NRF 25 years: Edwin Hlangwani

This year, the NRF is celebrating a major milestone in our history as we commemorate 25 years of Research, Innovation, Impact and Partnerships. It always gives us great joy to share the accomplishments and impact of the many students and researchers we have supported during various stages of their careers. We thank all participants for submitting their stories and hope you enjoy reading about their journey with the NRF.

Mr Edwin Hlangwani is a Lecturer at the University of Johannesburg and a PhD candidate in Biotechnology. He currently holds an NRF Doctoral Scholarship and a joint Mitacs-NRF Research Award.

How did your journey start?

In primary and secondary school, I enjoyed Natural Sciences, Technology, and Social Sciences. By the 10^th grade when the time to choose a ‘stream’ came, I liked the idea of Mathematics, Life Sciences and Physical Sciences. In 2015, I enrolled for a National Diploma in Biotechnology at the Cape Peninsula University of Technology (CPUT). To complete and receive the National Diploma in 2018, I submitted a mini-thesis on The kinetics and optimisation of potential biocontrol compounds production using agro-waste as a fermentation medium. The study was an essential part of a scientific journal article published in 2019.

In 2019, I enrolled for a Bachelor of Technology at the University of Johannesburg and conducted a research project on the microbial analysis of Johannesburg rainwater. This project was in line with that year’s Global Entrepreneur Summer School (GESS) research interest: Oceans & Waters. I was selected as a participant in the program in Munich, Germany.

I recently completed my Master’s degree cum laude under the title Response Surface Methodology and Artificial Neural Networks Bioprocessing Approach for Umqombothi(South African Traditional Beverage) and Investigation of its Composition. The study investigated the use of complex computer algorithms to learn by ‘experience’ optimal umqombothi production pathways while studying all the microorganisms that exist in the product. This improved the nutritional profile, quality, and safety of the final beer. This project resulted in three published journal articles in DHET-accredited journals, three book chapters, and one international technical paper presentation. During the completion of the degree (2020 -2022), I served as the Department of Biotechnology and Food Technology Postgraduate Committee Chairperson.

I then received an NRF Doctoral Scholarship to complete a PhD research project entitled Lab to Market: A smart-factory concept for the production and commercialisation of plant-fortified, low-alcohol vukanyi(marula beer). From the research project, two journal articles have been published: The Effect of Selected Non-Saccharomyces Yeasts and Cold-contact Fermentation on The Production of Low-alcohol Marula Fruit Beer, and The Future of African Wild Fruits – A Drive Towards Responsible Production and Consumption of the Marula Fruit.

How has your affiliation with the NRF impacted your studies/career?

I received my first postgraduate scholarship from the NRF in 2019 to complete a Bachelor of Technology at the University of Johannesburg. This scholarship allowed me to complete the degree and qualify for an MSc program. Even though I did not receive direct funding from the NRF for this program, the NRF was instrumental in funding the lab at which the project was completed.

I currently hold the NRF Doctoral Scholarship and the joint Mitacs-NRF Research Award. Both of these grants have allowed me to develop a long-term plan to address research gaps in the marula fruit value chain. Specifically, the characterisation and cultivation of various marula fruit cultivars, the marula microbiome, machine-learning-assisted marula fruit processing, processing techniques and technologies, the application of various non-Saccharomyces yeast species and strains, marula fruit waste valorisation, sustainability of the marula fruit and marula fruit use, and social perspectives of marula fruit-based value-added products.

The Mitacs-NRF Research Award is funding the completion of a joint research project on “The structure, biochemistry, and function of metabolites produced by Metschnikowia pulcherrima during the fermentation of low-alcohol marula fruit beer at near 0° Celsius at the University of British Columbia Food Process Engineering Laboratory (Canada) under the supervision of Prof Anubhav Pratap-Singh. This research also explores the application of other non-Saccharomyces extremophiles in different types of food and beverages. This characterisation is the first step into commercial cultivation of these crops for use in alleviating hunger, unemployment, and underutilisation, especially in rural lands. In many ways, this work is a catalyst for the growing existing research activities on marula fruit genotypes, marula fruit domestication (land use), and marula fruit-based valued added products with Prof Kgabo Moganedi at the University of Limpopo and Dr Penny Hiwilepo-van Hal at the University of Namibia. While the marula fruit is essential, its optimal processing is a central component of the research trajectory.

