1. Standard Bank is closing 91 branches, with some 1,200 jobs under threat. Most branches will already be shut by June 2019.
"These changes will impact approximately 1,200 jobs. However the actual number of employees who will ultimately exit the employ of Standard Bank SA could be lower, as new opportunities will become available in the new operating model," the bank said.
2. After a night of load shedding across the country, Eskom has warned of more to come today. Thursday's power cuts were caused by plant breakdowns, which resulted in an imbalance between electricity supply and demand. Stage 1 load shedding allows for 1000 MW to be cut from the national grid to protect the country's power system from total collapse.
3. It’s lights out for the economy as well: Manufacturing output was up just 0.3% in January, with the mining sector shrinking more than 3%, according to new data released by StatsSA.
#Gold production recorded its worst month since current records began (in 1980) registering a production index of 58,1 for January 2019.#Mining production fell by 3,3% y/y in January 2019. Listen here for more: https://t.co/ZgPASEopXg#StatsSA pic.twitter.com/jTmphueuAI— Stats SA (@StatsSA) March 14, 2019
4. The controversial corruption-accused Bosasa won a victory in the Gauteng High Court in Johannesburg, with provisional liquidators ordered to return control of the company to its directors within 12 hours.
The judge agreed with Bosasa that special resolutions taken by the board of directors on February 12, to place the companies under voluntary liquidation, were null and void. This was because the resolutions and the meeting at which they were signed did not conform to regulations as set out in the Companies Act. Still, it’s difficult to see how the company – which now doesn’t have a bank – will operate.
5. UK MPs have voted by a large majority to delay Brexit last night. But Prime Minister Theresa May has ask the EU first whether it will allow it. Brexit could be delayed by to June, if she succeeds. Meanwhile, SA's government is expected to get more clarity on its post-Brexit trade deal with the UK today.
Reported by Joanna Fantozzi
Our food system is fascinating. From scientists making diamonds out of peanut butter to grapes exploding into plasma fireballs in the microwave, INSIDER has rounded up some of the strangest and most fascinating food facts that you probably never knew.
Keep scrolling to educate yourself and impress friends at your next dinner party.
In the early 1800s, tomatoes were believed to have medicinal qualities. Per Fast Company, a doctor in Ohio in the 1830s claimed that tomatoes could treat diarrhoea and indigestion, publishing recipes for a kind of tomato ketchup that he soon turned into a concentrated pill.
These vegetables are not always the same plant. Though some green peppers are unripe red peppers, green, yellow, orange, and red peppers are all unique plants with their own seeds.
Titanium dioxide is a food additive that can be found in a variety of foodstuffs, like coffee creamer, icing, and powdered sugar. It is often used to make whites appear whiter. However, for this same reason it can also be found in items like paint, sunscreen, and laundry detergent.
While the US's food safety agency FDA considers it safe, new research has linked the chemical to inflammatory bowel diseases, and the International Agency for Research on Cancer classified it as "possibly carcinogen to humans".
According to the Washington Post, "hamburgers are almost always a mishmash of many animals. The ground beef we buy at the supermarket is made of an unknown collection of muscle tissues".
Scientists at the Bayerisches Geoinstitut in Germany have discovered that since peanut butter is so rich in carbon, it's possible to turn simple peanut butter into diamonds.
All you need is to extract the oxygen from the carbon dioxide found in the peanut spread, and then enact immense pressure on the carbon left behind.
Despite its name, white chocolate doesn't actually contain any real chocolate components. According to Bon Appetit, the item is made up of a blend of sugar, milk products, vanilla, lecithin, and cocoa butter - no chocolate solids.
Cranberries are commonly referred to as "bounce berries" because they bounce when they're ripe. In fact, bouncing cranberries is a common ripeness test for farmers and consumers alike.
While wild salmon are naturally pink due to the large amount of shrimp in their diet, farm-raised salmon eat differently. In order to achieve that pleasing pink colour, salmon farmers add carotenoids (plant pigments) to the fish feed to mimic the natural hue of wild salmon.
When Boeing wanted to test out their wireless signal on new planes in 2012, they placed giant piles of potatoes on seats. Because of their high water content and chemical makeup, potatoes absorb and reflect radio and wireless signals just like humans do.
Carmine, also known as carminic acid, is a common red food dye that can be found in Skittles, maraschino cherries, raspberry and strawberry-flavoured junk food, and even lipstick.
Carminic acid also happens to be made from the crushed carcasses of a beetle known as the Dactylopius coccus.
