PLENTY TO RELISH
Chutney originated in India around 500 BC and can be found in a great variety of forms across the subcontinent. For many South Africans, however, there’s only one chutney, which curiously enough landed on our shores in 1852 by virtue of a shipwreck. Captain Adkins of the SS Quanza saved an early recipe for what would become Mrs H.S. Ball’s Chutney.
It might’ve been hard for the captain to imagine just how many South Africans beyond our shores would one day crave the piquant relish, which regularly turns up on lists of local products missed by expats.
In this issue of Made in SA, we ask expats which South African goodies (aside from Mrs Ball’s) are their must-haves and explore the stories behind the chutney and some other iconic brands. Speaking of iconic, brandy has been undergoing a renaissance in the Cape, with a range of potstill tipples to match the best that Cognac has to offer.
BRANDY HAS BEEN UNDERGOING A RENAISSANCE IN THE CAPE, WITH A RANGE OF POTSTILL TIPPLES TO MATCH
THE BEST THAT COGNAC HAS TO OFFER
We also explore the vast untapped potential of informal innovation in South Africa, as revealed in a recent study by the United Nations Development Programme, which found that South Africa’s informal innovation ecosystem re ects a community-oriented and entrepreneurial spirit. We close off by chatting to two entrepreneurs working to solve wildly different challenges in their communities.
Anthony Sharpe Editor
7 ICONIC BRANDS
The stories behind ve brands that make South Africans proud.
10 PROUDLY SOUTH AFRICAN
We asked South Africans living overseas which local products they crave.
13 LIQUOR
Cape brandies are getting the international – and local – recognition that they deserve.
17 INNOVATION
Exploring the scope of informal innovation in South Africa and what can be done to unleash it.
20 ENTREPRENEURSHIP
Two thriving young entrepreneurs are working to solve problems in South Africa and abroad. 7 10 17
PUBLISHED BY
Picasso Headline, A proud division of Arena Holdings (Pty) Ltd, Hill on Empire, 16 Empire Road (cnr Hillside Road), Parktown, Johannesburg, 2193 PO Box 12500, Mill Street, Cape Town, 8010 www.businessmediamags.co.za
EDITORIAL
Editor: Anthony Sharpe
Content Manager: Raina Julies rainaj@picasso.co.za
Contributors: Keith Bain, Evan Jacobs
Copy Editor: Brenda Bryden
Content Co-ordinator: Natasha Maneveldt
Online Editor: Stacey Visser vissers@businessmediamags.co.za
DESIGN
Head of Design: Jayne Macé-Ferguson
Senior Designer: Mfundo Archie Ndzo Cover Images: Supplied
SALES
Project Manager: Gavin Payne GavinP@picasso.co.za | +27 21 469 2477 +27 74 031 9774
PRODUCTION
Production Editor: Shamiela Brenner
Advertising Co-ordinator: Johan Labuschagne
Subscriptions and Distribution: Fatima Dramat, fatimad@picasso.co.za
Printing: CTP Printers, Cape Town
MANAGEMENT
Management Accountant: Deidre Musha Business Manager: Lodewyk van der Walt
General Manager, Magazines: Jocelyne Bayer
COPYRIGHT: No portion of this magazine may be reproduced in any form without written consent of the publisher. The publisher is not responsible for unsolicited material. Made in SA is published by Picasso Headline. The opinions expressed are not necessarily those of Picasso Headline. All advertisements/advertorials have been paid for and therefore do not carry any endorsement by the publisher.
Anthony Sharpe
GEAR UP FOR EXCITEMENT AND ADVENTURE
If you’re looking for an adventure combining fun, tness and the great outdoors, look no further than one of Acrobranch’s twelve treetop adventure parks across South Africa. Here, thrill-seekers of all ages can experience an adrenaline rush in a safe and family friendly environment. Whether a seasoned adventurer or a rst-time explorer, Acrobranch offers adventurers an unforgettable experience high up in the trees.
Acrobranch – an outdoor adventure company – is dedicated to providing exciting treetop obstacle courses that challenge and delight visitors of all skill levels. With a strong focus on safety, fun and adventure, Acrobranch offers an exhilarating escape from everyday life, encouraging visitors to step out of their comfort zones and embrace the thrill of climbing, ziplining and balancing through the treetops.
COURSES FOR ALL
Acrobranch is designed for everyone – from young explorers to seasoned adrenaline junkies. Whether you’re planning a fun day out with the family, an exciting date or an action-packed group outing, Acrobranch adventure parks are the perfect choice.
Acrobranch courses cater for:
• Kids (age three and up) with specially designed obstacle courses.
• Teenagers and adults looking for an exhilarating challenge.
• Corporate groups seeking a unique and interactive team-building experience.
• Schools and educational groups for an adventurous outdoor learning experience.
• Bachelor/bachelorette parties, birthday celebrations and other special occasions.
Acrobranch specialises in hosting and catering for various events to make special moments truly unforgettable. The adventure parks are ideal for:
• Birthday parties: make your child’s (or your own) birthday one to remember with an action-packed day in the trees.
• Team building: strengthen relationships, improve communication and boost morale with thrilling corporate team-building activities.
• School outings: give students the opportunity to challenge themselves, build con dence and have fun outdoors.
• Bachelor and bachelorette parties: get your heart racing before the big day with an adventure- lled celebration.
• Fun day outings: whether with family, friends or colleagues, Acrobranch courses provide hours of excitement and laughter.
