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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

UFS presents first Beyers Naudé Memorial lecture
2010-09-16

At the Beyers Naudé   Memorial lecture were, from the left: Prof. Jonathan Jansen, Rector and Vice-Chancellor of the UFS; Rev. Cedric Mayson; and Mr Kgotso Schoeman, Chief Executive Officer of Kagiso Trust.
Photo: Dries Myburg

The seventh Beyers Naudé Memorial lecture was presented for the first time at the University of the Free State (UFS) this week. This lecture that is presented at a different university each year took place on the Main Campus of the UFS in Bloemfontein this year. Rev. Cedrick Mayson presented the lecture with under the theme: Crafting a legacy.

According to Rev. Mayson more deeply rooted forms of suppression came forward after the democratic elections in 1994. Liberation from apartheid was, according to Mason, very superficial. The poor were still severely suppressed at economic, political, cultural, religious and environmental level. “We have to apply Beyers Naudé’s legacy of liberation in these areas,” Rev. Mayson declared.

“The system according to which the rich become wealthier and the poor become poorer must be replaced by a system where everybody can have enough. This is only possible with the insight of the oppressed.

“The government and the opposition are dominated by people who seek advantage for their own gain. Regardless of democratic slogans and some enlightened individuals’ rules against corruption and violence, we lack the political will to engage in the transformation of the whole world for the good of all earthlings,” said Rev. Mayson.

According to him, consumer culture has become a fine-tuned instrument for keeping people incomplete, shallow and dehumanised.

“Religions are self-centred. Leaders from most of the religious groupings criticised apartheid but they never joined the struggle to assist in demolishing apartheid. It appears as if religious institutions are not able to address the causes of poverty because they themselves are too rich and too powerful,” said Rev. Mayson.

He ended with the following words: “What we need is a leap of faith. Beyers knew that. The world is waiting for people to claim their legacy and to accomplish a post-religious secular spirituality of ubuntu.”

Rev. Mayson is a former Head of Religious Affairs of the ANC. He had also been a former staff member of the Christian Institute before it was banned. Furthermore, he was the Editor of Pro Veritate. Before he retired, he had also been involved in the South African Council of Churches and the World Conference for Peace.

The memorial lecture, a collaborative effort of the UFS and Kagiso Trust, endeavours to involve South Africans in dialogue about issues that affect our nation. This year the lecture was presented at the UFS for the first time and it will take place on the Qwaqwa Campus of the UFS next year.

Media Release
Issued by: Mangaliso Radebe
Assistant Director: Media Liaison
Tel: 051 401 2828
Cell: 078 460 3320
E-mail: radebemt@ufs.ac.za  
16 September 2010
 

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