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31 May 2022 | Story Lunga Luthuli | Photo Supplied
Melissa De Aveiro

Singer, writer, and motivational speaker, Melissa de Aveiro, says: “One can only rise from the ashes when the fire starts again, and the beauty of it all is that the ashes is stuck to your clothes. As you move on, you build off it as it falls from your clothes.”

She said: “When the fire starts in you, nothing is going to stop it.”

This she said at the Division of Organisational Development and Employee Well-being’s Rising from the Ashes event held at the Centenary Complex on the Bloemfontein Campus. Melissa’s story is about never giving up and “never backing down – even when people throw you with rocks, use the rocks to build a new road”.

Melissa said: “Many people unfortunately do not rise from the ashes because there is no support from friends, people. You can never do it alone as the journey through the ashes is lonely.”

Melissa believes to get through the ashes, one has to go back and “remind yourself of when it was good in your life, remind yourself about the positive things – even though things might not be great now”.

Known as the 'Weskus Dutchess', and growing up in Vredendal, Western Cape, Melissa’s tough life, sexual abuse, drug abuse, homelessness, and the death of her son never stopped her from dreaming. All the setbacks planted in her a “passion for a guitar and people, a birth of a new season, a desire to change the world”.

To rise from the ashes, Melissa said, “You need to go back to the place where you were hurting, confront the demons, the people that abused you, maybe forgive them and remove the chains you are tied with.”

Susan van Jaarsveld, Senior Director: Human Resources at the University of the Free State, believes that hosting wellness events is a way for the UFS to show that “employees are the most valuable asset of the university and need to be looked after”.

Susan said: “Staff need to know that it is okay not to be okay. However, the UFS has systems to look after your well-being. People need to know that they are not alone, they can make use of the Department of Human Resources’ Careways Employee Wellness Programme.”

Susan believes it was important to host the event, as “staff need face-to-face interaction for their well-being, it helps people to know they are not alone”.

Melissa, the author of the book Weskus Wonderwerk, believes in being unstoppable. She said: “To rise from the trenches, always think positive about yourself, you must exist. You cannot give up; your worth cannot be determined by an individual.” 

News Archive

Good quality wheat essential for bread production
2016-11-29

Description: Robbie Lindeque Tags: Robbie Lindeque 

Robert Lindeque, wheat breeder at the ARC
Small Grain Institute in Bethlehem.
Photo: Supplied

“Wheat quality, specifically grain protein, is of the most crucial components determining the profitability of wheat farmers.”

This is according to Robbie Lindeque, wheat breeder at the ARC Small Grain Institute in Bethlehem. As a wheat breeder, one of his primary aims is to make a contribution to sustainable wheat production in the inland of South Africa.

A closer analysis of bread wheat protein

With his PHD thesis, "Protein quality versus quantity in South African commercial bread wheat cultivars”, Lindeque answered critical questions regarding the South African wheat industry. The major question of his PhD, which he received on 30 June 2016, was whether protein quality could compensate for protein quantity as a measure of bread quality in South Africa.

The three main wheat-producing areas in South Africa, the dryland summer rainfall region (Free State), dryland winter rainfall region (Western Cape), and the cooler irrigation regions (Northern Cape), were used as a starting point for the study.

Proteins are essential for the baking of good quality bread. Worldwide, the utilisation of wheat flour shipments in the baking industry is determined by the protein proportion of the shipment.

Lindeque says the aim of his thesis was to determine whether a closer analysis of bread wheat protein would provide a better indication of good or bad bread quality. “The conclusion from this study was that both protein quantity and protein quality from all three production areas in South Africa varies constantly in accuracy regarding the estimation of bread volume, mainly as a result of environmental factors,” says Lindeque.

Results relevant to the wheat industry

In 2012, application was made to the Winter Cereal Trust for funding of the project. After funding was approved – thus making the Winter Cereal Trust the main partner – seed samples were collected from the 2012 and 2013 national cultivar adaptation trials.

“After this, the seed underwent protein and flour analyses, which added a third year to the study, with the fourth year consisting of statistical processing and documenting of the results,” says Lindeque.

Funding by the Winter Cereals Trust contributed to the fact that the study constantly attempted to keep issues and results as relevant as possible to the wheat industry.

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