WHERE TO FIND AN ACROBRANCH
Acrobranch has 12 parks countrywide, conveniently located in some of the most picturesque natural settings.
• Gauteng: Pretoria North, Garsfontein, Centurion, Modderfontein, Melrose and Casalinga.
• Western Cape: Constantia, Stellenbosch and Garden Route.
• KwaZulu-Natal: Hillcrest and Pietermaritzburg.
• North West: Rustenburg.
SAFETY PRIORITISED
At Acrobranch, your safety comes rst. Acrobranch is committed to providing a secure and controlled environment where every participant can enjoy the adventure with con dence.
Safety measures include:
• State-of-the-art safety gear: every participant is tted with a harness to ensure a secure experience.
• Quali ed instructors: trained instructors are always on hand to assist, guide and ensure safety protocols are followed.
• Strict adherence to safety standards: Acrobranch uses the best equipment imported from Europe (EU-graded) and undergoes regular safety checks.
• Different dif culty levels: choose from beginner to advanced courses to suit your comfort level and ability.
REASONS
TO CHOOSE ACROBRANCH
• Outdoor fun: experience nature like never before while navigating exciting treetop challenges.
• Healthy and active: a great way to stay t while having fun with friends and family.
• Personal achievement: conquer fears, push boundaries and gain a sense of accomplishment.
• Group experiences: perfect for corporate events, school trips and celebrations.
ADVENTURE
Ready to embrace the adventure?
Contact Acrobranch – where excitement, nature and adventure meet. 021 201 1121 or book online at www.acrobranch.co.za
ICONS OF SOUTH AFRICA
KEITH
BAIN
looks at five brands that make South Africans proud
EVERYONE’S FAVOURITE MRS
It’s mostly sugar, water and vinegar, but the tangy tartness from the dried peaches and apricots and a hint of spice from the chillies give it that edge. Rich fruity avour aside, what’s said to have cemented the iconic status of Mrs H.S. Ball’s Chutney is the unique eight-sided glass bottle and that oval label with its old-school design, including the Ball family crest at the top. Those features were chosen by a Bree Street businessman named Fred Metter, who nanced the Ball’s chutney factory in Retreat in 1917 when local demand for the condiment presaged its uptake internationally. Mrs Ball was born Amelia Adkins. She arrived in South Africa from Canada and used a small gas stove to cook her chutney, which she initially sold at church bazaars. The initials “H.S.” belonged to her husband, Herbert Saddleton Ball. Thanks to Metter’s business savvy, the condiment became a South African pantry staple and, a century later, not only remains a favourite, but is also sold worldwide in a variety of avours, including original, peach, jalapeño, chakalaka, hot and extra hot.
Did you know?
Rooibos, the world-famous caffeine-free tea, is unique to the Cederberg region of South Africa and cannot be grown anywhere else naturally. In 2014, it received Geographical Indication status, meaning that only tea produced in South Africa can be called “Rooibos” –similar to how Champagne must come from France.
Source: SA Rooibos Council
TAKE A DIP WITH OUMA NONNIE
Aside from being one of the coldest places in the country, Molteno in the Eastern Cape is perhaps most famous as the birthplace of Ouma Rusks. Initially marketed under the name “Uitspan”, they were first sold in 1939 when, in the face of the Great Depression, a local church pastor gave a half-crown to each woman in his congregation to kickstart some sort of small business. Elizabeth Ann Greyvensteyn – aka “Ouma Nonnie” – bought ingredients to make traditional buttermilk rusks. They were such a hit that orders began pouring in. A year later, her home industry received a start-up loan from the fledgling Industrial Development Corporation – she used the £1 500 to buy a double-decker oven, expanding her output while her son Leon took bakkie loads of rusks to sell in big cities. Fortuitously, in the 1950s, Leon met Herman Lay, founder of Lay’s potato chips, which led to the creation of the Simba “Chippie”, which, thanks to its iconic lion mascot-style logo, also became ingrained in South African snack culture and is – like Ouma Rusks –still one of the country’s most recognisable household brands.
A TIPPLE ENDORSED BY ELEPHANTS
An oval-shaped fruit the size of a small plum that ripens to a rich yellow, the marula is produced by the Sclerocarya birrea, or “Elephant Tree”. It gets its nickname because pachyderms love the brous, white fruit that tends to ferment quickly. No doubt inspired by tales of elephants getting hammered on the boozy fruit, local entrepreneurs in the early 1980s distilled a clear spirit from marula and, in 1989, after successfully adding cream to the recipe, launched Amarula, a creamy liqueur. By 1994, they’d taken it abroad, rst to Brazil and subsequently to the rest of the world. Locally, it’s become associated with safari sunsets or as a comforting addition to coffees served on dawn game drives, cementing its associations with the continent among foreign visitors. And, crucially, it makes a handy take-home souvenir available at airport duty-free shops. In 2014, to mark its 25th anniversary, Amarula Gold was launched, and two years later came the tapered “Jabulani” bottle (named for an orphaned baby elephant reintroduced into the wild). In 2018, with an infusion of Madagascan vanilla extract and Nigerian ginger, Amarula introduced its rst avoured cream liqueur, Vanilla Spice. That was followed, in 2019, by Raspberry, White Chocolate and African Baobab, and then Ethiopian Coffee. The range continued to grow with the introduction of Amarula African Gin in 2023.
Did you know?
