Census 2022 – A Perspective On Kouga

Census 2022 – A Perspective On Kouga

Census 2022 – A Kouga Perspective

The data presented in the 2022 census, recently submitted to the President by the Statistician General, offers a numerical snapshot of Kouga.

In just 10 years, the population has seen growth from slightly over 98 550 residents in 2011 to more than 107 000 residents in 2022.

Kouga demonstrates a marginally aging demographic, with a 6.9% increase in the elderly residents (aged 65+ years), and a 1.4% decrease in the working-age population (15 – 64 years).

Access to piped water within dwellings has seen an 11.8% increase, and the connection of flushed toilets to the sewerage system has increased by 8.9% since 2011.





Kindly refer to the attached document for further insights and details.

Census 2022 – A Perspective On Kouga


Price Locked Products, Wine Of The Week, and It’s Phuza Thursday!

Price Locked Products, Wine Of The Week, and It’s Phuza Thursday!

Puuza Thursday!

Yep, it’s mini-Friday already! Can you believe? Check out these specials at TOPS for Thursday only!

Prices Locked On The Following Products

Always looking after our customers with a range of products with prices locked for two weeks.

Price Locked Products







Introducing our new Wine Of The Week column from TOPS. This week, it is Illimis. With Tasting Notes like ‘Turkish delight enrobed in dark chocolate with inviting Christmas cookie spice aroma’ you know this is going to be a favourite.


Wine Of The Week



  • 200g nuts of choice (SPAR choice grade cashews, almonds, pecan nuts, mixed nuts)
  • 3 Tbsp SPAR honey
  • ½ tsp smoked paprika
  • ½ tsp cumin
  • Salt
  • 2 Tbsp SPAR brown sugar
  • Shot glass
  • 10 slices of salami


  • Melt the honey, smoked paprika and cumin together in the microwave for 30 seconds. Mix well.
  • Mix the nuts into the honey and coat well.
  • Spoon into a baking tray that’s lined with baking paper.
  • Roast in a preheated oven of 160ºC for 20 minutes; give it a stir halfway through.
  • When it comes out of the oven, sprinkle the sugar and leave to cool.
  • Start by folding a slice of salami over the rim of the glass – half inside the glass and the other half hanging over the outside of the glass.
  • Continue like that, making sure the salami slices overlap.
  • When the slices are done, and the rim is completely coated, turn the glass over and press down. Carefully remove the glass.
  • You should be left with a lovely rose. Practice makes perfect.


Cheers Magazine

Don’t forget that you can read our TOPS Cheers Magazine for free online here


SPAR Savour Magazine

We also have the SPAR Savour Magazine that is free to read online and can also be downloaded here – Issue 109 is titled ‘Bring On Summer’