July / August 2004 - CSIR

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5Explaining the extraction of oil from the kernel ofthe marula, is Ms Girlie Njoni, (right) CEO of MarulaNatural Products, a project participantQueen Lombekiso Sigcau (left) of theEastern Cape at the project launchin Ba-Phalaborwa in the LimpopoProvince. She is flanked by QueenMother Semane Molotlegi (right) ofthe Royal Bafokeng NationImage courtesy of This Day,Nerissa KorbRecipe book on South Africanindigenous foods treasures thetraditions of generations of womenA brand new recipe bookon South African Indigenous Foods - the result of apoverty alleviation project - has been produced andis being sold commercially as a revenue-generatingproject for communities.The recipes have been collected as part of a projectaimed at commercialising and promoting SouthAfrican indigenous foods and has been funded bythe Department of Science and Technology (DST)and implemented by CSIR Food, Biological andChemical Technologies.Tshidi Moroka, Technology for DevelopmentProgramme Manager at the CSIR elaborates,“Five provinces were initially selected for projectimplementation: Limpopo, North West, Free State,KwaZulu-Natal and the Eastern Cape. Typically ourimplementation started with community interaction.We met with women in remote corners of SouthAfrica and observed how they traditionally preparefood; we looked at the raw products available in theregions and thereafter staged food fairs to furtherfacilitate interaction with communities.In addition to capturing this information,we evaluated the dishes for commercial potential.At this stage, food scientists joined the process toassist with new product development, studies onstabilisation, food processing and shelf-life.”While some dishes and beverages were the startingpoint for new products that are being commercialised,the recipe book contains the broader rangeof dishes prepared by generations of women. Someof the dishes featured are Morogo (an indigenousgreen leafy vegetable), Mealie Bread, Polokwe(fresh mealie balls), Semphemphe Pudding (wildmelon pudding), Mabele Porridge (sorghum porridge),Masonja (mopani worms and ground peanutdish), and Isigwampa (a vegetable and mealie dish).“The DST, the project funder, has ceded thecopyright of the book to IndiZAFoods, the Section21 company created to facilitate the commercialisationof the indigenous food products. This meansthat proceeds from the sale of the book will be reinvestedinto community initiatives,” saysMs Lerato Thahane, Group Executive, Technologyfor Development of the DST.In her message in the book, the Deputy Minister ofthe former Department of Arts, Culture, Science andTechnology, Ms Buyelwa Sonjica, says the recipebook illustrates the vastness of traditional knowledge,often untapped and quickly disappearing, that couldbe harnessed and used as a vehicle for rural developmentthat specifically empowers women, and in turnwhole communities, given the pivotal role they continueto play in our country.For queries about the book, South African IndigenousFoods – a collection of recipes of indigenous foods,prepared by generations of women, send an e-mailto: info@indizafoods.co.za
6F O O D T E C H N O L O G Y I N T H E S P O T L I G H TGeoff Meeseto be nationalcontact pointfor EU foodresearchThe Department of Science andTechnology (DST) recently namedSouth Africa’s National Contact Point(NCP) for the Food Quality and Safetytheme of the European Commission (EC)Sixth Framework Programme (FP6),one of the biggest research fundingmechanisms globally.He is Dr Geoff Meese, Strategic InitiativesManager at CSIR Food, Biological andChemical Technologies. Seven newappointees will cover the thematic areasof FP6.South Africa is one of the first countriesoutside the European area to appoint NCPs,which is a demonstration of the DST’scommitment to support closer cooperationbetween the South African and Europeanscience communities.“The NCPs will encourage South Africanresearchers and industry to participate incollaborative research projects, which arepartially funded by the FrameworkProgramme. In addition, we will be providingtechnical advice on proposal preparation,as the mechanisms involved are quitecomplex, while also assisting in findingEuropean partners. The NCPs will be able tohelp European organisations find SouthAfrican partners, provide feedback to theDST and assist in refining their cooperationwith the Framework Programmes,” saysMeese.“The food quality and safety priority aimsto ensure the health and well-being ofEuropean citizens through a better understandingof the influence of food intake andenvironmental factors on human health,and providing safer, high-quality and health-promoting food. However, the EU feelsstrongly about participation of non-EUcountries in its scientific programmes andthis clearly represents an opportunity forSouth African researchers.”Meese says there are many examples ofparticipation in the FrameworkProgrammes, which have led to the developmentof critical expertise bases in SouthSouth Africa’s National Contact Point for the Food Qualityand Safety theme of the EC’s FP6, Dr Geoff MeeseAfrican science and technology organisations,including the CSIR’s genetic transformationskills in cereals.“The growth opportunities for staff towork and interact with some of the bestscientists in Europe and Africa are invaluable,”he concludes.Enquiries:Dr Geoff MeeseCSIR Food, Biological and ChemicalTechnologies.Tel : +27 12 841 2628Fax: +27 12 841 3105Email: gmeese@csir.co.za
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July / August 2004 - CSIR

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