The SERA Sustainable Rural Development Task Team's Mopani Processing Project has almost reached the end of its first year since its official inception. However, specific activities centering around the mobilisation of the community started much earlier during July 2005.

The Mopani Processing Project is part of the Greater Giyani Natural Resources Development Programme which is a joint initiative between local authorities, local and provincial government and SERA and funded by the Development Bank of South Africa at a cost of R11, 6 million.

The main focus for this past year has been the development of human capacity and value addition to the mopani worm through the development of new products. The capacity building facet of the project has targeted the training of harvesters/ collectors in aspects of food safety by providing theoretical and practical training on hygienic methods of harvesting and preparation of the mopani worms. These people will now in turn be responsible for the practical training of households during the actual harvesting of mopani worms.

It was planned to train approximately thirty three villages/ wards located in the areas where mopani worm collectors are most prevalent, of these the following have received training: Makhuva, Xawela, Mbaula, Phalaubeni, Mayephu, Matsotsosela, Khaxani, Xitlakati, Selwane, Prieska, Nondweni, Mahale, Bambeni and Ngove. Linked to this training has been the development of a manual which will be provided to the already trained community representatives to further facilitate the carry over of knowledge, regarding mopani worm collection and processing, into the broader community that relies heavily on this natural resource. During the next mopani harvesting season - expected to commence in April - additional practical training is planned.

The second key activity for this year has included researching new products containing mopani worms in one form or another. The main product originating from this work is the mopani-based powder which may serve as an intermediate ingredient or supplement into a variety of food products, such as soups, sauce thickeners, "cook in sauces", stews, dips, spreads and patés to name but a few. Currently the research is focussed on characterisation of this product in order to understand its functionality and shelf life more fully.

The product development has been further extended to produce a mopani-based polony. Initial informal consumer studies, performed recently in Giyani, have shown a positive response to this proposed new product. However further development is needed to ensure this is a cost effective and nutritious food product. In the coming months there will be a concerted effort by the project team to engage the surrounding businesses in the area regarding these new products, particularly those that could expand their current product lines with a mopani-based product. It is hoped that this initiative will spark interest that may be the necessary link to making this aspect of the project a success and build a more sustainable future for the communities that rely on the mopani worm for income.

The third and final aspect of the project which is critical is the establishment of a warehouse for the dried and processed worms in Dzumeri, Giyani. This is especially important as the mopani worm season is short and occurs only twice a year. This centralised place, where all mopani worms collected from the area as well as those sourced elsewhere, for example from Zimbabwe, Mozambique and Botswana, will be stored, will ensure that mopani worms will be available of all year round.

For more information on the Mopani Processing Project, contact Morewane Mampuru on +27 12 841 2356.