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23 June 2022 | Story Rulanzen Martin | Photo Rulanzen Martin
Ivor Price and Nelleke de Jager
Ivor Price (left) and Nelleke de Jager during the discussion session in the Senate Hall of the Centenary Building.

  Click to view documentLees: Groot name praat oor stand van media- en uitgewerswese in SA

Ivor Price, seasoned journalist and media man, and Nèlleke de Jager, fiction publisher at Human & Rousseau, are two of the big names serving on the advisory panel of the Department of Afrikaans and Dutch, German and French. On 27 May 2022, Price and De Jager presented a discussion on the state of the media and publishing industry in the country. 


Students and lecturers from the department who attended the discussion had the privilege of witnessing the expertise and experience of the advisory panel first hand. The other two members of the advisory panel are Mariska van der Merwe, a teacher at the Meisieskool Oranje, and Wyno Simes, Curator of the National Afrikaans Literature Museum and Research Centre (NALN) in Bloemfontein. The University of the Free State (UFS) has introduced the concept of practice panels in its faculties and academic departments to provide practice-based expertise to students as well as advice to lecturers.

Two prestige bursaries were also presented to two postgraduate students. Lynthia Julius, author of the award-winning book Uit die Kroes, is the first recipient of the JC Steyn Prize, and Corné Richter received the Marius Jooste Prize from the SA Akademie vir Wetenskap en Kuns. 

Important role of the media threatened 

Price – who worked as a journalist at Die Burger and made a name for himself in media and television circles, and who is also the owner of the online news publication Food for Mzanzi – said “a democracy is nothing without the media”.  He referred to some of the biggest news events in recent times where the media has played an important role in exposing crime and corruption in the highest circles of executive government. 

Examples of this are the Gupta/state capture scandal, the Zuma corruption, as well as the asbestos fraud by Ace Magashule and the Free State government. “This says something about a country where people steal money to implement idleness,” Price said. 

He also warned that things were not ‘going well’ with the media in SA and that the media – also internationally – are in danger. The impact of the COVID-19 pandemic on the media will be with us for a long time. “The circulation figures of daily newspapers fell by about 40% of the total sales.” Sunday papers can, to some extent, keep their heads above water thanks to government advertisements.  Price also believes that niche markets are the future.

Publishing industry changing in SA 

In turn, Nelleke de Jager talked about the challenges that publishers must overcome today. “Educational publishers are publishing the largest number of outputs in SA,” she said. She also mentioned that retail publishers such as Penguin Random House and Pan Macmillan are changing the landscape for the better. “The South African publishing industry is changing, not waning,” said De Jager. 

From the left Lynthia Julius; Prof Heidi Hudson, Dean of Faculty of the Humanities and Corné Richter.
(Photo: Rulanzen Martin) 

Book lovers will remember with great nostalgia that Leserskring/Leisure Books was the leader in terms of book sales a decade ago. “The closure of Leisure Books damaged the outputs and turnover of NB Publishers,” said De Jager.  

De Jager also told students about the skills that are needed to survive in the industry. “It is important to master a variety of skills, such as writing and reading skills, project management, and editorial know-how.” She also jokingly said that anyone interested in the publishing industry should first work as a waiter, since it teaches one to be humble.

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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