The Case of Zulu Women in Durban, South Africa

Total Page:16

File Type:pdf, Size:1020Kb

The Case of Zulu Women in Durban, South Africa Food Decisions and Cultural Perceptions of Overweight and Obesity: the Case of Zulu Women in Durban, South Africa Winifred Ogana Submitted in fulfillment of the academic requirements for the degree of Doctor of Philosophy in Anthropology, University of KwaZulu-Natal, Durban Supervisor: Associate Professor Vivian Ojong December 2014 DECLARATION I declare, to the best of my knowledge, the following statements to be true and correct: • This work has not been previously accepted in substance for any degree and is not being currently submitted in candidature for any degree. • This thesis is being submitted for the fulfillment of the requirements for the degree of Doctor of Philosophy in Anthropology. • This thesis is the result of my own independent investigation, except where otherwise stated. • Other sources are acknowledged by providing explicit references. A reference section is appended. __________________ ____________________ Winifred Ogana Date DEDICATION I would like to pay tribute to my late father, Hezekiah Julius Ogana, who encouraged not just his sons but daughters as well, to aim high in their academic pursuit. Likewise I would also like to acknowledge my mother, who supported all her children in innumerable ways in this venture. Similarly I’d like to thank my siblings Dan, Davy and Betty who helped me in different ways along the long walk to my academic goals. A special dedication goes to my niece Pamela and her supportive husband Eugene. She represents the successful category of women who conquered obesity and its attendant complications through her weight loss efforts. By changing both her diet and lifestyle dramatically, she managed to shed countless kilos within record time. ACKNOWLEDGEMENTS I would like to express my deepest gratitude to all who contributed in any way to this study. Below I single out some of them who went out of their way to help me either directly or indirectly towards completing this thesis. First and foremost I would to thank my Lord Almighty, who helps me surmount the countless challenges I faced throughout what seemed like eternity while toiling over this thesis. I would like to acknowledge those who offered support either through academic supervision or mentorship towards this thesis. In this respect I am indebted to my principal supervisor Associate Professor Vivian Ojong and her co- supervisor Associate Professor Julie Parle, as well as wise academic mentors such as Professor Priya Narismulu and Dr Rosemary Hayangah. Not to be forgotten are editors Carrin Martin and Dan Ogana. I would also like to recognize the support of fictive kin, who include Keziah Mutiso, Sibongile Hlatshwayo, Margaret and Katherine Kirubi, Nkosingiphile Msomi, Zodumo Mvo, Elizabeth Ojewole, Anele Cele, Richard Nana Korsah, Sbongiseni Vilakazi, Israel Dayo, Janet Ochieng’, Alina Mutua, Stella Kimbio, Nokuthula Cele, Louise Lotriet, Michel Rusangiza, Catherine Bond, and posthumously, Daya and Sharlene Moodley. Nor can I forget inner circle friends like Toyin Aderemi, Thuli Ngidi, Sindi Dube, Cheryl Eley, Joan Pollard, Kira Erwin, Nivan Nayagar, Mpho Mosaase, who helped me in a lot more ways that I can count. I also owe a lot to prayer warriors Apostle Vivian Ojong, Patience Mthiyane, Keziah Mutiso, Lucy Chikamai, Thama Duba, Carla Betrand, Janet Muthuki, Phanice Vusha, Janet Kisanji as well as Milkah Madahana. I acknowledge fellow students Janet, Claudine Hingston, Danille Janse van Vuuren, Thula Khumalo, Monica Otu, Nicoline Fomunyam, Mpho Mosaase, Thembi Shangase and Thembi Mseleku. Last but not least, I acknowledge the rest who have also given me a hand along the way. Abstract This study investigates why Durban-based Zulu women in particular are experiencing a fairly recent exaggerated trend in weight gain. Relatively little has been written on this subject from a cultural anthropology perspective in general and in particular a food anthropological approach, which therefore remains a neglected field of study in South Africa. The study consisted of four objectives leading to knowledge that could have wide application towards curbing overweight and obesity among communities with similar belief systems and practices. Since no single theory proved satisfactory to explain weight-related trends among Zulu women, the study hinged largely on cultural aspects supported by postcolonial feminist theory, postmodern feminist theory, acculturation theory and symbolic interactionism theory. Through qualitative inquiry, the following methods were used to gather data: in-depth interviews, group discussions and ethnographic observation. Data was gathered from 50 female and five male participants drawn mainly from the Durban-based University of KwaZulu-Natal, Howard College Campus. The study’s 20 key research participants, half of whom were under 35, were identified for their ability to analyse and interpret their observations on the research topic. The first objective investigated the discourses of food decisions and cultural perceptions