To facilitate research activities around optimal processing, I am also exploring the use of artificial intelligence. Currently, there is ongoing research with Mr. Emmanuel Lwele (PhD candidate) at the National Centre of Excellence for Food Engineering, Sheffield Hallam University (United Kingdom). This research is two-fold, (1) “Optimising the fermentation quality of low-alcohol marula fruit beer: a comparative analysis of machine learning models” and (2) “Predicting the psychotolerance of Metschnikowia pulcherrima during the fermentation of marula fruit beer using machine learning models”.

I was recently nominated for the 2024 NRF Research Excellence Award for Next Generation Researchers.

What is your research focus on/what is your area of expertise?

The current project is the first case study of the application of cold-contact fermentation using wild, non-Saccharomyces yeast species – Metschnikowia pulcherrima, Pichia fermentans, or Pichia kluyveri, which naturally occur in agricultural produce such as South African Chenin Blanc grapes and are thus different from yeasts used in common industrial processes.

However, due to the difficulty involved in making low-alcohol fruit beers and increased vulnerability to spoilage, colloidal instability, and stuck fermentation the low-alcohol marula fruit beer is fortified with edible medicinal plant extracts of Moringa oleifera and Harpagophytum procumbens (Devil’s Claw). Both plants are nutritionally dense and contain bioactive compounds that possess the potential to stabilise the final product and extend its storage and shelf-life, making it commercially viable.

To date, I have shown that a cold-contact fermentation process mathematical model applied in a small-scale brewing setting is an effective biological method to produce low-alcohol marula fruit beer in line with the emerging consumer demand for low-alcohol beverages.

Why is your work/studies important?

My research has positive contributions towards the African Union (AU) Agenda 2063 (which encompasses South Africa’s National Development Plan e.g. the DSI Ten-year Innovation Plan), and the United Nations (UN) Sustainable Development Goals. Specifically, the AU Agenda 2063:

• Aspiration 1 – A prosperous Africa based on inclusive growth and sustainable development;
• Aspiration 5 – An Africa with a Strong Cultural Identity, Common Heritage, Values, and Ethics;
• Aspiration 6 – An Africa, whose development is people-driven, relying on the potential of African people, especially its women and youth, and caring for children.
• In addition, this project relates to UN Sustainable Development Goals: Goal 2 – Zero hunger; Goal 3 – Good health and well-being; Goal 7 – Affordable and Clean Energy; Goal 8 – Decent Work and Economic Growth; Goal 9 – Industry, Innovation, and Infrastructure; Goal 12 – Responsible consumption and production.
• Contribution towards AU Agenda 2063 Aspiration 5 and UN Sustainable Development Goals 2 & 3.

Even today, rural communities in Southern Africa continue to depend on marula fruit and its beverage products as a staple food source, particularly during times of drought and food scarcity. However, traditionally processed African beers lack consistent nutritional compositions due to variability in the preparation conditions which are dependent on the knowledge, skills, and expertise of the brewers. Thus, the standardisation and optimisation of the production processes of these beverages, especially edible medicinal plant powders (EMPPs)-fortified marula fruit is beneficial to low-income populations in semi-urban areas.

The EMPPs-fortified marula fruit beer is rich in amino acids, vitamin C (50 – 140 mg/100 g), minerals, and phenolic compounds. The key fermentation agent, Metschnikowia pulcherrima cultures are beneficial to consumers since they are pre-and-probiotics that increase the content and bioavailability of B-group vitamins. Further to this, all the raw materials, i.e. marula fruit, Moringa oleifera and Devil’s Claw, are sacred and hold significant spiritual, and sociocultural importance to the tribes residing in the areas in which they are found. As a result, their use for the benefaction of humanity is considered to be a task which honours the ancestors. As I ethically use these materials to develop various products, I promote the recognition and appreciation of the cultural and spiritual values they embody.

• Contribution towards AU Agenda 2063 Aspiration 6, and UN Sustainable Development Goal 8.

