71 RESEARCH, INNOVATION AND CAPACITY DEVELOPMENT STRATEGIC DEVELOPMENTS IN CLIMATE RESILIENCE Two new projects focus on building scientific tools to improve farmers’ ability to adapt to climate stress. The TerraClim project is developing a national climate/yield database that links detailed weather records with crop performance to pinpoint where climate change poses risks or new opportunities for maize and soybean production. This will help farmers and policymakers make smarter, region-specific decisions for planting and investment. The UP’s project is unlocking drought-resilient soil microbiomes to create early warning systems and improve maize tolerance to water stress through beneficial microbes and root metabolites. These innovations will strengthen soil health, reduce input costs, and help farmers maintain stable yields during drought conditions. Research highlights in the Climate Resilience Consortium Late planting risks quantified: Six years of maize trials confirmed up to 50% yield loss when planting shifts from mid-December to mid-January. Thermal imaging and physiological data revealed water stress and reduced stomatal conductance as major contributors to lower yields. Drought-tolerant hybrids ready for market: Heat- and drought-tolerant maize hybrids are now entering pre-commercialisation. These hybrids are tailored for smallholder farmers, with affordability models under review to ensure accessibility. Soil health monitoring framework emerging: Long-term soil ecosystem studies showed that seasonal timing is the dominant driver of microbial activity and nutrient cycling. Findings support time-sensitive, crop-aware soil monitoring strategies to guide sustainable management. Cover crops boost microbial functionality: Eastern Free State rotation trials demonstrated that cover crops consistently enhance microbial diversity and soil health compared to fallow plots, reinforcing their role in climate-resilient farming systems. Food and Nutrition Consortium The Food and Nutrition Security Consortium continues to drive impactful change in rural communities through agro-processing innovation. In partnership with the University of the Free State (UFS), and government agencies, the consortium has developed affordable, nutritious maize-based products using nixtamalization techniques. These include maize milk, frozen desserts, and custard tarts, which have undergone sensory and nutritional evaluations. Phase 3 of the project focuses on empowering women entrepreneurs through training, recipe development, and the rollout of mobile kitchen units designed for small-scale food businesses. Entrepreneurial training and business model development have enabled participants, many of whom are older women with limited prior experience, to launch viable food enterprises from home or as vendors. The nixtamalization training course has reached nearly 3 000 smallholder farmers in 2025 alone, equipping them with practical skills to transform maize into market-ready products. Feedback from trainees highlights the programme’s role in improving household nutrition and creating income opportunities, reinforcing the consortium’s commitment to inclusive, science-driven rural development. THE MOBILE KITCHEN UNIT WHICH WILL BE USED BY THE TEN ENTREPRENEURS.
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