associated with weight and attendant health conditions. Related concerns included what participants ate, why, the quantities eaten, how often, when and with whom they ate, and under what circumstances and physical environments. Overarching the above aspects were associated symbolisms that shed light on factors that predispose Durban-based Zulu women to overweight and obesity against the backdrop of a rapidly changing world. Unlike contemporary trends in the Western world, the majority of study participants were not overly pre-occupied by the nutritive value of food or weight gain. The second objective highlighted food consumption patterns and weight-related health implications from an anthropological perspective. Paradoxically, while the plump woman is deemed healthy from cultural Zulu thinking, from a public health perspective such a body is considered unhealthy since excessive body fat is the precursor of a host of nutrition-related non-communicable diseases (NR- NCDs) or chronic diseases of lifestyle (CDLs). The thin ideal of a female body is idolized in the West is considered sickly among traditional Zulu thinkers. For example, to avoid being stigmatized in the contemporary AIDS era, thin women who are HIV-negative deliberately eat fattening junk foods in a bid to put on weight, while HIV-positive women maintain their weight specifically for this purpose. The third objective centred on body image and identity, with participants indicating that weight tolerance among the majority of Zulu men and women was diametrically opposed to the thin ideal of a female body. The participants indicated the Zulus traditionally appreciated the fuller body exemplified by the following positive attributes among others: beauty, sexual desirability, fecundity, healthy, physical hardiness, happiness, being good-humoured, kindness, good nurturance, generosity, respectability, wealth, success and affluence. Thin people, on the other hand were deemed unhealthy, weak or not hardy physically, miserable, miserly and ugly. In the 21st century the above-mentioned buxom woman is still largely deemed the epitome of attractiveness among the Zulu, especially by the older generation. Consequently, a fast-widening generational schism has occurred in the conflicting standpoints between Zulu parents and their young, especially in urban settings. Nonetheless, according to participants, neither generation necessarily deems overweight or obesity as key health concerns, unless faced with accompanying maladies. ii The fourth objective deliberated on efforts to discipline the body either through dieting or effecting lifestyle changes. The quest for bodily perfectionism has left in its wake a small but rising number of young women (those aged under 35) of Zulu ethnicity who have begun suffering certain extremes found in the West, where the desire to be thin has led to anorexia nervosa or bulimia nervosa (otherwise known as binging followed by vomiting), over-dieting and over-exercising physically. Such actions among participants suggest they are pursuing an elusive dream that is overly detrimental from both at a physiological and psychological level, as evident among their counterparts in the West. For example, some individuals are torn between two worlds – traditional Zulu and Western – to which they hold allegiance concurrently based on Zulu and Western notions of the female body ideal. In the process, some of the adversely affected women are attaining obsessive levels similar to those in the west in terms of weight watching, where body dissatisfaction heightens based on the disparity between an individual’s imagined and actual ideal. In addition the study noted that over time Zulu women’s body dissatisfaction based on attaining the thin ideal is escalating among participants and fellow community members, especially on the basis of sex, age, education level, and class as well as to a lesser extent, the geographic rural-urban divide. According to study participants this was also the case where, young and older men beginning to show greater preference for slim female bodies that are increasingly perceived to be more-sexually adept in bed than their heftier female counterparts. To this end, participants indicated various measures women of their ethnicity took towards attaining the slender body. As a result, millions of Rand are invested in South Africa’s burgeoning body weight industry. Customers are exposed to a wide array of over-the counter slimming products, as well as concoctions prescribed by izinyanga (herbalists), izangoma
Recommended publications
  • Preliminary Pages
