CAPITAL: The Voice of Business Issue 1, 2015 | Page 79
ENACTUS
L-R: Luvuyo Gushu (Enactus project manager), Dionne Makuwaza (former
Enactus project manager) and Zukile Xelelo are part of the Enactus UKZN
team who have been working closely with the Sinwabile co-op.
PHOTO: Barry du Plessis.
and other growing conditions, potatosack farming is generally held to be more
efficient and profitable than conventional
farming. This is particularly the case for
smaller-scale, non-mechanised farmers in
drier, less fertile areas.
“Under ideal conditions,” says Enactus
student Zukile Xelelo, “one potato plant
in a 50 kg sack can produce up to 30 kg
of potatoes. The process is also much
less water-intensive than conventional
farming, as the sack reduces evaporation.”
During the rainy season the farmers
need not water their plants at all. The sacks
also prevent nutrients from leaching out of
the soil, allowing the soil to be reused and
reducing the amount of fertiliser required.
“It’s also easier to deal with fungus and
parasites,” continues Xelelo. “They spread
more slowly from plant to plant because of
the sacks. Because the operation is above
ground, it’s easier to inspect the plants and
soils, and deal with problems before they
spread too much.”
After consulting with the co-op
members, the students drew up a business
plan and set up a strategy for a 12-month
pilot project that will end this month. With
no capital available, innovative thinking
was required to implement the strategy.
The co-op had a small piece of land, some
seed potatoes, a basic water source, and
some motivated participants. Using dung
from nearby cattle kraals, they made their
own fertiliser to enrich the dry soil, and the
Enactus students helped them to source
additional fertiliser and fencing materials
to keep out the greatest threat to the crop:
marauding goats. But the all-important
sacks were still missing.
In the spirit of acting locally and using
what you have, the students, who are
based at UKZN’s Pietermaritzburg campus,
identified a nearby takeaway, Honchos, as
a potential supplier of flour sacks.
“We saw that Honchos must use a lot of
flour in their bakery, and asked them what
they do with the empty flour sacks,” said
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