South Africa’s Simba Chips was founded in 1957 – before Lay’s (1965) and Pringles (1967) – and has remained a favourite snack for generations. The brand is known for uniquely South African flavours such as Mrs. Ball’s Chutney, Smoked Beef and NikNaks Cheese.
Source: simba.co.za
THE PERI-PERI CHICKEN EMPIRE THAT GREW WINGS
In Rosettenville, 1987, Fernando Duarte took his friend Robbie Brozin to taste the peri-peri chicken at a takeaway joint called Chickenland. The avour had found its way across the border from Mozambique and was suf ciently mouthwatering to convince the friends to make an offer on the restaurant. They paid R80 000 and renamed it Nando’s, after Fernando’s son. By 1989, they had grown their tiny enterprise into three Joburg outlets and had a branch in Portugal. By 1992, the chain had been acquired by an international investment rm. However, as a company and a brand, Nando’s stuck to its principles of innovating and having fun while conducting business in an ethical and socially responsible manner. Today, Nando’s has over 1 200 branches in some 30 countries and, in the United Kingdom, it’s been named the best large company to work for. Aside from its tongue-in-cheek advertising campaigns that tap into prevailing hot-topic issues, Nando’s has funded an art foundation and design initiative and has pledged to be carbon neutral by 2030. Then there’s its job creation programme, Harambee, which in South Africa is centred on giving unemployed youth an opportunity to move up in the world. All this, and the brand stands by its promise to use only fresh, never frozen, chicken, which they marinate in peri-peri for 24 hours to produce an incomparably succulent and spicy eating experience.
TODAY, NANDO’S HAS OVER 1 200 BRANCHES IN SOME 30 COUNTRIES AND, IN THE UNITED KINGDOM, IT’S BEEN NAMED THE BEST LARGE COMPANY TO WORK FOR.
Some of South Africa’s oldest brands
Baker’s Biscuits: established in 1851, Baker’s is renowned for its wide variety of biscuits, including favorites such as Marie and Romany Creams.
Sunlight Soap: introduced to the South African market in 1887 by Lever Brothers, Sunlight Soap has been a trusted household cleaning brand for over a century.
Maizena: trademarked in South Africa in 1888, Maizena cornflour has been a key ingredient in many South African recipes, known for its versatility in cooking and baking.
Bashew’s Soft Drinks: founded in 1899 in Cape Town, Bashew’s is known for its range of flavoured soft drinks, remaining a favourite in the Western Cape.
Castle Brewery: founded in 1894, Castle Brewery introduced Castle Lager, which has become one of South Africa’s most popular beers.
XHOSA KNITWEAR THAT CONQUERED THE WORLD
Laduma Ngxokolo, whose MaXhosa Africa knitwear brand has reached the apex of the African luxury fashion market, first caught national attention in 2016 when he won the coveted Most Beautiful Object in South Africa award for a black and white shawl. The following year, New York’s Museum of Modern Art commissioned him to design a one-of-a-kind jersey for an exhibition of influential fashion, and his garments have famously been worn by the likes of Beyoncé and Alicia Keys.
If you’re a South African with money, good taste and pride in national culture, you really should have at least one Maxhosa garment in your wardrobe; today, there are rugs, cushion covers and other homeware items, too. You can shop the handwoven, locally made range in New York, where the brand has a standalone store, a real coup for African clothing. Ngxokolo’s designs were initially inspired by the patterning and motifs found in Xhosa beadwork; that sensibility, he says, was inherited directly from his mother, who taught him to use a knitting machine when he was growing up.
Today the MaXhosa effect is huge. “People look to us to represent the continent, to be the new voice for African image setting,” says Ngxokolo. “We made a promise to the public to sell them premium products that capture our DNA as South Africans and Africans, and so most of my time is spent on delivering on that promise. The intention is that the love of culture and heritage is in the DNA of each and every line, each collection, each product. Some of our customers are so in love with the brand they leave notes saying they want to be buried in our garments.”
“THE
INTENTION IS THAT THE LOVE OF CULTURE AND HERITAGE IS IN THE DNA OF EACH AND EVERY LINE, EACH COLLECTION, EACH PRODUCT.” – LADUMA NGXOKOLO
Follow: Laduma Ngxokolo www.linkedin.com/ in/laduma-ngxokolo-21656648
FROM SOUTH AFRICA, WITH LOVE
The REDAMANCY VINEYARDS story is one of passion, purpose, reciprocity and romance
South Africa is a country where tradition meets modernity, stories are etched into the landscape and craftsmanship is an expression of passion and identity. Redamancy Vineyards embodies this spirit, creating wines that are heartfelt tributes to the nation’s diversity, resilience and artistry. This boutique vineyard in the Devon Valley of Stellenbosch epitomises a love story between people, the land and the art of winemaking.
Founded by Antoinette Rapitsi (an interior architect) and Marc Van Uytvanck (agronomic science engineer in development aid), the vineyard’s journey (like that of the married couple) mirrors the very essence of South Africa.
United in love and purpose, the couple’s story, much like their wines, speaks to the power of passion, heritage and the pursuit of excellence. The duo has carefully cultivated their vineyard to grow premium-quality grapes, producing exceptional Stellenbosch Cabernet Sauvignon and cooler climate Chardonnay that evoke romance, nostalgia and timeless elegance. Each bottle invites you to savour life, slow down and appreciate the artistry in every sip.
SUSTAINABILITY
Redamancy is crafted for those who appreciate the ner things in life, from globetrotting tastemakers to discerning collectors, and those who nd beauty in authenticity. This brand speaks to elegance and sophistication.
