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23 September 2022 | Story Anthony Mthembu | Photo iFlair Photography
Umakhoyane
Umakhoyane: Indigenous South African instrument affiliated with the Zulu tribe.

According to Dr Absolum Nkosi, Senior Lecturer in the Odeion School of Music at the University of the Free State (UFS), “ancient traditional instruments form part of the African heritage”. As such, with Heritage Day upon us, it is imperative to highlight these South African indigenous musical instruments. 

Some of the most prominent South African musical instruments currently in the possession of the UFS, include uhadi and umakhoyane, also referred to as ugubhu. At first glance, one would think that these instruments are the same. This would not be an incorrect assumption. In fact, these instruments share similarities in terms of purpose and how they have been used throughout their existence. 

Similarities and differences between the instruments
For instance, both uhadi and umakhoyane (ugubhu) are instruments traditionally played by women. Dr Nkosi maintains that songs accompanied by any of these instruments are usually personal, as they cover topics such as love, family, and relationships. Furthermore, the songs that were sung with the assistance of these instruments, were also about a reflection of the individual’s mental state. As such, the fact that both instruments have a very soft sound aided in that reflective process. 

However, there are key variations between these instruments. Uhadi is a single-string acoustic bow affiliated with the Xhosa tribe, whereas umakhoyane is a single-string acoustic bow affiliated with the Zulu tribe. In addition, umakhoyane possesses a bridge in the middle that uhadi does not. Furthermore, there is also a difference in the sound produced by the two instruments. “Uhadi produces one sound when it is played with the string openly without touching it; you can then get the second sound by pinching and releasing the string using the index finger and a thumb. However, umakhoyane produces two notes when playing the string on the upper and the lower level. The bridge in the middle of the string divides it into an upper part (low tone) and a lower part (high tone),” Dr Nkosi indicated.  

It is imperative to note that these instruments have adapted over time. In fact, they have been used in genres such as Jazz and contemporary Afro music. Therefore, Dr Nkosi believes that the preservation of these indigenous instruments is essential, as it keeps the African musical identity alive. 

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Dr Henry Jordaan’s research to establish benchmarks for sustainable freshwater use in agri-food industries
2014-08-22

 

 Photo: en.wikipedia.org

Dr Henry Jordaan, Senior Lecturer in the Department of Agricultural Economics, is working on a multi-disciplinary research project for the Water Research Commission. The project assesses the water footprints of selected agri-food products that are derived from field and forage crops produced under irrigation in South Africa. These foods include animal products, such as meat and dairy, and crop products such as bread and maize meal.

“The water footprint of a food product is the total volume of freshwater that is used to produce the product, measured from the farm to the actual consumption of the food product. Thus, the water footprint is a good indicator of the impact that the consumption of a product has on our scarce freshwater resource. The agri-food sector is a major user of freshwater in South Africa with a relatively large water footprint,” says Dr Jordaan.

However, the agri-food sector also has an important role in economic development in South Africa. It generates income and employment opportunities along the value chains of the food products.

The challenge is to maximise the economic and social benefits from using freshwater in an environment where freshwater gets increasingly scarce.

Through his research, Dr Jordaan aims to establish benchmarks for sustainable freshwater use in selected agri-food industries – from an environmental, economic and social perspective. These benchmarks will inform water users on the acceptable volumes of freshwater to use to produce food products. It will also inform users of the economic and social benefits that they are being expected to generate through their actions so that their water use behaviour could be considered sustainable.


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