The motivating force behind this survey and study of a branch of the Union's agricultural industry has been the conviction that detailed case studies of economic activities and their influences on the map of the country are the essential foundation stones on which mature scholars may build a perceptive and valuable economic geography of the Union.

Inulin is a non-digestible carbohydrate fructan polymer consisting mainly of β (1→2) fructosyl fructose links. Enzymatic hydrolysis of inulin by inulinase results in the production of low D.P (degree of polymerization) oligosaccharides also called fructooligosaccharides(FOS). Isolation of inulin from chicory root (Chicorium intybus) was achieved by first, extraction using deionized water (600C), followed by carbonation (0.1 M Ca(OH)2 and CO2 gas). This was filtered in order to remove the non sugars, thereafter, treated successfully with polyamide 6 powder. A cation exchanger and an anion exchanger were used to further exclude other components such as tannins and pigments. The extracted inulin was quantified using the Somogyi-Nelson colourimetric assay. Chicory root (207 g, 30 % being water) yielded 30 g of the raw extract. A 100 mg of the raw extract was assayed and found to contain 11 % yield of inulin which was 80.2 % in purity and 4 % free fructose. Analysis of the crude and purified inulin extracts on the MALDI TOF spectrometry showed the samples to have a DP of 2 to 22 and 2 to 27 respectively. Maximum inulinase production from Aspergillus niger grown on inulin was observed after 60 hours. The enzyme activity was found to be 1.168 U/ml with a temperature and pH optimum of 30 °C and 7.7 respectively. The enzyme proved to be unstable as it progressively lost its total activity during attempts at purification.

Chicory (Cichorium intybus L) is a deep rooted biennial (or weakly perennial) composite that is grown as an annual in South Africa for its parsnip-like root. In its wild state the plant is a perennial with thin fibrous roots, but, through selection and propagation, cultivars with large, fleshy roots have been developed. From a purely horticultural standpoint, chicory is of interest as a pot-herb, a salad plant and as a root (Bailey, 1942) . As a root, the chicory plant represents an important article of commerce. In South Africa, the plants are grown virtually exclusively for their roots which, after drying, roasting and grinding, are used as an additive to, or substitute for, coffee (Introduction p. 11)