“Wine is about more than taste,” says Rapitsi. “It’s about storytelling, connection and emotion. Every bottle of Redamancy carries a piece of our journey, land and love for this country – it’s an experience, something I like to describe as an unaccustomed pleasure.”
The name, Redamancy, derived from the Latin redamõ, means “loving in return”, making it a beautiful choice for a brand that values
connection, passion and authenticity. This sentiment guides all they do, from how they care for their vines to how they pour their heart into every bottle.
“The story of Redamancy is personal,” Rapitsi shares. “I never imagined myself in the wine industry, but life led me here. The more I immersed myself in the process, the more I fell in love – not just with the wine, but the people, the culture and the craftsmanship behind it.”
For Redamancy, sustainability is a philosophy. Rooted in the belief of giving love in return, the vineyard ensures that every bottle is crafted with care for the environment and the people who make it possible. Its commitment to ethical and natural winemaking safeguards the land while creating meaningful employment opportunities and contributing to the local community.
As devoted lovers of family, friends, wine, Golden Retrievers, wildlife, food, and travel, Redamancy embraces nature’s pleasures. Rooted in craftmanship and a deep connection
to the world around it, its philosophy is simple yet profound “elevating life one bottle at a time”.
RACKING UP REWARDS
Despite being a relatively young brand, Redamancy Vineyards is already establishing itself within South Africa’s wine industry, earning prestigious accolades for its exceptional wines. The 2023 vintage Chardonnay has been celebrated with a Double Gold from Gilbert & Gaillard, an impressive 91 points from wine expert Tim Atkin and a 4.5-star rating in Platter’s Wine Guide. Likewise, the 2021 Cabernet Sauvignon has gained widespread recognition, securing 4 stars from Platter’s Wine Guide, a Double Gold from Gilbert & Gaillard and the esteemed title of Wine of the Month by the Wine of the Month Club.
The vineyard continues to evolve with plans to introduce a Cap Classique and Cabernet Franc, expanding the range while adhering to the brand’s high standards and premium positioning.
As they venture into international markets and push boundaries, Rapitsi and Van Uytvanck’s core mission remains steadfast: Redamancy is, and always will be, about love. Because, ultimately, wine transcends what’s in the bottle. It’s about what it represents, the emotions it stirs and the memories it creates.
This is Redamancy. This is South Africa, with love.
VISIT WEBSITE
A taste of home(sickness)
We asked South Africans living overseas what they really, really miss when abroad. By ANTHONY SHARPE
For South Africans living abroad, nostalgia often comes in the form of familiar avours, scents and everyday comforts that are hard to nd outside the country. Whether the rich, tangy taste of Mrs. Ball’s Chutney, the satisfying crunch of Simba Chips or the comforting aroma of rooibos tea, these products carry memories of home, family and shared traditions. While international supermarkets may stock a few South African staples, nothing quite compares to the original.
Kara Ferguson (United States).
“From Asia to Europe, to the United States and South America, I have yet to nd a tomato sauce (or, as we say in the United States, ketchup) that has the same avour and purity of ingredients as All Gold. In the United States, most ketchup is made with corn syrup, which is awful. I discovered when I rst moved here that I have an allergy to it, giving me what I can best describe as a hangover. You can occasionally nd ketchups made with sugar and no corn syrup, which are ne, but for some reason, they are overly vinegary and tart. All Gold strikes that perfect balance of sweetness, savoury and acidity, and it is not lled with a dictionary of ingredients. Simple perfection!”
Duncan McIntosh (United States).
“Americans may be really into their meat, but you can’t get anything as good as South African lamb over here. A lamb chop on the braai makes a great change from endless beef and pork. Trade relations between the two countries don’t seem to be improving my chances of getting any, though!”
Gareth Verhulp (United Kingdom).
“I miss NikNaks. The closest thing I’ve found abroad is Cheetos, but they aren’t quite the same. There’s nothing else that provides the same satisfying, deeply savoury kick. Impossible to nd overseas these days as they contain dairy, restricting their import to the United Kingdom and European Union.”
Did you know?
Galito’s: starting in Nelspruit in 1996, Galito’s offers Portuguese-style flame-grilled peri-peri chicken and operates over 260 outlets in 17 countries, including Canada, Kenya, Malaysia and India. www.galitos.co.za
Steers: a prominent South African quick-service restaurant brand known for its burgers and chips, Steers has expanded beyond South Africa to countries, such as Eswatini, Botswana, Namibia, Zimbabwe, Kenya and Mauritius, with over 600 restaurants worldwide. www.steers.co.za
Hayley Ennis (United States).
“Unlike jerky, biltong is not widely known in the United States and is made by only a few boutique places at rip-off prices. I think the last time I checked, it was R2 500/kg. The taste is lacking in comparison to South African meat; American beef tastes sweet to me and it comes through in the biltong avour. When I’m back in Cape Town, I normally eat it every day, but in the United States, I order it only for special treats –like when I’m homesick!”
BOS Ice Tea: launched in 2010, BOS Ice Tea offers organic rooibos-based beverages. Beyond its South African roots, the brand has expanded to markets in Europe, Asia and the United States, gaining international recognition for its distinctive flavours. www.bosbrands.com
Paul Dorega (United Kingdom).