Rural households are central to the marula fruit supply and value-creation chain. The sale of marula fruit beer is an economic vehicle with an annual gross value of 80 – 100 USD per household. Over the last decade, marula fruit beer traders have been making a little over this amount in a single season.

Marula fruit beer has been identified as a key element in supporting the development of rural enterprises and an outstanding tool for rural development. The sale of marula fruit beer has become an essential economic vehicle for the livelihood of local traders. Since selling marula fruit beer is a seasonal endeavour, it provides income diversification, cash injection, income-bridging, and risk amelioration at a particularly important time of the year (December to March).

The pilot-scale of functional production prototype as one of the outputs of this project will serve as a road map for optimal production, improving nutritional value and final product quality, innovative packaging, and storage solutions, inspiring trendy branding and marketing practices, appropriate sales, and wide-scale distribution of their product. Furthermore, by focusing on low-income areas, the work done has had a real impact on the lives of traders, especially in the promotion of decent work, and economic growth. For example, obtaining raw materials for experiments has required working with small-scale farmers and marula fruit collectors at Magona village, north of the Limpopo province, South Africa. Like many other rural areas, these communities depend on the local chieftain and tribal councils for permission to access and use agricultural lands. As such, I have been engaging the community regarding sustainable harvesting of the marula fruit, as well as whole-fruit usage to reduce food waste. To this end, I have identified the need for a formalised structure of consistent trade of marula fruits in the community.

• Contribution towards AU Agenda 2063 Aspiration 1, and UN Sustainable Development Goal 9.

Marula fruit beer production is associated with several process constraints. One-third of small-scale and independent brew masters mention experiencing problems with producing beer. Furthermore, the flesh (mesocarp) tight adheres to the stone, making it difficult to remove from the central pit. The ratio of flesh to skin and pit is relatively low, limiting the fruit’s useable portions and resulting in insufficient juice yield and other soluble materials.

When compared to grapes, marula juice has a higher organic acid content and low sugar content, making it a poor fermentation medium. These difficulties are compounded by the dependence on spontaneous fermentation, which results in uncontrolled fermentation and inconsistent product quality between different batches. The lack of access to better juice extraction and clarification machinery and agents is a hurdle for small-scale and independent brewmasters. Depending on the handler’s working speed and the juiciness of the fruits, the extraction process is moderately laborious, taking approximately 3 – 4 hours to produce between 20 and 50 L of juice. Given these constraints, this project has created a nexus between emerging technologies and indigenous knowledge systems to develop, optimise and employ a sustainable food system. Specifically, the use of modelling and simulation, local but novel yeast strains, small-smart factory concepts, and NFC-tagged packaging for micro-and-small scale food producers. With new insights, industry experts can benefit from the developed pilot-scale production prototype for commercial production.

• Contribution towards AU Agenda 2063 Aspiration 1, and UN Sustainable Development Goal 12.

Approximately 45% of South Africa’s total available food supply that enters the food value chain is wasted, especially during agricultural production and/or processing into various products. This is a result of suboptimal food processing techniques. The accumulation of agricultural waste poses severe environmental threats.

At the moment, only 20% of the fruit is usable, creating a loss of approximately 80% of the fruit matter. Upcycling marula fruit waste will improve community waste management and government landfill expenditure. This will be in line with the bioecology concept – preservation of biodiversity and ecosystems, waste recycling, and waste management. Importantly, marula fruit trimmings, spoiled produce, and pulp can be used to provide energy to mitigate the current energy crises. Food waste is considered an edible form of organic waste which can be used as a nutrient carrier.

Currently, I am experimenting with developing whole-fruit fermentation models to reduce marula fruit waste. In addition, using marula fruit waste to produce auxiliary products will be a significant contribution toward sustainable development and rural economic growth. Specifically, part of this project reuses fermented marula fruit waste to produce biofertiliser and biocontrol compounds that could replace harmful chemical fertilisers and pesticides.

What are some of your proudest academic achievements?

Some of my proudest academic achievements include my appointment as the 2024/2025 chairperson of the IFTSA & Mars Product Development Competition (Institute of Food Technologists, USA) and receiving the following awards: the Plants Travel Award (2024), and bronze – the African Union Youth Essay Contest on Industrialization and Innovation in Africa (2022).

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