Transcript Endure Information Centre

FOOD QUALITY AND SAFETY
IPM
IN SUSTAINABLE VITICULTURE
MODULE C9
© ENDURE, February 2007
France
Definition of sustainable
vine growing
FOOD QUALITY AND SAFETY
« Global initiative in terms of grape production
and processing systems, integrating the
economic sustainability of the structures and
territories concerned, the obtainment of quality
products, the requirements of precision
viticulture, the risks for the environment, the
safety of products and the health of
consumers, and the promotion of the related
heritage, historical, cultural, ecological and
regional values »
– www.oiv.int
– Resolution Vienna OIV CST 2004
© ENDURE, February 2007
SOURCES:
Stakes of sustainable
viticulture
FOOD QUALITY AND SAFETY
SUSTAINABLE GRAPE GROWING AT DIFFERENT LEVELS
VINEYARD/PLOT
REGIONAL /TERROIR
PLANET
Effect on benificial
• Natural resources
insects
• Effects on associated •
Biodiversity
ecosystems
• Air pollution
• Water
•
• Residues
• Landscapes
1970 - 1980
Best management
1980 - 1990
Integrated production
•Greenhouse effect
1990 - present
Sustainability (future generations)
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• Resistance
FOOD QUALITY AND SAFETY
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Sustainable management of
territories et terroirs
Landscape management
FOOD QUALITY AND SAFETY
Promoting and maintaining a high biological
diversity in the ecosystem of the vineyard
Wind break
Biodiversity support
(shelter, food)
Run-off and
erosion
limitation
Attractive elements of landscape
Use of cover crops to promote biodiversity or
pesticides transfer
Assessment of the environmental
impact of pesticides
Bug (Lygaeus equestris)
Red mite
Fly
Thrips
Fern (Asplenium
adiantum nigrum)
Cymbaria
muralis
Moss
Sedum album
Saponaria
muralis
Geranium
robertianum
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Bee
Lichens
Major themes and
issues
FOOD QUALITY AND SAFETY
•Reduction in chemical inputs,
particularly those from nonrenewable sources
• Assessment of the
environmental risk and impact of
chemicals used
• Avoiding ground water
pollution
• Correct storage and
application of pesticides
•Multiple use of vineyard areas
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Respect of the environment and
sustainability
Biodefense factors
Vine management
- Manure
- Tying
- Irrigation
Stimulating
Natural Defenses
FOOD QUALITY AND SAFETY
Varieties improvement
by sexual way
Transformation
by molecular way
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Grafting
Weed control
FOOD QUALITY AND SAFETY
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Reducing herbicide use (cover cropping,
mulch, vineyard management)
Mechanical and thermal control
Disease control
FOOD QUALITY AND SAFETY
Prophylaxis
–
–
–
–
Reduce the vegetative vigour
Aerate the grapes
Identify diseased areas into the field to prevent further spread
Eliminate the abandoned or dieseased grapevines
Decision support systems:
– to improve the efficacy of plant protection by determining the
right timing for fungicide sprays.
– to lead to a reduced number of sprays by avoiding unnecessary
treatment with fungicides, particularly at the beginning of the
season or during periods of low disease pressure.
Use of microbial agents or elicitors
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– Mainly Ampelomyces quisqualis: fungal antagonist of powdery
mildew agent (registrated only in Italy and Switzerland)
– Experimental: Trichoderma, Ulocladium, Fusarium, elicitors
Modeling systems:
climate x plant x pests
Pesticide
treatment
FOOD QUALITY AND SAFETY
1 - Climate : weather centres network
Objective
Validation and
decision
Scale treatment
the small wine region
2 - Plant : Network of
untreated control
System in Interaction with the soil
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3 - Parasite : models
Pests control
FOOD QUALITY AND SAFETY
Mating disruption for the control of grape berry
moths
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Beneficials against mites
Pesticides management
FOOD QUALITY AND SAFETY
When filling
- avoid the risk of a overflowing
- avoid return of water into the bucket
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When cleaning
Export the
recuperation
packs
During the spraying
FOOD QUALITY AND SAFETY
Avoid or limit the drift
Avoid transfers respecting the untreated areas
H = helicopter
C = cannon
% active ingredient measured
on the soil outside the treated area
(grapevines at 4 leaves)
H = 19%
C = 11%
F = 5%
J = 1%
J = Joco
(recycling)
F = Fischer minitrac
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Distance from treated area
The appropriate rate to
the leaf surface
FOOD QUALITY AND SAFETY
Quantity minimum effective
Quality of the equipment adjustement
Adaptation to the parasite pressure (modelling)
and to total leaf area (TLA)
Détermination
du % derate
la DH
appliquer
% of registrated
toà spray
+
2
1
0
Expression Pression
I
végétative maladie
2007 - version 1
II
III
high
high
20
70
70
100
100
100
100
100
100
high
medium
20
40
40
70
80
80
70
70
70
high
low
10
30
30
50
50
50
40
40
40
medium
high
20
70
70
80
80
80
70
70
60
medium
medium
20
40
40
60
60
60
50
50
40
medium
low
10
30
30
40
40
30
30
30
25
low
high
20
30
50
70
70
60
50
50
40
low
medium
20
20
30
50
50
50
25
25
25
low
low
10
10
20
30
30
25
15
15
15
2to3leaves2FloPress
à 3 FE
FloSep Flowering
Setting
Pea-sized
BFA
BFS
Flo
Nou
Touching
GDP
Ferm
Ripening
Ferm Véraison
Stades
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TLA SFT (Ha/Ha)
Breakdown of active
ingredients
FOOD QUALITY AND SAFETY
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Spraying residues are spread in a watertight pit which contains
a mixture of soil and straw. The process of biodegradation of
the straw optimizes the elimination of pesticides.
Conclusion: Response to
general principles of IPM
FOOD QUALITY AND SAFETY
Environment:
– Reduced quantities of pesticides: general principle 6
– Non chemical measures: general principle 4
Economy:
– Margins
–
–
–
–
–
–
Monitoring and DSS : general principle 2
Prophylaxis : general principle 1
Choice of products : general principle 5
Resistance management: : general principle 7
Limitation of dose: general principle 6
Level thresholds : general principle 3
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Agronomy: