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19 March 2019 | Story Dr Cinde Greyling
Dr Mutana and Prof Mukwada
Many people enjoy spending time in the mountainous Drakensberg region. Prof Geofrey Mukwada’s involvement with the UFS Afromontane Research Unit (ARU) sparked an interest in sustainable tourism in the area. Pictured here are Dr Sarudzai Mutana with Prof Mukwada.

Not only is the Qwaqwa Campus situated in a beautiful region – its researchers also contribute to keeping the area pristine. Recent research by Prof Geofrey Mukwada and his PhD student, Dr Sarudzai Mutana, focused on indicators monitoring sustainable tourism development in the Drakensberg region.

Dr Mukwada is an Associate Professor in the Department of Geography on the University of the Free State (UFS) Qwaqwa Campus. 

Our majestic mountains are fragile

Many people enjoy spending time in the mountainous Drakensberg region – either as adventure seekers exploring the many trails, or just relaxing and reconnecting with nature. Prof Mukwada’s involvement with the UFS Afromontane Research Unit (ARU) sparked an interest in sustainable tourism in the area. “Mountains are fragile but attractive environments which continue to attract tourists,” he said. “Tourism is one of the major business sectors in the Drakensberg region, with promising growth opportunities and proving to be an anchor of green economy in the future – if practiced correctly.” Unfortunately, the issue of monitoring sustainable tourism has not been widely researched in African mountains. 

According to international standards

“We specifically looked at the Global Sustainable Tourism Criteria (GSTC), which is an international best-practice framework to help destinations monitor and ensure that tourism is developed in a responsible manner,” Prof Mukwada explained. “South Africa’s Manual for Responsible Tourism was designed according to some of the recommendations of the GSTC. But we found that, while the tourism and hospitality operators in the Drakensberg region appreciates the need to monitor and ensure sustainable tourism in the area, there is limited use of indicators as a tool for monitoring.” 

Forward together

There are competing demands between land-use and development practices and alternatives in the region – unless the focus shifts to sustainable practices, the short-term gains could be followed by dire consequences. “We suggest an integrated monitoring of tourism development, with a pro-poor focus that involves more local community leaders. Going forward, we would like to see the industry adopt the indicators proposed in our study.”

News Archive

UFS researchers discover the many uses of the cactus pear
2015-02-17

UFS researchers discover the many uses of the cactus pear

For many South Africans, the dry, arid areas in many parts of the country became synonymous with cactus pear growing at random in the natural veld. For some the fruit of a cactus pear, if chilled really well, is a delicious snack on a hot summer’s day. But few actually know that these cacti can be money growing wild in the veld.

For the past 15 years, scientists  at the University of the Free State (UFS) have been looking into the benefits and many uses of the cactus pear. This project  has grown steadily in vision and dimension, and today the UFS is recognised as a world-leading institution in the world conducting multi-disciplinary research on spineless cactus pear.

Dr Maryna de Wit, from the Department of Microbial, Biochemical and Food Biotechnology, together with Prof Wijnand Swart from the Department of Plant Sciences and Prof HO de Waal from the Department of Animal, Wildlife and Grassland Sciences, determined the nutritional and, more importantly, the commercial and viable uses of the cactus pear.

The aspect of human consumption is now giving the cactus pear the status of ‘superfood’.

Dr De Wit and her team have successfully made various products using either the cactus pear fruit, the cladode (also referred to as the leaf) and the mucilage (the sticky liquid  in the cladode).

Some of these products are:

  • flour for baking carrot cake, biscuits and health breads
  • jam, fruit juice and canned fruit
  • sweets – marshmallows and Turkish delight
  • stir-fry, salads and other cooked dishes.

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