International symposium on Beverage crops South Africa

15-20 March 2026. International symposium on Beverage crops South Africa

• Under the theme ‘Beverage Crops: Sustainability and Scientific Advancements in the 21st Century,’ this symposium highlighted the latest research, technological innovations, and industry trends shaping the future of beverage crop production and processing.
• This theme reflects the growing importance of beverage crops in sustainable agriculture, nutrition, and global trade. Beverage crops encompass a vast diversity of fruits, nuts, vegetables, vine and berry fruits, and botanical plants used for fresh juices, extracts, fermentations, and infusions.
• From widely consumed beverages such as coffee, tea, beer, and wine to emerging plant-based alternatives like almond and soy beverages, as well as herbal infusions rich in bioactive compounds—including the proudly South African Rooibos tea—this symposium provided a platform for scientific exchange, innovation, and industry collaboration.
• This event built on the success of previous symposia held in Cairns, Australia (2016), Xi’an, China (2018), and Murcia, Spain (2023)

Extracts of the programme

16/03 Indigenous, underutilized and culturally significant crops 

• Chair: Prof. Adeyemi Aremu
• Community-Based Participatory Research on Beverage Wild Tea Species - Dr. Nadia Araya, Mr. David Sehlola, Ms. Johleen Malaka, Ms. Retang Phaahla, Ms. Nondumiso Phaahla, Ms. Mammone Tang
• Potential Use of Moringa oleifera as a Functional Underutilized Beverage Crop - Ms. Johleen Malaka, Dr. Nadia Araya
• Ethnobotanical Appraisal of Ziziphus mucronata as a Reproductive Health Beverage - Ms. Hlengiwe Khumalo, Dr. James Lwambi Mwinga, Prof. Adeyemi Oladapo Aremu
• Traditional Beverage Potential of Mpesu (Securidaca longipedunculata) for Male Health in South Africa - Dr. Nadia Araya, Mr. Wilson Libago, Ms. Johleen Malaka
• Medicinal and beverage uses of Myrothamnus flabellifolius Welw. (resurrection plant) for good health and well-being in Southern Africa - Ms. Keloabetswe Mokgau, Dr. James Lwambi Mwinga, Dr. Makhotso Lekhooa, Prof. Stephen O. Amoo, Prof. Adeyemi O. Aremu
• Nutritional and beverage potential of five edible fruit species consumed by Mapulana people in Mpumalanga Province of South Africa - Dr. Kutullo N. Shai, Dr. Khae Ncama, Dr. James Lwambi Mwinga, Prof. Stephen O. Amoo, Prof. Adeyemi O. Aremu

16/03  Indigenous crops, traditional fermentation and processing 

• 
  Chair: Prof. Oluwafemi Adebo
  
• Characterization of Autochthonous Marula Wine Yeasts Growth Dynamics, Nutrient utilization and Stress Tolerance - Prof. Tieho Paulus Mafeo, Prof. Kgabo Moganedi, Dr. Annastatia Lekganyane, Dr. Lesetja Legodi, Mr. Ramoba, Louis, Ms. Ayishah Seimela
• The physicochemical properties and microbial diversity of spoiled marula fruits - Prof. Tieho Paulus Mafeo, Dr. Perpetua Tebeila, Ms. Dzuvha Mulaudzi, Prof. Kgabo Lydia Moganedi
• Chemical composition and bioactive analysis of the marula fruit juice after the pretreatment and fermentation - Ms. Matholo Joyce Mothapo, Dr. Lesetja Moraba Legodi, Prof. Kgabo L Maureen, Moganedi
• Probiotic Potential and Health-Promoting Properties of Microorganisms Isolated from Spontaneously Fermented Marula Fruit Wine - Ms. Matholo Joyce Mothapo, Dr. Annastasia Lekganyane, Ms. Amahle Ntluko, Ms. Lilian Makgoo, Prof. Kgabo Moganedi, Mr. Louis Ramoba
• Exploitation of marula fruit wine's wild yeasts as suitable candidates for industrial craft beer brewing - Ms. Matholo Joyce, Mothapo, Loius Ramoba, Prof. Kgabo Moganedi, Dr. Annastatia Lekganyane
• Exploration of bacteria involved in spontaneous fermentation of umqombothi (an indigenous South African beverage) - Prof. Oluwafemi Adebo, Prof. Patrick Njoberh, Mr. Wisdom Tizayi, Ms. Lungani Nyathi, Mr. Edwin Vukosi

19/03 Cross-cutting and interdisciplinary futures

• Unlocking the beverage potential of plants identified among the Yoruba-speaking people in Nigeria - Prof. Adeyemi Oladapo Aremu, Basirat O. Ms. Rafiu, Assist. Prof. Abiodun O. Omotayo, Prof. Ibraheem O. Lawal
• Potential of Eswatini indigenous plants in the nutraceutical beverage industry- a review - Dr. Patricia Carmichael, Dr. Kwanele Andy Nxumalo, Ms. Menzi P. Ms. Ngwenya, Mr. Vusumuzi Vilane, Dr. Gugu Sibandze
• Chemical diversity and variability in essential oil composition across three underutilised Agathosma species for potential beverage crop preservation - Dr. Yardjouma Silue, Neliswa H. Ms. Gcabashe, Prof. Olaniyi A. Fawole
• Cultural and nutritional benefits of Ximenia afra var afra among the Bapedi and Vhatsonga people in Mopani district, Limpopo Province - Mathabe P. Maake, Dr. Makhotso Lekhooa, Prof. Dr. Adeyemi O. Aremu, Prof. Stephen Amoo