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19 September 2024 | Story Anthony Mthembu | Photo Anthony Mthembu
GEADO donates sanitary towels to community development initiative 2024
From left to right: Morwesi Malebo, Founder of ‘Give a Flower for a Change’, and Geraldine Lengau, Senior Officer in the Unit for Institutional Change and Social Justice at UFS.

As part of its ongoing Dignity Kit Awareness Campaign, launched in 2023, the Gender Equality and Anti-Discrimination Office (GEADO) at the University of the Free State (UFS) recently contributed to a community development initiative titled ‘Give a Flower for a Change.’ A batch of sanitary towels was recently officially handed over at the UFS Bloemfontein Campus, facilitated by Geraldine Lengau, Senior Officer in the Unit for Institutional Change and Social Justice.

According to Lengau, GEADO has made several similar donations on campus, benefitting initiatives such as the ‘No Student Hungry’ (NSH) programme, staff members through the Office of Organisational Development and Employee Wellness, as well as student walk-ins, among others. This latest donation extends the reach of the Dignity Kit Campaign beyond the campus community. ‘’This forms part of our mandate to raise awareness, particularly in uplifting the dignity of women. It is essential for the university to provide these dignity kits, as it demonstrates its commitment to addressing gender-based violence, supporting survivors, and promoting awareness,’’ said Lengau. She further emphasised that such donations foster a broader effort by the university to create a culture of respect, empathy, and support for surrounding communities, thus advancing social justice as articulated in the UFS’s Vision 130 strategic plan. 

Supporting Give a flower for a Change

The sanitary towels were handed over to Morwesi Malebo, founder of ‘Give a Flower for a Change’. According to Malebo, the initiative works closely with Unity Primary School in Bloemfontein, aiming to uplift the lives of children, particularly those from previously disadvantaged households. ‘’I have heard of instances at the school where some learners resorted to using cloth during their periods because they lacked access to sanitary towels,” Malebo shared. The donation will now help provide the necessary supplies to these children.

The initiative relies heavily on donations, accepting sanitary towels, school shoes, toiletries, and other essential items. Malebo stressed the significant impact of these contributions, noting that the learners are ‘’incredibly grateful, and the positive change in their lives is visible.” Without such resources, learners often feel self-conscious, which affects their performance at school. Collaborations with partners like GEADO, Malebo added, are crucial to the development of communities like hers. Consequently, she hopes to expand the initiative to high schools across Bloemfontein and maintain a strong partnership with GEADO.

News Archive

From wheat protein to perfect pizza
2017-09-26

Description: Phd Read more Tags: Barend Wentzel, Department of Plant Sciences, plant breeding, proteins, Agricultural Research Council 

Barend Wentzel received his PhD at the Department
of Plant Sciences during the university’s
winter graduation ceremony.
He is pictured here with Prof Maryke Labuschagne,
professor in Plant Breeding at the UFS.
Photo: Charl Devenish

Barend Wentzel, an alumnus of the University of the Free State’s Department of Plant Sciences, is passionate about plant breeding. 

He literally eats and lives wheat proteins. In 1989 he initiated a breeding programme on arum lilies. “This breeding programme is at an advanced stage,” he said. Besides reading, playing the piano and accordion, Barend, due to the nature of his research at the Agricultural Research Council, also experiments with different types of ciabatta recipes made from sour dough. “I usually make my own pizza on Saturday evenings,” he said.

He is working at the Agricultural Research Council – Small Grain (ARC-SG) at the Wheat Quality Laboratory where he established a Cereal Chemistry Laboratory.

Complexity of flour quality

He explains that the focus of his research is on wheat protein composition. “The research conducted for my PhD study explains the complexity of flour quality to a certain extent, and it further emphasises the influence of the environment and genetic composition on selected baking characteristics. 

“Wheat protein can be divided into different types of protein fractions. These protein fractions contribute differently to dough properties and baking quality and the expression is affected by different components in the environment, including locality, rainfall and temperature. 

“Protein content alone does, however, not explain the variation in baking quality parameters, such as mixing time, dough strength and extensibility, and loaf volume.

“Several methods can be applied to quantify the different protein fractions. I am using high-performance liquid-chromatography (HPLC). The procedure entails the separation of a wheat protein extract through a column with chromatographic packing material. The injected sample is pumped through the column (known as the stationary phase) with a solvent (known as the mobile phase). The specific procedure, size-exclusion high-performance liquid-chromatography (SE-HPLC), is also used by the university’s Department of Plant Breeding, as well as in several international Cereal Chemistry Laboratories,” said Barend.

Dough strength and to loaf volume
“One of the highlights from the study was the positive contribution of the albumin and globulin protein fractions to dough strength and to loaf volume. The findings were wheat cultivar specific and the growing environment influenced the expression. The contribution of these protein fractions was much larger than previously reported for South African wheat cultivars,” said Barend. 
“Previous reports indicated that these protein fractions had a non-specific contribution to the gluten network during dough formation. The findings from this PhD justify further research on albumins and globulin proteins.” 

The Cereal Chemistry Laboratory at ARC-SG is involved in postgraduate student training under Barend’s guidance. He serves as co-promoter for several MSc and PhD students. He is also a collaborator on an international project with the International Maize and Wheat Improvement Centre (CIMMYT) in Mexico. Barend is furthermore working on improving wheat quality for processing and health purposes as a member of the expert working group of the International Wheat Initiative. 

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