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10 June 2022 | Story Leonie Bolleurs | Photo Leonie Bolleurs
Christopher Rothmann
Christopher Rothmann is standing in one of the containers that will form part of the science park for entrepreneurs.

Adding to the value chain, extending the teaching and learning process, and supporting the development of the surrounding communities – this is the result of seven years of hard work for the Paradys Experimental Farm of the University of the Free State (UFS). Whether it is yoghurt and cheese from the dairy factory, wool products from the wool production and wool processing hub, or an ice-cold beer from the fermentation institute, the farm will soon share the fruits of its labour with the Bloemfontein community.

Situated outside Bloemfontein on the road to Reddersburg, the farm is an agricultural training centre in the Faculty of Natural and Agricultural Sciences for UFS students who, among others, take modules in agriculture, working with cattle, sheep, crop cultivation, and milk production. Moreover, the farm also offers training opportunities to members of the community, ranging from short courses in animal health and animal breeding to workshops in wool classing, sheep handling, and sheep management. 

“We want to take students through the entire production chain. It is a valuable part of our teaching and can make our work on the farm more profitable. The aim is to extend the use of a specific product. Instead of only selling milk, we add value to the product and sell it, for instance, as cheese or yoghurt. Or in the case of grain, rather than only selling it to wholesalers to make bread, it can be fermented into beer and waste can be used as animal feed,” says Prof Frikkie Neser, Head of the Department of Animal Sciences. He is the convenor of this initiative, along with the Dean of the Faculty of Natural and Agricultural Sciences, Prof Danie Vermeulen.

Currently, eight departments in four of the faculties at the UFS are involved in the work on the experimental farm. 

Natural products in the dairy processing unit

Dr Analie Hattingh, Manager of the dairy processing unit and Lecturer in the Department of Animal Science, is responsible for the entire production process in the dairy processing unit, from concept development up to sales. Since the installation of the unit started in May 2021, two lines of cheese have been produced – a delicious semi-hard, full-cream all-rounder, and a more exotic cheese with different flavours, containing ingredients such as cumin, chili, garlic, peppercorns, and mango. The Department of Sustainable Food Systems and Development (CENSARD) will later cultivate and harvest some of these herbs in the tunnels on the experimental farm. The department will also be involved in product development.

More recently, Dr Hattingh also started to investigate the development of a yoghurt line with different flavours – the more traditional mixed fruit and strawberry, as well as more exciting flavours such as pear caramel.   

“All our products are natural,” she says. 

This initiative adds to the already established centralised infrastructure hub on the experimental farm, which supports wool production and processing. Under the auspices of CENSARD, members from the community are taught, among others, entrepreneurial skills in different aspects of wool processing, such as knitting, making felt products, spinning, and weaving. 

The group of women in the wool processing unit is producing, among others, felt pencil cases, laptop bags, hand/
bookbags, tray cloths, and soft toys. 
Photo: Leonie Bolleurs. 

Creating products from dairy and wool is not only contributing to job creation; it also empowers communities to create a sustainable livelihood for themselves.

Award-winning beer 

Award-winning beer makers Dr Errol Cason, Senior Lecturer in the Department of Animal Science, and Dr Christopher Rothmann, postdoctoral research fellow in the Department of Animal Sciences, are looking forward to opening a fermentation institute on the Paradys Experimental Farm. 

With their background as microbiologists, the two founders of Liquid Culture (in 2018) produced commercial batches of yeast used mainly by breweries for the fermentation of beer. They are supplying Bloemfontein as well as several breweries nationwide with their quality yeast. 

At the fermentation institute on the farm, these home brewers and owners of Kraft Brewing Co hope to not only continue brewing bear, but to also teach others about the fermentation process. Installation of the vessels, which were previously part of the South African Brewery’s World of Learning, is almost complete.

Dr Errol Cason, Dr Christopher Rothmann, and Barry Crous
Dr Errol Cason, Dr Christopher Rothmann, and Barry Crous at what will soon be a fermentation institute on
the Paradys Experimental Farm. 
Photo: Leonie Bolleurs

Entrepreneur science park 

Prof Neser says they are also in the process of constructing an entrepreneur (science) park for students in the sciences. Upon completion, the park will boast nine containers with the necessary infrastructure for students to work on innovation projects – promoting an entrepreneurial culture at the UFS. 

The farm will also provide a service to the agriculture industry by testing feed intake and growth rate in cattle, evaluating these animals’ efficiency in converting feed to body mass. Prof Neser says the UFS is the only university conducting these tests on cattle. Similar trials will also be conducted on sheep, in collaboration with BKB, ALPHA, and RFID.

Grass has been planted in the open areas, and trees and tables with benches are planned to create a welcoming space for school groups to visit during the week in order to learn about the wool and dairy value chain. Members of the community will also be invited to display and sell their products on Saturdays, along with the goods produced on the farm. The scene is set, and soon all projects will benefit not only UFS staff and students, but also the community.

Dr Analie Hattingh is constantly looking at developing
new products for the dairy processing 
unit. Here she
i
s testing feta cheese. 


News Archive

Fasset continues to fuel academic excellence at the UFS
2017-12-15


  Description: Fasset  read more Tags: Fasset, Accounting, INTRABAS, Finance, South African Institute of Chartered Accountants

  Programme Director: School of Accounting, Prof Hentie van Wyk, and
  Dean: Economic and Management Sciences, Prof Hendri Kroukamp
  excited about the unveiling of the Finance and Accounting Services
  Sector Education and Training Authority (Fasset)
  plaque at the School of Accounting.
  Photo: Rulanzen Martin

The School of Accounting on the Bloemfontein Campus of the University of the Free State (UFS) held an unveiling ceremony for a Finance and Accounting Services Sector Education and Training Authority (Fasset) plaque. The plaque was unveiled by UFS Rector and Vice-Chancellor, Prof Francis Petersen, and Fasset CEO, Lesego Lebuso. This was in honour of Fasset’s partnership with the UFS and its contribution towards driving academic excellence through its Intrabas projects over the past few years.
 
Funding for teaching and learning initiatives
These projects support the development of black student enrolment and performance in Accounting Studies. During the previous year, Fasset gave the UFS R54 million in funding to support teaching and learning initiatives for 960 black Accounting students. These students were enrolled for BAcc, BCom(Acc), BAcc(Hons)/PGDipCA, and BCom(Hons in Acc)/PGDipGA studies. In the same year, a celebratory ceremony was held at the South Campus for 125 Fasset-funded students to celebrate their academic excellence.
 
 Prof Hentie van Wyk, Programme Director: School of Accounting, said, “FASSET funding will give the Centre for Accounting (as it was then called) an opportunity to strengthen our current student-centred teaching model”. This seemed like a prophecy, because at the beginning of 2017, the class of 2016 BAccHons students achieved a 96% pass rate in the 2017 Initial Test of Competence (ITC) examinations of the South African Institute of Chartered Accountants (SAICA).

Millions contributed towards accounting degrees
In 2017, Fasset sponsored 114 students on the Bloemfontein Campus with full bursaries amounting to more than R20 million through the Intrabas bursary fund for degree qualifications in BAccHons, BComHons (Acc), BAcc, BComAcc and BComAcc Extended programmes, as well as the tutorial programme managed by the School of Accountancy. On the Qwaqwa Campus, Fasset has given more than R7 million worth of funding.
 
James Veitch, Senior Officer: School of Accounting, said, “A decision was made to rather fund less students so that they could be assisted with greater effect, and students who did not qualify for the bursaries, would still be assisted through the support programme.”

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