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25 June 2024 | Story Martinette Brits | Photo Carine van Zyl
OVK Innovation Competition Gala Event 2024
The prize winners at the gala evening of the OVK Innovation Competition on 13 June 2024. From the left, in front: Emily Segame, Sophia Mekhoe, Sarah Lenong, Maserame Sebonyane, Ntabiseng Ndabeni. At the back: Elizabeth Mnwana, Carlize van Zyl (winner of the competition), Carien Vorster, Jana Vermaas, Doretha Jacobs, and Nelly Olayi.

The University of the Free State (UFS) Wool Wise Community Project was recognised for its innovative use of wool, receiving accolades at the OVK Innovation Competition held in conjunction with the Karoo Winter Wool Festival in Middelburg from 13–16 June 2024.According to Carien Vorster, project manager from the Department of Sustainable Food Systems and Development, participants were tasked with crafting practical items from wool. Their creativity shone through in their design of a lampshade, earning them second place. Doretha Jacobs, a lecturer in the Department of Sustainable Food Systems and Development, focused on making felt from Dorper fibre, noting that while Dorper sheep are primarily bred for meat, they sought to repurpose fibres that would otherwise be discarded.

The team achieved third place with their cushion, featuring a front made entirely of merino wool felt and a back crafted from upholstery fabric. “Each cushion contains a 100% duck feather inner, and their uniqueness lies in the hand-dyed wool and hand-placed designs on each felt piece,” explains Vorster.

Other notable entries from different teams included a duvet inner, shoe insoles, and oven gloves. The top prize went to a hand-felted coat.

Community project empowers local women in wool craft

The UFS Wool Wise Community Project originated as a spin-off from the Regional Universities Forum for Capacity Building (Ruforum) project, initiated in 2019 by the UFS Department for Sustainable Food Systems and Development.

According to Vorster, the Ruforum project encompasses various components such as research, farmer support, and community development, with a particular emphasis on community upliftment programmes. "Since 2019, we have conducted numerous wool workshops and training sessions where local women have participated to learn about wool processing," she explains.

"From these events, we identified women who are now integral to our programme. Their skills range from sewing, felt making, and hand embroidery, to knitting."

The project features eight women who create diverse products from scratch: Elizabeth Mnwana, Emily Segame, Georgina Collins, Maserame Sebonyane, Nelly Olayi, Sarah Lenong, Sophia Mekhoe, and Ntabiseng Ndabeni.

She emphasises that the project also manufactures conference bags for various events and stands as one of UFS's most successful community initiatives. "Ultimately, this project has the potential to become self-sustaining, with proceeds supporting the salaries of the eight women," Vorster concludes.

Competition boosts visibility and market reach

Participating in initiatives like the OVK Innovation Competition motivates them to stay current and benchmark their efforts against other businesses or individuals involved in felt product creation.

"Winning a competition can also significantly uplift team morale," remarks Vorster.

"Securing second and third place in this competition translates to increased visibility and marketing opportunities for us. This is crucial as we aim to expand our market reach and establish a sustainable income stream for the project," she concludes.

News Archive

Postgraduate student to conduct research on maize quality at Michigan State University
2017-03-27

Description: Student maze research Tags: Student maze research

Schae-Lee Olckers, master’s student in the
Department of Microbial Biochemical and
Food Biotechnology.
Photo: Supplied

Schae-Lee Olckers, a master’s student in the Department of Microbial Biochemical and Food Biotechnology at the University of the Free State (UFS), will be travelling to the US in a few weeks’ time. For the next two years she will be doing research at the Michigan State University (MSU) at its Department of Food Science, working on wheat quality and its baking properties.

Increase the nutritional value of maize
The title of her master’s research project is: “The influence of low and optimal nitrogen conditions on the nutritional value of quality protein maize”. She is focusing on the influence of environmental conditions on the nutritional value of maize.

New hybrids of maize production developed

Olckers said: “I chose to start my research on this specific topic in my honours year because maize is the main staple crop in South Africa, as well as in the rest of Africa. Therefore, micronutrient malnutrition is a major concern for developing countries as well as for poor people who rely on it as a major food source. I found it interesting that these breeding programmes that are being developed for new hybrids of maize for production are focusing on increasing the nutritional value of maize and can therefore help eliminate micronutrient malnutrition in some populations of poor communities,” she said.

Prof Perry Ng will be her research supervisor. He is an affiliated professor at UFS in the division of Plant Breeding. “I am very excited about the opportunity to travel and to gain experience working with a well-known cereal scientist. The work he does is also closely associated with my research,” said Olckers.

Her supervisors at UFS are Profs Garry Osthoff and Maryke Labuschagne from the Departments of Microbial Biochemical and Food Biotechnology and Plant Sciences respectively.

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