“I was just in South Africa for a month-long visit and often found myself drinking Castle Lite at braais. In the United Kingdom, the two main options are Bud Light and Coors Light, and they are so bad. They taste at and watered down compared to Castle Lite, which is the tastiest, most refreshing light beer I’ve ever had.”
Kathryn Jantjies (Japan).
“It may come as a bit of a surprise, but the thing I really miss when I’m overseas is a 900g block of Lancewood cheddar cheese. Japan doesn’t really do cheese, and Lancewood is just a great example of standard, creamy, delicious cheese.”
PROUDLY SERVING SOUTH AFRICA
How RAINBOW CHICKEN is nourishing the nation
Chicken makes up two-thirds of the meat South Africans consume, mostly because it’s an affordable, versatile source of protein. For generations, Rainbow Chicken has been a trusted name in South African households, bringing quality, affordable chicken to millions. With a heritage built on excellence, sustainability and innovation, Rainbow is committed to nourishing the nation and propelling South Africa forward.
As one of the country’s largest fully integrated poultry producers with diverse operations spanning the entire poultry production value chain and animal feed manufacturing, Rainbow plays a crucial role in food security, employment and economic growth.
A PRODUCTITY POWERHOUSE
Boasting a 19 per cent share of the market, Rainbow is one of the ve major players that produce 70 per cent of South Africa’s poultry. The poultry industry is the largest contributor to South Africa’s agricultural sector, generating more than 16 per cent of the total agricultural gross domestic product.
Rainbow is a productivity powerhouse, operating 174 farms, 1 288 poultry houses, 8 hatcheries, 3 primary processing facilities, 2 processing plants for added-value products and 6 animal feed mills. It produces approximately 20 million chickens monthly, equating to an annual production of 240 million, solidifying its position as a key player in the industry.
Its Hammarsdale operation in KwaZulu-Natal is one of the largest poultry processing plants in South Africa, ensuring it meets the growing demand for fresh, quality chicken. Doubling the capacity at Hammarsdale has resulted in increased volumes, lower processing costs and the creation of 489 direct and indirect job opportunities.
Rainbow remains committed to ef ciency and low-cost production under the leadership of CEO Marthinus Stander. His approach focuses on strategic investments in feed milling and optimising production volumes to
drive operational ef ciency.
The company’s emphasis on sustainability and ef ciency aligns with broader industry trends where global poultry producers strive to balance cost control with high production standards. This focus ensures that Rainbow remains a strong player in local (and international) markets.
PEOPLE, COMMUNITY AND CULTURE
paving the way for a more food-secure future through investments in skills development, employment and sustainable farming practices. It works to be a positive in uence in local communities, working hand in hand to support small-scale farmers and emerging businesses, ensuring the bene ts of its industry are felt throughout the nation.
Underscoring its uncompromising commitment to sustainability, Rainbow holds a 50 per cent stake in the subsidiary, Matzonox, a business managing two waste recovery (Waste-to-Value) plants. Investing in circular economy principles reduces waste and promotes responsible resource management, ensuring its operations remain environmentally and economically sustainable.
The company strives to continuously adapt to market dynamics, delivering exceptional value through innovative products and a robust brand heritage. Its focus is grounded in a deep understanding of category, brand, customer and processing fundamentals while maintaining a forward-looking approach.
People are at the heart of the business. Rainbow employs approximately 9 000 staff across its nationwide operations. From farmers and veterinarians to food scientists and factory staff, it is a team of chicken people doing chicken things – working tirelessly to bring South Africans a wholesome and convenient protein source.
The company’s culture is founded on creating value beyond the plate. Rainbow is
Rainbow is a trusted South African heritage brand that consumers have come to rely on for quality chicken products. As a proudly South African company, it is passionate about growing, supporting and feeding locals. Every Rainbow product is more than just a meal; it represents the company’s commitment to quality, affordability and sustainability.
Marthinus Stander
The Cape’s liquid gold
French author Victor Hugo called Cognac “liquor of the gods” – but he probably never tasted an aged potstill brandy from the Cape.
By KEITH BAIN
During the late 1930s, a tiny news item in The New York Times made mention of the arrival in America of something previously unheard of. The unfamiliar substance was South African brandy, a spirited libation that for decades after continued to go largely unrecognised and underappreciated not only on international booze shelves, but also at home, where it’s been much-maligned thanks to lingering associations with “branners and Coke”. Despite a distilling legacy almost as old as that of Cognac, we’re still received as young. “South African brandy” doesn’t exactly roll off the tongue quite as luxuriously as “Cognac”.
PREMIUM BRANDIES
However, Cape brandy makers are catching up with the vast potential of the global luxury drinks market. While local innovators, upstarts and perfectionists are bringing a new sheen to our liquor industry, the Cape Brandy Guild has established a designated category for premium exemplars of the spirit. Of cially known as “Cape Brandy” with a protected designation of origin, there are over 20 distillers in the Western Cape already recognised in this division of elevated sipping brandies.
Among them are unconventional crusaders such as Upland Organic Estate’s Edmund Oettlé, who has pioneered a kind of “garagiste” distillation operation using grapes grown under uncompromisingly hands-off conditions. On his farm in the hills above Wellington, you will not nd any chemical fertilisers or sprays anywhere near his vines.
He even built his own still, the only handmade one in the country that’s certi ed and still going strong 27 years later. It’s the country’s only organic certi ed distillery and makes South Africa’s only cask-strength (62 per cent alcohol) brandy.
