Research Report 2015/2016

Transformation Research Projects

  1. Farmer development by Grain SA

    Pula / Imvula, Ms J McPherson
    Grain SA

    The Pula / Imvula is a monthly newsletter for the developing grain farmers. The purpose of the Pula is to give farmers information that will assist them in their farming. Each month there is a Pula although the details relating to the sponsors as well as the number of pages differs from month to month as can be seen in the text below.

    The 4 page Pula which is sponsored by the OPDT is included in the January, April, July and October editions of the Pula. These are translated into 7 languages. In addition to the "regular" Pula, Grain SA is distributing an additional 8 pages in the English Pula. Most of these articles are taken from the SA Grain magazine which is only available in Afrikaans. The purpose of the expanded English Pula is to make more technical information available to thos industry players who are not familiar with Afrikaans. In addition to this, the Pula is loaded onto the Grain SA website, and the individual articles are also available on the web for downloading.

    The quarterly, four (4) page, full colour Pula / Imvula is distributed to readers in South Africa (± 23 500 copies) in seven (7) languages (English, Afrikaans, Sesotho, Setswana, Sesotho sa Leboa, isiXhosa and IsiZulu).

  2. The development and training of entry-level soy farmers and consumers with further progression to soy-preneurs level

    Mr H Davies
    Eden Social Development Foundation

    The development and training of sustainable soy-in-food
    Training and development of sustainable soy-in-food

    Eighty (80) 3rd year Food Science and Agriculture students attended an on-site Soy in Food demonstration at the Eden Social Development Foundation premises in Bergville. Attending Lecturer was Ms Xolile Mkhize.

    Project motivation

    The Mongosuthu University of Technology identified Soybeans as a key component to address malnutrition and improving the nutritional status within communities; thus final year Food Science and Agriculture students will benefit greatly on exposure to knowledge regarding the agricultural and processing procedures related to soybeans as these points are critical components of their academic course.

    Project preceding

    1. Students visit an operational commercial farm in order to gain onsite experience as to the harvesting of Soybeans.
    2. Students attend an practical demonstration using the SoyCow on the ESDF premises. The demonstration consists of the manufacturing of Soybase and the utilization of the soybase to produce a Soy Yoghurt, Flavoured Soy beverage; as well as a demonstration on the use of Okara in a variety of Soy in food products.
    3. Students proceed to taste and evaluate Soy in food products.

    Project outcomes

    The Eighty (80) participating students received a comprehensive introduction on Soy in Food and the possibilities thereof. The students can utilize this knowledge to promote the planting and use of soy in households thus improving household nutrition.

    This opportunity expands the student's capacity to generate opportunities for economic development and job creation.

    Vaal University of Technology
    Students taking part in the integrated nutrition project
    • Project information

      Ithemoleng Soy Project Qua Qua
      Vaal University of Technology
      Institute of Sustainable Livelihood
      Van der Byl, Johannesburg, South Africa
      Project coordinator: Prof Abdulkadir Egal

    • Project objective

      VUT implemented an integrated nutrition project from 2008 - 2012 to address household foodinsecurity and the resultant malnutrition in children.

      The food and nutrition interventions were multi disciplinary involving 4 phases:

      • Awareness and nutrition education.
      • Addressing household food insecurity by implementing a sustainable household vegetable and soy gardening program.
      • Developing affordable and energy saving manual household soy food processing equipment.
      • Set up Small Medium and Micro Enterprise (SMME) for Soy in food businesses.

      Eden Social Development installed SoyCow 'E' soybase processing equipment in order to contributeto the establishing of an SMME.

    • Installation procedure

      Prior to installation: ESDF scheduled an on-site visit to assist with and establish the installation of a suitable electricity supply.

      During installation: Upon arrival at location ESDF completed the electrical installation and proceeded with the installation of the SoyCow 'E' equipment. ESDF supplied the essential utensils and furnishings to ensure increased efficiency and cost effectiveness. Raw materials required for the manufacturing of initial batches of Soy product werealso supplied.

    • Training

      A total of 16 participants received training over a period of two days.

      Training included the utilization and use of the SoyCow 'E' equipment to manufacture and produce soybase and soy yoghurt. Participants were trained to use multiple methods to flavour the soy products and to utilize Okara in a variety of Soy in Food products.

    • Overview

      The participants received training on Soy in Food preceding the installation of the SoyCow. This training was highly beneficial to the participants. The marketing of Soy in Food Products would be easier as there was already a degree of community awareness with the commencement of theinstallation of the SoyCow 'E'.

    • Future course

      The community will participate in the planting of Soybeans to be used in the future manufacturing of soybase. ESDF will do a follow-up visit of the installation within the next 3 months.