    ! ! UNIVERSITY OF CALIFORNIA ! RIVERSIDE! ! ! ! ! Tiny Revolutions: ! Lessons From a Marriage, a Funeral,! and a Trip Around the World! ! ! ! A Thesis submitted in partial satisfaction ! of the requirements! for the degree of ! ! Master of !Fine Arts ! in!! Creative Writing ! and Writing for the! Performing Arts! by!! Margaret! Downs! ! June !2014! ! ! ! ! ! ! ! Thesis Committee: ! ! Professor Emily Rapp, Co-Chairperson! ! Professor Andrew Winer, Co-Chairperson! ! Professor David L. Ulin ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! Copyright by ! Margaret Downs! 2014! ! ! The Thesis of Margaret Downs is approved:! ! !!_____________________________________________________! !!! !!_____________________________________________________! ! Committee Co-Chairperson!! !!_____________________________________________________! Committee Co-Chairperson!!! ! ! ! University of California, Riverside!! ! !Acknowledgements ! ! Thank you, coffee and online banking and MacBook Air.! Thank you, professors, for cracking me open and putting me back together again: Elizabeth Crane, Jill Alexander Essbaum, Mary Otis, Emily Rapp, Rob Roberge, Deanne Stillman, David L. Ulin, and Mary Yukari Waters. ! Thank you, Spotify and meditation, sushi and friendship, Rancho Las Palmas and hot running water, Agam Patel and UCR, rejection and grief and that really great tea I always steal at the breakfast buffet. ! Thank you, Joshua Mohr and Paul Tremblay and Mark Haskell Smith and all the other writers who have been exactly where I am and are willing to help. ! And thank you, Tod Goldberg, for never being satisfied with what I write. !Dedication! ! ! For Misty. Because I promised my first book would be for you. ! For my hygges. Because your friendship inspires me and motivates me. ! For Jason. Because every day you give me the world.! For Everest. Because. !Table of Contents! ! ! !You are braver than you think !! ! ! ! ! ! 5! !When you feel defeated, stop to catch your breath !! ! ! 26! !Push yourself until you can’t turn back !! ! ! ! ! 40! !You’re not lost.
    [Show full text]
  • Student Number: 201477310
    COPYRIGHT AND CITATION CONSIDERATIONS FOR THIS THESIS/ DISSERTATION o Attribution — You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use. o NonCommercial — You may not use the material for commercial purposes. o ShareAlike — If you remix, transform, or build upon the material, you must distribute your contributions under the same license as the original. How to cite this thesis Surname, Initial(s). (2012) Title of the thesis or dissertation. PhD. (Chemistry)/ M.Sc. (Physics)/ M.A. (Philosophy)/M.Com. (Finance) etc. [Unpublished]: University of Johannesburg. Retrieved from: https://ujcontent.uj.ac.za/vital/access/manager/Index?site_name=Research%20Output (Accessed: Date). Metabolomics, Physicochemical Properties and Mycotoxin Reduction of Whole Grain Ting (a Southern African fermented food) Produced via Natural and Lactic acid bacteria (LAB) fermentation A Thesis submitted to the Faculty of Science, University of Johannesburg, South Africa In partial fulfilment of the requirement for the award of a Doctoral Degree in Food Technology By OLUWAFEMI AYODEJI ADEBO STUDENT NUMBER: 201477310 Supervisor : Dr. E. Kayitesi Co-supervisor: Prof. P. B. Njobeh October 2018 EXECUTIVE SUMMARY Drought and challenges related to climate change are some of the issues facing sub-Saharan Africa countries, with dire consequences on agriculture and food security. Due to this prevailing situation, drought and climate resistant crops like sorghum (Sorghum bicolor (L) Moench) can adequately contribute to food security. The versatility and importance of sorghum is well reflected in its use as a major food source for millions of people in sub-Saharan Africa.
    [Show full text]
  • Towards Sustainable Sorghum Production, Utilization, and Commercialization in West and Central Africa
    Towards Sustainable Sorghum Production, Utilization, and Commercialization in West and Central Africa Vers une production, utilisation et commercialisation durables du sorgho en Afrique occidentale et centrale WCASRN/ROCARS West and Central Africa Sorghum Research Network Réseau ouest et centre africain de recherche sur le sorgho ICRISAT, BP 320 Bamako, Mali ICRISAT International Crops Research Institute for the Semi-Arid Tropics West and Central Africa Sorghum Research Network Institut international de recherche sur les cultures des zones tropicales semi-arides Réseau ouest et centre africain de recherche sur le sorgho Patancheru 502 324, Andhra Pradesh, India/Inde International Crops Research Institute for the Semi-Arid Tropics Institut international de recherche sur les cultures des zones tropicales semi-arides ISBN 92–9066–433–9 CPE 131 263–2001 Citation: Akintayo, I. and Sedgo, J. (ed.). 2001. Towards sustainable sorghum production, utilization, and About ROCARS commercialization in West and Central Africa: proceedings of a Technical Workshop of the West and Central Africa Sorghum Research Network, 19-22 April 1999, Lome, Togo. Bamako, BP 320, Mali: West and Sorghum is one of the most important cereal crops in the semi-arid countries of West and Central Central Africa Sorghum Research Network; and Patancheru 502 324, Andhra Pradesh, India: International Africa (WCA). The first Regional Sorghum Research Network was created in 1984 and became Crops Research Institute for the Semi-Arid Tropics. 000 pages. ISBN 92-9066-4330-9. Order code CPE operational in 1986 for a 5-year term, with financial support from the United States Agency for 131. International Development (USAID) through the Semi-Arid Food Grain Research and Development (SAFGRAD).
