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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

UFS study finds initiation does not build character
2015-06-24

Photo: Canva.com

Initiation at schools and school hostels does not build character or loyalty. On the contrary, it is a violation of human dignity and the rights of children.

This is the opinion of researchers from the University of the Free State’s Faculty of Education after an exploratory study of initiation practices in schools.

Although the use of initiation in schools and school hostels is forbidden by the Regulations to Prohibit Initiation Practices in Schools, the study found that this practice is still widely evident in schools. The study also found that, in some cases, teachers and/or principals take part.

In the study, led by Dr Kevin Teise from the Faculty of Education, it was found that physical deeds and even violence and emotional degradation were inflicted under the guise of ‘initiation’.

The study was discussed recently during a panel discussion between the Faculty of Education, the Faculty of Law, and the Institute for Reconciliation and Social Justice.

The ‘initiation activities’ that take place during school hours ranged from carrying senior learners’ bags or doing other favours for them, handing over their food or food money, doing senior learners’ homework, and looking down when they speak to senior learners.

In school hostels, it was found that learners were expected to do humiliating things, and were also subjected to physical demands and even violence. Learners pointed out that they were smeared and beaten, their heads pushed into toilets, they had to bath or shower in cold water, they had to eat strange things, and they were prevented from sleeping.

Dr Teise says initiation practices are a general phenomenon in the schools and school hostels that took part in the investigation. Newcomers were subjected to silly and innocent practices, but also to physically and emotionally degrading, and even dangerous ones, before and after school, and during breaks and sports- and cultural gatherings.

“The study’s findings give every indication that the constitutional principles on which the policy document, Regulations to Prohibit Initiation Practices in Schools, is modelled, are not being put into practice and respected at these schools. Policy documents and school rules are pointless if learners, old pupils, parents, teachers, and the broad community consider initiation an acceptable behaviour that is, ostensibly, an inseparable part of school or hostel tradition and of the maturation and/or team-building processes.”

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