretoria and post-doctoral research at the Bowman-Grey School of Medicine, North Carolina, USA. That was instrumental in establishing food chemistry at the university.
 
He is involved in chemical aspects of food, with a focus on dairy science and technology. He is also involved in the research of cheese processing as well as milk evolution and concentrated on milk evolution in his lecture. Knowledge of milk from dairy animals alone does not provide all the explanations of milk as food.
 
Some aspects he highlighted in his lecture were that milk is the first food to be utilised by young mammals and that it is custom-designed for each species. “However, mankind is an opportunist and has found ways of easy access to food by the practice of agriculture, where plants as well as animals were employed or rather exploited,” he said.
 
The cow is the best-known milk producer, but environmental conditions forced man to select other animals. In spite of breeding selection, cattle seem not to have adapted to the most extreme conditions such as high altitudes with sub-freezing temperatures, deserts and marshes.
 
Prof. Osthoff said the consumption of the milk as an adult is not natural; neither is the consumption of milk across species. This practice of mankind may often have consequences, when signs of malnutrition or diseases are noticed. Two common problems are an allergy to milk and lactose intolerance.
 
Allergies are normally the result of an immune response of the consumer to the foreign proteins found in the milk. In some cases it might help to switch from one milk source to another, such as switching from cow’s milk to goat’s milk.
 
Prof. Osthoff said lactose intolerance – the inability of adult humans to digest lactose, the milk sugar – is natural, as adults lose that ability to digest lactose. The symptoms of the condition are stomach cramps and diarrhoea. This problem is mainly found in the warmer climates of the world. This could be an indication of early passive development of dairy technology. In these regions milk could not be stored in its fresh form, but in a fermented form, in which case the lactose was pre-digested by micro-organisms, and the human population never adapted to digesting lactose in adulthood.
 
According to Prof. Osthoff, it is basically the lactose in milk that has spurred dairy technology. Its fermentation has resulted in the development of yoghurts and all the cheeses that we know. In turn, the intolerance to lactose has spurred a further technological solution: lactose-free milk is currently produced by pre-digestion of lactose with enzymes.
 
It was realised that the milks and products from different species differed in quality aspects such as keeping properties and taste. It was also realised that the nutritional properties differed as well as their effects on health. One example is the mentioned allergy against cow’s milk proteins, which may be solved by the consumption of goat’s milk. The nutritional benefits and technological processing of milk aroused an interest in more information, and it was realised that the information gained from human milk and that of the few domesticated species do not provide a complete explanation of the properties of milk as food. Of the 250 species of milk which have been studied, only the milk of humans and a few domesticated dairy animals has been studied in detail.

Media Release
15 March 2011
Issued by: Lacea Loader
Director: Strategic Communication
Tel: 051 401 2584
Cell: 083 645 2454
E-mail: news@ufs.ac.za

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