    [Show full text]
  • Local Worlds
    Local Worlds Rural Livelihood Strategies in Eastern Cape, South Africa Flora Hajdu Linköping Studies in Arts and Science No. 366 Linköping University, Department of Water and Environmental Studies Linköping 2006 Linköping Studies in Arts and Science • No. 366 At the Faculty of Arts and Science at Linköpings universitet, research and doctoral studies are carried out within broad prob- lem areas. Research is organized in interdisciplinary research environments and doctoral studies mainly in graduate schools. Jointly, they publish the series Linköping Studies in Arts and Science. This thesis comes from the Department of Water and Environmental Studies at the Tema Institute. Distributed by: Department of Water and Environmental Studies Linköping University 581 83 Linköping Flora Hajdu Local Worlds Rural Livelihood Strategies in Eastern Cape, South Africa Edition 1:1 ISBN 91-85523-25-9 ISSN 0282-9800 © Flora Hajdu and Department of Water and Environmental Studies Original front cover photos: Flora Hajdu View over Cutwini and workers at the Mazizi Tea Plantation Printed by: LiU-Tryck, Linköping 2006 ‘It’s not the kings and generals that make history, but the masses of the people; the workers, the peasants, the doctors, the clergy’ Nelson Mandela ‘None but ourselves can free our minds’ Bob Marley Contents List of Figures, Tables and Boxes..................................................................xi Abbreviations.............................................................................................. xiii South African Institutions
    [Show full text]
  • Soweto, the S“ Torybook Place”: Tourism and Feeling in a South African Township Sarah Marie Kgagudi University of Pennsylvania, [email protected]
    University of Pennsylvania ScholarlyCommons Publicly Accessible Penn Dissertations 2019 Soweto, The s“ torybook Place”: Tourism And Feeling In A South African Township Sarah Marie Kgagudi University of Pennsylvania, [email protected] Follow this and additional works at: https://repository.upenn.edu/edissertations Part of the Linguistics Commons, Music Commons, and the Social and Cultural Anthropology Commons Recommended Citation Kgagudi, Sarah Marie, "Soweto, The s“ torybook Place”: Tourism And Feeling In A South African Township" (2019). Publicly Accessible Penn Dissertations. 3320. https://repository.upenn.edu/edissertations/3320 This paper is posted at ScholarlyCommons. https://repository.upenn.edu/edissertations/3320 For more information, please contact [email protected]. Soweto, The s“ torybook Place”: Tourism And Feeling In A South African Township Abstract This dissertation deals with the role of tour guides in creating and telling the story of Soweto – a township southwest of Johannesburg, South Africa. The ts ory speaks of a place afflicted by poverty because of its history of segregation during apartheid but emerging out of these struggles to lead its nation in a post-apartheid culture. I argue that Soweto’s story was created out of a governmental mandate for the township to become one of Gauteng’s tourism locations, and out of a knowledge that the transformation story from apartheid to a ‘rainbow nation’ would not sell in this context. After being created, Soweto’s story was affirmed through urban branding strategies and distributed to tourism markets across the world. It is a storybook – a narrative with a beginning, a climax, and an ending; it is easily packaged, marketed and sold to individuals from across the world, and this is done through the senses and emotions.
