News & Media

Wikus Grové - New MD for Yara South Africa

Yara International ASA Appoints Wikus Grové as Managing Director for South Africa

Johannesburg, 27 October 2025 – Yara International is pleased to announce the appointment of Wikus Grové as Managing Director for South Africa, effective 1 November 2025.

With more than a decade of leadership in finance, strategy, and agribusiness transformation across the African continent, Grové has been instrumental in driving Yara Africa’s growth and resilience through periods of significant market change.

As Chief Financial Officer for Yara Africa, Grové played a central role in shaping the region’s financial and strategic direction. He supported in the implementation of new models that strengthened resilience and performance, aligned business operations with Yara Africa’s long-term strategic objectives, and enabled innovation to secure sustained growth. He led several of Yara’s key mergers and acquisitions across Africa, contributing to the integration of structures that strengthened Yara’s regional footprint. His balanced approach, combining financial discipline with strategic foresight, continues to guide his leadership in South Africa.

In his new role, Grové will oversee Yara South Africa’s operations with a focus on business growth, operational efficiency, and the ongoing site consolidation project, while advancing Yara’s mission to promote sustainable and climate-smart agriculture in the region.

“South Africa is at a pivotal point in agriculture,” said Grové. “Yara South Africa is focused on delivering balanced crop nutrition solutions, optimising operations, and building strategic partnerships that expand access to inputs, AgriTech, and markets. By aligning expertise, innovation, and partnerships, we aim to empower farmers, streamline production, strengthen value chains, and drive long-term, sustained growth."

Yara Africa looks forward to Grové’s leadership in leading Yara South Africa into its next phase of growth and impact.

For further information or media inquiries, please contact:

Chrisna Heuer
Marketing & Transformation Manager, Southern Africa
Email: chrisna.heuer@yara.com
Phone: +27 82 049 1565

‘Bak en Boer’ saam met Yara en Bertus Basson

EPISODE 1: Die beste 'Steak & Chips Sandwich'!

Sluit by ons aan vir 'n boeiende reis van plaas tot op die kole, terwyl ons die deurslaggewende rol van aartappels in Suid-Afrika se voedselketting verken.

• Yara: Wêreldleier in plantvoeding: Ontdek hoe Yara se innoverende plantvoedingsprodukte, oesopbrengste kan verhoog en ook 'n bydra lewer tot die groei van herlewingslandbou in Suid-Afrika.
• Met Bekende Sjef Bertus Basson: Die Suid-Afrikaanse kookkuns-ikoon Bertus Basson wys ons hoe die nederige aartappel in die kombuis kan skyn. Met sy kundigheid en passie verander Bertus eenvoudige bestanddele in kulinêre meesterstukke.
• Kundige insigte met Pieter Brink en dr. Carmen Muller: Pieter Brink, Bestuurder van Landboukundige Dienste en Navorsing by Yara, deel sy diep kennis oor volhoubare boerderypraktyke. Ons hoor ook van dr. Carmen Muller van Aartappels Suid-Afrika, wat haar uitgebreide navorsing en kundigheid oor aartappelverbouing en die impak daarvan op die Suid-Afrikaanse landbou bring. 

Teken in op ons kanaal vir meer inspirerende episodes oor herlewingslandblou en kulinêre innovasie!

Resep:

(in Engels)

Steak & Chip Sandwich Yield: 4 Portions
Prep Time: 20 minutes
Ingredients: Whole ciabatta loaf 500g Mondial potatoes (cut into chips) 400g Sirloin Steak 100g BBQ Sauce 100g Chermoula 10g Fresh Horseradish Salt to taste
Method: Cut the Mondial Potatoes in large chips a minimum of 1cm thick and place in a pot of water with salt and slowly bring to a simmer. Cook the potatoes until soft but not falling apart, strain and put onto a flat tray to release some steam. Pat them dry and chill. Heat canola oil to 180C and fry the chips until golden brown and crispy and season straight out of the oil. Cut the ciabatta in half and hollow out some of the crumb, toast. Grill your steak to your desired temperature and cut into strips Place the chips down first, then the cut steak, drizzle with BBQ sauce and then dress with Chermoula, grate the fresh horseradish over the top, close it up and serve. BBQ sauce Ingredients: Finely chopped onion Finely chopped garlic 1 cup bourbon whisky Ground black pepper & salt 2 cups tomato sauce ½ cup tomato paste 1/3 cup cider vinegar 1/3 cup Worcester sauce ½ cup brown sugar 4 dashes Tabasco Method: Sweat onion and garlic off, add whiskey and cook alcohol out. Combine everything and check for seasoning. Chermoula 10ml Cumin seeds, toasted 10ml Coriander seeds, toasted 30g Fresh coriander, finely chopped 30g Fresh parsley, finely chopped 90g White onion, finely chopped Garlic cloves, finely chopped 15ml Sherry vinegar 120ml Olive oil Salt to taste ½ Red chili, finely chopped (optional) Method: In a pestle and mortar ground the spices (just to crack them) or alternatively pulse in a blender or food processor. Mix all the ingredients and season to taste with salt and extra sherry vinegar if needed.

ENJOY!