News Release 

Date: Jan. 25, 2008

Contact: Rebecca Schuelke, communication specialist
Telephone: (315) 453-3823 extension 103
Cell phone: (315) 427-2714
Email: rschuelke@nyfvi.org


Guide promotes sustainable growing in viticulture


Combining environmental management with cost savings measures is giving grape growers around the state a reason to raise their glasses.

A sustainable viticulture program is working with table, juice and wine grape growers to reduce production costs and increase environmental protection when it comes to fertilization, controlling weeds and pests, preventing erosion and more.

The initiative, funded in part with grants from the New York Farm Viability Institute, recently released a workbook developed with input from growers big and small across the state allows growers to assess their vineyards and plot out changes to reduce environmental impact.

Since late 2006 the project has worked with 60 growers, 35 of whom have completed the workbook, "New York Guide to Sustainable Viticulture Practices.''

"At the farm level, completing workbooks and action plans will directly reduce input costs, increase quality, connect growers with cost-sharing funds for conservation, and improve crop marketability,'' said project leader Tim Martinson, a statewide viticulture educator with Cornell Cooperative Extension. "At the industry level, adoption will reduce environmental risks, improve neighbor relations, enhance consumer awareness, increase repeat sales at tasting rooms, and facilitate product marketing to major wine and juice purchasers.''

One Finger Lakes winery reported reducing nitrogen fertilizer use from 300 pounds per acre to 50 pounds per acre. The winery was not testing soil and applied fertilizer by best guesses. More- precise application saves the winery an estimated $125 per acre per year.

Atwater Estate Vineyards in Hector added a message about its sustainable growing practices to its wine bottles. Other wineries and juice makers are considering similar moves.

National Grape Cooperative has 450 members with 15,000 acres in production in New York. The cooperative markets its Concord and Niagara grapes under the Welch's label. More than 70 growers have started using the sustainable viticulture workbook, said Tom Davenport, National Grape's director of viticulture. Plans are underway to bring all members into the program.

"Our interest in sustainable viticulture is driven by our focus on providing quality products grown in a sustainable manner,'' he said. "Most of our growers are already moving forward with practices that limit negative impact to soil, air and water.''

Growers using the state's Integrated Pest Management and Agriculture Environmental Management programs were ready to move into what Davenport called "the whole farm arena - to look at everything on the farm.''

Off the farm, growers are compelled to look at new production practices as vineyards in California, Washington and Oregon adopt sustainable certification programs that retailers and consumers demand.

National Grape negotiated increased shelf space at Wal-Mart, thanks to adoption of the "Sustainable Viticulture Workbook'' and its practices. The ability to sell to large retail outlets is essential to New Yorkers growers, two-thirds of whom produce for the juice market, Davenport said.

"If we are not in the game with Wal-Mart, we are not going to be in business because of the size of their business,'' he said. The retailer has asked National Grape to develop sustainable growing guidelines for Wal-Mart to use as purchasing standards, a position, Davenport said, New York growers would not be in without the sustainable viticulture project in place.

"We would be behind the curve without this startup funding from the New York Farm Viability Institute,'' he said.

Other participants in Cooperative Extension's sustainable viticulture program have found the low-impact environmental practices to be a boon to neighbor relations. Vineyards, like so many New York agriculture enterprises, are increasing finding themselves adjacent to new houses and neighbors, many of whom were drawn to the area for the scenic views but are not familiar with agriculture and may be alarmed by spraying and other production practices.

The New York State Department of Agriculture and Markets' Agricultural Environmental Management program endorsed the workbook as Tier 2 worksheets for vineyards. Soil and Water Conservation Districts in each county can help growers identify cost-sharing programs to finance conservation practices that reduce environmental impacts of agriculture.

The sustainable viticulture project received additional funding from the Northeast Center for Risk Management Education and the New York Wine and Grape Foundation.

Printable copies of New York Guide to Sustainable Viticulture Practices are available online at no charge at www.vinebalnce.com. For more information, contact Martinson at (315) 787-2448 or tem2@cornell.edu.




New York Farm Viability Institute is an independent, farmer-led nonprofit organization that directs and funds farm-level research to increase profits, reduce costs and other barriers, create jobs and encourage practical innovation on the farm. The Institute receives funds from the New York State Department of Agriculture and Markets. Visit www.nyfvi.org.