    [Show full text]
  • African Journal of Drug & Alcohol Studies, 18(1), 2019
    African Journal of Drug & Alcohol Studies, 18(1), 2019 Copyright © 2019, CRISA Publications MANUFACTURING HOMEMADE ALCOHOL IN THE CITY OF TSHWANE, SOUTH AFRICA Mukhethwa Londani1* Neo K Morojele1,2,3 Elmarie Nel1 Charles DH Parry4,5 1Alcohol, Tobacco & Other Drug Research Unit, South African Medical Research Council, Pretoria, South Africa; 2School of Public Health, University of the Witwatersrand, Johannesburg, South Africa; 3School of Public Health and Family Medicine, University of Cape Town, South Africa; 4Alcohol, Tobacco & Other Drug Research Unit, South African Medical Research Council, Cape Town, South Africa; 5Department of Psychiatry, Stellenbosch University, Cape Town, South Africa. ABSTRACT This study aimed to determine the prevalence of home-based manufacturing of alcoholic beverages in townships/peri-urban households and to examine whether certain characteristics (such as household, demographics and drinking behaviour of participants who reported brewing of alcohol in their homes) predicted home brewing of alcohol. The study utilized data from South African arm of International Alcohol Control study conducted in the city of Tshwane. A household survey used multi-stage stratified cluster random sampling. Homemade alcohol was defined as participants who reported home-based alcohol brewing at their homes. Stata Version 14.0 was used for analyses. Nine percent of the sample reported brewing of alcohol in their households. Race, employment of the main income earners and number of eligible members in the household have predicted home- based alcohol brewing. The study raised important questions about the prevalence of home brewing of alcohol in the city of Tshwane as it might be a common practice in other cities. Keywords: Homemade alcohol, alcohol brewing, South Africa INTRODUCTION François Lyumugabe, Gros, Nzungize, Ba- jyana, & Thonart, 2012; Simatende, Gada- Brewing and consumption of alcohol ga, Nkambule, & Siwela, 2015).
    [Show full text]
  • Review on African Traditional Cereal Beverages
    American Journal of Research Communication www.usa-journals.com Review on African traditional cereal beverages AKA Solange1,2*, KONAN Georgette2,3, FOKOU Gilbert2, DJE Koffi Marcellin1, BONFOH Bassirou2 1 Université Nangui Abrogoua, UFR des Sciences et Technologies des Aliments, Laboratoire de Biotechnologie et Microbiologie des Aliments, 02 BP 801 Abidjan 02, Côte d’Ivoire 2 Centre Suisse de Recherches Scientifiques en Côte d’Ivoire (CSRS), BP 1303 Abidjan 01, Côte d’Ivoire 3 Université Félix Houphouët BOIGNY de Cocody-Abidjan, UFR Biosciences, Laboratoire de Biochimie et des Sciences des Aliments *Corresponding author: AKA Solange Tel: (225) 20 30 42 66 ; Fax : (225) 20 30 81 18 E-mail : [email protected] Abstract Spontaneous fermentation typically result from the competitive activities of different microorganisms; strains best adapted and with the highest growth rate will dominate during particular stages of the process. Microorganisms involve usually in spontaneous fermentation belong mainly lactic acid bacteria and yeast. Production of African traditional cereal non or alcoholic beverages need two spontaneous fermentations steps : a lactic acid fermentation which is carried out by a complex population of environmental microorganisms and an alcoholic fermentation which is usually initiated by pitching sweet wort with a portion of previous brew or dried yeast harvested from previous beverage. This review deals of the raw materials used for production of non and alcoholic beverages, their technologies production, their importance and risks associated with consomption of these beverages. The review focuses also on the role of spontaneous fermentations in the improving of preservation, nutritional value and sensory quality of these cereal beverages. The socio-cultural and economic aspects, nutritional aspect, sensory characteristics, preservative properties and health benefit aspects of these beverages and microflora involve during spontaneous fermentations will also be reviewed.
