Latest News Archive

Please select Category, Year, and then Month to display items
Years
2019 2020 2021 2024
Previous Archive
25 August 2020 | Story Leonie Bolleurs | Photo Pixabay
Research-industry linkages for the promotion of biofortified maize and wheat, highlighted the link between research and industry.

Prof Maryke Labuschagne believes that research through collaboration can be to the benefit of the whole food chain, literally from laboratory to farm to fork. 

She is professor of Plant Sciences at the University of the Free State (UFS) and heads the SARChI Chair: Disease Resistance and Quality in Field Crops.

Prof Labuschagne recently delivered a presentation at a webinar organised by the International Maize and Wheat Improvement Center (CIMMYT) and the United States Agency for International Development (USAID). The focus was on Maize: Technologies, Development and Availability in South Asia. 

Her presentation: Research-industry linkages for the promotion of biofortified maize and wheat, highlighted the link between research and industry, stating that research outcomes should improve the livelihoods and health of people who grow and consume the food. 

Prof Labuschagne believes research by universities and research organisations can be linked to industry, with special reference to the development of biofortified crops. “Biofortification is the process where crop nutritional value is improved through genetic intervention,” she explains.

She states that the same technologies for crop biofortification can be applied throughout the world. 

In her presentation, Prof Labuschagne also reviewed the current technologies used, which include conventional genetic improvement and genetic engineering. Recently, the latter has been increasingly used for crop biofortification.

Enhancing nutritional value of crops

According to Prof Labuschagne, crop biofortification has developed exponentially in the last decade. Crop biofortification has been very successful in terms of improving the iron and zinc content, the provitamin A content, and the amounts of essential amino acids (lysine and tryptophan) in various staple foods.

“What we have learned is that genetic intervention in crop nutritional value is the best long-term solution to sustainably address vitamin and micronutrient deficiencies, especially in poor communities. It is a sustainable, and relatively cheap way to address mineral and vitamin deficiencies in the diets of people,” she says.

UFS research on biofortification

For a number of years now, a team of UFS scientists in the Division of Plant Breeding has been doing research on the biofortification of maize, sweet potatoes, bananas, and cassava. “The research took place in collaboration with a number of partners in Africa, and with funding from organisations such as the Bill and Melinda Gates Foundation.”

“This research has resulted in tangible outcomes, including the availability of seed and planting material of biofortified crops for farmers, who in turn make these crops available to consumers,” says Prof Labuschagne.

The crops not only add to the well-being of consumers, especially children and women, but also contribute to food security. 

News Archive

Dying of consumption: Studying ‘othering’ and resistance in pop culture
2014-10-31

 

 

The Centre for Africa Studies (CAS) at the UFS – under the project leadership of Prof Heidi Hudson (CAS Director) – conceptualised an interdisciplinary research project on representations of otherness and resistance.

This is in collaboration with UFS departments such as the Odeion School of Music, the Department of Drama and Theatre Arts, the Department of Fine Arts, the Jonathan Edwards Centre Africa and the Department of Afrikaans and Dutch, German and French.  

In this project, Dr Stephanie Cawood from CAS leads a sub-project on the dynamics of pop culture and consumerism. Her research unpacks and critiques pop culture representations of othering and resistance by engaging with the othering rhetoric of conspicuous consumption as well as the subversive rhetoric or culture jamming at play in various South African youth subcultures.

Consumerism has become the institutional system in which we live our daily lives. Pop culture is the result when multinational corporations take aspects of culture and turn it into commodities with high market value. In pop culture and its manifestation, consumption, marketers and savvy advertising executives have realised long ago that othering and resistance are powerful tools to artificially create empty spaces in people’s lives that can only be filled through consuming.

“The scary thing is in my opinion that everyone has become a market segment, including very young children,” says Dr Cawood.

In his 1934 book, The Theory of the Leisure Class (TLC), Thorstein Veblen coined the term conspicuous consumption to describe the conduct of the nouveau riche. He  contended that when people manage to meet their basic human requirements, any additional accumulation of wealth will no longer relate to function, but will be spent on ostentatious displays of conspicuous consumption or waste. Conspicuous consumption has evolved into invidious consumption where consumption is a mark of one’s superior social status and particularly aimed at provoking envy. The whole point is unashamed one-upmanship.  

“Think of the izikhotane or skothane cultural phenomenon where young people engage in ritualised and ostentatious consumerist waste for social prestige. This is an excellent example of invidious consumption.

“Instead of striving to become good citizens, we have become good consumers and none are more vulnerable than our youth irrespective of cultural and ethnic differences”.

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