Our goal: Understand, reduce and mitigate impacts of existing and potential pests and diseases.
The world expects high quality, unique wines from New Zealand. To maintain the quality of our wine, we work to ensure our vines, grapes and wines are healthy and protected from the impacts of disease and pests.
The New Zealand wine industry has a holistic, integrated approach to pest and disease management.
To support the wine industry, New Zealand Wine will:
- Educate members on integrated pest management and resistance management guidelines to ensure the ongoing use of effective controls
- Enable members to make informed choices on chemical use options
- Encourage members to use softer chemical and non-chemical controls for efficient and sustainable pest and disease management
- Commit to and implement responsible sourcing practices beyond compliance for all raw materials and commodities
99% of vineyards used non-chemical cultural controls as part of their pest and disease strategy.Based on 1681 vineyards, 2019
What we’re doing:
The New Zealand wine industry has a holistic, integrated approach to pest and disease management. Members focus on the life cycles of pests and diseases, and how they interact with their environment.
By understanding the bigger picture, impacts can be managed in a more cost-effective way, with the lowest possible impact on people, property and the environment.
Integrated management favours biological methods and promotes increased tolerance of weeds, which can enhance biodiversity and reduce vine vigour. Vineyard operators may only use approved agrichemicals to manage pests and diseases and are strongly urged to use non-chemical control practices wherever possible.
At the same time, all significant vineyard pests and diseases are being intensively researched by the sector, and future control strategies are being developed within the integrated management framework to ensure that chemical use continues to decline.
In the winery too, there’s a focus across minimisation, selection and safety. The use of any wine protectants or preservatives (organic or otherwise) is regulated by food safety regulations and audited yearly.
Disinfectants and cleaning agents are regarded as an essential part of maintaining health standards, yet here too chemical use is in decline, and the most environmentally friendly alternative is always the preferred choice.