    [Show full text]
  • A South African Traditional Beer)
    processes Review Processing, Characteristics and Composition of Umqombothi (a South African Traditional Beer) Edwin Hlangwani 1 , Janet Adeyinka Adebiyi 1 , Wesley Doorsamy 2 and Oluwafemi Ayodeji Adebo 1,* 1 Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg Doornfontein Campus, P.O. Box 17011, Gauteng 2028, South Africa; [email protected] (E.H.); [email protected] (J.A.A.) 2 Institute for Intelligent Systems, University of Johannesburg Doornfontein Campus, P.O. Box 17011, Gauteng 2028, South Africa; [email protected] * Correspondence: [email protected]; Tel.: +27-115-596-261 Received: 18 September 2020; Accepted: 10 November 2020; Published: 13 November 2020 Abstract: Traditional beers, such as palm wine, kombucha and others, are notable beverages consumed all over the globe. Such beverages historically contribute to food security on a global scale. Umqombothi is a South African traditional beer nutritionally packed with minerals, amino acids, B-group vitamins and much-needed calories. As a result, the production and consumption of this traditional beverage has been an integral part of South African’s social, economic and cultural prosperity. Unfortunately, difficulties in bioprocessing operations have limited its availability to household and small-scale production. It is at these micro-production scales that poor hygiene practices and the use of hazardous additives and contaminated raw materials continue to increase, posing serious health risks to the unassuming consumer. This study provides an overview of the processing steps and underlying techniques involved in the production of umqombothi, while highlighting the challenges as well as future developments needed to further improve its quality and global competitiveness with other alcoholic products.
    [Show full text]
  • Food Consumption in Selected Rural Communities in Western Kenya with Special Reference to Sorghum
    Food consumption in selected rural communities in western Kenya with special reference to sorghum BY Nokuthula Vilakati SUBMITTED IN PARTIAL FULFILMENT OF THE REQUIREMENTS FOR THE DEGREE MSc Nutrition IN THE FACULTY OF NATURAL AND AGRICULTURAL SCIENCES UNIVERSITY OF PRETORIA PRETORIA FEBRUARY 2009 © University of Pretoria DECLARATION I declare that the dissertation herewith submitted for the degree MSc Nutrition at the University of Pretoria, has not previously been submitted by me for a degree at any other university or institution of higher education. II ABSTRACT Food consumption in selected rural communities in western Kenya with special reference to sorghum By Nokuthula Vilakati Study leaders: Prof. A.Oelofse and Prof. J.R.N. Taylor Degree: MSc Nutrition ABSTRACT Sorghum is considered a staple food for most rural communities in Kenya. Sorghum is mainly favoured for its ability to thrive in adverse climatic conditions. This study was carried out to determine sorghum consumption in selected rural communities in western Kenya. This was done by determining how much sorghum the children aged 2-5 years consume daily, what the consumption patterns of sorghum are and also to determine if biofortification of sorghum with protein, Vitamin E, Vitamin A, iron and zinc will make any significant contribution to the children‘s nutrient intake. A cross-sectional food consumption survey was conducted using an interviewer administered Quantitative Food Frequency Questionnaire (QFFQ) to 102 mothers and caregivers. The QFFQ was run concurrently with focus group interviews as data collection tools. The results indicated that the diet consumed by the children in the selected communities offered a variety of foods resulting in sufficient nutrient intake for the majority of the children.
    [Show full text]
  • Amasiko Nezithethe Neendlela Zokuziphatha Kwaxhosa