Chances are, raw oysters are still alive when you eat them. Oysters deteriorate so fast that chefs have to serve them very quickly - while they're still alive, basically. Some varieties of the shellfish can survive out of the water for up to two weeks, which is why oysters are stored under particularly regulated condition. Once they die, they are no longer safe to eat.
So yes: If you have a nice plate of fresh oysters, you're probably chewing on them while they are still alive. Luckily, oysters don't have central nervous systems, so they can't feel pain.
Even though there are 1,000 varieties of bananas all over the world, the common yellow fruits you see in the supermarket are all genetic clones of the Cavendish variety. The Cavendish was mass-produced, according to the Economist, because it does not have seeds - a desirable trait for consumers - and it survives longer than its banana cousins.
Since the Cavendish does not have any seeds, it must be cloned by farmers in order to continue production. Recently, agricultural scientists have been worried that the lack of genetic diversity could soon leave the banana vulnerable to threats and extinction.
The Aztecs may be known for their love of chocolate, but according to the International Cocoa Organisation, they also used cocoa beans as currency. People under Aztec rule could use cocoa to pay their taxes.
Honey in its natural state is very low in moisture and very acidic: two primary defences against food spoilage. In a low-moisture and high-acid environment like a sealed jar, bacteria will die almost immediately, according to the Honey and Pollination Centre at the Robert Mondavi Institute at University of California.
This could explain why archaeologists have found pots of honey from thousands of years ago that still looked fresh.
It is a myth, however, that honey is the only food that will last forever: salt, sugar, and raw rice also have eternal shelf lives.
According to the National Carrot Museum in the UK, the first carrots looked nothing like they do today.
Originally these vegetables were purple or white with a thin root. The orange carrots we know and eat today are actually the result of a genetic mutation in the late 16th century that won out over the original colour.
If you have a habit of smearing spicy wasabi all over your California roll, just know that you are - in all likelihood - just eating dyed horseradish. About 99% of all wasabi sold in the United States is fake, and you'd have to go to a very high-end sushi restaurant in Japan to find the real stuff.
Wasabi is expensive so it's much more cost-effective for restaurants to just use an imitation instead.
In 18th century Europe, the tomato was nicknamed "the poison apple," because aristocrats would oftentimes get sick and die after eating them. Little did they know that the explanation had to do with their choice of tableware, not the tomatoes.
According to the historical cookbook, "Heirloom Flavor: Yesterday's Best-Tasting Vegetables, Fruits, and Herbs for Today's Cook," the high acidity of tomatoes would cause lead to leach from the pewter plates used by rich aristocrats and cause lead poisoning. The aristocrats mis-attributed the issue to the tomato itself.
To further add to the fruit's poor reputation, the tomato was incorrectly classified as a deadly nightshade before it came to Europe, according to Smithsonian magazine. The 19th century rise in popularity of pizza in Naples, Italy slowly changed the noxious attitude toward tomatoes.
Here's a fun (and dangerous) science experiment: If you split a grape almost in half and put it in the microwave, it will create an explosive fireball of plasma and lighting.
Scientists have explained that microwaves work by using microwave radiation to generate heat. If you heat up "nothing" in the microwave - or in this case a very small grape that doesn't absorb enough power - the electromagnetic waves have nothing to work on and become concentrated.
The grape itself then acts like an antenna and conducts the electricity in the microwave, causing small "plasma" fireballs.
The phrase "candy will rot your teeth" has probably been drilled into your head since you were a kid. But there are many foods out there that are worse for your dental hygiene than candy, like crackers. That's because acid - not sugar - is the major cause of tooth decay.
"Ever notice how saltine crackers or Goldfish become sticky in your mouth as you're chewing them?" Dr. Mark Burhenne of Askthedentist.com said. "Even better for the bacteria, that sticky goo gets stuck between your teeth and the bacteria can feast for even longer."
Nutmeg may be the perfect addition to your hot beverage, but don't sprinkle on too much. Eating too much nutmeg can have the physical effects of a hallucinogenic drug, including out-of-body sensations, nausea, dizziness, and sluggish brain activity.
But, according to The New York Times, it takes a lot of nutmeg - more than two tablespoons - to start feeling the spice's drug-like effects, so there's no need to worry too much.
That burning sensation you get when you eat spicy peppers is a mental reaction, not a physical one. Chili peppers contain a chemical known as capsaicin, which naturally binds to the pain receptors on our nerves.
Your brain thinks you are ingesting something hot, so you begin sweating and your face turns red. This is your body's way of trying to cool you down, even though there is no real temperature threat, only a perceived one.
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