Oettlé’s entry-level brandy is a 10-year-old XO, de ned by its lingering depth, complexity of avour and a dry nish reminiscent of great Cognacs. To underscore the superlative status
“AGED CAPE BRANDIES TEND TO SURPRISE AND AWE WITH THEIR FRUITY FRESHNESS.”
PIETER DE BOD
of what is a very rare spirit, his Upland 24 Karat Directors Reserve XO Brandy contains pure gold leaf akes.
While microdistillers, such as Oettlé, have tapped into an ultra-niche market, some larger players have been making inroads on the global stage in recent years.
“It just explodes in your mouth, a very soft brandy with such complexity,” says KWV brandy master Pieter de Bod when asked to describe the 15-year-old brandy he produces. “It’s full of surprises, each avour giving way to another – beautiful tawny port, vanilla, sweet tobacco … and then apricot and dry fruit. Then, you smell it again and you taste creme brûlée, chocolatey Christmas pudding, caramel and nuts. But the best part for me is the elegant, long, lingering avour. It stays in your mouth for such a long, long time. I think it’s gorgeous.”
He would say that, of course. But de Bod has, for years, been perfectly placed to witness the inroads that Cape-produced brandies are making internationally. He believes they stack up alongside France’s most formidable Cognacs, which is
Pieter de Bod
why they’ve been racking up all kinds of “best in the world” awards year after year.
“I assume we’ve done a good job to have earned the title ‘best brandy producer’ six times in the last eight years, all of the ‘best brandy’ trophies and ‘best brandy in the world’ seven times in the last nine years,” de Bod says.
He says his favourite feedback comes directly from the mouths of his colleagues in Cognac. On at least one voting panel – that of London’s International Spirit Challenge – representatives from three of France’s biggest Cognac producers have told de Bod (the panel’s chairman) they actually prefer aged South African brandies over Cognac. Those three panellists are the cellar masters for Hennessy, Rémy Martin and Courvoisier.
gone under the radar because of old-fashioned marketing. He believes it’s the emergence of upstart artisanal brands that has kickstarted a recent change in tactics, which includes broadening the appeal of brandy and making it more desirable to a younger market.
“These older players have incredible heritage and create incredible liquor, but they’ve not been particularly cutting edge when it comes to marketing themselves,” Bressler says. He believes new “youngblood energy” is helping elevate the reach of stalwart brands such as KWV and Van Ryn’s, another vanguard of Cape brandy excellence.
“THERE’S A COMPLEXITY THAT MAKES YOU WANT TO GO BACK AND TASTE IT AGAIN AND AGAIN.”
– MARLENE BESTER
De Bod says it comes down to Cape brandy’s fruitier avours, a result of our climate. The difference is that our grapes are picked mid-summer, translating to intense fruitiness because of the high sugar concentration due to prolonged sunlight and heat at harvest time.
“In Cognac, grapes come off the vines in winter when there’s barely any sun shining on those grapes,” says de Bod. Instead of fruity aromas, Cognacs tend to produce “perfume” notes, which are beautiful and highly coveted. Aged Cape brandies tend to surprise and awe with their fruity freshness, he says, which explains the awards.
Matt Bresler, CEO and founder of Kindred Spirit, which produces Sugarbird brandy, believes South African brandies have long
With almost 20 years in the industry, Van Ryn’s master distiller, Marlene Bester, says potstill brandies comprise about 20 per cent of the South African market. “Those are the really high-end brandies, normally 10 years and older; the brandies meant to be sipped neat or with a dash of water. In essence, the same as Cognac.”
Van Ryn’s is the agship brand of Distell, South Africa’s biggest distiller. Its Van Ryn’s 15-year-old potstill brandy was named World’s Best Wine Brandy at the 2024 World Brandy Awards – it was the second year in a row for the 15 year old, and the fourth time within ve years that one of Bester’s brandies won the title. In 2020, the title went to Van Ryn’s 12-year-old potstill brandy, which Bester regards as her “favourite child”.
“In summer, when it’s 35 degrees outside, you can have it with two blocks of ice,” she says. “There’s a complexity that makes you want to go back and taste it again and again.”
Bester says her brandies are produced the same way Cognac is made, except using different grape varietals. “These are brandies with beautiful oral, fruity characteristics from the grapes and, from the barrels, dark chocolate, nuttiness and vanilla avours.” The uniqueness of Cape brandies, she says, is the integration between the two avour dimensions.
Follow: Pieter de Bod www.linkedin.com/in/pieter-de-bod-b7866216
Marlene Bester
THE UNTAPPED POTENTIAL OF INFORMAL INNOVATION IN SOUTH AFRICA
A new study highlights the extent of innovation in the informal economy, writes EVAN JACOBS , head of solutions mapping at the United Nations Development Programme
South Africa is home to a dynamic and innovative ecosystem: a vibrant network of informal innovation driving grassroots solutions to local challenges. A groundbreaking survey conducted by the United Nations Development Programme Accelerator Labs, in partnership with Utrecht University, the University of Johannesburg and the MIT Sloan School of Management, has revealed a vibrant yet overlooked sphere of innovation. The study, Making the Invisible Visible: Informal Innovation in South Africa, is the rst of its kind on the African continent to statistically represent informal innovation. By applying globally recognised methodologies, it provides crucial insights into how South Africans innovate outside formal settings and how these innovations compare globally. The study identi ed four types of informal innovators:
• Users: innovating to meet personal needs.
• Participators: driven by enjoyment and skill development.