    AMASIKO NEZITHETHE NEENDLELA ZOKUZIPHATHA KWAXHOSA by ZODWA CAROLINE GCINGCA-NDOLO Submitted in fulfilment of the requirements for The degree of MASTER OF ARTS In the subject AFRICAN LANGUAGES (ISIXHOSA) at the UNIVERSITY OF SOUTH AFRICA UPERVISOR: PROF N. SAULE 2008 ISINIKEZELO Ndinqwenela ukugqithisa amazwi akhethekileyo ombulelo ku: 1. -Njingalwazi Ncedile Saule, ngokuthi andikhuthaze kuqala ukuba nam ndingangomnye wabantu abanokuliphumelela eli banga xa ndinokuzimise- la, ade atsho ukuba naba balifundileyo abalifundanga ngayeza koko bathe bazimisela. -Ndibulela kakhulu ngenkxaso yakhe ezamela ukuba ndenze umsebenzi onguwo noncomekayo, ngaphandle kwakhe lo msebenzi ngewungakhan- ge ube yimpumelelo. Andinakulibala ukugqithisa amazwi ombulelo kwaba bantu balandelayo: 2. Nkosikazi Gxaba-gxaba ongumzala wam ngokuthi anyuke esihla endinika inkxaso kangangoko anako. 3. Bishop W.N. Nama webandla lase-The Holy Independent Apostolic Church in Zion (T.H.I.A.C.Z.). Bendimana ndimfimfitha ulwazi nanjengoko esisisele senyathi kulo mba bendibhala ngawo wamasiko nezithethe. 4. Nkosazana Nombuyekezo Gqada ndiyabulela ngokumane undincedisa, undixhasa ngolwazi de undikhuthaze apho ndityafa khona, ukwanda kwaliwa ngumthakathi. 5. Nkosikazi Ndolo ( uMgolozana) ndiyabulela sisi ngokuzixhamla, uyeke yonke into obuyenza ndakufika ndicela ulwazi. 6. Nkosazana Vuyokazi Norolela andinakukushiya ngasemva Jalamba, ubub- onakalisile ubuntu kum wandincedisa phaya naphaya, nangamso Tshezi elihle. 7. Mnumzana Fikile Ndolo ndiyabulela Nkcenjana ngokumana ukuchitha
    [Show full text]
  • African Sorghum-Based Fermented Foods: Past, Current and Future Prospects
    nutrients Review African Sorghum-Based Fermented Foods: Past, Current and Future Prospects Oluwafemi Ayodeji Adebo Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg (Doornfontein Campus), P.O. Box 17011 Johannesburg, Gauteng 2028, South Africa; [email protected]; Tel.: +27-11-559-6261 Received: 28 February 2020; Accepted: 14 April 2020; Published: 16 April 2020 Abstract: Sorghum (Sorghum bicolor) is a well-known drought and climate resistant crop with vast food use for the inhabitants of Africa and other developing countries. The importance of this crop is well reflected in its embedded benefits and use as a staple food, with fermentation playing a significant role in transforming this crop into an edible form. Although the majority of these fermented food products evolve from ethnic groups and rural communities, industrialization and the application of improved food processing techniques have led to the commercial success and viability of derived products. While some of these sorghum-based fermented food products still continue to bask in this success, much more still needs to be done to further explore evolving techniques, technologies and processes. The addition of other affordable nutrient sources in sorghum-based fermented foods is equally important, as this will effectively augment the intake of a nutritionally balanced product. Keywords: sorghum; fermentation; lactic acid bacteria; fermented products; food security; 4th industrial revolution (4IR) 1. Introduction In terms of production quantity, sorghum is the fifth most important cereal crop in the world after rice, wheat, maize and barley, and the most grown cereal in Sub-Saharan Africa, after maize [1–3].
    [Show full text]
  • Ten Reasons to Worry in 2016
    RUSSIA’S MAN IN OTTAWA SPEAKS OUT SPRING 16 | APR–JUN Ten reasons to worry in 2016 SYRIA, ISIS, CYBER ATTACKS, ECONOMIC DOWNTURNS, CLIMATE UPHEAVALS GREEK AND TURKISH AMBASSADORS ON DEALING WITH THE REFUGEE SURGE Justin Trudeau’s foreign policy so far Why the U.S. doesn’t really care about Canada Residences: Morocco’s traditional home in Aylmer ESTABLISHED 1989 CDN $9.95 Panama: A place you’ll never want to leave PM 40957514 AFTER INAUGURATION|DISPATCHES DIPLOMAT AND INTERNATIONAL CANADA 1 RICHCRAFT RENTALS Live modern. While owning a home may be beneficial, renting can save consumers a considerable amount of money. We’re proud to offer members of the diplomatic community a house they can call a home. No down payment. No taxes. No maintenance cost. The choice to buy or rent is yours… what suits your style? BROWNSTONES FIELDSTONE TRAILSEDGE 1 - 3 bedroom condo flats 2 bedroom condo flats 2-3 bedroom urban towns located East West located Ottawa East-Central. awaits you in Barrhaven. east of Blackburn Hamlet. 1080 Ogilvie Rd 31 Northside Rd Gloucester, Ontario Nepean, Ontario CONDO FLATS CONDO FLATS URBAN TOWNS Phone 613 741-2116 Phone 613 721-2116 from $1250/month from $1350/month from $1500/month Fax 613 741 7035 Fax 613 721-2112 www.epstore.com The First Place To Go Renting may fulfill the Lifestyle you’re looking for. Call 613 898 RENT (7368) or visit us online at richcraftrentals.com Electrical Plumbinge-1.indd 1 07/03/16 11:11:40 Diplomat_ad_v2.indd 1 2016-03-02 3:23 PM RICHCRAFT RENTALS Live modern.
    [Show full text]