    • Project information

      Imagine the possibilities with soy – Market Trends
      Seminar and Workshop
      Vaal University of Technology
      Centre of Sustainable Livelihood
      27-31 July 2015

    • Project objective

      Henry Davies represented ESDF at the seminar and conducted a presentation on the subject of Soy Application: Successful soy intervention within communities. 67 delegates from 3 continents attended the seminar. 87% of the delegates represented South Africa, 11% the rest of Africa, 1% USA and 1% UK.

      Two demonstrations were given at the workshop in order to demonstrate the SoyCow 'E' Food processing equipment and related soy products.

    Soy in food awareness program

    Eden Foundation presentation

    Soy on the Move
    Soy on the Move
    Soy on the Move
    Soy on the Move
    Soy on the Move
    Soy on the Move
    Soy on the Move
    Soy on the Move
    Soy on the Move
  3. Nutritious soy-based snack food development for promoting SMME's in the soy in­dustry

    Prof W Oldewage-Theron
    Vaal University of Technology

    No progress was made with the project due to unforeseen circumstances. The project will be incorporated into a new project commencing during the 2016/17 financial year.

  4. Enhancing food security through nutritional support provided by the inclusion of soy and derivatives in consumer adopted dishes for household use

    Dr S Duvenage
    Vaal University of Technology

    Cover of Cooking Joy with Soy


    Eating is not only necessary but is considered one of the most satisfying pleasures of life – with the challenge of doing it in such a way that you will live to lead your life! The benefits linked to regular consumption of soy, specifically whole soy foods, along with other healthy foods, have been scientifically substantiated and are more than ever relevant to the curbing of negative consequences of lifestyle – whatever the level of expendable household income. Very often we are malnourished even though we are not going hungry, which is typical of the double burden of malnutrition in many countries. The inclusion of soy, especially full-soy products, may deliver a valuable contribution to better balanced and healthier dietary intake (see: Interesting facts), aiding the prevention and/or management of many nutrition-related health problems in the short as well as the long term (see: Potential benefits of regular consumption of foods containing soy of good quality).

    To assist the consumer in meal planning a broad-spectrum approach was followed for recipe choice, varying from basic foods and snacks to side and main dishes, desserts and bakery items. Allowance was also made for varying levels of expertise in food preparation, keeping directions as simple and descriptive as possible and suitable for use in different conditions, while catering for a variety of soy ingredients, e.g. from whole soybeans to commercially processed soy flower and extruded commodities. For the present, however, we have not given much attention to the use of ready-made products, e.g. soy sausages. Recipes were organised according to the main soy ingredient included.

    The idea was to entice the reader to action through practical and versatile recipes. Become inspired, be creative, prepare and consume quality soy daily, while support your nutrition intake in the process! May this work be of advantage to the health-conscious, and an inspiration to those who need to be more so: may you all enjoy the potential benefits linked to regular soy consumption.

    September 2015

    Please note that dishes containing soy should not be consumed by persons with an allergy to soy. This publication is to be used at own risk.

    Recipe index of Cooking Joy with Soy
  5. Farmer development by Grain SA: training

    Ms J Mc Pherson
    Grain SA

    There are large numbers of developing farmers in South Africa who have access to arable land that is suitable for crop production. These farmers range from the very small subsistence farmers who have access to fewer than 10 ha; small holder farmers who have access to up to 100 ha; potential commercial farmers who have access to mare than 100 ha; and those who are already farming on a commercial scale.

    In order to farm sustainable and profitable, the farmers need access to knowledge, good production inputs and access to appropriate mechanization. The need for knowledge is great and the farmers benefit very much from the attendance of these courses.

    The project consist of two sections, being:

    Training Material Printing of training manuals for the courses to be presented
    Training Courses Present 5 day training courses

    During the reporting year the following training courses were presented:

    Course Name Farmers Province
    Introduction to Soybean Production
    (14 training courses)
    • Free State
      (Bothaville / Ladybrand / Ficksburg / Theunissen)
    • KwaZulu-Natal
      (Matatiele / Bizana / Bergville / Winterton / Harrismith)
    • Eastern Cape
      (Duytwa / Maclear / Elliot)
    • Mpumalanga
    Introduction to Sunflower 100
    • Free State
      (Bultfontein / Edenville)
    • Mpumalanga
    • KwaZulu-Natal
    • North West
    Introduction to Sunflower Production
    (1 training course)
    • Free State
  6. Oil and protein seeds transformation initiative

    A Provision of R5 million is made for the funding of transformation projects in respect of sunflower, soybean, groundnut, canola and soyfood.

    During the reporting year no funding of ad-hoc research projects in each of the mentioned categories were approved.