Opinion

South Africa’s agriculture industry could be propelled by the implementation of technological innovation and diversification, says Nomqhele Dube, analyst at strategic research, advisory and investment services company Birguid.

This report on the state of food security and nutrition in the world by the Food and Agriculture Organization of the United Nations notes how both urban and rural populations are moving towards pre-prepared food.

The National Development Plan (NDP) was adopted as government strategy in 2013 and the National Planning Commission has just published its 10-year review.

Wandile Sihlobo has once again crafted a balanced and influential book that deconstructs the complex realities of the agriculture sector in South Africa, writes Dr Sifiso Ntombela.

Dear farmers and agriculturalists, we are yet again approaching the end of another year. It has been a difficult year for most of us: we have battled increasing inflation and interest rates, high fuel costs and unprecedented load-shedding.

The flooding in April 2022 has been described as the most catastrophic natural disaster yet recorded in KwaZulu-Natal, and farmers are still recovering from the destruction. Jyothi Laldas reports.

James Brand, executive for natural resources and environment at ENSafrica, and Cheri Young, senior associate of its banking and finance, say water management has to be stepped up to ensure sustainability.

At the recent Wagyu SA Conference 2023, held at Allee Bleue Wine Estate near Franschhoek in the Western Cape, Johan Strydom, the founder of Prime Wagyu, spoke about the way in which the psyche of different types of consumers affects their purchasing behaviour.

The global food system is not broken but its resilience is threatened, according to researchers looking for answers to the problems around nutritional quality and inequalities in the food chains.

Dr Patrick Aust, conservation scientist for People for Wildlife, looks at how reptiles can help improve food security in Africa.

Dr Kedibone Modika and Tebogo Pitse, agricultural economists at the Agricultural Research Council, look at how the flavour, colour and tenderness of beef change during the freezing and thawing process.

Omololu Fagunwa, a research fellow at Queen’s University in Belfast, writes about the importance of fermented food in West African diets, and explains how to ensure that this food remains safe for eating.