For ten women working in small agribusinesses across three provinces, the University of the Free State’s (UFS) Nixtamalisation Training Programme offered a rare opportunity to deepen their skills in maize processing, food safety, and enterprise management. Their participation brought together practical knowledge, academic research, and the realities of rural food production in a way that speaks directly to community needs.
Their achievements were later acknowledged during a handover ceremony at the Paradys Experimental Farm on 19 November, where the participants received the equipment and support tools needed to begin applying their training within their communities. The event brought together the UFS project team and national partners who played key roles in shaping and supporting the programme.
The foundation for the initiative was laid in 2018, when Grain SA, the Department of Science, Technology and Innovation (DSTI), and the Technology Innovation Agency (TIA) collaborated with UFS researchers to explore how nixtamalisation – an ancient method of processing maize – could strengthen smallholder farming and local food enterprises. “These organisations partnered with the University of the Free State for further research and development,” explains Yolisa Xatasi, Associate Programme Officer. “This is when the training programme was pioneered.”
Within the project team, Prof Alba du Toit serves as the principal investigator for product development, while Prof Jan Swanepoel is the principal investigator for entrepreneurship. Training and development are coordinated by Sandile Moagi, with honours and master’s students contributing to product development, recipe testing, and field research. The TAGDEV 2.0 team, including Yolisa Xatasi and Keoobametse Moloi, also assisted with the administration of the event. The Department of Instrumentation supported the design and construction of the vending carts, and UFS financial officers and administrative staff played an important role in enabling the procurement and logistics behind the programme.
Designed to blend scientific research with hands-on application, the programme teaches participants to nixtamalise maize in ways that enhance nutritional value, flavour, and versatility. “This training is designed to empower participants by teaching them the skill of nixtamalising maize,” says Moagi. “While maize is the primary focus, the technique can also be applied to other resilient grains.”
The programme integrates accredited food safety training aligned with Regulation 638, practical recipe development sessions, and entrepreneurship workshops covering costing, procurement, and enterprise management. “This project is a true example of bridging academic research and innovation with community empowerment,” notes Prof Du Toit. “It ensures that the knowledge generated at the university is translated into tangible benefits for local food entrepreneurs.”
A training model grounded in practice
The ten participants – from Limpopo, Mpumalanga, and North West – all manage agribusinesses in their communities, bringing experience in crop production, livestock, beekeeping, and basic food processing. Their week-long training was facilitated by Moagi from the Department of Sustainable Food Systems and Development, supported by honours and master’s students who assisted with demonstrations and co-facilitated the accredited food safety course.
A key component of the programme was the use of From Mielie to Masa, a newly developed recipe book informed by extensive UFS field research. The women tested and recreated more than 30 recipes, many of which blend traditional knowledge with innovations emerging from the nixtamalisation project.
Recognising the barriers faced by many small-scale food entrepreneurs, the programme provided each participant with a fully equipped starter pack – appliances, raw materials, and a custom-designed vending cart. “The introduction of a Nutribullet as an alternative milling tool enables them to easily grind kernels into fine masa flour, extending shelf life, and enhancing product quality,” Xatasi explains.
Beyond the technical training, the programme is designed to shift the women from informal food preparation to licensed, sustainable enterprises. “They can expand their product offerings, attract more customers, and generate sustainable income,” says Moagi. “With food safety certification, a stall, and new recipes, they are equipped to grow their businesses.”
Support for the participants continues beyond the handover event. “The women will continue to receive continued mentorship,” Xatasi confirms. “This ensures that the impact of the training extends beyond the classroom and strengthens their entrepreneurial capacity for years to come.”