• Helpers: motivated by altruism to assist others.
• Vendors: focused on generating income through commercialisation.
THE SCOPE OF INFORMAL INNOVATION
• One million innovators: the research estimates that 2.5 per cent of South Africans aged 18 and older, approximately one million individuals, have engaged in informal innovation over the past three years. This innovation rate places South Africa ahead of countries, such as South Korea (1.5 per cent) and China (2.1 per cent), but behind the Netherlands (6.2 per cent) and the United Kingdom (6.1 per cent).
• South Africa’s informal innovation ecosystem stands out for its high proportion of helpers and vendors, re ecting a community-oriented and entrepreneurial spirit.
• Focus on children and education: a notable 36 per cent of these innovations address the needs of children, including educational tools, games and supplementary study materials. This re ects South Africa’s demographic reality of a youthful population eager for educational support.
• Collaboration and sharing: South Africans are exceptionally collaborative; 33 per cent of innovations are developed with others, a rate higher than any other country studied. Furthermore, 50 per cent of innovations are shared freely with peers, and 10 per cent are commercialised – double the typical rates seen in Global North countries.
TANGIBLE IMPACTS
South Africa’s grassroots innovators are developing creative solutions to everyday challenges:
• Siphiwe Zuma’s umbrella backpack: living with a disability, Siphiwe Zuma designed an umbrella that folds into a backpack, offering mobility and convenience for people with similar needs.
• Cooking bag for energy ef ciency: A township innovator created a heat-preserving cooking bag that reduces energy consumption and doubles as a carrier for transporting hot food.
THE METHODOLOGY BEHIND THE FINDINGS
The research employs the Von Hippel & de Jong model of household innovation, which has been used in high-income countries. Key components include:
• Surveys and interviews: data was gathered from nearly 1 100 respondents and 26 in-depth interviews.
• International comparability: the methodology allows for benchmarking South Africa’s informal innovation against other nations, providing a global context.
• Ecosystem mapping: the study examines the interplay between innovation and informal business ownership, identifying systemic enablers and barriers. This rigorous approach ensures that the findings are both statistically robust and contextually nuanced.
DOWNLOAD
MAKING THE INVISIBLE VISIBLE: INFORMAL INNOVATION IN SOUTH AFRICA
• Educational apps: a group of student developers designed an app to teach maths concepts to children in under-resourced schools, employing interactive and culturally relevant methods. These examples highlight how informal innovation can address pressing local challenges while improving quality of life.
The umbrella backpack
WHY THE STUDY MATTERS
South Africa’s socioeconomic landscape makes it a compelling case for studying informal innovation. With unemployment at approximately 32.9 per cent, persistent inequality and over 6.2 per cent of adults engaged in fully informal business activities, the informal economy plays a critical role in the country’s resilience and innovation. Informal innovation provides practical, low-cost solutions to everyday problems, particularly in underserved communities, such as townships, where formal innovation systems often fail to penetrate.
The study also highlights immense untapped potential: one million South African innovators – equivalent to 2.5 per cent of the adult population – are developing grassroots solutions. By benchmarking South Africa’s informal innovation ecosystem against both high-income countries and emerging economies, this research not only underscores local creativity, but also bridges a signi cant knowledge gap in understanding how informal economies globally contribute to innovation and sustainable development.
COMPARING SOUTH AFRICA’S INNOVATION ECOSYSTEM GLOBALLY
While South Africa’s informal innovation rate lags behind that of the United Kingdom and the Netherlands, it demonstrates higher dissemination and collaboration rates, suggesting a deeply embedded culture of sharing and community problem-solving. Key comparisons include:
• Dissemination: South Africa’s 50 per cent sharing rate dwarfs the Global North’s average of 25 per cent.
• Commercialisation: at 10 per cent, South Africa’s rate is twice the Global North’s average, indicating signi cant entrepreneurial activity within its informal sector. However, South Africa’s innovators face unique challenges, including limited access to nance, tools and infrastructure. These barriers hinder the scalability and sustainability of grassroots innovations.
POLICY RECOMMENDATIONS AND FUTURE DIRECTIONS
To harness the full potential of informal innovation, South Africa needs targeted interventions:
SOUTH AFRICANS ARE EXCEPTIONALLY COLLABORATIVE;
33 PER CENT OF INNOVATIONS ARE DEVELOPED WITH OTHERS, A RATE HIGHER THAN ANY OTHER COUNTRY STUDIED.
• Facilitate dissemination: policies should encourage the sharing of innovations by addressing “diffusion failure” through maker spaces, community workshops and digital platforms.
• Support commercialisation: providing micro nance, affordable workspace and basic infrastructure can empower vendors to scale their innovations.
• Strengthen local ecosystems: tailored support for informal innovators, such as access to basic tools and training programmes, can enable sustainable development.
• Promote grassroots initiatives: initiatives, such as innovation fairs and localised accelerators, can help connect informal innovators with broader networks and resources. By adopting these measures, South Africa can transform its vibrant informal innovation ecosystem into a powerhouse for inclusive development.
A BENCHMARK
The Making the Invisible Visible: Informal Innovation in South Africa study sheds light on an often-overlooked segment of innovation in South Africa, revealing the creativity and resilience of its citizens. Informal innovation offers an untapped reservoir of solutions for addressing local and global challenges. The study’s partnership between the UNDP Accelerator Labs, Utrecht University, the University of Johannesburg and the MIT Sloan School of Management underscores the importance of international collaboration in advancing inclusive development.
