Latest News Archive

Please select Category, Year, and then Month to display items
Previous Archive
17 September 2025 | Story Martinette Brits | Photo Martinette Brits and Kaleidoscope Studios
GreenerSA
Jeminah Seqela from Food and Trees for Africa demonstrates tree planting as part of the initiative to plant 100 trees on the day.

The University of the Free State (UFS) launched Greener SA, a five-year initiative to plant 400 000 trees across South Africa, at the Paradys Experimental Farm on Friday 12 September 2025. Backed by the Mastercard Foundation through the TAGDev 2.0 programme and RUFORUM, the project brings together government, industry, students, and academics around a shared commitment to sustainability and food security. The launch was marked by the planting of the first 100 trees, a symbolic act that set the tone for the years ahead.

Prof Jan-Willem Swanepoel, Director of the Centre for Sustainable Agriculture, reminded the audience that the UFS is one of 12 African universities entrusted with a $100 million investment in agricultural transformation. “This project is not a hit-and-run – it’s about sustainability, inclusivity, and building value chains that empower farmers and entrepreneurs,” he said. He ended with a parable of a farmhand who could ‘sleep when the wind blows,’ urging everyone to be proactive in preparing for inevitable challenges.

 

Responsibility and partnerships

That call for responsibility was echoed by Elzabe Rockman, Free State MEC for Agriculture and Rural Development, who linked Greener SA to the presidential One Million Trees Programme. She cautioned that planting without accountability leads to wasted effort. “If we plant trees, we want to be sure someone takes responsibility for them,” she said, highlighting the need for fire-resistant species, fruit trees in community gardens, and natural borders to replace vulnerable fencing. Looking at the students from Kovsie ACT who joined the launch, she added: “Jobs are not going to fall from the sky. They will come from agriculture and the environment. Harnessing youth energy is the way forward.”

Industry also pledged its support. Representing Empact Group – the sponsor of the trees – Helena Prinsloo described tree planting as an investment in legacy. “At Empact Group, we believe that doing right by our community and our planet is not just a responsibility. It’s a value that defines who we are and how we lead,” she said. Quoting the proverb that societies grow great when people plant trees whose shade they will never sit in, she added: “Today we are sowing seeds of hope, resilience, and opportunities for generations to come.”

 

Science, vision, and practice

Prof Corli Witthuhn from the Faculty of Natural and Agricultural Sciences placed the launch in a global context, pointing to conflict, inequality, and climate change – and the sobering United Nations report showing that only 20% of the sustainability goals have been achieved. For her, the Greener SA project is a response to urgent global challenges. “We want our students to be globally work-ready,” she said. “That means beyond textbooks, and this farm represents exactly that. We don’t want to produce graduates with degrees, we want to produce graduates who can walk into a lab, into a policy meeting, into a business anywhere in the world and make an impact.”

Her message was supported by expert voices. Guest speaker Prof Ben du Toit from Stellenbosch University explained that agroforestry systems can simultaneously provide timber, food, biodiversity, and resilience. “Agroforestry is not planting trees over here and grazing over there – it’s about integration, so that benefits reinforce each other,” he said.

At the Paradys Experimental Farm, this integration is already underway. Johan Barnard, Farm Manager and Junior Lecturer, described how shaded tree pockets will improve grazing fields and protect water resources, while fruit trees planted in partnership with Kovsie ACT will contribute to student nutrition and new food value chains. “We’re capturing value chains and taking it to the next level so that our students have research opportunities and the farm delivers real outputs,” he explained.

The launch of Greener SA showed that tree planting is about much more than beautification. It is a collective commitment – to resilience in the face of global challenges, to science applied in practice, and to building partnerships that prepare the next generation to make an impact.

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. 

We use cookies to make interactions with our websites and services easy and meaningful. To better understand how they are used, read more about the UFS cookie policy. By continuing to use this site you are giving us your consent to do this.

Accept