As South Africa looks to the future, empowering these innovators will be critical to achieving inclusive and sustainable development goals. This study not only highlights the potential within South Africa, but also sets a benchmark for exploring informal innovation across the African continent and beyond.
Follow: Wonderbag www.linkedin.com/company/thewonderbag
ANCIENT INNOVATION, REIMAGINED
The concept of a cooking bag – a heat-retaining bag used to continue cooking food without additional energy – has been around for centuries.
The idea can be traced back to ancient times when various cultures in Europe, Asia and Africa used hayboxes or thermal cooking methods to keep food warm and cook it slowly.
Today, while many variations of the cooking bag exists, The Wonderbag, reimagined by Sarah Collins, has garnered global recognition for its innovative approach to sustainable cooking. It has partnered with organisations such as the United Nations to support all 17 Sustainable Development Goals, addressing issues like poverty, hunger and environmental sustainability.
Source: wonderbagworld.com
Corporate partners, including Sasol, Nando’s and Électricité de France, have collaborated with Wonderbag to promote its use and expand its reach.
Source: roadsandkingdoms.com
Since its launch, the Wonderbag has been introduced in Europe, the United States and various parts of Africa, demonstrating the impact of African-led innovation in tackling global challenges related to energy efficiency and food security.
Source: prnewswire.com
DESIGNING THE FUTURE
ANTHONY SHARPE asks two proudly South African business founders about their journeys to market and what they learned along the way
Botlhale AI co-founder Thapelo Nthite was studying mechatronics engineering at the University of Cape Town (UCT) when he had a conversation with his grandmother.
“She asked me in Setswana to help her load prepaid airtime on her phone,” says Nthite. “That interaction was fascinating because she knew exactly what she wanted and could articulate it in her home language, but she couldn’t do it on the phone, even though the instructions were written on the voucher.”
At the same time, Nthite was researching underserved African languages. “The interaction with my grandmother demonstrated that many people were struggling to access digital services because of language barriers, and my research made it clear that there was technology that could help people in these situations.”
That was the seed for conversational arti cial intelligence (AI) start-up Botlhale.ai, which helps people interact with digital services in their native tongue and helps businesses automate the monitoring of these interactions with customers. “We started by building a lowlevel demo and pitching it at UCT and running competitions to gauge market interest – the response from nancial services providers validated our idea.”
The idea may have been good, but getting it off the ground wasn’t easy. Every start-up faces funding challenges, but for Nthite, this was compounded by the high cost of building and training machine learning models. “There weren’t many deep tech companies in Africa, so whenever we spoke to investors, they were more interested in current revenues than the potential revenue we could attain once the tech had been built.”
If investors needed education, so did the market. “We came in pre-ChatGPT, which has subsequently helped many people experience AI on a personal level. When we started, it seemed much more bizarre.”
As for lessons learned, Nthite says it’s easy to underestimate the level of control or in uence you have. “Any opportunity is a couple of emails or phone calls away. Usually, if you can’t get something done, you will nd someone willing to spend some time to help you out.”
The other lesson is understanding the market. “This we had to learn the hard way,” says Nthite. “We’re engineers, so we were all very excited about the tech and its capabilities, but when we spoke to clients, we weren’t necessarily talking to their key performance indicators. It’s crucial to understand the value chain of the market you’re entering and the people you’re selling your solution to, beyond just the solution itself.”
FEAR OF FAILURE WAS THE MOTIVATOR
Starting your own business is a frightening endeavour. For many, fear of failure keeps them from even attempting it. However, for Kgahlego Rasebotsa , founder of interior design business Interior Bubble, it was fear of being a failure and thus getting depressed that kick-started her journey into entrepreneurship.
Returning to her home town of Westernburg in Polokwane after graduation, Rasebotsa was unemployed and scared of just sitting at home doing nothing. “I didn’t want to fall into depression, so I came up with the idea of selling scatter cushions. My rst pop-up store was not a success – I think
I sold two cushions in total – but I didn’t give up. I continued selling and selling until I found a place in town to open a store.”
Although the store only sold scatter cushions, customers started asking Rasebotsa for advice on colour co-ordination and interior design. “After a while, I realised I should move into the interior design business.”
It’s quite a different occupation for the 33 year old, who studied business administration. Ironically, however, for someone so afraid of sitting at home doing nothing, she’s an introvert who loves a comfortable home space. “I’m creative but also love solving problems.”
For Rasebotsa, that’s the crux of entrepreneurship. “It’s about solving issues that most people don’t know how to solve. I come up with ways for my clients to feel comfortable and relaxed at home. I ask myself what impact I will leave on their lives when I’m done.”
The greatest lesson she’s learned is not to take shortcuts. “I was doing some things 80 per cent the right way and 20 per cent wrong. There’s a lot that can go wrong in that 20 per cent. If you try to cut corners by buying cheaper fabric, there’s a good chance that, down the line, you’ll end up spending double what you would’ve originally. “And lastly, keep your clients happy so word of mouth brings you more business.”
“IT’S CRUCIAL TO UNDERSTAND THE VALUE CHAIN OF THE MARKET YOU’RE ENTERING AND THE PEOPLE YOU’RE SELLING YOUR SOLUTION TO, BEYOND JUST THE SOLUTION ITSELF.” – THAPELO NTHITE
Kgahlego Rasebotsa
Thapelo Nthite
WATCH BOTHALE AI
